Creamy Au Gratin potatoes...aka sex on a plate

Such a lovely term introduced to me by my friend Audrey.

I made these au gratin potatoes last night and they were pure awesomesauce!  Because of the long cooking time, I prepped it the night before and left it in the fridge overnight covered with foil.  As my MO is to mess with everything I made, my edits are below.


4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter (I laugh at only 3 tblsp of butter.  I threw a solid 5-6 in there)
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese (I was lazy and just cut it in to chunks)
Smoked paprika (which I have previously established kicks the ass of regular paprika)

1.Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2.Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3.In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, sprinkle with paprika, and cover the dish with aluminum foil.
4.Bake 1 1/2 hours in the preheated oven.
5. Make out with plate.
6. Blog about it.
7. Realize photos of said event would increase traffic to said blog. 
8. Ideas for future posts are generated...

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