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.