Creamy Au Gratin Potatoes
When making the cheese sauce, add garlic powder (couple smacks on the back), salt and pepper.
I used 3 russet large potatoes
USE PAM ON THE PAN or it will stick!! I added garlic powder, salt, pepper in the cheese sauce and only a handful of cheese. I HIGHLY encourage you to dice the onions, don't leave them as rings. When you begin to layer, begin with one layer of cheese sauce, followed by a later of potatoes, layer of diced onions (all or 1/2), layer of cheese, then layer of sauce. REPEAT. don't add salt to every layer because the cheese sauce has enough salt already. just add pepper to each potato layer. End it with a cheese topping. Also it took me over about 1hr 50 mins of baking in the oven. 400 degrees covered for the first 1:30 minutes and uncovered for 20 minutes to get a nice browning on the outside and get the cheese sauce to thicken nicely. (PS I USED REDUCED FAT SHARP CHEDDAR CHEESE---WORKED AWESOME!) This was a major hit with no left overs! No one even knew it was reduced fat cheese. =) I will most definitely be using this recipe more often!!
1 user found this review helpful
Dec. 14, 2013