Recipe by Leslie in Texas
This recipe is from the RSVP section in a February 1981 issue of Bon Appetit. It was requested from Stuart Anderson's Black Angus restaurant in Yakima, Washington. I made this for Easter dinner to go with our ham. I cooked and layered the pototoes in the casserole dish and made the sauce the night before and refrigerated both separately, covered, overnight. The next day, i warmed the sauce slightly and poured it over the potatoes and baked as instructed, increasing the baking time to 30 minutes. It came out perfect!
Top Review by mollymuffin
This was my first attempt at Au Gratin potatoes. These are not my mom's potatoes, which I always thought tasted bland. My husband said they were really good. He ate 3 helpings. They did seem to be missing something, we decided it was onion. I will add some next time. There will definitely be a next time with this very cheesy recipe.
- 1 1⁄2 lbs unpeeled potatoes
- 2 tablespoons butter (1/4 stick)
- 2 tablespoons flour
- 1 1⁄2 cups hot milk
- 1⁄2 cup shredded sharp cheddar cheese
- 1 teaspoon freshly grated parmesan cheese
- 1 garlic clove, minced
- salt & freshly ground black pepper
- shredded cheddar cheese
- grated parmesan cheese
Directions See How It's Made
- Boil potatoes in lightly salted water until tender.
- Cool,peel and cut into 1/4-inch slices;layer slices in buttered casserole dish.
- Preheat oven to 350 degrees.
- Melt butter in medium saucepan and whisk in flour until mixture is smooth.
- Gradually add hot milk, whisking constantly.
- Stir in cheeses and continue cooking, whisking, until cheeses are melted.
- Season to taste with salt and pepper.
- Pour over potatoes and sprinkle with cheddar,parmesan and paprika.
- Bake 20 minutes.
- Place under broiler just until brown and bubbly; serve immediately.