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.