Category
Yields8 Servings
 2 lbs potatoes (about 6 medium)
 2 slices onion, finely chopped
 ¼ cup margarine
 1 tbsp flour
 1 tsp salt
 ¼ tsp pepper
 2 cups milk
 8 oz shredded cheddar cheese
1

Wash potatoes and slice thin. I use a salad shooter, food processor or mandolin. Leave skins on. Use enough potatoes to fill a 2 qt. ungreased casserole dish.

2

Cook and stir onion in margarine until tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1 ½ c cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour cheese sauce over potatoes. Cook uncovered in 325°F oven 1 hour 20 minutes or in a 375°F oven 1 hour.

3

Sprinkle remaining cheese over potatoes. Cook uncovered 15 – 20 minutes longer.

Ingredients

 2 lbs potatoes (about 6 medium)
 2 slices onion, finely chopped
 ¼ cup margarine
 1 tbsp flour
 1 tsp salt
 ¼ tsp pepper
 2 cups milk
 8 oz shredded cheddar cheese

Directions

1

Wash potatoes and slice thin. I use a salad shooter, food processor or mandolin. Leave skins on. Use enough potatoes to fill a 2 qt. ungreased casserole dish.

2

Cook and stir onion in margarine until tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1 ½ c cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour cheese sauce over potatoes. Cook uncovered in 325°F oven 1 hour 20 minutes or in a 375°F oven 1 hour.

3

Sprinkle remaining cheese over potatoes. Cook uncovered 15 – 20 minutes longer.

Notes

Scalloped Potatoes (Au Gratin)
IngredientsDirections