Au Gratin Potatoes

Stacey DiBuono's Note:

This au gratin potatoes recipe makes the best au gratin potatoes I have had yet.

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

• 3 lbs red potatoes or 3 lbs potatoes
• 5 tablespoons butter
• 6 tablespoons flour
• 4 cups milk
• 2 garlic cloves, crushed
• 2 teaspoons salt
• 1 dash cayenne pepper
• 2 cups cheddar cheese
• 1/3 cup parmesan cheese, grated

Directions:

1. Preheat oven to 350°F.
2. Boil potatoes until just tender, 20-25 minutes; drain.
3. When cool enough to handle, peel and dice into 1/2 inch pieces.
4. Put potatoes in 3 qt round casserole or rectangular baking dish.
5. In a large saucepan, melt butter over medium heat.
6. Add flour; stir while cooking, 1-2 minutes.
7. Whisk in milk and add garlic.
8. Season with salt and cayenne pepper.
9. Stir in cheddar cheese and all but 2 tbs parmesan cheese.
10. Add potatoes to sauce and stir to mix evenly.
11. Pour into casserole dish.
12. Sprinkle remaining parmesan cheese over top.
13. Bake casserole 45 minutes or until potatoes are tender and dish is bubbling and lightly brown on top.
14. Let stand 5 minutes before serving.

Reviews

[Bradclay]

The best au gratin potatoes I've ever eaten. I added half and half with milk,
Which enhanced the sauce. I can't wait to try this with guests!

[tlyp]

I left the skins on and substituted the cheddar with aged white cheddar and used Romano and Parmesan grated cheese, turned out excellent! Next time I may add some fresh chopped rosemary. You can't go wrong with these though, they are outstanding!

[NurseJaney]

YUM-MY !! Prepared for Mother's day dinner -- cut flour back to 5 TBSP and milk to 3 cups, after reading other reviewers. I really liked the method of boiling whole potatoes first, then cubing them. Also, I used Gruyere cheese in place of cheddar. Thought I had plenty for DH and I for another meal, but the DGK's enjoyed then SO much, there really isn't much left !! All of us really ate our fill -- not for the cholesterol conscious -- but GOOD! Thanks for posting, Stacey.