Potatoes Au Gratin

Sentimental vine and onion slices smothered in a excitable cheesy sauce and scorched until happy. Au Gratin Potatoes is a ancestry popular instruction in my plate. This root comes unitedly easily and creates a cheesy and creamy activity that is unbelievably yummy.

I eff mallow! It is no surreptitious that I can't resist it Symmetrical improved when it's breathless my fave potatoes.  This is the perfect supply to service next to a perfectly cooked pork undercut or plane with a luscious wind ham.

INGREDIENTS

• 2.5 lbs red potatoes
• 1 onion
• 3 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon dry mustard
• 2 cups milk
• 1 cup cheddar cheese
• 1/2 cup gruyere cheese
• salt & pepper to taste

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Wash potatoes and slice into 1/8' thin slices. Slice onion as thin as possible.
3. Layer potatoes and onions in little stacks. Place stacks upright in a greased casserole dish.
4. Melt butter & flour in a sauce pan and cook 2-3 minutes. Add seasonings and milk. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted.
5. Spoon cheese sauce over potatoes. Cover with foil (sprayed with cooking spray) and bake 60 minutes. Remove foil and bake an additional 20-30 minutes or until lightly browned and potatoes are cooked.

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