This is a great Au Gratin Potato recipe. After eating the Christmas ham, I boil the bone to make split pea soup and put the rest of the ham in with the Au Gratin Potatoes. It's a great way to use up the ham and give some variety.
The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. Its a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have a wonderful dinner. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.
Every holiday meal needs to have the perfect potato dish to compliment it. These Potatoes Au Gratin are just that. Thinly sliced potatoes covered in cream, garlic and lots of Monterey Jack cheese baked to perfection. I’ve been making this recipe for about 3 years now. It is the best Au Gratin... Read More »