Cheesy Au gratin Potatoes

These are the Cheesy Au gratin Potatoes I talked about in my previous post for the Beef Brisket in Gravy . These are the only potatoes I will prepare with that brisket recipe because my kids love it so much. They literally fight over who is going to scrape the leftover cheese off the bottom and the sides of the casserole dish. Mackenzie calls them her cheesy taters. I cant remember for the life of me where i got this recipe. I have been making it for so long ,so who knows where it came from. I just know my whole family loves it. The potatoes are so soft and cheesy and the buttered bread crumbs add a bit of a crispy topping on top it really is a great recipe.

Ok I finally updated this post with a picture of the finished product. That paticular day I served this dish we had company over so I was so busy preparing this whole meal that I forgot to take a picture of the of the potatoes when they came out of the oven. Can you believe that. In the middle of the meal i said OH NO I forgot to get a picture for my blog....... every one just looked at me and said what???? then i go on to explain about my site it's so funny. My DH says you take pictures off all the food you prepare did you know that? Well yeah! So now you dont have to imagine in your head what the finished product looks like. Off we go to prepare the recipe.

These are the ingredients you will need. Plastic container is bread crumbs.

Boil you potatoes in a bout 4 cups of water till fork tender. Let cool, peel and slice. Place potato slices in a greased casserole dish. In sauce pan prepare white sauce.

Start by melting margarine

While the margarine is melting cut your Velveeta into small cubes.

add the 2 Tablespoons of flour to the butter.

using a whisk or a fork mix the butter and flour together quickly to make a roux. It doesn't take very long maybe 2-3 minutes. It will be golden brown in color .

gradually add milk and whisk to get out all the lumps and the mixture starts to thicken.

add salt

and pepper to taste.

the mixture will look like this smooth and creamy not to thick and pasty.

add cheese and mix until cheese is melted into the sauce

the sauce will look like this smooth and creamy.

now in a separate bowl add the bread crumbs and the 2 Tablespoons melted butter mix to combine.

like this, the buttered bread crumbs will make it a bit crunchy on top.

gently add cheese mixture to the potatoes and turn gently to coat with cheese sauce. Transfer to a greased 2 qt baking dish

sprinkle bread crumbs on top and bake in a 350 oven for 20 minutes or until nice and bubbly.

Cheesy Au Gratin Potatoes

1 Recipe Basic white sauce (recipe below)
1 1/2 Cups Cubed Velveeta Cheese or Shredded Cheddar Cheese (I used Velveeta)
6 - Medium Potatoes, Peeled cooked and cut into 1/4 inch slices
1/2 Cup plain Bread Crumbs
1/2 tsp Salt
1/4 tsp Pepper
2 T. Margarine (Melted to use with bread crumbs for topping)

Boil potatoes, cool, peel and slice into 1/4 inch slices. Place potatoes in a greased 2 qt. casserole dish. In a separate sauce pan prepare white sauce. (recipe below) Stir in cheese salt and pepper cook and stir until cheese is melted. gently add cheese sauce to the potatoes and turn gently to coat. Mix bread crumbs and melted butter sprinkle over potatoes. Cover and bake at 350 for 20 minutes. Uncover and bake 5-10 additional minutes till bread crumb topping is golden brown.


Basic White Sauce

2 Tablespoons butter or margarine
2 Tablespoons all purpose flour
salt and pepper
1 1/4 cups milk

In saucepan over medium heat melt butter. whisk in the flour salt and pepper until smooth. gradually add milk Bring to a boil; cook and stir for 2 minutes. until thickened; use immediately.

Click here to Print this Recipe


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