This is one of those recipes that I’ve had for years and use often; in fact, I served it tonight for supper along with barbecue pork and green beans. There’s no comparison between this dish and the dehydrated potato slices and packet of powdered cheese mix you can buy at the grocery store!
Potatoes Au Gratin
3 to 4 medium-size all-purpose potatoes (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices
5 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups milk
1 1/4 cups shredded Cheddar cheese
1 teaspoon salt
1/8 teaspoon pepper
1 cup fresh bread crumbs
1. Heat oven to 350 degrees. Grease shallow 1 1/2-quart casserole or baking dish. In heavy 2-quart saucepan, cover sliced potatoes with water. [I lightly salt the water.] Heat to boiling; boil just until tender – 6 to 8 minutes. Drain potatoes in colander and set aside.
2. In same saucepan, melt 2 tablespoons butter. Stir in flour and cook, stirring constantly, 3 minutes. Remove from heat. Gradually stir in milk until smooth.
3. Return saucepan to medium heat and cook, stirring constantly, until slightly thickened – about 5 minutes. Add cheese, salt and pepper. Cook, stirring, just until smooth. Remove from heat.
4. In 1-quart saucepan, melt remaining 3 tablespoons butter. Remove from heat; add bread crumbs and lightly toss.
5. Layer half the potatoes in greased baking dish. Pour half the sauce over potatoes, lifting slices to cover all potatoes with sauce. Layer remaining potatoes on top and cover with remaining sauce. Sprinkle with bread crumbs.
6. Bake uncovered until potatoes are tender and top is golden, 30 to 40 minutes.