I have been asked to blog this recipe by so many people over the years. It is a very forgiving and easily adaptable side dish. You can change the seasonings, add bacon, add ham, skip the onions or garlic, use different cheeses, add a condensed soup to it instead of the milk, skip the breadcrumbs, etc. The versatility of it makes it one of my personal favorites.
Au Gratin Potatoes
- 1 Onion (chopped)
- 4 Cloves of garlic (minced)
- 4 tbsp Butter
- 1-2 tbsp Flour
- 2 ½ cups Milk
- 2 cups Cheese (More if you want them VERY cheesy and or a layer of cheese on top)
- 6 medium potatoes (sliced thin)
- Breadcrumbs (The amount needed will depend on how thick of a layer you want on the top of the potatoes.)
- Your choice of seasonings (I used salt, pepper, chives.)
Preheat oven to 375 degrees.
Saute onions and garlic in the butter until tender over low / med heat. Stir in flour until mixture is smooth and bubbly. Be careful to continuously stir so that it does not stick or burn. Remove from heat.
Stir in milk, seasonings, and your choice of cheese. Turn burner back on low/medium heat. Continuously stir until you have created a sauce. Place potatoes in an ungreased casserole dish or oven-safe bowl. Pour cheese sauce over the potatoes. Gently mix together.
Bake uncovered for about 1 ½ hours until the top is golden brown and the potatoes are almost fully cooked. This step will require you to actually taste the potatoes.
Once potatoes are almost fully cooked, layer breadcrumbs across the top of the potatoes and place back into the oven until they are golden brown and bubbly (about another 30 minutes).
If you choose to, you can add more cheese to the top of the potatoes along with the breadcrumbs at this time.
Should go without saying….but you never know….Please be careful! THE POTATOES ARE FREAKING HOT!!!!