Potato Au Gratin

I know, I am HORRIBLE about not having exact amounts when it's a recipe that belongs to me.I learned to cook with "a little bit of this and a little bit of that". Just be patient and try!

Unlike most au gratin recipes, I cook my potato prior to baking. I am not sure if this stemmed from scrambling to make dinner after a long day at work, or just out of sheer laziness...but either way, it cuts way down on the baking time.

I leave the skin on my potato, but that is personal preference. I also season with salt and pepper as the potato is cooking.

Ingredients:
4 or 5 Potatoes, sliced
Flour
Butter
Half and half
1 Onion, sliced
Assorted cheeses
Garlic Powder
Salt and Pepper
Paprika


Directions:
1. Cook sliced potato and onion in a skillet with butter until just about cooked thru
2. In the meantime, make a roux in a separate pot
3. Add cream to make a bechamel.Slowly add the cream until you have the amount you would like. More sauce= creamier potato
4. Add cheese to make a mornay sauce.
5. Flavor sauce to taste
6. Put cooked potato in a baking dish. Top with mornay sauce
7. Sprinkle paprika on the top
8. Bake until brown and bubbly

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Ingredients

Seasonings

Cooking the 'taters

Bubbly, brown, and creamy!

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