Prep 30 mins
Cook 1 hr 30 mins
The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have a wonderful dinner. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety."
- 4 russet potatoes, sliced into 1/4 inch slices
- 1 onion, sliced into rings
- salt and pepper
- 44.37 ml butter
- 44.37 ml all-purpose flour
- 2.46 ml salt
- 473.18 ml milk
- 354.88 ml cheddar cheese, shredded
- Preheat oven to 400 degrees F (200 degrees C).
- Butter a 1 quart casserole dish.
- Layer 1/2 of the potatoes into bottom of the prepared casserole dish.
- Top with the onion slices, and add the remaining potatoes.
- Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat.
- Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
- Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
- Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours in the preheated oven.
These potatoes were fabulous, and very easy to cook. I froze the leftovers in individual dishes, and they reheated well. I reheated some in the microwave and did some in the oven, both did fine but I preferred the oven reheat because I love to brown the top.
Please add my kudo's to the rest. This great side accompanied center cut pork chops and a veggie salad this evening. It was a real hit with a half recipe being wiped out by the two of us. It's smooth, cheesy, creamy and dreamy. There is no way you could go wrong by choosing this recipe.
Cheesy, creamy and every mouthful a delight. I used Carisma potatoes (low GI potatoes), a sharp cheddar and hi-low milk (between full and skim), I did omit the onions due to allergy reasons otherwise made to recipe but baked at 190C fan forced (with lid on dish) for 1 hour 40 minutes and got 6 serves out of the dish (the last 2 serves will be frrozen for the DH when he is on night shift - he has become quite the expert at reheating this style of dish in the microwave at work - by the time he is ready to eat it has thawed as he takes it frozen to work). Thank you Lavender Lynn, made for Everyday A Holiday tag game.