Jan 24
Potatoes Au Gratin for two
My husband loves this and so do I. If there’s one thing I hate, it’s having a lot of leftovers. Who has the storage space? If we don’t eat all of this at one sitting, I have a nice lunch item the next day. One of my New Year’s resolutions was to have no leftovers older than 3 days in the fridge. This has been harder than I thought!
Ingredients:
2 medium sized potatoes, sliced into 1/4 inch slices
1/2 medium onion, sliced, or diced
salt & pepper to taste
1 1/2 Tablespoons butter
1 Tablespoon all-purpose flour
3/4 cup milk
3/4 cup shredded Cheddar cheese
Directions:
Preheat oven to 375 degrees. Use some (no more than 1/2 Tablespoon) to butter a small casserole dish (one with a lid, preferably).
Layer half the potatoes into bottom of the prepared casserole dish. Top with about 3/4 of the onion. Add remaining potatoes, then remaining onion. Sprinkle each layer with a bit of salt and pepper (not too much salt, as the cheese is salty.)
In a small saucepan, melt remaining butter over low heat. Mix in flour, up the heat to medium and stir in milk with a wire whisk until mixture thickens. Add cheese, stir until it’s melted. Pour cheese sauce over potatoes and onions, cover dish (a foil tent works just fine) and bake approx. 1 1/4 hours.
January 26th, 2008 at 12:35 pm
Mozart Supreme:
I can of Vienna Sausage.
8 crackers
4 mustard packets from E-Z Mart
napkins from same.
January 26th, 2008 at 4:35 pm
Does that serve one or two?
February 2nd, 2008 at 6:26 am
You really think he’d share?
August 25th, 2008 at 3:56 pm
[...] Cooking for one or two? Here is another potato recipe for those who hate left-overs. This one came from Opinions On Almost Anything. Au Gratin Potatoes [...]
May 4th, 2009 at 1:57 pm
THANKS FOR THIS RECIPE. WE ARE EMPTY NESTERS AND I AM ALWAYS HAVING TO SAVE LEFTOVERS AND TRY TO FOOL MY HUSBAND BY RE-INVENTING WHAT IS LEFT OVER. HE IS NOT A BIG FAN OF LEFTOVERS AND I AM NOT A BIG FAN OF WASTE. THANKS AGAIN! BTW MIGHTY TASTY.
January 17th, 2010 at 6:21 pm
You might want to edit this so that people know the milk gets added after you melt the butter and stir in the flour. You go straight to adding the cheese and that’s not going to make a sauce, that’s going to make a mess. It’s melt the butter, whisk in the flour, then add the milk, then add the cheese. I think anyone who’s been cooking for awhile will figure that out but for anyone who is a novice, I’d hate to see them make a mistake and ruin their dish.
January 17th, 2010 at 6:32 pm
Thank you Michelle. That was an oversight on my part.