Au Gratin Potatoes

6 medium Potatoes
1/4 cup butter
1 teaspoon salt
2 cups shredded Cheddar cheese
1/2 cup chopped onion
1 tablespoon all-purpose flour
1/4 teaspoon pepper
2 cups milk

Cut potatoes into thin slices. In a saucepan, cook onion in butter
until
tender. Stir in flour, salt, and pepper.

Cook over low heat, stirring constantly. Remove from heat and stir in
milk and 1-1/2 cups cheese. Heat to boiling and boil for 1 minute.

Place potatoes in un-greased 4-qt. casserole and pour cheese sauce
over potatoes. Cook uncovered at 3500 for 1 hour. Sprinkle remaining
cheese on top and bake until melted.



Outside of a dog, a book is a man's best friend. Inside of a dog it's
too dark to read.

Groucho Marx

Sean Surlow

On Fri 16 May 2008 10:14:19a, Sean S. told us...

> Au Gratin Potatoes
>
> 6 medium Potatoes
> 1/4 cup butter
> 1 teaspoon salt
> 2 cups shredded Cheddar cheese
> 1/2 cup chopped onion
> 1 tablespoon all-purpose flour
> 1/4 teaspoon pepper
> 2 cups milk
>
> Cut potatoes into thin slices. In a saucepan, cook onion in butter
> until
> tender. Stir in flour, salt, and pepper.
>
> Cook over low heat, stirring constantly. Remove from heat and stir in
> milk and 1-1/2 cups cheese. Heat to boiling and boil for 1 minute.
>
> Place potatoes in un-greased 4-qt. casserole and pour cheese sauce
> over potatoes. Cook uncovered at 3500 for 1 hour. Sprinkle remaining
> cheese on top and bake until melted.
>
>
>
> Outside of a dog, a book is a man's best friend. Inside of a dog it's
> too dark to read.
>
> Groucho Marx
>
> Sean Surlow
>
>

Sounds good, Sean!

--
Wayne Boatwright
-------------------------------------------
Friday, 05(V)/16(XVI)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 2dys 13hrs 45mins
-------------------------------------------
Acting without thinking can be awfully
entertaining.
-------------------------------------------

Wayne Boatwright said...

> On Fri 16 May 2008 10:14:19a, Sean S. told us...
>
>> Au Gratin Potatoes
>>
>> 6 medium Potatoes
>> 1/4 cup butter
>> 1 teaspoon salt
>> 2 cups shredded Cheddar cheese
>> 1/2 cup chopped onion
>> 1 tablespoon all-purpose flour
>> 1/4 teaspoon pepper
>> 2 cups milk
>>
>> Cut potatoes into thin slices. In a saucepan, cook onion in butter
>> until
>> tender. Stir in flour, salt, and pepper.
>>
>> Cook over low heat, stirring constantly. Remove from heat and stir in
>> milk and 1-1/2 cups cheese. Heat to boiling and boil for 1 minute.
>>
>> Place potatoes in un-greased 4-qt. casserole and pour cheese sauce
>> over potatoes. Cook uncovered at 3500 for 1 hour. Sprinkle remaining
>> cheese on top and bake until melted.
>>
>>
>>
>> Outside of a dog, a book is a man's best friend. Inside of a dog it's
>> too dark to read.


ROFLMAO!


>> Groucho Marx
>>
>> Sean Surlow
>>
>>
>
> Sounds good, Sean!


Haven't had au gratin potatos in forever!

Thanks.

