Au Gratin Potaotoes

  
We love cheese. Au Gratin potatoes are one of my favorite ways to eat potatoes. I have spent years tweaking this recipe. I served this during the holidays with the delicious beef tenderloin listed here on my blog. So good.

Au Gratin Potatoes

8 Cups thin sliced potatoes, (I cut them on a Mandolin. They are about 1/8-1/4 inch thick.) Par boil them. You want them to be under done. If they they are too tender they will get mushy when cooked.

While the potaoes are cooking make the sauce.

Sauce:

1/2 cup butter

4 Tbl. flour

1 qt. whipping cream

1/4 Cup real mayo

1/2 Cup sour cream

1 1/2 tsp. salt (or to taste)

1/2 tsp. pepper

1 1/2 tsp. garlic powder

1/2 tsp. onion powder

2-3 Tbl. chopped chives

2 Cups shredded sharp cheddar cheese

8 Tbl. parmesean cheese, plus more for sprinkling on potatoes

Set oven to 350 F

In saucepan place butter and melt. Add flour and mix using a wire whisk. Add cream, mayo, sour cream, salt, pepper, garlic powder, onion powder, chives and cook till starts to bubble and add cheddar cheese and the 8 Tbl. of  parm. Stir till completely melted. Taste for seasoning of salt and pepper. 

When potatoes are still firm drain. Add half potatoes to large casserole dish. Top with half of the cheese sauce and sprinkle lightly with some additional  parm cheese. Add rest of potatoes and spread them over the bottom layer and top with remaining sauce. Sprinkle with a little parm. cheese. Bake for 45-60 minutes till potatoes are done, sauce thick and bubbly and browned on top.