how do you make it?

Question

how do you make home made augratin potatos?

Answer 1

IINGREDIENTS
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

Answer 2

Look in any recipe book or on-line for a basic white sauce recipe...make ur white sauce and add 1 bag of sharp cheddar or swiss or mozzarella or whatever cheese you like! Set this mixture aside. Slice about 5 or 6 med. size potatoes thin. Dice 1/2 a large onion and set aside. Layer your potatoes with your white sauce and diced onion. You can also salt and pepper your potatoes in between layers as well. Place in a 375 over for about an hour.

I find if I let my potatoes go as long as 2 hours that they are better. Just test with a fork...you will know when they are ready.

Answer 3

6 medium potatoes (about 2 lb.), peeled, if desired, and thinly sliced
1/2 cup chopped onion (1 medium)
2 garlic cloves, minced
2 tbsp. olive oil or cooking oil
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
3 cups milk
1 cup shredded cheese

Preheat oven to 350 degrees F. Cook potatoes in lightly salted boiling water for 5 minutes. Drain; set aside.

For sauce, in a saucepan cook onion and garlic in hot oil over medium heat until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat.

In a greased 2 1/2 to 3-quart baking dish layer half the potatoes. Pour half the sauce over potatoes. Sprinkle with 1/2 cup cheese. Repeat with remaining potatoes and sauce. Cover and refrigerate remaining cheese.

Bake, covered, for 35 minutes. Uncover; top with remaining cheese. Bake 35 minutes more or until potatoes are tender and top is golden. Let stand 10 minutes before serving. Makes 8 servings.

Answer 4

8 lb. potatoes
Salt and pepper to taste
1 stick butter
3 tbsp. flour
2 c. milk
1/2 lb. Velveeta (no other kind)

Boil potatoes, let cool, skin, slice in round slices, not to thick. Melt butter very slowly, do not brown. Work flour into butter like making gravy. Add milk to above, then add cheese. Place layers of potatoes, lightly salted and peppered as you go. POUR MIX ON TOP OF POTATOE LAYERS. Bake at 350 degrees for 30 minutes or until brown on top.

Answer 5

2 words...betty crocker...jk

2 T butter
1 small onion
1T flour
1/2t salt
1/4 t pepper
2 cups milk
2 cups shredded natural harp cheddar cheese (8 oz)
6 medium potatoes, peeled and thinly sliced (6 cups)
1/4 c dry bread crumbs
paprika, optional

heat oven to 375
melt butter in saucepan over medium heat. cook onion in butter about 2 minutes, stirring occasionally, until tender. stir in flour salt and pepper. cook stirring constantly until bubbly. then remove from heat. stir in milk. heat to boiling stirring constantly. boil and stir 1 minute; remove from heat. stir in 1 1/2 cups of the cheese until melted.
spread potatoes in ungreased 1 1/2 quart casserole. pour cheese sauce over potatoes. bake uncovered for 1 hour.
mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over potatoes. sprinkle with paprika. bake uncovered 15-20 minutes or until top is brown and potatoes are tender