Andy
Recipe Saved

Sean S. wrote:
> Au Gratin Potatoes
>
> 6 medium Potatoes
> 1/4 cup butter
> 1 teaspoon salt
> 2 cups shredded Cheddar cheese
> 1/2 cup chopped onion
> 1 tablespoon all-purpose flour
> 1/4 teaspoon pepper
> 2 cups milk
>
> Cut potatoes into thin slices. In a saucepan, cook onion in butter
> until
> tender. Stir in flour, salt, and pepper.
>
> Cook over low heat, stirring constantly. Remove from heat and stir in
> milk and 1-1/2 cups cheese. Heat to boiling and boil for 1 minute.
>
> Place potatoes in un-greased 4-qt. casserole and pour cheese sauce
> over potatoes. Cook uncovered at 3500 for 1 hour. Sprinkle remaining
> cheese on top and bake until melted.
>
>
>
> Outside of a dog, a book is a man's best friend. Inside of a dog it's
> too dark to read.
>
> Groucho Marx
>
> Sean Surlow
>

No bread crumb topping?

Scott wrote:
> Sean S. wrote:
> >
> > Au Gratin Potatoes
>
> > 6 medium Potatoes
> > 1/4 cup butter
> > 1 teaspoon salt
> > 2 cups shredded Cheddar cheese
> > 1/2 cup chopped onion
> > 1 tablespoon all-purpose flour
> > 1/4 teaspoon pepper
> > 2 cups milk
>
> > Cut potatoes into thin slices. In a saucepan, cook onion in butter
> > until
> > tender. Stir in flour, salt, and pepper.
>
> > Cook over low heat, stirring constantly. Remove from heat and stir in
> > milk and 1-1/2 cups cheese. Heat to boiling and boil for 1 minute.
>
> > Place potatoes in un-greased 4-qt. casserole and pour cheese sauce
> > over potatoes. Cook uncovered at 3500 for 1 hour. Sprinkle remaining
> > cheese on top and bake until melted.
>
> No bread crumb topping?

Sprinkled with cheese qualifies it as a gratin, providing the top is
browned.

gratin; gratin�e
[GRAH-tn (Fr. , gra-TAN , ), grah-tee-NAY]
A gratin is any dish that is topped with cheese or bread crumbs mixed
with bits of butter, then heated in the oven or under the broiler
until brown and crispy. The terms au gratin or gratin�e refer to any
dish prepared in such a manner. Special round or oval gratin pans and
dishes are ovenproof and shallow, which increases a dish's surface
area, thereby insuring a larger crispy portion for each serving.

� Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Oddly enough I just made these for dinner tonight - and then logged on to
see this..................cue music!

On May 16, 3:11*pm, "BQ" > wrote:
> Oddly enough I just made these for dinner tonight - and then logged on to
> see this..................cue music!

Yeah, they are nice once in awhile.
Have a good weekend.
Sean

On Fri, 16 May 2008 10:14:19 -0700 (PDT), "Sean S."
> wrote:

>Cook uncovered at 3500 for 1 hour.

My oven doesn't reach that temperature so I'll assume you punched
too many zeros.

Thanks for the recipe, I'm going to snag it and plan ahead the next
time I make pork chops or steak. It's a good accompaniment for
either.

Chicken & rice is on the menu tonight.

--
See return address to reply by email
remove the smile first

On Sat 17 May 2008 10:35:38a, sf told us...

> On Fri, 16 May 2008 10:14:19 -0700 (PDT), "Sean S."
> > wrote:
>
>>Cook uncovered at 3500 for 1 hour.
>
> My oven doesn't reach that temperature so I'll assume you punched
> too many zeros.

In other words, you can't fire porcelain in it. Pity! :-)


> Thanks for the recipe, I'm going to snag it and plan ahead the next
> time I make pork chops or steak. It's a good accompaniment for
> either.
>
> Chicken & rice is on the menu tonight.
>



--
Wayne Boatwright
-------------------------------------------
Saturday, 05(V)/17(XVII)/08(MMVIII)
-------------------------------------------
Today is: Armed Forces Day
Countdown till Memorial Day
1wks 1dys 11hrs 55mins
-------------------------------------------
I've got an overload of bottomless
thought right here in my left fist.
-------------------------------------------

That's the recipe I use word for word.
Is it from Allrecipes?

