Creamy Au Gratin Potatoes - by Sarah Taylor
This could very well be the best au gratin potato recipe. This recipe uses cheddar cheese to make it very creamy and rich. When cooked as per the directions the potatoes will be cheesy, creamy, and tender. The recipe is great to make for a side dish. Serves 6.
Ingredients
- 1/2 cup of onions, chopped
- 1 can of cream of celery soup
- 3 oz of cream cheese, cut into cubes
- 3-4 cups of potatoes, peeled and sliced into 1/4 inch slices
- 1/3 cup cheddar cheese, shredded
Cooking Instructions
Heat the oven to 400 ° F (205 ° C).
Grease a large square oven dish.
In a saucepan, add 1 teaspoon of butter and cook the chopped onions over a medium heat for 5 minutes, or until the onions are tender.
Now add the cream of celery soup and cream cheese cubes, making sure to constantly stir all the ingredients, until it becomes a cream hot sauce texture.
In the oven dish, add layers of the potatoes and hot cream sauce, making sure to end with a sauce layer on top.
Bake the dish for 45 minutes until the hot cream sauce is bubbly and potatoes are tender.
Remove the creamy gratin potatoes from the oven. Transfer to a serving plate and sprinkle with cheese.
