There is nothing that can cap off a feast like gratin potatoes. Everyone at your table is likely to enjoy the recipe because it is creamy, delicious, and oh-so-satisfying.
- 4 medium russet potatoes, thinly sliced
- 1 medium onion, sliced into rings
- salt and ground black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups milk
1 ½ cups shredded Cheddar cheese
Step 1: Preheat the Pizzello oven to 400 ℉ (200 ℃). Butter a 1-quart casserole dish.
Step 2: In the bottom of the casserole dish that has been prepared, layer half of the potatoes and season with salt and pepper. On top of that, arrange the remaining potatoes and onion slices. Add salt and pepper to taste once more.
Step 3: In a medium saucepan set over medium heat, melt the butter. Add the flour and salt gradually while whisking continuously while you cook for approximately a minute, or until the flavor of the raw flour has cooked off. Add the milk gradually, about 1/4 cup at a time, whisking thoroughly after each addition to combine; this will prevent lumps from forming in your sauce.
Step 4: Cook for 3 to 5 minutes, whisking continuously, or until the mixture has thickened. Cheese should be added all at once and stirred for 30 to 60 seconds until melted. Potatoes should be covered with cheese sauce and aluminum foil.
Step 5: Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 1/2 hours.