They’re topped with additional cheese and some breadcrumbs, then baked until golden brown and bubbling.
Serve the au gratin potatoes as a Thanksgiving side or with roasted chicken and vegetables for a satisfying dinner.
Place potatoes in a large saucepan and cover with water.
Drain, cool and slip off skins.
Coarsely shred the potatoes in a food processor or with the large-holed side of a box grater.
Add 1/2 cup milk and process until smooth.
Scrape into a medium saucepan and add the remaining 2 1/2 cups milk.
Bring to a simmer over medium heat, stirring constantly.
Simmer, stirring, until thickened, about 5 minutes.
Remove from heat and stir in 1 cup Cheddar until melted.
Combine the potatoes and the cheese sauce.
Transfer to the prepared pan.
Combine the remaining 1/3 cup cheese, breadcrumbs and oil in a small bowl and mix with your fingers.
Sprinkle the crumb mixture evenly over the potato mixture.
Cover the pan with foil and bake for 40 minutes.
Uncover and bake until golden brown and bubbling, about 20 minutes more.
Let stand for 10 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
