chantilly potatoes au gratin

the other day, i was craving cheesy potatoes like nobody's business. the urge was so strong, it prompted me out the door, to the store to procure that betty crocker boxed "au gratin" nastiness.

then i thought... why not make my own? so i did!





the recipe!


you need about 6 or 7 medium-sized red potatoes (you can use russet if you want- but these are my fave)
2 heads of broccoli (optional)
salt and pepper to taste
4 tablespoons butter
4 tablespoons all-purpose flour
1/2 teaspoon salt
2 1/2 cups milk
2 cups shredded Cheddar cheese


~Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
~Layer the potatoes into bottom of the prepared casserole dish. Season with salt and pepper to taste.
~In a medium-size saucepan, melt butter over medium heat.
~Mix in the flour and salt, and stir constantly with a whisk for one minute.
~Stir in milk.
~Cook until mixture has thickened.
~Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
~Pour cheese over the potatoes, and cover the dish with aluminum foil.
~Bake 1 1/2 hours in the preheated oven.
~Cover over the top with tin foil with about 20 minutes remaining, for a more crisp top layer.







WORTH IT.