I made these to go along with the ham on Easter. I used my mandolin without cutting my fingertips off so it was a good day, LOL!
This recipe is easy to make ~ the cheese sauce is not hard at all. There is a long cooking time, so make sure to keep that in mind.
Au Gratin Potatoes
4 large russet potatoes, sliced into super thin slices
1 onion, sliced into rings
salt and pepper to taste
3 tbsps butter
3 tbsps flour
1/2 tsp salt
2 cups milk
1 1/2 cups shredded sharp cheddar cheese
Preheat oven to 400º.
Slice the potatoes and keep them in a bowl of cold water until ready to use them. When ready, wring them out as good as you can ~ I just use my hands. Layer half the potatoes in the bottom of a 1 quart greased casserole dish. Top with all of the onion slices. Add all the remaining potato slices. Season with salt and pepper.
In a medium saucepan, melt butter over medium heat and then add the flour and salt, stirring constantly with a whisk for one minute. Stir in the milk and cook until thickened. Stir in all all of the cheese at once and continue stirring until the cheese is melted. Pour cheese sauce over the potatoes and cover with aluminum foil.
Bake for 1 and a 1/2 hours.
Makes 4-6 servings.