Creamy Au Gratin Potatoes

The humble potato gets a gussied up in a creamy cheese sauce in this super easy recipe.
I think I could make a batch of these and have them for dinner with a salad as the main
dish I like them so much.  But what I really love to serve them with is a nice spiral ham
or some tender steaks.  
I love simple recipes that don’t require hard to find ingredients or take too much time in
the kitchen.  I enjoy cooking, but I enjoy chatting and sharing a meal around our table 
with people I love way more than spending all day in the kitchen.  We grew a lot of 
potatoes on our little farm growing up.  We stored them all winter in our barn, and they
never went bad.  On top of a wooden platform we stacked a couple bales of hay and 
built a little potato cellar out of hay.  When we needed more potatoes we just pulled a bale
off the top and dug in the hay for as many as we wanted.  Today my potatoes are in 
a little basket in my pantry, no hay.  But I wouldn’t mind a trek out to a barn to retrieve
homegrown potatoes, I wouldn’t mind a bit.

Well let’s get cooking, here is what I use to make one of my all time favorite recipes:

Creamy Au Gratin Potatoes
serves 12
5 pounds of russet or Idaho potatoes, scrubbed well (not peeled!!)
2 medium onions, halved and thinly sliced
1/2 cup of butter
1/2 cup of flour or gluten free flour
2 t. salt
1/2 t. pepper
6 cups of milk
5 cups of shredded cheddar cheese
Preheat oven to 400* and butter a 13 ” x  9″ baking dish.  Thinly slice half of the potatoes
and layer them across the bottom of the pan.  Next cover them with sliced onions.  Cover
onions with 2nd half of thinly sliced potatoes and set aside.  In a large nonstick pan melt 
butter and shake flour over the top of the butter.  Stir well and slowly add milk, stirring
constantly.  Increase heat slightly, and bring to a very low boil, reduce he to avoid 
scalding the milk and add salt and pepper.  Stir in cheese and spread over the entire 
baking dish.  Bake for about 30-45 minutes until golden on top, cover with foil and 
bake another 45-50 minutes until potatoes are tender when pierced.
Enjoy!
What is your go to side dish for the holiday season?

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