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Per serving
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- 1
Par-cook the potatoes
Peel the potatoes and slice them into even 1/4-inch rounds. Drop them into a pot of salted water, bring to a boil, and cook just until a fork slips in easily, about 8 to 10 minutes. Drain well and set aside. You want them tender but not falling apart.
- 2
Build the cheese sauce
In a saucepan over medium heat, melt 4 tablespoons of the butter. Whisk in the flour and let it bubble for a full minute to cook off the raw taste. Slowly pour in the milk, whisking the whole time, and cook until the sauce thickens enough to coat the back of a spoon. Stir in the shredded cheddar, salt, and pepper until the cheese melts smooth.
- 3
Fold and assemble
Gently fold the drained potato slices into the cheese sauce until every piece is coated. Transfer the whole lot to a greased 2-quart baking dish and spread it level.
- 4
Top and bake
Melt the remaining 2 tablespoons butter and toss it with the bread crumbs, then scatter them over the top. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 10 minutes more, until the topping is golden brown and the edges are bubbling. Let it rest a few minutes before serving.
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Cheesy Potatoes Au Gratin
Created by: HomeCooking
Ingredients
- 6 russet potatoes
- 6 tbsp butter
- 1/4 cup all-purpose flour
- 2 cup whole milk
- 1 1/4 cup sharp cheddar cheese
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup bread crumbs
Instructions
- Par-cook the potatoesPeel the potatoes and slice them into even 1/4-inch rounds. Drop them into a pot of salted water, bring to a boil, and cook just until a fork slips in easily, about 8 to 10 minutes. Drain well and set aside. You want them tender but not falling apart.
- Build the cheese sauceIn a saucepan over medium heat, melt 4 tablespoons of the butter. Whisk in the flour and let it bubble for a full minute to cook off the raw taste. Slowly pour in the milk, whisking the whole time, and cook until the sauce thickens enough to coat the back of a spoon. Stir in the shredded cheddar, salt, and pepper until the cheese melts smooth.
- Fold and assembleGently fold the drained potato slices into the cheese sauce until every piece is coated. Transfer the whole lot to a greased 2-quart baking dish and spread it level.
- Top and bakeMelt the remaining 2 tablespoons butter and toss it with the bread crumbs, then scatter them over the top. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 10 minutes more, until the topping is golden brown and the edges are bubbling. Let it rest a few minutes before serving.