Mmm, Vermont Cheddar! That sounds absolutely heavenly. The layers of this are perfect, and as a side, to ham, I can see how it disappeared quickly. You could even add the ham right in there! Either way, I love this recipe and I shall never use a box mix again! I am going to be making these yummy potatoes for years to come and I know if you follow this recipe you’ll be doing the same, too.
Who will be serving these yummy au gratin spuds on Christmas Day?
Ingredients
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
Morton salt and pepper to taste
3 tablespoons Land O Lakes butter
3 tablespoons Gold Medal all-purpose flour
1/2 teaspoon Morton salt
2 cups TruMoo milk
1 1/2 cups shredded Kraft Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
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.
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 cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
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Quick Tip: Make this dish a full meal by adding cooked ham to it!
Thank you Gonna Want Seconds for this great photo.