Ben Nesbitt's Smoky Au Gratin recipe

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Ingredients

2 tablespoons butter, melted
¼ cup all-purpose flour
4 cups milk
2 cups shredded Italian cheese blend, divided
1 onion, minced
3 tablespoons smoked paprika
salt and freshly ground black pepper to taste
8 russet potatoes - peeled, quartered, and sliced

Nutrition Info

295.6 calories
carbohydrate: 43.4 g
cholesterol: 26.4 mg
fat: 9.1 g
fiber: 3.2 g
protein: 11.9 g
saturatedFat: 5.7 g
servingSize: -
sodium: 233.7 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Melt butter in a skillet over medium-low heat. Add flour, cook and stir until foamy, about 2 minutes. Let cool. Whisk in milk over medium heat until smooth. Stir in 1 1/2 cup Italian cheese blend, onion, and paprika until melted and smooth. Season sauce with salt and pepper. Cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.

  3. Divide potatoes between two 8x12-inch cake pans. Pour 1/2 of sauce over each pan, stir to coat.

  4. Bake in the preheated oven until bubbly and hot, about 1 hour. Top pans with remaining 1/2 cup cheese, bake for an additional 5 minutes.

Recipe Yield

2 8x12-inch pans

Recipe Note

Potatoes au gratin with a smoky paprika sauce. Sprinkle paprika on top for color.

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