grandma’s extra cheesy au gratin potatoes

Who doesn’t love some extra cheesy, ooey gooey, au gratin potatoes from time to time? They’re delicious with almost everything, and an absolute must when you’re serving ham! I made these again this Easter. This recipe is tried and true, easy, and perfect! The BEST au gratin potatoes EVER!

~ preheat oven to 350 degrees F. ~

6 Tablespoons butter

6 Tablespoons all purpose flour

1 teaspoon freshly ground black pepper

4 cups whole OR 2% milk

10 oz. shredded cheddar cheese (we always use extra sharp!)

12 medium Yukon Gold OR russet potatoes

1 cup finely chopped onion

2 Tablespoons chopped chives (fresh or dry) OR chopped parsley

1/2 teaspoon regular or smoked paprika

1/8 teaspoon nutmeg

Generously butter a glass, 9×13 baking pan.

Wash and peel potatoes. Slice thin. Chop onions. Combine with potatoes. Set aside.

In a large saucepan, melt butter over low heat. Stir in flour and pepper. Whisk constantly, until the mixture turns a light amber color and smells slightly nutty. Gradually whisk in milk. Continue whisking until mixture comes to a gentle boil and thickens, approximately 2 minutes. Remove from heat. Stir in shredded cheddar cheese until smooth. Stir in potatoes and onions. Transfer to prepared baking dish and smooth into an even layer. Sprinkle with the chives/parsley, paprika, and nutmeg. Cover with foil and bake in preheated oven for 1 hour. Uncover and bake an additional 30 to 40 minutes, or until deep golden on top, bubbly, and potatoes are tender.

Enjoy!

~Melissa