Au Gratin Potatoes

So, what is the difference between Scalloped Potatoes and Au Gratin Potatoes?  Scalloped Potatoes are a milk based potato dish. The potatoes are usually sliced very thinly.  Although, what technically makes it ‘scalloped’ is the milk base. A gratin is any dish that is topped with cheese and or bread crumbs and layered with butter and is baked until brown and crispy. However, gratins can be made with a variety of vegetables.  Now, you've learned something for today!  These Au Gratin Potatoes were very delicious.  You can never go wrong with Betty Crocker!

2 pounds potatoes (about 6 medium)
1/2 cup chopped onion
1/4 cup butter
1 TBS flour
1 tsp salt
1/4 tsp pepper
2 cups milk
2 cups shredded sharp Cheddar cheese (about 8 ounces)
1/4 cup fine dry bread crumbs
Paprika
I also added dill

Wash potatoes.  Leave skin on and slice very thin.  If the potatoes are large, cut the slices into smaller pieces.  Cut enough slices to measure about 4 cups.

Cook and stir onion in butter in a 2 quart saucepan until onion is tender.  Stir in flour, salt and pepper.  Cook over low heat, stirring constantly, until mixture is bubbly; remove from the heat.  Stir in milk and 1 1/2 cups of the cheese.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Place potatoes in ungreased 1 1/2 quart casserole.  Pour cheese sauce over potatoes.  Cook uncovered in a 325 degree oven for 1 hour 20 minutes or in a 375 degree oven for 1 hour.

Mix remaining cheese and the bread crumbs; sprinkle over potatoes.  Sprinkle with paprika and dill, if you wish.  Cook uncovered until top is brown and bubbly, about 15 to 20 minutes longer.

Serves 6

Source:   Betty Crocker's Cookbook

Eileen