Email to Lee       

Au Gratin Potatoes

Source of Recipe


Maggie's Kitchen






List of Ingredients



• 5-6 good sized red boiling potatoes
  
• 1 Tbl tarragon vinegar
  
• 4 Tbl butter
  
• 4 Tbl all-purpose flour
  
• 3 cups 2% milk
  
• 2 cups shredded sharp Cheddar cheese
  
• 3/4 cup grated Parmesan cheese*
  
• McCormick's Garlic & Herb seasoning
  
• Buttered bread crumbs for the top
  
• * If you want to splurge and make it really great, grate your own Parmesan.
  






Instructions



1. Peel potatoes and slice into 1/4" slices. Cook in boiling, salted water with 1 Tbl tarragon vinegar added to it. Cook until potatoes are just tender. Drain well.
   
   
2. In a 3 quart, heavy-bottomed saucepan melt butter over medium-low heat. Add flour and stir, cooking the mixture for about one minute. Add milk, one cup at a time, and stir well after each addition to smooth out sauce. Add garlic-herb seasoning to taste. Raise heat to medium and cook, stirring constantly until mixture comes to a boil. Boil and stir for one minute.
   
   
3. Remove from heat and add cheeses. Stir until cheese melts.
   
   
4. Heat oven to 350 degrees and put a cookie sheet onto the oven rack.
   
   
5. Place drained potatoes into a well buttered 2 quart casserole. Pour cheese sauce over potatoes, lifting potatoes so sauce will flow throughout the casserole.
   
   
6. Place casserole onto cookie sheet in heated oven and bake 30 minutes until mixture is hot through and cheese is browned and bubbly.
   
   
7. Serves 6-8 as a side dish.
   
   






Final Comments


If you really want a rich sauce, use half and half instead of 2% milk. Al, the cream lover, would probably tell you to use heavy cream.