Au Gratin Potatoes

 

Natasha's Kitchen is to thank for this  impressive side dish. Mandolin sliced Yukon gold potatoes tossed in a velvety cheese sauce. What is not to like! Once the baked casserole has cooled, maybe covered and refrigerated for up to 4-5 days. Maybe frozen for up to 2 month; thaw in refrigerator before reheating. Reheat covered at 350-degrees for about 20 minutes, until hot throughout.

Ingredients:

• 5 tablespoons unsalted butter, divided
• 1/4 cup flour
• 1/2 cup heavy whipping cream
• 2 1/2 cups milk
• 1 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground pepper
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 cups sharp Cheddar cheese, shredded,divided
• 3 pounds Yukon gold potatoes, scrubbed, peeled
• chives for garnish

Directions:

Preheat oven to 350-degrees. 

Use 1 tablespoon of the butter to grease a 9x13-inch casserole dish.

In a large pot melt 4 tablespoons of the remaining butter over medium heat. 

Add flour and whisk for 2 minutes. Gradually pour in the milk then the cream while whisking. 

Add salt, pepper, onion and garlic powders and continue whisking until sauce has thickened. Add more seasoning to taste.

Remove from the heat and add half the shredded cheese and stir till melted. I had to put back on the burner over low heat to melt the cheese completely. Cover to keep warm.

Peel potatoes and slice on a mandolin 1/8-inch thick.

Add the potatoes to the cheese sauce and stir to coat.

Spread the potatoes into the prepared pan and spread evenly. Top with the remaining shredded cheese.

Cover with foil and bake for 60 minutes. Remove foil and continue baking 15 more minutes.

Rest for 15 minutes before serving.

Garnish with chives if desired.