I don’t think I have ever made au gratin potatoes with diced potatoes before.
And this recipe makes a ton of potatoes. I made two 13x9 pans full!
Thankfully I was using this recipe for two events. The first event was a dinner party where I served the potatoes with the Beef Wellington. The second event was a pot luck party for twenty people.
The end result of this recipe is a very creamy au gratin potato.
The sauce is a basic white sauce, adding cheese. So a basic cheese sauce ultimately.
The onions were a nice touch. I don’t usually add them to au gratin potatoes.
The potatoes had great flavor. I know the recipe makes a lot, but they do taste good!
POTATOES AU GRATIN
7 Pounds Potatoes
1 Onion, Chopped
3/4 Cup Butter
2/3 Cup Flour
2 Quarts Milk, Scalded
5 Teaspoons Salt
1 Teaspoon Pepper
1 Tablespoon Worcestershire Sauce
1/4 Teaspoon Tabasco Sauce
1 Pound Cheddar Cheese, Grated
6 Green Onions, Sliced Thin
Cook potatoes covered in a small amount of water until just tender, about 35 minutes. Drain and strip the skins when the potatoes are cool enough to handle. Cut into a 1/4 inch dice. Cook onion in butter gently for 5 minutes and then blend in flour. Add 3 cups of the scalded milk, cook, stirring constantly, until thickened and smooth. Smooth in electric blender or with an egg beater if necessary. Return to pan and add the rest of the milk, the seasonings and 2/3 of the cheese. Cook and stir to smooth sauce. Add half the chopped onions. Turn potatoes into two buttered shallow casseroles. Pour sauce over potatoes and mix lightly. Top with remaining cheese and onions. Bake in a 350 degree oven for 30 minutes.
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