One of my favourite vegetables is potatoes. And au gratin potatoes have to be one of my favourite ways to have my favourite veg! Cheesy and creamy and potatoey! I had a few potatoes and wanted to make something that would give me enough leftovers for lunch the next day. I dug up this recipe on Spend With Pennies and it was a great rendition of au gratin potatoes. Instead of the usual flat layers, it was done like a fancy ratatouille. It was not only heavenly, it was pretty.
Au Gratin Potatoes
- 3-4 large potatoes sliced 1/8th of an inch
- 1/2 onion sliced 1/8th of an inch
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon dry mustard
- 2 cups milk
- 1 cup cheddar cheese
- 1/2 cup parmesan cheese
- Parmesan cheese for topping
- 1/2 teaspoon dry mustard
- 1 teaspoon dried oregano
- Salt & pepper to taste
- Mrs. Dash
- Preheat oven to 400°F.
- Pam spray a casserole dish (square or round).
- Alternate slices of potato and onion, forming stacks.
- Place the stacks in your pan, gently pressing down to form a row of layers.
- Sprinkle the potatoes with salt and pepper, and a bit of Mrs. Dash. Hold the potatoes apart to get the salt and pepper inbetween.
- In a medium sized sauce pan, melt the butter.
- Add the flour to make a roux.
- Add the seasonings and milk, whisking until smooth.
- Add the cheeses and whisk until smooth.
- Pour over the potatoes, letting it get inbetween the slices.
- Give a light sprinkling of parmesan cheese.
- Cover with tinfoil and bake for one hour.
- Remove the foil and bake for an additional 30 minutes.