Anyway, it's great.

Sean S. wrote:
> Au Gratin Potatoes
>
> 6 medium Potatoes
> 1/4 cup butter
> 1 teaspoon salt
> 2 cups shredded Cheddar cheese
> 1/2 cup chopped onion
> 1 tablespoon all-purpose flour
> 1/4 teaspoon pepper
> 2 cups milk
>
> Cut potatoes into thin slices. In a saucepan, cook onion in butter
> until
> tender. Stir in flour, salt, and pepper.
>
> Cook over low heat, stirring constantly. Remove from heat and stir in
> milk and 1-1/2 cups cheese. Heat to boiling and boil for 1 minute.
>
> Place potatoes in un-greased 4-qt. casserole and pour cheese sauce
> over potatoes. Cook uncovered at 3500 for 1 hour. Sprinkle remaining
> cheese on top and bake until melted.
>
>
>
> Outside of a dog, a book is a man's best friend. Inside of a dog it's
> too dark to read.
>
> Groucho Marx
>
> Sean Surlow
>

1st time I made potatoes au-gratin I used sharp cheddar but that was too
sharp so the next time I used mild but that was too mild. Next I'm using
half and half mild and sharp and hopefully I will strike the right balance.

On Mon 19 May 2008 06:50:39a, Scott told us...

> Sean S. wrote:
>> Au Gratin Potatoes
>>
>> 6 medium Potatoes
>> 1/4 cup butter
>> 1 teaspoon salt
>> 2 cups shredded Cheddar cheese
>> 1/2 cup chopped onion
>> 1 tablespoon all-purpose flour
>> 1/4 teaspoon pepper
>> 2 cups milk
>>
>> Cut potatoes into thin slices. In a saucepan, cook onion in butter
>> until tender. Stir in flour, salt, and pepper.
>>
>> Cook over low heat, stirring constantly. Remove from heat and stir in
>> milk and 1-1/2 cups cheese. Heat to boiling and boil for 1 minute.
>>
>> Place potatoes in un-greased 4-qt. casserole and pour cheese sauce
>> over potatoes. Cook uncovered at 3500 for 1 hour. Sprinkle remaining
>> cheese on top and bake until melted.
>>
>>
>>
>> Outside of a dog, a book is a man's best friend. Inside of a dog it's
>> too dark to read.
>>
>> Groucho Marx
>>
>> Sean Surlow
>>
>
> 1st time I made potatoes au-gratin I used sharp cheddar but that was too
> sharp so the next time I used mild but that was too mild. Next I'm using
> half and half mild and sharp and hopefully I will strike the right
balance.

Sounds like "Little Red Riding Hood"! :-)

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/19(XIX)/08(MMVIII)
-------------------------------------------
Today is: Victoria Day (Sovereign's birthday)
Countdown till Memorial Day
6dys 16hrs 20mins
-------------------------------------------
In the not too distant future, next
Sunday A.D....
-------------------------------------------

On Mon, 19 May 2008 08:50:39 -0500, Scott > fired up
random neurons and synapses to opine:

>1st time I made potatoes au-gratin I used sharp cheddar but that was too
>sharp so the next time I used mild but that was too mild. Next I'm using
>half and half mild and sharp and hopefully I will strike the right balance.

My favorite au gratin is a 3 cheese dish. IMHO, this is just perfect,
the right amount of "zip":

@@@@@ Now You're Cooking! Export Format

Three-Cheese Potato Gratin

vegetables

1 tablespoon Butter
1 clove garlic
1/4 cup gorgonzola cheese; crumbled
1/2 cup fontina cheese; grated
3/4 cup parmigiano Reggiano; grated
2 pounds Yukon Gold or russet potatoes
1/4 teaspoon nutmeg
1 cup heavy cream

Heat the oven to 325°F. Butter an 8 x 12" square or oval gratin pan.
Cut the garlic in half and rub the cut side all over the interior of
the pan. Set aside.

