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Vickie's Potatoes Au Gratin
A simple way to spruce up your dinner table. This really is an easy recipe to make, though it does take some time to bake. It's well worth it.
Preparation Time: 25 Minutes
Bake time: 1.5 hours
Serves: 6
  • 4 large potatoes
  • ¼ c margarine
  • 1 tblspn margarine
  • 1 small onion (chopped)
  • 1½ tblspn flour
  • 1 tspn salt
  • ¼ tspn pepper
  • 2 cups milk
  • 2 cups shredded natural sharp cheddar cheese
  • ¼ cup fine dry bread crumbs
  • Sprinkle of Paprika
  • Peal and cut potatoes into ¼ inch slices.
  • Place slices into a large pot and completely cover with water. Add 1 tblspn margarine and a dash of salt.
  • Cook over medium heat for about 20 minutes or until potatoes are tender.
  • Preheat oven to 375° F
  • Mean while, melt the ¼ cup margarine in a deep dish skillet over medium heat.
  • Add chopped onion and stir. Saute for about 3 minutes, or until tender.
  • Sprinkle in flour, salt and pepper, stirring constantly for about 2 minutes.
  • Stir in milk and 1½ cups of the cheese. Stirring constantly, bring the mixture to a boil.
  • Reduce heat slightly and simmer for about 5 minutes. Stirring occasionally. Make sure the cheese is melted into the mixture before removing from heat.
  • Once the potatoes are tender, drain them and spread them in an ungreased casserole dish.
  • Pour milk/cheese sauce over the potatoes.
  • Cover with aluminum foil or a casserole glass top. Cook for 1 hour.
  • Mix remaining cheese and bread crumbs together. Let mix set out while casserole bakes.
  • After 1 hour, sprinkle bread crumb mixture over baked potatoes. Bake uncovered for 10 to 15 minutes or until top is lightly brown and bubbly.
  • Remove from oven and sprinkle with paprika for decoration.
  • There are a lot of things you can to this mix. Try sauteing mushrooms with the onions.
  • Or add ½ cup of chopped broccoli or diced tomatoes to the milk/cheese mixture just before covering the potatoes.
  • Serve hot.
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