That Time I Made Extra Cheesy Au gratin Potatoes
  • 8 potatoes, pealed and sliced
  • 6 tbsp butter
  • 6 tbsp flour
  • 1 tsp salt
  • 1 tsp pepper
  • 4 cups skim milk
  • 3 cups 2% shredded cheddar
  1. Preheat oven to 350.
  2. Boil a pan of water, be sure the pan is large enough to fit 8 sliced potatoes and water should cover at least an inch over the potatoes.
  3. Peal and slice your potatoes.
  4. Once the water has boiled add your potatoes and reduce the heat.
  5. Cook on medium-high heat for 10-15min. You want them to be just barely tender.
  6. Remove from heat, drain.
  7. In a sauce pan, on low heat, add the milk, butter, salt, and pepper. Whisk.
  8. Add 2 cups of the shredded cheese. Whisk up a little bit.
  9. As the butter and cheese start to melt and get saucy, add the flour. This will help thicken things up a little bit. You don't want a runny pan of potatoes! Continue whisking.
  10. Once everything is well blended into a nice thick cheese sauce, remove from heat.
  11. Add the potatoes to a cake pan.
  12. Add the cheese sauce.
  13. Mix carefully so that the potatoes don't break.
  14. Add extra salt and pepper if you like.
  15. Top with the remaining cup of cheese.
  16. Place in oven for 10-15 min or until your cheese has melted.
  17. If you like, place under the broiler for extra goo and crisp.
Recipe by Nevermore Lane at