Nikki shows us a great recipe for Potatoes au Gratin. Learn how easy it is to make using Kraft Shredded cheese and an easy roux sauce.
prep time
30 min
time
1 hr 5 min
servings
8 servings
what you need
- 2-1/2 lb. baking potatoes (about 6)
- 1/4 cup (1/2 stick) butter
- 1 small onion, chopped
- 1/4 cup flour
- 1 tsp. salt
- 2-1/2 cups milk
- 1-3/4 cups KRAFT Shredded Sharp Cheddar Cheese, divided
- 1/2 tsp. GREY POUPON Dijon Mustard
- 1/4 cup KRAFT Grated Parmesan Cheese
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COOK potatoes in boiling water 20 min. or just until tender; drain. Cover with cold water; cool.
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MEANWHILE, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour and salt; cook 1 min. Gradually stir in milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups Cheddar; cook and stir 1 min. or until melted. Stir in mustard.
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HEAT oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole, ending with sauce.
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BAKE 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until melted.
average rating
(5)
