Whether they’re baked, boiled, mashed, or fried, we are huge fans of potatoes. The humble vegetable wins in the versatility awards, with everyone having their favorite style. But if you haven’t yet tried potatoes au gratin, make room for a new player at the top of the leaderboard.
Ingredients:
- 4 medium russet potatoes, thinly sliced
- 1 medium onion, sliced into rings
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- Chopped thyme
- ½ teaspoon salt
- Ground black pepper
Instructions:
- Preheat the oven to 400°F and butter a casserole dish.
- Layer half of the potatoes in the bottom of the casserole dish and season with salt and pepper. Layer onion slices on top, then top with the remaining potatoes. Season again with salt and pepper.
- Melt butter in a medium saucepan over medium heat. Gradually whisk in flour and salt and cook, whisking constantly, for 1 minute, until the raw flour flavor has cooked off.
- Gradually add milk, about 1/4 cup at a time, whisking well after each addition.
- Once the mixture has thickened, stir in the cheese and continue stirring until melted. Pour the cheese sauce over the potatoes, top with thyme, and cover the dish with aluminum foil.
- Bake in the oven for 1.5 hours until the potatoes are tender and the sauce is bubbly.
