Potatoes au gratin is a wonderfully classic side dish for an every day meal or even holidays. I like topping it with lots of bacon, a salad and a glass of wine to make this a light but filling lunch.
Tools: 1-quart baking dish (I used 1 quart an au gratin dish)
2 Russet potatoes, about 2 pounds peeled and evenly thinly sliced
1 medium onion, peeled and evenly thinly sliced
4 ounces extra sharp cheddar cheese shredded, reserve about 1/4 cup for a top layer.
4 ounces mozzarella cheese, shredded
6 slices of bacon, cooked until crisp and chopped
Ingredients for roux (sauce):
2-1/2 Tablespoons of butter (Separate 1 Tablespoon for the sauce.)
1 Tablespoon of flour
1/4 cup warm water
3/4 cups of milk
Salt and pepper to taste
Preheat oven to 400 degrees F.
Butter the baking dish on the bottom and around the edges. Place on aluminum foil lined shallow baking dish and set aside.
Over medium heat, melt butter in a saucepan.
Add flour and whisk until smooth.
Continue stirring while pouring in warm water until the roux is smooth.
Slowly stir in milk and continue until rue is smooth, about 4-5 minutes. Turn off heat and set aside.
Divide the potatoes in half. In a fan-like style, add the first layer of potatoes in the dish. salt and pepper potatoes.
Layer onions on potatoes, spreading evenly.
Pour half of the sauce over the onions and potatoes.
Evenly spread cheeses as the next layer.
Continuing with a fan-like style, add the remaining potatoes.
Salt and pepper. Evenly pour remaining sauce over potatoes.
Top with remaining cheddar cheese and pats of butter.
Tent the dish with aluminum foil and place it on the middle rack of the oven.
Bake 45-50 minutes until potatoes are tender. Remove tent and allow potatoes to brown under the broiler, about 2-3 minutes. Allow to cool for about 3 minutes and then top with