Creamy Au Gratin Potatoes

For any special occasion, whether it’s Thanksgiving dinner or a date night, au gratin potatoes will steal the show. Nicole shows you how to make creamy au gratin potatoes with a buttery taste and melty texture.

Ingredients:

• 4 large potatoes, peeled and thinly sliced
• 1 small onion, thinly sliced
• 2 cups shredded sharp cheddar cheese
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika (optional)
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish.
2. In a saucepan, melt the butter over medium heat. Stir in the flour until it forms a paste (roux).
3. Gradually whisk in the milk to the roux, stirring constantly until the mixture thickens.
4. Add salt, pepper, and optional paprika. Continue stirring until the sauce is smooth and thickened.
5. Layer half of the sliced potatoes and onions in the prepared baking dish. Pour half of the sauce over the potatoes and onions. Sprinkle half of the shredded cheese over the sauce.
6. Repeat the layering process with the remaining potatoes, onions, sauce, and cheese.
7. Cover the baking dish with foil and bake in the preheated oven for about 60 minutes, or until the potatoes are tender.
8. Remove the foil and bake for an additional 15-20 minutes or until the top is golden and bubbly.
9. Let it rest for a few minutes before serving. Garnish with chopped fresh parsley if desired.