Cheesy Potatoes and Onions Au Gratin

Cheesy Potatoes and Onions Au Gratin 

 This is an old recipe that my mother used to make. I re-discovered her recipe while looking through one of her old recipe boxes.  It was cut out of an old newspaper that my mother had saved many years ago. 

 

She served this potato dish when she had extra potatoes on hand.   She would even add some cut up ham, or crumpled bacon for more flavor.

Ingredients

3 lbs. potatoes, peeled and cut into cubes

1 large onion, chopped

1/4 c. butter

1/4 c. flour

1 1/2 c. milk

1 1/2 c. light cream or evaporated milk

1/2 c. chicken broth

1/2 lb. extra sharp cheddar cheese, shredded

1/2 c. Parmesan Cheese

1/2 tsp. seasoned salt

salt and pepper to taste

3 clove garlic, minced (If you like the taste of garlic, you can add more)

Directions

Place the potatoes in a large bowl.  You will need about 4 1/2 cups of potatoes. 

 

Add the diced onion in with the potatoes.  Set aside while you make the sauce. 

 

In a large skillet, over medium heat, melt the butter.  Whisk in the flour and cook for a minute or two to remove the flour taste.

 

As you continue to whisk, pour in the milk, cream or evaporated milk, and chicken broth.  Cook and stir until the mixture has thickened and bubbly.  

 

Lower the heat. Stir in the extra sharp cheddar cheese, and Parmesan cheese.  Cook and stir until the cheese melts.  

 

Stir in the seasoned salt and garlic. Add salt and pepper to taste.

 

Pour the sauce over the potatoes and onions. 

 

Mix to combine.

 

Pour the potato mixture into a buttered large, shallow casserole dish, or you can use individual ramekins if you prefer. Cover the casserole dish or ramekins with a lid or foil.

 

Heat the oven to 350°.  Bake the potatoes for about 45 to 60 minutes, or until the potatoes are tender when pierced with a fork.  The top should be bubbly and lightly patched with brown.

 

Allow to cool for about 5 minutes before serving.