Au Gratin Potatoes

Last revised:  23.Sep.07

Those of you that know how I cook, know that I work only with fresh, natural ingredients.  You can serve these tasty potatoes with burgers, roast beef, pork, or just about any meat or poultry.  Although not quite as low-carb as most of my recipes, this one can still find a home in the carbohydrates restricted way of eating.  Just use smaller portions, and don't do it too often. 

Serves:  4 - 6

Ingredients:

• 2 to 2 1/2 pounds (about 6) medium-sized red-skinned (or any other kind of) potatoes
• 2-Tablespoons butter
• 1-small onion (about 1/2-cup), diced
• 2 small cloves garlic, minced
• 1-Tablespoon fresh parsley, chopped
• 2-Tablespoons flour
• 1/4 teaspoon freshly ground black pepper
• about 1-1/2 cups milk
• 1-cup sharp Cheddar cheese, shredded
• salt and pepper, to taste

Instructions:

Scrub potatoes (I don't peel) and slice thinly. 

Melt butter over medium-low heat in a sauté pan; add the onion and sauté until tender.  Then add the garlic and parsley.  Stir in the until smooth. Gradually add milk, cooking and stirring over medium-low heat until thickened. Stir in cheese until melted and sauce is smooth.

Arrange sliced potatoes in a 2 to 2-1/2-quart covered casserole, sprinkling layers with salt and pepper.  Pour sauce evenly over potatoes.

Cover and cook at 350°F for 40 to 50 minutes, or until potatoes are tender.