Sunday, December 7, 2008

Au Gratin Potatoes

The high point in tonight's meal.

First, thinly slice 5 cups of potatoes and chop 1/2 cup of onion. We always end up with way too much, even after leftovers, so I only sliced about 3 cups this time.

Now melt the butter in a skillet.

Add the flour, salt, and pepper and stir until smooth.

Gradually add the milk. Boil and stir about two minutes until combined and thickened.

Remove from heat and add the cheese.

Stir in the potatoes and onions.

Transfer to a buttered, 2 quart casserole dish.

Au Gratin Potatoes

3 T. butter
1 1/2 t. salt
2 c. milk
3 T. flour
1/8 t. pepper
1 c. shredded cheddar
5 c. thinly sliced potatoes (about 6 medium)
1/2 c. chopped onion

Melt the butter. Stir in the flour, salt, and pepper until smooth. Gradually add the milk. Cook and stir until thickened, about 2 minutes. Remove from heat and add the cheese. Stir until melted. Add the potatoes and onions and stir until coated. Transfer to a 2 qt. baking dish. Cover and bake at 350 degrees for 1 hour. Uncover and bake an additional 30-40 minutes until the potatoes are tender.

Bonus: Homemade Potato Chips
As I was thinly slicing the potatoes my daughter asked if she could eat one. "Sure" I replied. We've all tasted raw potato at least once. That's how we know they're so much better cooked. "Eww." she pronounced as she tasted the starchy slice. Then my husband pointed out, "That's what they use to make potato chips. You like those." So I somehow ended up making potato chips. Just a few. I was curious too. It was easy and they did taste just like the ones from the store...only fresher.

I just poured some vegetable oil into a small skillet and heated it over medium heat. Then I dropped those thinly sliced potatoes into the oil and fried em' until they were golden.

When they were ready, I removed them from the oil with a metal slotted spoon and dropped them onto a paper towel and liberally sprinkled them with salt.

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