As a child, we always had Potatoes Au Gratin out of a box. They were good, but dehydrated potatoes scared me; even as a child. So I thought, with the cold season upon us and the holidays creeping up like a celebrity stalker in a their trashcan, let's make some from scratch! So I tried a much healthier version, tasting just as good, without the guilt of eating a box of reconstituted cheese and potatoes.
1/2 cup of milk
1 block of extra sharp cheese
1/2 cup of sour cream
1 tablespoon of butter
4 potatoes
1/2 onion
Directions:
Set the oven to 350 degrees. Spray a baking dish with nonstick spray. Take your potatoes (I used russet) and peel of the skins. Take a mandolin and slice into small circles. I did not have a mandolin because I live with boys that most likely think a mandolin is simply a musical instrument and nothing more. So I made my best attempt to slice the potatoes as thin as possible. Cut onion in half and slice up 1/2 of the onion. Place 2 potatoes worth of slices on your baking sheet. Add onions on the next layer. Add the rest of your potatoes. Grate cheese. (You can just buy a bag of cheddar cheese to save this step.) In a sauce pan, add butter, sour cream and milk. When combined, add cheese, salt and pepper. When the mixture is completely melted, pour over the potatoes and onions to coat. Pop the baking dish in the oven for 30 minutes if potatoes were sliced with a madolin or 50 minutes if sliced by hand. (Serves 5)
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