Meryl's "Too Soon" Country Potatoes au Gratin
by Meryl Cook"Most recipes, I modify. I wouldn't change a thing with this one. Great flavor and texture and we love it." - DomenellaFam1
Yield: 8 Ready in 2 hours
favorite of 279 people 158 people want to try
Verified by stevemur
|1 mediumonion; thinly sliced|
|3 clovesgarlic; minced|
|4 cups2% reduced-fat milk|
|0.25 teaspoonfreshly ground black pepper|
|0.67 cupall-purpose flour|
|6 ouncesshredded sharp cheddar cheese; divided|
|6 ouncesham; diced|
|3 lbspeeled baking potatoes; cut into 1/8-inch-thick sl|
Meryl's "Too Soon" Country Potatoes au Gratin Preparation
1. Preheat oven to 350°.
2. Melt butter in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Combine milk, salt, pepper, and flour, stirring with a whisk. Add milk mixture to pan. Bring to a simmer; cook until slightly thick (about 2 minutes), stirring frequently. Add 4 ounces cheese and ham, stirring until cheese melts. Stir in potatoes.
3. Place the potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle potato mixture with remaining 2 ounces of cheese. Cover with foil coated with cooking spray. Bake at 350° for 45 minutes. Uncover and bake an additional 30 minutes or until lightly browned and potatoes are tender. Let stand 15 minutes before serving.
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