Baked Potatoes


Baked Potatoes

Baked Potatoes are a simple and classic recipe, perfect for Easter, Christmas, Thanksgiving dinner or just Sunday dinner.
Especially these au gratin potatoes (which are technically au gratin potatoes). In my humble opinion, they are simply the best. And over the years since I posted this recipe on the blog, thousands of you have tried it and agree too! So I thought I’d put this recipe back at the top of the pile today for those of you who are new to the blog and looking for a tried and tested recipe to make this weekend.Having done this dozens of times, I can guarantee they won’t disappoint.


or 4 cups thinly sliced ​​potatoes
or 3 tablespoons butter
or 3 tablespoons flour
or 1 1/2 cups milk
or 1 teaspoon salt
or 1 pinch of cayenne pepper
or 1 cup grated sharp cheddar cheese
or 1/ 2 cups grated cheese for sprinkling

Baked Potatoes new york times recipes

How to make a potato casserole

Melt the butter in a small saucepan and mix with the flour.
Wait a minute.
Add all the cold milk and stir with a whisk.
Season with salt and cayenne pepper.
Cook the sauce over low heat until the mixture is smooth and boiling, stirring occasionally with a whisk.
Reduce the heat and add the cheese.
Place half of the potato slices in a lightly greased 1 liter baking dish.
Pour half of the cheese sauce over the potatoes.
Repeat the process with the second layer of potatoes and cheese sauce.
Sprinkle the surface with the remaining cheese.
Sprinkle some paprika on top for color.
Cook uncovered at 180°C for approx. 1 hour.



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