Growing up my mother was not a great cook. She could put some things together, but it was mostly boxes and prepared food.
So we always had boxed au gratin potatoes, which aren’t that great.
These are about as far from a boxed mix as you can get. They are really quite lovely.
Dicing the potatoes is a little different than a traditional au gratin. The pieces did cook very well, so maybe there is something to that!
The end result is a very cheese potato dish. The cheese soaks in between the potato layers so each bite is cheesy.
Yes, it takes two and a half hours to cook. But honestly, it was worth it!
AU GRATIN POTATOES
4 Potatoes, Diced
3 Tablespoons Butter
3 Tablespoons Flour
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Milk
1/4 Teaspoon Dry Mustard
1/2 Cup Sharp Grated Cheese
Sharp Grated Cheese
Melt butter in a saucepan. Whisk in flour, salt, pepper, and dry mustard. Slowly add milk, whisking until smooth. Cook until slightly thick. Add cheese and stir until melted. Layer potatoes in a casserole with cheese sauce between layers. Top with grated cheese. Bake in a 350 degree oven for 30 minutes. Reduce heat to 300 degrees and bake 2 1/2 hours longer.
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