hypercello

A glimpse into my life

Au Gratin Potatoes

on June 20, 2012

I tried the Au Gratin Potatoes and Ham from A Modern Christian Woman‘s blog.  The first pan was so big we were eating on them for a week.  So this time, I tweaked them to be smaller and fit what we had on hand, and they turned out delicious, so I thought I’d share my version of them.  Make sure you check her’s out too!  Wonderful!  We enjoyed the potatoes with some polish sausage, and a nice salad.  Great dinner (and very cheap, too!).

Au Gratin Potatoes

For the cheese sauce:
1 1/2 Tbsp. butter
1 1/2 Tbsp. flour
1 1/2 cup milk
1/4 tsp. dry mustard
1/4- 1/2 tsp. (or more to taste, I’m not sure how much I put in–kept sprinkling it it) cayenne pepper
1/2- 1 tsp. red pepper flakes
salt and pepper, to taste
1 cup shredded cheese (we’ve done it with cheddar and colby)

For the potaotes:
4-5 potaotes, sliced thin (we peeled them the second time we made it)
1/4- 1/2 pound polish sausage, cubed
1/2- 1 small onion, diced
2-4 cloves garlic, minced (depends on your taste)
1/2- 1 cup shredded cheese

  1. Preheat the oven to 400 degrees F, and spray a square 9″ glass casserole dish with cooking spray (or use butter).
  2. In a medium saucepan,  melt the butter and whisk in the flour.  Add the milk, mustard, cayenne pepper, red pepper flakes, salt, and pepper.  Whisk occasionally until it starts to boil and get thicker (I prep the potato ingredients during this time, and only have the heat on medium).  Take the sauce off the heat, and add the 1 cup cheese, stirring until it’s melted.
  3. Place half the potatoes in the bottom of the dish, and top with half of the sausage, onion, garlic, and cheese sauce.  Repeat the layers one more time, and top with the 1/2- 1 cup shredded cheese.
  4. Bake for 30-40 minutes, until the top is browned and the sauce is bubbly.  Enjoy!

A few tips:

  • After you slice the potatoes, keep them in a water bath–this prevents them from changing color.
  • Mix the onions and garlic together–makes it easier to evenly spread the garlic in the dish.
  • Play with the spices to get them to your liking.  Taste the sauce before adding the cheese.  When you think you have it just right, add just a little more to it (since it has to coat all the potatoes).
  • It seems to take me about 45 minutes to prep everything and get the sauce made–make sure you give yourself plenty of time to make it.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: