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Ingredients
1. Use the shredding blade on the Large Slicer
Shredder to shred cheese into bowl. Remove and
set aside. Place the slicing blade on the Large
Slicer Shredder and slice the onion and potatoes
into the mixing bowl. Cover with cool water to
keep the potatoes from turning brown until
ready to use.
2. In a small saucepan, melt the butter. Add the
flour, salt, and pepper. Stir until smooth and cook
for 1 minute over medium heat. Gradually add
milk. Stirring constantly, bring to a gentle boil and
cook until thickened and bubbly. Remove from
heat; stir in cheese until melted.
3. Place half of the potatoes in a greased 9"x13"
baking dish. Pour about half of the sauce over the
potatoes. Repeat layers. Garnish with additional
shredded cheese, if desired.
4. Cover and bake at 350ºF for 40-45 minutes.
Uncover and bake 10-15 minutes longer, or until
the potatoes are tender and sauce is bubbly.
4 Tbsp Butter
4 Tbsp Flour
1 tsp Salt
1/4 tsp Pepper
2 Cups Milk
1 Cup Cheddar Cheese
5-6 Medium Potatoes, peeled
1 Medium Onion
Potatoes Au Gratin
33
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