Au Gratin Potatoes

Happy New Year!! To start this vegetable odyssey off I chose to try Au Gratin potatoes. Why? You ask, well it is what I had in my kitchen. Also, I've never made them before so what the heck. It was easy enough, although it did require making a roux which needs to be watch or it can burn. Watching things constantly cook isn't one of my strong points. However, I made it through the roux and the potatoes turn out fine.

The Result...
Baby, Hubby, and myself ate them. They tasted fine, maybe a little bland, but fine. I think there is a better Au Gratin potato recipe out there. So if you have it, send it along and I'll try it out. This isn't a recipe I'll add to my repertoire. It is pretty high in calories and fat. So a recipe like that better taste pretty dang good which this, sadly, did not.
Toddler wouldn't touch it. Picky, Picky, Picky.

Au Gratin Potatoes
2 tablespoons butter or stick margarine
1 small onion, chopped (1/4 cup)
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups shredded natural sharp Cheddar cheese (8 ounces)
6 medium potatoes, peeled and thinly sliced (6 cups)
1/4 cup dry bread crumbs
Paprika, if desired

1. Heat oven to 375
2. Melt butter in 2 quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender, Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
3. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 1 1/2 cups of the cheese until melted.
4. Spread potatoes in ungreased 1 1/2 quart casserole. Pour cheese sauce over potatoes. Bake uncovered 1 hour.
5. Mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes or until top is brown and bubbly and potatoes are tender.

from the
Betty Crocker's Cookbook