Potatoes Au Gratin

Well it is official...college football is finally here! I will be honest and say that I am more into the tailgaiting part of things versus actually watching the game but that is why I have my honey. He watches the game and I get to focus on what we are going to be eating while he watches the game:)

Last Saturday, we went to watch a football game (I think it involved Ohio) over at our dear friends house. There were a few other couples there and we each brought a dish (or 2 or 3). I swear we had enough food to feed an entire football team! It truly was the best kind of football party. The girls yapped all night long (not even looking at the TV) and the men were in the living room watching the game...and out of our hair (but we do love them so:). Jason and I were put in charge of bringing a side dish so I immediately went to Momou's collection of recipes...

I think Momou must LOVE potatoes because she has so many different potatoes recipes clipped out! Which is perfect for me because I love potatoes too and I will be happy to try out all of her potato recipes. The recipe is below with my precious little thoughts following. I must add that this recipe was introduced by the following statement "This rich casserole is a delicious and elegant way to serve potatoes". I don't know why but this statement tickles me. No telling when this recipe was printed but in 2009 an elegant way to serve potatoes would be some sort of gourmet recipe that would call for infusing fingerling potatoes with strawberry champagne sauce then drizzling the potatoes with balsamic vinegar THEN topping with garlic roasted baby bella mushrooms. Nothing is simple anymore! But I think I rather Momou's day in age much better where elegant was considered nothing but using lots of butter and cheese and topping it with bread crumbs! Anywho, the recipe is below:

Potatoes Au Gratin

4 medium-size (1 1/2 pounds) all-purpose potatoes,
cut crosswise into 1/4 inch-thick slices (4 cups)
5 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 1/4 cups shredded Cheddar, Swiss or Muenster cheese
1 teaspoons salt
1/8 teaspoon ground black pepper
1 cup fresh bread crumbs

1. Heat oven to 350 degrees. Grease shallow 1 1/2-quart casserole or baking dish. In heavy 2-quart saucepan, cover potatoes with water. Heat to boiling; boil until just tender-5 minutes. Drain and set potatoes aside in colander.
2. In same saucepan, melt 2 tablespoons butter. Stir in flour and cook, stirring constantly, 3 minutes. Remove from heat. Gradually stir in milk until smooth.
3. Return saucepan to stove and bring to a boil. Lower heat to low-medium heat and cook, stirring constantly, until slightly thickened-5 minutes. Add cheese, salt, and pepper. Cook, stirring until smooth. Remove from heat.
4. In 1-quart saucepan, melt remaining 3 tablespoons butter. Remove from heat; add bread crumbs and lightly toss.
5. Layer half the potatoes in greased baking dish. Pour half the sauce over potatoes, lifting slices to cover all potatoes with sauce. Layer remaining potatoes on top and cover with remaining sauce. Sprinkle with bread crumbs.
6. Bake uncovered until potatoes are tender and top is golden-30 to 40 minutes.

Now I know there are so many au gratin recipes out there but this one really is simple and delicious! The sauce alone is amazing! It is almost like an Alfredo sauce (which I LOVE). For all of you spice lovers out there I would suggest adding a dash of Tony's or Cayenne pepper for a little heat! My bacon lovin honey also suggested adding a layered of crumbled bacon between the 2 layers of potatoes. That is actually not a bad idea of all! This dish feeds about 8 people so it would be great to serve at an intimate dinner party or for Sunday lunch with the family. Or just cook for you loved ones as the perfect comfort food!

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