Running Mama Cooks

Week 3 of the recipe swap and I got super lucky again! I am sitting here in a major food coma after eating way too many of these delicious and rich potatoes. Saturday nights are usually my splurge night, so this meal was perfect (there will be no weight watchers points for this one!) I served the potatoes with grilled flank steak and steamed asparagus. The only change I made to the original recipe was adding a handful of shredded cheddar to the top of the casserole dish before baking. Added a nice crispy, cheesy crust.

These would be perfect for a special occasion dinner, over the holidays, or just a nice dinner party with friends. And it gave me the perfect excuse to buy a mandolin slicer which I have been wanting for awhile!

The theme this week was side dishes. I shared the recipe for caramelized green beans.

Creamy Au Gratin Potatoes
Recipe very slightly adapted from allrecipes.com

Ingredients:

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk (I used 2%)
1 1/2 cups shredded Cheddar cheese, plus more

Directions:

1.Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

2.Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

3.In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and sprinkle with a handful of cheddar.

4.Bake covered for 1 1/2 hours in the preheated oven.

ZACH'S RATING - **** 1/2