Ingredients
1 each med onion, chopped (about 1
2 tbsp butter
1 tbsp flour
1 tsp salt
1/4 tsp pepper
2 cup half-and-half
2 cup cheese, shredded natural sh
6 each med potato, sliced
1/4 cup bread crumbs, fine dry bre
Directions
Heat oven to 375. Cook and stir onion in butter in 2-quart saucepan
until onion is tender. Stir in flour, salt and pepper. Cook over low
heat, stirring constantly, until mixture is smooth and bubbly; remove
from heat. Stir in half-and-half and 1 1/2 cups of the cheese. Heat
to boiling, stirring constantly. Boil and stir 1 minute. Place
potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce on
potatoes.
Bake uncovered until top is brown and bubbly, 1 1/4 to 1 1/2 hours.
Mix remaining cheese and the bread crumbs; sprinkle over casserole.
Raise temperature to broil and broil 3 to 4 inches from heat until
top is crusty and light brown, about 4 minutes. Tip: Broiling step
can be omitted if you wish. Bake casserole uncovered 1 hour;
sprinkle with cheese-crumb mixture.
Bake until top is brown and bubbly, 15 to 30 minutes. Hope this
helps you out. Sincerely, Rita in Scottsdale
08/22 12:05 am FROM: RITA TAULE (BTVC62A)
Servings: 6 servings
Potatoes Au Gratin *** (Btvc62a) Recipe brought to you by Recipe Ideas
Categories: Casserole; Potato; Vegetable
The History of Recipes
We can follow the history of `recipes` way back into antiquity, certainly as far back as the early Egyptians, and maybe even further. Interesting though that is, these, old records were just primitive hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe found, according to historians is a collection of clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Later on, there are some interesting books which date from the 14th Century ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the spicy food that we all know today, but instead accounts of the types of food on the menus of the upper classes of the period. For the next few years, the powerful families of Wesstern Europe strove to offer the most exotic banquets, and as a result the best cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes common in their social group. The introduction of the TV brought us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Potatoes Au Gratin ___ (Btvc62a) recipe.
