Potatoes Au Gratin
I have made this countless times especially during potato harvest. Au gratin dishes are covered with grated cheese or breadcrumbs and baked or broiled until a crisp, brown crust forms.
2 pounds potatoes, peeled and sliced 1/4 inch
1 cup milk (I use skim)
1 cup cheese, shredded (I use cheddar or Velveeta)
1/2 cup yellow onions, diced
2 TBL oil (I use corn or light olive)
1 garlic clove, minced
1 TBL flour
Put potatoes in a large casserole dish (which has a cover).
Heat up skillet on med and sweat (cook without browning) onions until
translucent, about 5 minutes. Stir in garlic.
Turn down heat to low then add milk, flour and cheese. Stir
occasionally until cheese is melted.
Pour into layers of potatoes.
Cover potatoes and bake 350 for 1 hour.
Sprinkle breadcrumbs over the top and cook uncovered 350 for 1 hour.
Remove from heat and sprinkle with paprika.
I put the casserole dish on a cookie sheet because sometimes stuff
leaks out of the dish.
I prefer method 2, my wife prefers method 1.