Lib Slack's Potatoes Au Gratin

This is my grandmother's recipe for potatoes au gratin...or as we like to say around these parts, "rotten taters".  My grandmother was a dyed-in-the-wool southern cook who last used a measuring spoon during the Depression.  She taught me to make these the same way she did...by eyeballing the ingredients.  Measure if you must, but I'm not quite sure the end results will be the same.

You will need the following ingredients:

 Potatoes, peeled and sliced

Sliced onions (yellow or white, doesn't matter)

Butter

Grated cheese (a sharp blend is best)

Milk

Flour

Salt & Pepper

Your first step is to peel and slice the potatoes and the onions and to grate the cheese.  Once you have done this and have assembled your ingredients and your casserole dishes you're ready to put it all together.

 Grease the inside of the casserole dish.  I normally make at least one large and then prepare a smaller casserole dish in case there are extra ingredients.

 This sweet little casserole dish is from Whynot Pottery and is the perfect size for two. 

 Layer the ingredients.  Start with a layer of potatoes.

 Add some of the sliced onions.

 Next dot the potatoes and onions with a little butter.

 Sprinkle a little flour, salt and pepper over the mixture.

 Next, sprinkle grated cheese on top.  Don't make it too thick.  Some of the other ingredients should peek through.  You will be using lots of cheese in the entire dish, so don't put an excessive amount on each layer.  The end result will be plenty cheesy.

 End with a sprinkling of cheese.

The last step is to pour milk over the top, so it drips down between the layers.  Use enough to come 1/3 to 1/2 way up the layered ingredients.  I use 1 percent.  You can use skim, 2 percent or whole milk, whichever is your preference.  Don't use something heavy like 1/2 & 1/2 or cream.  I've tried that and it doesn't improve the taste. 

I did have enough to make a small casserole full...which delights my significant other.  That means he'll have leftovers when the guests are gone.

Cover with casserole lid and bake at 350 degrees for at least an hour.  Test to make sure the potatoes are soft and cooked through.  If the dish gets too soupy you can pour off some of the liquid...just be sure not to toss your potatoes into the sink!  Remove the top of the casserole dish and let the top brown towards the end of cooking.  Depending on the depth of the dish (and sometimes the alignment of the stars or so it seems) I will cook it for up to 1.5 hours.  Just do whatever it takes to get it done and nicely browned on top.

This is the finished result.

I normally serve these with a ham dinner.  I make them at least twice a year, but not too more often...they're quite rich and best used as an occasional treat.

Hope you enjoy some of your own.

Happy Feasting.