Dad’s Creamy & Cheesy Au Gratin Potatoes

Too many potatoes not enough sauce. First I am too broke to buy fancy potatoes and fancy cheeses so I used Russets, Cheddar, and Parmesan. I also do not have the knife skills to thinly slice things and I do not have the patience to neatly organize my chunky rounds into rows. I tossed it with carrots, and half a onion in a pan. Looking back I should have seasoned my potatoes separately but the recipe did not call for it so it was bland. Then there was the sauce. The sauce tasted so good, I had to add more milk to get the desired texture but the recipe did not make enough sauce for the amount of potatoes. (I DID NOT USE 6 POTATOES I USED THREE I also didn't half the rest of the ingredients since I figured russets were bigger.)

Put sausage in it. Turned out great!

Too much work for not enough flavor.

YUM! perfect side dish, practiced for thanksgiving at my future in-laws. i recommend adding a hint of paprika and oregano to the roux for the cheese sauce and the oil to grease the bottom of the pan. i also finely minced some garlic and placed in between the potato slices with the onion!

I used a full onion I added onion powder and a touch of rosemary Havarti and marble cheddar added during second phase, no Parmesan. The flavor was better than expected.

Sooo good!!!

This recipe is so delicious. I've never made au gratin potatoes from scratch, and this was really an easy recipe to follow. I made them in a 9x13 because I didn't have another casserole dish large enough. I didn't stack them like this recipe since the pan was large, I just placed the potatoes on the bottom. They turned out perfectly. I added a little cayenne pepper and ground mustard to the cheese sauce, but that's just a personal preference.

Very cheesy and delicious, I used red potatoes and yukon gold, use less potatoes for an extra saucy dish