The ability to prepare a number of your Thanksgiving dishes ahead of time is the difference between a hectic holiday or casually enjoy the day while food cooks.
Don't get me wrong, there is still plenty to do the "day of". But The day before is where you get ahead of the game. Potatoes au Gratin are a dish you can completely do the day before. Stick it in the fridge overnight then pop it in the oven an hour before serving.
The thick, rich, creamy cheese sauce always makes this a favorite. Enjoy this one. Make it Wednesday night. Bake it Thursday. You'll be so glad you did. Credit to All Recipes for this recipe.
Ingredients
4 medium russet potatoes, thinly sliced
1 medium onion, sliced into rings
salt and ground black pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Butter a 1-quart casserole dish. Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper.
Layer onion slices over top, then top with with remaining potatoes.
Season again with salt and pepper.
Melt butter in a medium saucepan over medium heat.
Gradually whisk in flour and salt and cook, whisking constantly until raw flour flavor has cooked off, about 1 minute.
Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce.
Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes.
Stir in cheese all at once; continue stirring until melted, 30 to 60 seconds.
Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.
Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 ½ hours.
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