Saturday, December 18, 2010

My Creamy Cheesey Potatoes Au Gratin

I usually have to double this. If not, it is devoured too fast. It is even better reheated the next day. One of my best signature dishes. Here is the non-doubled version. Gluten free... naturally. If you don't have gluten free flour (as long as you are not gluten intollerant), then just use regular flour. It is easy and you can't taste the difference either way.

4 russet potatoes, sliced into 1/4 inch slices

1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose gluten free flour
1/2 teaspoon salt
1/8 teaspoon salt
2 cups milk
2 cups shredded Cheddar cheese (I like to use a sharp cheese)

Directions


1.Preheat oven to 400 degrees Prepare a 1 quart casserole dish with cooking spray.

2.Layer 1/4 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and repeat 4 times with the remaining potatoes and onions. Season with salt and pepper to taste.


3.In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and pepper, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
 Pour cheese over the potatoes, and cover the dish. If you do not have a covered dish, you can use aluminum foil.

4.Bake 1 1/2 hours in the preheated oven. The last 30 minutes, remove the lid.

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