Old-Fashioned Recipes // Restless Chipotle

 

Easy Au Gratin Potatoes on Top of the Stove

  • 2-¼ pounds potatoes, Yukon Gold are the best potatoes for this dish. Leave skin on, wash and sliced thinly.
  • 5 tablespoons butter
  • ½ cup onions, sliced in rings then quartered.
  • ¼ cup flour
  • 1 teaspoon salt, kosher salt was used
  • ½ teaspoon garlic powder
  • 28 ounces evaporated milk
  • ¼ cup dried onions, optional but they add more onion flavor
  • 3 cups shredded colby-cheddar mixed cheese, divided use

  • Instructions

    • Bring salted water to boil in a large pot.
    • Turn down to simmer and add the sliced potatoes.
    • Simmer until they are tender.
    • Drain and set aside.
    • Meanwhile melt the butter in a heavy frying pan.
    • Add the onions and saute until they are tender.
    • Remove from pan and set aside.
    • Add 1 tablespoon more of the butter to the pan.
    • Melt it and then add the flour, whisking constantly.
    • Cook on low, stirring constantly for 2 minutes.
    • Add the salt, garlic powder, and evaporated milk, whisking constantly until no lumps remain.
    • Add the dried onions.
    • Simmer, stirring constantly, until the mixture begins to thicken.
    • Add the 2 cups of cheese and stir until smooth and creamy.
    • Remove from heat.
    • Add a layer of potatoes to the casserole dish.
    • Cover with a layer of the cooked onions, about ½ cup of the sauce, and about ¼ cup of the grated cheese.
    • Repeat, ending with a layer of grated cheese.
    • Broil the top of the casserole with a kitchen torch if desired.
    • Cover with aluminum foil and set aside until ready to serve.

    Notes

    • Use a waxy potatoes like Yukon Gold. They hold up better plus they have a thin skin and so there's no need to peel.
    • Slice potatoes about ⅛-inch thick. You can use a food processor or mandolin to speed things up here. 
    • Simmer the potatoes just until done - don't over cook them because they'll cook a little in the sauce.
    • Spoon them into a casserole dish then top with more cheese. Use a kitchen torch to melt the cheese until it bubbles.
    • This makes a great topping for shepherd's pie in place of the mashed potatoes.
    • You can use regular milk or half and half instead of the evaporated milk but it won't be as creamy.
    • You can substitute any other melting cheese for all or part of the the colby-cheddar mix. Gruyere is a nice variation.
    • This recipe does NOT freeze well. Store in the refrigerator, tightly covered, for up to 3 or 4 days.

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