These au gratin potatoes are my son’s absolute favorite. The creamy seasoned cheese sauce and tender potatoes go together so well. You should try them sometime! They’re perfect with a roast pork loin or beef tenderloin, and a green salad on the side.

Prep Time: 15-20 mins

Cook Time: 1 hr 30 mins

Servings: 4-6

Ingredients:

4 to 5 Large russet potatoes, thinly sliced

1 Medium onion, sliced

2 to 3 cloves of garlic, minced, or 1 1/2 tsp. garlic powder

1 1/2 tsp. Onion powder

1/8 tsp. Cayenne pepper

1 tsp. Thyme, dried

1/2 to 1 tsp Salt

1 tsp Pepper

4 T. Butter

4 T. All-purpose flour

3 C. Milk, extra if needed

1 1/2 C. Shredded sharp Cheddar cheese

What to do:

Turn the oven on to 400 degrees Fahrenheit. Grease a 9 x 13-inch casserole dish with butter or cooking spray.

Melt the butter in a skillet over medium heat. Add the onion and cook until softened. Then reduce the heat and add the minced garlic. If using fresh, cook until fragrant, stirring constantly. Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking to combine; add more milk if needed to achieve the desired consistency. Cook over low heat until thickened, whisking frequently. Whisk in the garlic powder, onion powder, cayenne, thyme, salt, and pepper. Remove from heat and add the cheese, whisk until melted.

Layer half of the sliced potatoes in the bottom of a greased casserole dish. Pour half of the sauce over the potatoes and spread it out with a spoon or spatula. Repeat the layers one more time, ending with the cream sauce.

Cover the casserole with aluminum foil. Place it on a large cookie sheet to catch any drippings. Bake for 30-40 minutes. Remove the foil. Bake uncovered for 30-45 minutes, or until the potatoes are tender. The casserole should be bubbling around the edges. Sprinkle the top with extra cheddar cheese if desired. Turn on the broiler and brown the top until it’s gooey and golden brown.