**Potatoes Au Gratin** was created by TheBean_TheLeaf
You won’t believe how easy Potatoes Au Gratin are to make and for some reason they’re always viewed as a little more special than just regular mashed potatoes or another potato side dish. They go with pretty much any meat and vegetable and the ingredients are usually things you already have on hand, including potatoes, cheese, butter, flour, milk, cream and spices.
WHAT IS THE DIFFERENCE BETWEEN SCALLOPED POTATOES AND AU GRATIN POTATOES?
Scalloped potatoes and potatoes au gratin are often confused, and for good reason since they are very similar. The most common difference is that scalloped potatoes are cooked in cream and au gratin potatoes are baked with cheese. These Au Gratin potatoes are covered with a cheese sauce and shredded cheese on top and baked in the oven.
• 6 medium russet potatoes
• 6 Tablespoons butter
• 6 Tablespoons all-purpose flour
• 2 cups milk
• 1 cup heavy whipping cream
• 1 teaspoon salt
• 1/2 teaspoon The Bean & The Leaf Organic
• 2 Tablespoons The Bean & The Leaf Organic
• The Bean & The Leaf salt and freshly ground black
pepper , to taste
• 3 cups freshly grated sharp cheddar cheese ,or
Gruyere, or half of each)
1. Peel the potatoes if you'd like. Slice the potatoes into very thin 1/8'' slices.
2. In a small saucepan over medium heat, melt butter and stir in flour until smooth. Cook 1-2 minutes, stirring constantly.
3. Slowly stir in the milk, cream, The Bean & The Leaf Organic granulated garlic, The Bean & The Leaf Organic granulated onion, and season with The Bean & The Leaf salt and pepper. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
4. Reduce heat and stir in 2 cups of shredded cheese until melted and smooth. Taste sauce and add additional salt, pepper, garlic or onion flakes, if desired.
5. Place half of the sliced potatoes in a lightly greased 8x8 inch (or similar size) casserole dish. Pour half of the cheese sauce over potatoes.
6. Layer the remaining potatoes on top. Spoon the remaining cheese sauce over the potatoes. Sprinkle remaining cheese on top.
7. Cover with tinfoil and bake at 350 degrees F for 30 minutes.
8. Remove tinfoil and continue baking, uncovered, for another 20-30 minutes more or until potatoes are cooked, cheese is browned and sauce is bubbly.