Carbs and cheese are yummy in my tummy


I love potatoes.  no, seriously LOVE:  fried, mashed, chipped, baked, you name it I drool over it.

So when my sister was all ‘I made au gratin potatoes from SCRATCH” I may have been a little jealous.  Seriously.  Potatoes and cheese are possibly one of the best combos EVER.

Of course I had to one-up her and, well, completely change the recipe.  And let me tell you… it was AMAZING.  Please go make this IMMEDIATELY (yes you, you know who you are!!)


Excuse the lack of light, stupid thunderstorms.  (And the broccoli is totally optional.  Delicious, but optional.  I guess.  EAT YOUR VEGGIES!)


First melt the butter and small yellow onion diced… I just let that simmer and fill the house with yummy smells while I cut up the potatoes.  Try it! It makes you feel all culinary.

Then butter a casserole dish and slice potatoes, arranging them in a beautiful patters.  Or, like I did, make the first  layer pretty then just give up on the next layer.

Then add the corn starch or flour to the butter and onions (purists probably want to add before the onion but um eh mine worked out fine).  Since you are standing there stirring like crazy anyway, go ahead and add the mustard, thyme, salt and pepper.  Smile at the delicious smell!  Then pour in the milk.  Keep stirring until it starts to thicken, about the consistency of gravy, and dump in the CHEEEEEESE!

Do a little happy dance in the kitchen.  Do not skip this step, it’s mandatory.  very serious step.

Once the cheese is all melted and you are thinking about just drinking the yum, contain yourself and just pour it over the potatoes!  Then sprinkle the top with bread crumbs.  I used Panko.  I am all fancy like that.

Cover with foil and bake for an hour, remove the foil and continue baking until the crumbs are golden brown.  Or you can forget the foil all together and just bake it for an hour or so and have little burned spots.  They were pretty delicious actually.  (I think I will add a lot more Panko next time!)


New Potatoes Au Gratin


Small bag of red potatoes (or any potatoes) sliced into 1/4 inch slices

1 small yellow onion, diced

3 tablespoons of butter (plus more for buttering the dish)

1 1/2 tablespoons of corn starch

1/2 teaspoon of salt

1/2 teaspoon of dried mustard

1/2 teaspoon of dried thyme

1/4 teaspoon of pepper

2 cups of milk (I used skim)

1 1/2 extra sharp Cheddar cheese, shredded (do this, it’s not hard – do not buy pre-shredded!)

1/2 cup of bread crumbs (I used Panko, use more or less depending how much crunch you like on top!)



  1. Preheat oven to 400 degrees F
  2. Butter a casserole dish (i used a 9×9) and layer the sliced potatoes in the casserole dish
  3. In a medium-sized saucepan, melt butter and diced onion over medium heat.  Mix in the corn starch, slat, mustard, thyme and pepper, stirring constantly for about a minute.  Stir in milk and continue cooking until the mixture has thickened.  Stir in the shredded cheese all at once and continues stirring until melted, about a minute or so.
  4. Pour cheese sauce over the potatoes and sprinkle the bread crumbs evenly over the top.
  5. Cover with aluminum foil and bake for 1 hour, remove foil and continue baking until the crumbs are golden brown.
One Response to Carbs and cheese are yummy in my tummy
  1. Anonimouse
    May 19, 2011 | 12:02 am

    It’s like the perfect base recipe – easy, versatile, and so incredibly delicious!

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