Ah…Autumn! It is finally starting to cool down here in the Midwest. One sure sign of that is the change in food in our house. Soups, stews, and of course, au gratin potatoes.
What are au gratin potatoes? Where do they come from? Au gratin potatoes are an intoxicating blend of cheese and potatoes, baked to a crispy sheen of deliciousness. They are believed to have originated in France and are generally made with some sort of dairy, either cream, cheese, or both. Recipes for au gratin potatoes have been around in the US for over 130 years.
My recipe calls for potatoes, sharp cheddar, my favorite cheese powder, and granulated onion. Here is what you need:
Your favorite gluten-free cooking spray
7 – 8 medium sized russet potatoes, peeled and sliced thinly
6 Tbsp. cheddar cheese powder, separated – available from one of my favorite stores http://www.kauffmansstore.com
1 lb. sharp cheddar cheese, separated
1 Tbsp. granulated onion
Pre-heat oven to 350° F. Spray a 9″ x 13″ pan with your favorite gluten-free non-stick cooking spray. Layer 1/3 of your prepared potatoes on the bottom of the pan. Sprinkle 2 Tbsp. of your cheese powder over said potatoes. Layer on 1/3 of your cheese. Repeat. Sprinkle granulated onion over the top. Add your third layer of potatoes, cheese powder, and cheese on top.
Bake for 40 minutes. Cover with a piece of aluminum foil and bake an extra 20 minutes. Remove from oven and let set for 10 minutes or so to prevent burning mouths! Enjoy!