This is THE Au gratin potato recipe you will turn to time after time. Bubbling cheese sauce and tender potatoes go great with a beef or pork roast. Au Gratin is French for "with cheese," and who doesn't love cheese?
Scalloped potatoes do NOT have cheese in them. It is common to add ham with the scalloped potatoes and make it a one dish meal.
Serve up a salad and a loaf of homemade bread with your au gratin potatoes. My mouth is watering right now. Oh well, on to the recipe...
PREHEAT oven to 400 degrees. Butter a casserole dish; set aside.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk and evaporated milk. Cook until mixture has thickened. Stir in 2 cups of cheese and grated onion. Continue stirring until melted, about 30 to 60 seconds.
Place 1/3 of the potatoes in the bottom of the prepared dish. Pour 1/3 of the sauce over that; repeating until all is gone. Cover with foil and bake for 1 hour. Sprinkle the remaining cup of cheese over all. Uncover and bake for 30 minutes until melted and bubbly.
3/4 cup homemade mayonnaise 1/4 cup homemade cherry conserve 1/2 tsp curry powder 1/4 tsp salt 12 ounces crushed pineapple, well drained and squeezed dry 1/4 tsp lemon juice 2 cups finely chopped cooked chicken 1 cup finely diced celery 1/2 cup sliced green onion
First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.
THINGS YOU NEED TO KNOW
I want to give you some examples of what is in the products you are eating from the grocery store.
David Zinczenko from "Eat This Not That" has posted some information that you really need to see.