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
  1. 3-4 large potatoes, sliced 1/8th of an inch
  2. 1/2 onion, sliced 1/8th of an inch
  3. 3 tablespoons butter
  4. 3 tablespoons flour
  5. 1 teaspoon dry mustard
  6. 2 cups milk
  7. 1 cup cheddar cheese
  8. 1/2 cup parmesan cheese
  9. Parmesan cheese for topping
  10. 1/2 teaspoon dry mustard
  11. 1 teaspoon dried oregano
  12. Salt & pepper to taste
  13. Mrs. Dash
  1. Preheat oven to 400°F.
  2. Pam spray a casserole dish (square or round).
  3. Alternate slices of potato and onion, forming stacks.
  4. Place the stacks in your pan, gently pressing down to form a row of layers.
  5. Sprinkle the potatoes with salt and pepper, and a bit of Mrs. Dash. Hold the potatoes apart to get the salt and pepper inbetween.
  6. In a medium sized sauce pan, melt the butter.
  7. Add the flour to make a roux.
  8. Add the seasonings and milk, whisking until smooth.
  9. Add the cheeses and whisk until smooth.
  10. Pour over the potatoes, letting it get inbetween the slices.
  11. Give a light sprinkling of parmesan cheese.
  12. Cover with tinfoil and bake for one hour.
  13. Remove the foil and bake for an additional 30 minutes.
Adapted from Spending With Pennies
Cooking Is Like Love

Post navigation

Leave a Reply

Your email address will not be published. Required fields are marked *