The creamy cheese sauce and tender potatoes in this classic French dish make a delicious flavor combination. Serve potatoes au gratin with a roast pork loin or beef tenderloin, alongside a green salad. Ingredients 4 medium russet potatoes, thinly sliced 1 medium onion, sliced into rings salt and ground black pepper to taste 3 tablespoons butter 3 tablespoons all-purpose flour ½ teaspoon salt 2 cups milk 1 ½ cups shredded Cheddar cheese Directions Step 1: Preheat Pizzello oven to 400℉ (200℃). Butter a 1-quart casserole dish. Step 2: Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper. Layer onion slices over top, then top with with remaining potatoes. Season again with salt and pepper. Step 3: Melt butter in a medium saucepan over medium heat. Gradually whisk in flour and salt and cook, whisking constantly until raw flour flavor has cooked off, about 1 minute. Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce. Step 4: Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes. Stir in cheese all at once; continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over the potatoes, and cover the dish with aluminum foil. Step 5: Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 ½ hours.
