Mmmmm, Au Gratin

Creamy, Cheesy, Delicious.    Those are the words that come to mind when I think of these potatoes.  Years ago, I always bought that boxed au gratin potato because I thought it would be too hard to make from scratch.  Then I graduated up and started buying those canned sliced potatoes because well that seemed easier than slicing and precooking potatoes but I still made the sauce so it was homemade "sort of".  Then I decided to strap on my big girl boots and make this from scratch and What Do You Know?  It's easy!  You can even make this earlier in the afternoon and then bake it while you are preparing the rest of your dinner.  I generally don't get a ton of prep time for dinner because of these lovely monsters I call children so I mix it all up and get it in the baking dish and pop in right when I'm starting the protein part of dinner.  It does take about an hour of cooking time so just plan accordingly.  You'll also want to let these potatoes sit out for a bit before serving because
1. they are HOT
2. if you let the cheese all incorporate it's so much better than having runny potatoes.

I have all my ingredients out and measured before starting because the whole flour, milk cheese part moves rather quickly.

melt butter and whisk in flour

whisk in milk and seasonings

lower heat and stir in cheese

create layers of potato and cheese sauce

top with remaining cheese

bake an hour and enjoy

I couldn't even get a good picture of only a bit taken out because the vultures only left me this much

Ingredients:

5 potatoes thinly sliced (a mandolin is perfect for this)
3 T butter
3 T flour
1 1/2 C milk
1/2 tsp garlic salt (optional)
1/2 tsp onion powder (optional)
1/4 tsp black pepper
dash of cayenne
1 C + 1/2 C grated cheddar cheese (sharp is good)
paprika (optional)

Recipe:

Preheat oven to 350.

1. In a small sauce pan melt butter.  When butter is melted, whisk in flour and cook about 1 minute whisking the whole time.
2. Whisk in milk
3. Season with garlic salt, onion powder and pepper.  If not using garlic salt then season with regular salt.
4. Cook sauce on low heat making sure it's nice and smooth, about 2 minutes.
5. Reduce heat to low and add 1 C cheese, stir until well blended.
6. Place half of the potatoes in a lightly greased casserole dish.
7. Pour half of the cheese sauce over potatoes.
8. Repeat with remaining potatoes and sauce.
9. Sprinkle the remaining 1/2 C cheese over top and sprinkle paprika on top if desired.
10. Bake uncovered 1 hour.