Your Easter Ham Is In Desperate Need of a Potato Pairing

April 12, 2009 by
The Easter ham has been ordered. (Yes that's correct.  I do not make my ham myself.)

It will come tender, moist and pre-sliced, perfect in every way.

And being that it is the Easter ham, and therefore the center of attention, it will be expecting some sides worthy of sharing the same plate. 

Sure asparagus may work for a vegetable. 

But what about some potatoes? 

Au gratin maybe?

Wait!  Don't reach for the box!

Instead follow this recipe for creamy au gratin potatoes worthy of a fine ham.

And if you follow the recipe, including the tips, you'll end up with a side dish that receives its own ooo's and aaaah's, despite the attention-seeking ham.

So when you go to pick-up the ham, relax and greet it with a warm smile.  You have the perfect recipe for a side dish worthy of its presence.

Until our next meal,

Rebecca

Creamy Au Gratin Potatoes

 
Ingredients:

Creamy Au Gratin Potatoes

Creamy Au Gratin Potatoes

  • 4 Baking Potatoes, Sliced Into 1/4 Inch Slices
  • 1 Onion, Sliced Into Rings
  • Salt and Pepper to Taste
  • 3 Tbs Butter
  • 3 Tbs All-Purpose Flour
  • 1/2 Tsp Salt
  • 2 Cups of Milk
  • 2 Cups of Shredded Cheddar Cheese

Directions:

  1. Preheat oven to 400 degrees F.
  2. Butter a one-quart casserole dish.
  3. Layer 1/2 of the potatoes into the bottom of a prepared casserole dish.
  4. Top with the onion slices.
  5. Add the remaining potatoes and season with salt and pepper to taste.
  6. In a medium-size saucepan, melt butter over medium heat.
  7. Mix in a the flour and salt, and stir constantly with a whisk for one minute.
  8. Stir in the milk slowly, and keep whisking until all of the milk has been added.
  9. Cook until mixture has thickened a bit.
  10. Stir in all the cheese at once, and continue stirring until it's melted (about 30 seconds).
  11. Pour cheese sauce over the potatoes.
  12. Spray a piece of aluminum foil with cooking spray, and cover the dish.
  13. Bake 1 hour and 10 minutes in the preheated oven.
  14. Remove the foil and bake for 20 more minutes, or until the top starts to brown.

Cooking Tips: 

To keep lumps from forming in the sauce, add the first 1/2 cup of milk and whisk until the flour mixture has blended in, before adding the rest of the milk.

If doubling the recipe, pour 1/2 of the doubled cheese sauce recipe over the first layer of potatoes and onions, and then the rest over the top.

  • Prep Time: 30 minutes
  • Cook Time: 1 Hour 30 minutes
  • Serves: 6

Have you tried this recipe? Do you have a question or comment for me?
I invite you to leave it as a comment below!

2 Comments

  1. Brad

    This one looks like a ton of work to your guests but is actually relatively easy. If you want to make it "loaded" just throw some sour cream, chives, and bacon on the top and it's almost a meal in itself.

  2. Monique

    This sounds much like a 'traditional' recipe 'Mother' made, starting with a medium white sauce & adding cheeses. She would pour it onto broccoli; serve it with corn chips - or pour it over baked potatos. These are fabulous Comfort Potatos at their best! Thanks for reviving a long, forgotten favorite, Rebecca!

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