Ingrédients pour Bill Knapp's Au Gratin Potatoes
- 3 lbs russet potatoes
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Paprika
- Instant Chicken Bouillon Granules
- Velveeta Cheese
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded sharp cheddar cheese
- 1/2 cup soft bread crumbs
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Comment préparer Bill Knapp's Au Gratin Potatoes
- Preheat oven to 350°F (175°C).
- Peel and thinly slice 3 lbs russet potatoes.
- Melt 1/2 cup (1 stick) unsalted butter in a large saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (roux).
- Gradually whisk in 4 cups whole milk, stirring continuously until the sauce thickens and comes to a simmer.
- Reduce heat to low. Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/2 teaspoon onion powder, and 2 cups shredded sharp cheddar cheese. Cook until the cheese is melted and the sauce is smooth.
- Gently stir in the sliced potatoes, ensuring they are evenly coated in the cheese sauce.
- Pour the potato mixture into a greased 9x13 inch casserole dish.
- Bake uncovered for 25-30 minutes, or until the top is golden brown and bubbly. For extra crunch, top with 1/2 cup soft bread crumbs during the last 10 minutes of baking.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
14g
Fat
78g
Carbs
12g
