I’ve done scalloped potatoes on this blog before and AuGratin Potatoes are a close relation to them. I won’t go into the making of a white sauce again but all you have to do for AuGratin sauce is add in a cup or two of shredded cheese and your sauce is done. I used left-over sauce that I’d made a few days earlier for macaroni and cheese.
I don’t usually get this fancy but I had friends coming over for dinner and thought this would be a great side dish. The rest of the meal was grilled chicken thighs and grilled asparagus. Yummy!
One 2 quart casserole dish oiled or buttered
Mandolin (or sharp knife)
3 pounds of white or yellow potatoes. I love Yukon Golds.
Salt and pepper to taste
Cheese sauce, about 3 cups
Milk or half and half to thin out the cheese sauce
Heat oven to 350 degrees F
If you have a mandolin, it makes the job faster and easier but using a knife is just as effective. Slice the potatoes.
Put the slices into the casserole.
Salt and pepper the sauce. It makes seasoning the potatoes a lot easier.
Pour the cheese sauce over the potatoes, doing a little stir to make sure the sauce gets to the bottom. Add the milk or half and half and stir again if there isn’t enough sauce to cover.
Bake for 45 minutes to an hour. Remove from the oven and let rest for a few minutes for the boiling to subside. Serve
Thanks for stopping by Chicklets in the Kitchen. Please tell us about your favorite potato recipe in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.