But oh well! My fiancé is headed to Minnesota for work so I'll be on my own for a few days. That probably translates to a lot of grilled chicken with salad for dinner. So I think I can even out this au gratin madness...
The sauce actually is the same that I used for macaroni and cheese. Obviously, that goes over whole wheat macaroni and then baked. But this will be more starchy goodness I think...
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| The sliced potatoes |
5 Russet potatoes (the older the better! Well, not like moldy old...but not using a fresh bag helps)
1 onion, sliced into rings
Cooking spray
3 tablespoons butter or margarine
3 tablespoons Wondra flour
1 cup skim milk
8 ounces of 2% Velveeta
1/2 cup breadcrumbs
salt and pepper
How You'll Do It
1. Peel potatoes and slice. Also slice onion into rings. Pre-heat the oven to 400 degrees.
2. Spray a casserole pan generously with cooking spray. Arrange the potato and onion slices and salt and pepper them.
3. In a small saucepan, melt the butter or margarine. Add the Wondra flour and mix with a whisk. Continue cooking, stirring nonstop for about 2 minutes. Add milk and continue stirring.
4. Let the mixture thicken up for a few minutes while stirring and then add all the Velveeta, mixing well and melting.
5. Add the cheese sauce to the potatoes, stir well. Add breadcrumbs to the top and cover with foil.
6. Bake for an hour.
7. Enjoy!
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I set out to make this dish and found out the fiancé "hates" au gratin potatoes. I think he's changed his mind! It tasted really good...something different instead of the usual sweet potatoes.
Back to the grind tomorrow! My birthday is coming up soon, so I'm looking forward to that. :)
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| The finished product |
