One thing that I've missed so much since giving up heavily processed
food is Au Gratin Potatoes. I’ve never
been a patient person and making the cheese sauce required for this type of
dish and other dishes like Mac & Cheese were a struggle for me. I’d always end up separating the sauce
somehow. It was so frustrating and after
two or three tries I gave up.
I decided to give it one more try and it was sooooo worth
it. The amazing recipe is below. Enjoy!
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Photo Credit - Renee Olson |
Ingredients
4-6 large russet potatoes, cut in ¼ inch slices
1 small onion finely diced
3 tbsp Butter
3 tbsp flour
2 cups of milk
2 – 2 ½ cups of shredded cheddar cheese
Salt
Pepper
The Potatoes
Preheat the oven to 400 degrees
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Photo Credit - Renee Olson |
Wash your potatoes
Butter a 1 – 1 ½ quart casserole dish
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Photo Credit - Renee Olson |
Slice potatoes to about ¼ inch thick
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Photo Credit - Renee Olson |
Layer the potatoes in the pan
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Photo Credit - Renee Olson |
Finely dice the onion
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Photo Credit - Renee Olson |
Alternate the potatoes with the diced onion
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Photo Credit - Renee Olson |
Season with salt and pepper
The Sauce
Melt the butter over medium heat in a medium sauce pan
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Photo Credit - Renee Olson |
Mix in the flour and salt and whisk for one minute
Stir in the milk and whisk
Cook and stir until the sauce has thickened
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Photo Credit - Renee Olson |
Grate 2 - 2 1/2 cups of cheese
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Photo Credit - Renee Olson |
Add the cheese and stir until the cheese is melted
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Photo Credit - Renee Olson |
Pour over the potatoes and cover with foil
Bake for 1 ½ hours
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Photo Credit - Renee Olson |
Serve
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Photo Credit - Renee Olson |
This dish can easily be modified to include meats such as
sausage or diced ham or perhaps adding a meat substitute. Next time I’m going to try switching up the
cheeses. Maybe try a Gorgonzola mixture
with sharp white cheddar.
Love to hear what you think of this one!
Namaste & Blessed Be
Sosanna
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