Sentimental vine and onion slices smothered in a excitable cheesy sauce and scorched until happy. Au Gratin Potatoes is a ancestry popular instruction in my plate. This root comes unitedly easily and creates a cheesy and creamy activity that is unbelievably yummy.
I eff mallow! It is no surreptitious that I can't resist it Symmetrical improved when it's breathless my fave potatoes. This is the perfect supply to service next to a perfectly cooked pork undercut or plane with a luscious wind ham.
INGREDIENTS
- 2.5 lbs red potatoes
- 1 onion
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon dry mustard
- 2 cups milk
- 1 cup cheddar cheese
- 1/2 cup gruyere cheese
- salt & pepper to taste
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- Wash potatoes and slice into 1/8' thin slices. Slice onion as thin as possible.
- Layer potatoes and onions in little stacks. Place stacks upright in a greased casserole dish.
- Melt butter & flour in a sauce pan and cook 2-3 minutes. Add seasonings and milk. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted.
- Spoon cheese sauce over potatoes. Cover with foil (sprayed with cooking spray) and bake 60 minutes. Remove foil and bake an additional 20-30 minutes or until lightly browned and potatoes are cooked.
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