Perfect Potatoes Au Gratin

Sometimes tried-and-true favorites are the best. This Perfect Potatoes Au Gratin uses a classic potatoes au gratin recipe and keeps it simple. Not only does this make it easier on you, but it allows all of the individual flavors to come through. All that you need to make this casserole can probably be found in your kitchen. It's just potatoes, onion, butter, milk, and Cheddar cheese. You can't go wrong with that! This potato side dish would be great to serve at Thanksgiving because you know that everyone will like it. The texture and taste would pair perfectly with turkey, stuffing, and the rest of your holiday fixings. In fact, you may even want to skip the mashed potatoes this year and make this instead!

Cooking Time2 hr

Ingredients

5 large potatoes, peeled and sliced into medium thin slices (Russet potatoes work well)
1 1 medium onion, peeled and chopped
4 tablespoons butter
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
2 cups milk
2 cups Cheddar cheese, cubed or sliced

Instructions

In a medium saucepan, melt butter and add flour, salt and pepper. Pour in the milk and bring to a boil. Stir frequently till thickened. Set aside.
Lightly butter a large casserole (3 1/2 to 5 qt.). Preheat oven to 350 degrees F.
Layer one quarter of the sliced potatoes, 1/4 of the onion, 1/4 of the cheese and sprinkle with salt and pepper. Repeat the next layer.
Then, on top of the second layer, pour half the white sauce over (be a little reserved because you want the majority of the white sauce on top of the finished casserole). Then, again, repeat the next layer with potatoes, cheese, onion, salt and pepper. Repeat the final layer with same.
Pour the remaining white sauce over the top, making sure you cover all. Sprinkle the final product with salt and pepper. Cover and bake for 1 hour.
Then, remove the cover and bake for another hour. Don't worry if it gets a little dark on top.