Au Gratin Potatoes
This is a wonderful recipe given to me by my Aunt Judy. I must be on a cheesy kick. I made mac and cheese yesterday and Au gratin potatoes today. These potatoes are very flavorful and yummy. The downside is the cooking time. I have to make them on the weekend because they need to bake about 2 1/2 hours. They are worth the wait though. I used longhorn cheese which I buy whenever it goes on sale and freeze it. I pulled it out of the freezer this morning and after lunch it was thawed and ready to go. The only downside to freezing cheeses like longhorn is that it crumbles. However, since I needed it for a casserole it didn’t matter that it was crumbly.
6-8 medium potatoes, peeled and sliced
1 can cream of celery soup
1 can evaporated milk
Salt and pepper
1 onion, diced
2/3 stick butter, cut into pats
1 pound longhorn cheese, sliced or shredded
Preheat oven to 350 degrees. Spray 2 quart casserole. Place half of the potatoes on the bottom, sprinkle with salt and pepper, diced onion and 1/3 stick of butter pats. Place 1/2 of the longhorn cheese on top. Add the rest of the potatoes, salt and pepper, diced onion and 1/3 stick of butter pats. Mix 1 can of cream of celery soup with 1 can of evaporated milk. Pour over casserole. Cover and bake for 2 hours. Remove from oven, uncover and put the remainder of the longhorn cheese on top and bake an additional 30 minutes uncovered. Remove and let sit for a 15-30 minutes before serving.