Cheesy Scalloped Potatoes Au Gratin

Time: 2 hours

This is comfort food at its best – delicious, tasty and pretty easy to make. It is worth the full effort and will have you singing with the choir… it is great for potlucks – so show it off and let your light shine!

Music Selection: Odetta & Boys Choir of Harlem – This Little Light of Mine


5 large potatoes, peeled and cut into ¼ inch slices

½ large onion, with thin rings


3 Tbsp butter

3 Tbsp flour

½ tsp salt

2 cups milk

2 cups grated cheddar cheese

½ tsp smoked paprika

½ tsp ground mustard

1 Tbsp fresh thyme leaves


Preheat oven to 400 deg.

Butter a casserole dish (8 cups).

Arrange the potatoes and onion so the slices are upright with a sliver of onion between each potato slice. Fit them snuggly into the casserole dish.

In a saucepan, melt the butter and add flour and salt to make a roux. Mix with a whisk. Add in the mustard, paprika and milk. Cook until thickened. Add in 1 ½ cups of the grated cheese and thyme. Mix well.

Pour the sauce evenly over the potatoes. Cover with a lid or foil and back in oven for 75 minutes. Then remove lid and sprinkle remaining cheese on top. Bake for another 15 minutes (you can broil for 2 – 3 minutes if you like it browned).

Serve with ham and wrapped asparagus or mixed vegetables.

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