grandma’s extra cheesy au gratin potatoes

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Who doesn’t love some extra cheesy, ooey gooey, au gratin potatoes from time to time? They’re delicious with almost everything, and an absolute must when you’re serving ham! I made these again this Easter. This recipe is tried and true, easy, and perfect! The BEST au gratin potatoes EVER!

~ preheat oven to 350 degrees F. ~

6 Tablespoons butter

6 Tablespoons all purpose flour

1 teaspoon freshly ground black pepper

4 cups whole OR 2% milk

10 oz. shredded cheddar cheese (we always use extra sharp!)

12 medium Yukon Gold OR russet potatoes

1 cup finely chopped onion

2 Tablespoons chopped chives (fresh or dry) OR chopped parsley

1/2 teaspoon regular or smoked paprika

1/8 teaspoon nutmeg

Generously butter a glass, 9×13 baking pan.

Wash and peel potatoes. Slice thin. Chop onions. Combine with potatoes. Set aside.

In a large saucepan, melt butter over low heat. Stir in flour and pepper. Whisk constantly, until the mixture turns a light amber color and smells slightly nutty. Gradually whisk in milk. Continue whisking until mixture comes to a gentle boil and thickens, approximately 2 minutes. Remove from heat. Stir in shredded cheddar cheese until smooth. Stir in potatoes and onions. Transfer to prepared baking dish and smooth into an even layer. Sprinkle with the chives/parsley, paprika, and nutmeg. Cover with foil and bake in preheated oven for 1 hour. Uncover and bake an additional 30 to 40 minutes, or until deep golden on top, bubbly, and potatoes are tender.



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