Potatoes au Gratin

4 large Russet Potatoes, skinned and sliced into ¼” slices
1 large White Onion, sliced into ¼” rings
3 Tbsp Butter
3 Tbsp All-Purpose Flour
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Paprika
2 cups Milk
2 cups Cheddar Cheese, shredded


  • Preheat the oven to 375°F.
  • In a large skillet, melt the Butter.
  • Add the Flour to the Butter, and make a paste.
  • Slowly add the Milk, Salt, and Pepper to the paste and make a white sauce.
  • Melt 1 cup of the Cheddar Cheese into the Sauce.
  • In a large greased baking dish, place half the Potato slices and Onion slices in a layer.
  • Cover the Potato/Onion layer with half of the sauce.
  • Place remaining Potatoes and Onions on top and cover with remaining sauce.
  • Cover with lid or aluminum foil, and bake for 45 minutes.
  • Remove cover, top with remaining Cheddar Cheese, and sprinkle with Paprika.
  • Bake for 15 more minutes, or until Cheddar Cheese is melted and bubbly.
  • NOTES: Scalloped Potatoes are the same thing as Au Gratin. Au Gratin refers to the French style in which the Potatoes are cooked, i.e. covered in a white sauce and baked. Scalloped Potatoes refers to the shape of the potatoes and is the common name used in North America.

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