Potatoes, taters, spuds, Mr. Potato… no matter what you call them, potatoes are a staple in many households. My family loves potatoes. Baked and mashed potatoes are quick and easy side dishes that seem to go with everything. These Potatoes Au Gratin are another family favorite and they always make an appearance at our Easter brunch. This year, I baked up these Potatoes Au Gratin in individual bowls. Photo Source There are so many types of potatoes – most of the varieties pictured above I haven’t even tried yet. For my Potatoes Au Gratin, I use White or Yukon Gold potatoes but many people prefer Russet potatoes. I like the way the white potatoes hold their shape when baked where as the Russets are fluffier and nice for baked or mashed potatoes. I’ve included a recipe card below, but here are the pictured steps: 1. Slice up your potatoes. 2. Sauté the chopped onions in butter. 3. Add flour to thicken. Note: I use a Mandoline similar to this one from William Sonoma to slice my potatoes. It scares me every time I use it but boy does it save time. You absolutely have to use the pusher knob over your vegetable if you want to keep your fingers. 4. Add milk and stir constantly until thickened. 5. Add grated cheese. 6. Stir until cheese is melted. And here’s the recipe card if you want to print it out. Easy and cheesy! Thanks for visiting. I link at the wonderful parties listed here.
