Cheesy, Crunchy Potatoes Au Gratin

Creamy, satisfying cheese sauce pairs perfectly with cubed potatoes and a crunchy topping. Sometimes I add sliced sausage to make potatoes au gratin a hearty main dish, but it stands very well on its own.

Preheat the oven to 350 and grease a 9 X 13 pan.

Peel and dice:

6 c. potatoes (about 2 lbs.)

Boil the potatoes for 15 minutes, then drain. Meanwhile, prepare the cheese sauce.

In a small saucepan melt:

1/4 c. butter

Whisk into the butter:

1/4 c. flour

Whisk in gradually, stirring to avoid lumps:

2 c. milk

1/2 t. salt

1/2 t. onion powder

Stir in until completely melted:

1 1/2 c. grated Cheddar cheese (about 5 oz.)

Mix the cheese sauce and potatoes together, then put them in the prepared pan. Top the potatoes:

1 c. bread crumbs

Bake the potatoes au gratin at 350 for 25-30 minutes, or until bubbly. The sauce will thicken further in the oven.

potatoes au gratin

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