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.
4 or 5 Potatoes, sliced
Half and half
1 Onion, sliced
Salt and Pepper
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
Cooking the 'taters
Bubbly, brown, and creamy!