We like the recipe for Au Gratin Potatoes in Betty Crocker’s Cookbook very much — despite my hand written note below the Hashed Browns recipe on the next page that “Betty doesn’t know s*** about potatoes!” However, when we have it, even when serving six — as the recipe says it makes six servings — we always seem to end up with copious leftovers. Since there are only two of us, making that much is a deterrent to our making it at all… and I love Au Gratin Potatoes! The original recipe calls for a 1½-quart casserole — your typical 9-inch by 13-inch job. Well, it happens that we also have a 1-quart casserole (nine inches square), so I have simply made an adaptation of Betty’s recipe, scaled from six to four servings, an bent to our liking.
Au Gratin Potatoes
- 3 to 4 medium Potatoes (about 1 pounds)
- 1 medium Onion, chopped (about ½ cup)
- 2 teaspoons Flour
- 1⅓ cup Milk
- 1½ cup Cheddar Cheese
- ¼ cup Bread Crumbs
- Olive Oil
- Salt
- Pepper
- Wash the potatoes, leaving the skin on, but removing the eyes. Then cut the potato into thin slices using a mandolin.
- Sauté the onion in olive oil over a medium high heat in a 2-quart saucepan until tender. Stir in the flour. Season with salt and freshly ground black pepper to taste. Reduce the heat to low and cook, stirring constantly, until the mixture is bubbly. Then remove the mixture from the heat and stir in two thirds of the cheese. Heat the mixture to boiling, stirring constantly and then continue boiling and stirring for one minute.
- Layer the potato slices in an ungreased 1-quart casserole. Pour the cheese sauce over the potatoes. Cook uncovered in a 325°F oven for 1 hour and 20 minutes.
- Sprinkle the remaining cheese and the bread crumbs over the potatoes. Cook uncovered for another 15 to 20 minutes until top is brown and bubbly.