Cheesy Potatoes Au Gratin


3 pounds red potatoes, scrubbed and cut into 1/4" slices
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon fine ground black pepper
2 cups 2% milk
12 ounces Colby-jack cheese, shredded (divided)

Preheat oven to 400°F.  Butter a 1-1/2 quart casserole dish (approximately 9x5x3 or similar).  Set aside.

Scrub and cut potatoes into 1/4" slices. Place in a large bowl of cold water.

In a medium saucepan over medium heat, melt butter.  Add flour.  Whisk to combine and cook for 2 minutes to cook out the flour-y taste.  Add spices and milk.  Whisk to combine.  Cook until mixture begins to thicken. Add 8 ounces cheese and stir to combine.  Once cheese is melted and smooth, add about 1 cup to casserole dish.

Drain and rinse potatoes. Create a layer of potato slices on top of the cheese.  Add 1 cup of cheese sauce over the top of potato slices.  Repeat until all potato slices are gone or you reach 1/2" from the top of your dish. Sprinkle remaining cheese over top of casserole. 

Spray aluminum foil with non stick spray and lay sprayed side down on the casserole.  Bake for 75-90 minutes or until potatoes are tender.  Uncover and place under the broiler for 2-3 minutes or until the cheese is golden brown.

Allow to cool for 5 minutes. Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
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