Scuba Steve Recipes

This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong.

|@skyblue:**Recipe Name** |Creamy Au Gratin Potatoes|@skyblue:**Submitted by** |Steve Tow|
|@skyblue:**Source** |Web Site|@skyblue:**Source Description** |allrecipes.com|
|@skyblue:**Base** |Vegetable|@skyblue:**Course** |Side Dish|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |10-30 Minutes|
|@skyblue:**Servings** |4|@skyblue:**Ethnicity**|American|

**Ingredients:**
  * 4 sliced 1/4 inch thick russet potatoes
  * 1 sliced into rings yellow onion
  * 1 to taste salt and pepper
  * 3 Tablespoon(s) butter
  * 3 Tablespoon(s) flour
  * 1/2 Teaspoon(s) salt
  * 2 Cup(s) milk
  * 1 1/2 Cup(s) shredded cheddar cheese

**Directions:** \\ 1. Preheat oven to 400 F. Butter a 1 quart casserole dish.

2. Layer 1/2 of the potatoes in the bottom of the prepared casserole dish. Top with 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 flour in 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 cover the dish with aluminum foil.

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

NOTES:
I like to substitute the flour white sauce with same amount of white sauce according the side of an Argo (corn starch) box. Also, feel free to experiment with other cheeses, for example tossing in some parmesan adds a nice flavor. I also like to substitute 1/2 to 1 cup of the milk with buttermilk. You can also toss some ham into the mix and call it an entree! 

**Nutritional Info:** \\ Unknown.

Scuba Steve Recipes

User Tools

Site Tools

Page Tools