Au Gratin potatoes

Original Recipe –

My version:

Any potatoes will do, but I prefer Yukon Gold Mini Potatoes, about 3/4 of the bag (just about 1 pound), RAW, UNPEELED, sliced thin
Baby Bella Mushrooms, 1 pint, sliced thin (I use pre-sliced)

Layer the above in a thickly buttered 9×12 pyrex or glass dish. Sprinkle table salt and fresh ground black pepper between the layers

4 tablespoons (1/2 stick) butter
2 small handfuls of flour (about 1/3 cup)
About 2 cup milk (whole milk works best)
1-1 1/2 cup swiss cheese, shredded
1-1 1/2 cup colby cheese, shredded
Bread crumbs, Italian Seasoned are the yummiest.

Melt butter, add flour to make a loose paste ( you have to judge this one…the thicker the paste, the thicker the sauce). Don’t let it brown. Add milk and mix together with a whisk until it gets thick. Add some course ground kosher salt and white ground pepper. Add about a cup of each cheese. Pour sauce over the layered potatoe, shake the dish lightly to help sauce ease through layers and tap on a solid surface just before baking.. You can add more cheese between the layers too, but I don’t feel the need.  Bake in a 400 degree F on top rack of oven for 1 1/2 hours.  When there is 15 minutes remaining, add remaining cheese to cover entire top of dish.  When there is 5 minutes remaining, add bread crumbs, enough to coat top of dish.  Remove when edges are starting to toast/brown.

NOTE:  Put the bottom of a broiler pan lined with parchment on the rack below the potato dish to catch any potential overspill.


No photos sorry….just imagine the cheesy goodness.


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