This is a simple, easy to make, excellent recipe for the American version of Potatoes Au Gratin - the French version is quite different, and lighter. I've made this twice now, with some slight tweeks. First, instead of buttering the casserole, I used spray on vegetable oil and nothing stuck. I skipped the onions because I was in a hurry and added a little bit of cayenne pepper to the cheese sauce but otherwise followed the recipe, and it was delicious. The second time,I chopped a large onion small and sautéed it in a tablespoon of butter on medium heat until it was translucent and beginning to caramelized, and then added it to the cheese sauce, which I then added to the potatoes in two batches: I laid down half of the potatoes, poured half of the sauce over, added the rest of the potatoes and topped with the sauce. It added depth to the flavor, but took more time. I'd recommend both methods, but I wouldn't put raw onions in to 'stew'. That's a recipe for an off, harsh taste, and heartburn. I recently began gently pre suateeing the chopped bell pepper and onion for meatloaf because of heartburn and the results were shockingly good. It had a depth and richness I've never tasted before. With or without the onion, don't forget the cayenne. It brightens it considerably - just a shake won't add any noticeable heat but helps you avoid the bland.
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This is a simple, easy to make, excellent recipe for the American version of Potatoes Au...