Sunday, March 18, 2012

Cheesy Scalloped Potatoes (Au gratin Potatoes)

Creamy, tender potatoes 
with gooey cheese between each layer.
A perfect side dish 
for a family meal or a big holiday dinner.
Easter is right around the corner
 and this dish would be ideal.

Let's start with some potatoes.
About 2 /12 pounds of them.
Sliced and then precooked
for a few minutes in boiling (salted) water.
Next melted butter and add flour 
to make a base for the sauce.
Add 1/2 and 1/2 and heat until warm
 and just starting to thicken.

Add salt and pepper then
whisk in one can of cream of potato soup
and the eggs.

 Of course, we need some cheese.
Love that cheese!

Swiss and Sharp Cheddar.
Freshly grated.

In a buttered casserole dish 
layer the potatoes, cheese, sauce and 
sprinkle each layer with salt and pepper.

If you would like to turn this from 
a side dish to a main dish 
add diced ham to each layer.
You now have Scalloped Potatoes and Ham.

 Finish the last layer with sauce and cheese.
Bake uncovered until golden and bubbly.


Cheesy Scalloped Potatoes 
(Au gratin Potatoes)

2 1/2 pounds potatoes, sliced
2 cups cheddar cheese, shredded
1 cup Swiss cheese, shredded
2 eggs, beaten
4 Tbsp butter
2 Tbsp flour
2  1/2 cups half and half
1 can cream of potato soup
salt and pepper

Preheat oven to 400 degrees.

Cook sliced potatoes in a big pan of 
boiling salted water for about 5 minutes. 

In a small pan melt the butter.
Add the flour and stir for about a minute.
Add the half and half and cook until warm 
and just starting to thicken.
Remove from heat and whisk in the soup and eggs.

Mix the cheese together in a small bowl.

In a buttered casserole dish start with a thin layer of sauce.
Then layer:
salt and pepper.
Repeat for a couple more layers.
Ending with the shredded cheese.

Bake uncovered at 400 degrees for about 35 to 40 minutes.
Until golden and bubbly.


Inspired by The Deen Bros. Y'all Come Eat Now

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