Cheesy au Gratin Potatoes

Name: Cheesy au Gratin Potatoes
Prep time: 5 min
Total time: 1 h 35 min
Yield: 6
Cuisine: French
Ingredients: 6 medium boiling or baking potatoes (2 lb); 1/4 cup butter or margarine; 1 medium onion, chopped (1/2 cup); 1 tablespoon Gold Medal™ all-purpose flour; 1 teaspoon salt; 1/4 teaspoon pepper; 2 cups milk; 2 cups shredded natural sharp Cheddar cheese (8 oz); 1/4 cup Progresso™ dry bread crumbs (any flavor); Paprika

2 Ratings

5 Comments

Prep 5 min
Total 1 hr 35 min
Servings 6

Ordinary ingredients become extraordinary when combined in this casserole. MORE+ LESS-

By Betty Crocker Kitchens

Updated December 9, 2010

Make with

Progresso Breadcrumbs

Ingredients

medium boiling or baking potatoes (2 lb)

1/4

cup butter or margarine

medium onion, chopped (1/2 cup)

tablespoon Gold Medal™ all-purpose flour

teaspoon salt

1/4

teaspoon pepper

cups milk

cups shredded natural sharp Cheddar cheese (8 oz)

1/4

cup Progresso™ dry bread crumbs (any flavor)

Paprika

Steps

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1

Heat oven to 375°F.
2

Scrub potatoes but do not peel. Cut into 1/8-inch slices to measure about 4 cups.
3

Melt butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
4

Stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute.
5

Spread potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes.
6

Bake uncovered 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.

Expert Tips

Not only does using unpeeled potatoes save you time, but you get more nutrition as well. Much of a potato’s fiber and vitamins are found in or directly under the peel.
Add another flavor dimension to this creamy side dish by using garlic butter instead of regular butter.