Ingredients
-
3
-
3
-
1/2
-
1/4
-
3/4
-
3/4
-
4
-
1/3
-
1
-
1
-
-
-
-
-
Directions
Creamy & Rich Au Gratin Potatoes,Cheesy and creamy through the center,We like cheese to be crusty and almost burned. I easily accomplished it! I increased the white sauce by a third because I found initially it wasn’t enough. It’s better to have too much sauce than not enough. With no shredded cheddar on hand used up the cheddar slices, quartering them and strategically placing them. This is a high calorie high fat dish so used half butter and half I Can’t Believe It’s not Butter Lite and only 1/2 cup of half and half with the rest, 1% milk. I wouldn’t change much other than maybe a few more onions and using some fresh garlic in the layers. I plan to serve as a main dish in the future with maybe a salad or other veggies. This was SO very tasty. (used round pan over aluminum foil covered baking sheet, rotated after 45 minutes, cooked additional 40 minutes)
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Steps
|
1
Done
|
Grease 1 1/2 Quart Casserole. |
|
2
Done
|
Set Aside. |
|
3
Done
|
in Small Saucepan Melt Butter. |
|
4
Done
|
Stir in Flour, Salt and Pepper. |
|
5
Done
|
Blend in Milk and Half-and-Half. |
|
6
Done
|
Cook on Medium High Heat, Stirring Constantly, Until Heated Through. |
|
7
Done
|
Set Aside. |
|
8
Done
|
Layer One-Third of Potato Slices, Half of Onion, One-Third of Parsley, One-Third of Cheese and One-Third of Sauce in Casserole. |
|
9
Done
|
Repeat Layers. |
|
10
Done
|
Top With Remaining Potatoes, Parsley, Cheese and Sauce. |