Using only 1/4 C. plus 2 T. parmigiano Reggiano, combine the cheeses.
Set aside.

Peel the potatoes and place them in cold water. Remove 2 potatoes and
pat dry. Thinly slice them and overlap the slices in the gratin dish.
Season well with salt and pepper to taste. Distribute the combined
cheeses evenly over the potatoes. Thinly slice the remaining potatoes
and layer them over the cheese. Season with salt, pepper and nutmeg.

Pour the cream evenly over the potatoes. Distribute remaining
parmigiano Reggiano evenly over the cream.

Bake 1 hour, 15 mins. until the cream is bubbly, the top well browned
and the potatoes are tender. Let stand 5 mins. before serving.

Contributor: LA Times Food Section

Yield: 6 servings

Preparation Time: 2 hours

--

Terry "Squeaks" Pulliam Burd

"Some weasel took the cork out of my lunch!"

-- W.C. Fields

On Mon 19 May 2008 07:19:48p, Terry Pulliam Burd told us...

> On Mon, 19 May 2008 08:50:39 -0500, Scott > fired up
> random neurons and synapses to opine:
>
>>1st time I made potatoes au-gratin I used sharp cheddar but that was too
>>sharp so the next time I used mild but that was too mild. Next I'm using
>>half and half mild and sharp and hopefully I will strike the right
>>balance.
>
> My favorite au gratin is a 3 cheese dish. IMHO, this is just perfect,
> the right amount of "zip":
>
> @@@@@ Now You're Cooking! Export Format
>
> Three-Cheese Potato Gratin
>
> vegetables
>
> 1 tablespoon Butter
> 1 clove garlic
> 1/4 cup gorgonzola cheese; crumbled
> 1/2 cup fontina cheese; grated
> 3/4 cup parmigiano Reggiano; grated
> 2 pounds Yukon Gold or russet potatoes
> 1/4 teaspoon nutmeg
> 1 cup heavy cream
>
> Heat the oven to 325°F. Butter an 8 x 12" square or oval gratin pan.
> Cut the garlic in half and rub the cut side all over the interior of
> the pan. Set aside.
>
> Using only 1/4 C. plus 2 T. parmigiano Reggiano, combine the cheeses.
> Set aside.
>
> Peel the potatoes and place them in cold water. Remove 2 potatoes and
> pat dry. Thinly slice them and overlap the slices in the gratin dish.
> Season well with salt and pepper to taste. Distribute the combined
> cheeses evenly over the potatoes. Thinly slice the remaining potatoes
> and layer them over the cheese. Season with salt, pepper and nutmeg.
>
> Pour the cream evenly over the potatoes. Distribute remaining
> parmigiano Reggiano evenly over the cream.
>
> Bake 1 hour, 15 mins. until the cream is bubbly, the top well browned
> and the potatoes are tender. Let stand 5 mins. before serving.
>
> Contributor: LA Times Food Section
>
> Yield: 6 servings
>
> Preparation Time: 2 hours
>
> --
>
> Terry "Squeaks" Pulliam Burd

I would *love* this, Terry. Alas, David would hate it. Guess it will be a
long time before I get to make it. :-(

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/19(XIX)/08(MMVIII)
-------------------------------------------
Today is: Victoria Day (Sovereign's birthday)
Countdown till Memorial Day
6dys 3hrs 45mins
-------------------------------------------
Cats must use their female human's
chest as a springboard.
-------------------------------------------

On Mon, 19 May 2008 08:50:39 -0500, Scott > wrote:
>
>1st time I made potatoes au-gratin I used sharp cheddar but that was too
>sharp so the next time I used mild but that was too mild. Next I'm using
>half and half mild and sharp and hopefully I will strike the right balance.

Can you find Colby cheese? It's mild, but has a distinctive flavor
and it melts very nicely.

--
See return address to reply by email
remove the smile first