Au Gratin Potatoes

I've loved au gratin potatoes since I was little, but have never attempted to make my own until this past year. While they take longer to make than the boxed variety, they are well worth the wait, as I find them to be heartier and cheesier. It also seems that every time I make these potatoes I tend to forget how long they take, especially if they are not sliced thin, and end up eating them as a second course instead of with the main dish.

Au Gratin Potatoes
Adapted from Betty Crocker "Heart Health Edition Cookbook" 
6 servings

Ingredients:
2 tbsp unsalted butter
1 small onion, chopped
1 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
2 cups milk
8 oz shredded sharp Cheddar cheese
6 potatoes
1/4 cup dry bread crumbs

1. Preheat oven to 375F degrees.

2. Peel and thinly slice potatoes.

3. Spread potatoes in casserole dish.

4. In a saucepan, melt butter over medium heat. Cook onion in butter, stirring occasionally, until tender.

5. Stir in flour, salt, and pepper. Stir constantly until combined. Remove from heat.

6. Stir in milk. Heat to boiling, stirring constantly.

7. Remove from heat and stir in 6 oz of cheese until melted.

8. Pour cheese sauce over potatoes. Bake uncovered 1 hour.

9. While potatoes are baking, in a small bowl mix remaining cheese and the bread crumbs.

10. After the hour is up, sprinkle cheese and bread crumb mix over potatoes and bake uncovered for another 15-20 minutes, or until the top is browned and bubbly and the potatoes are tender when pierced with a fork.

11. Enjoy!

Nutritional Info per Serving:
Calories 359; Total Fat 17g; Cholesterol 54mg; Sodium 515mg; Total Carbs 36g; Protein 16g