Potatoes au Gratin made with a homemade creamy cheese sauce drizzled over thinly sliced potatoes and a layer of onions nestled in the middle. Plus a full blog hop Thanksgiving menu below to help plan your turkey day meal!
I can’t believe how quick time is flying by. In only two weeks’ time, it will be Thanksgiving!! That to me, is unbelievable. It seems like it was just Halloween. (Oh, wait. It was! Ha!)
I have a love/hate relationship with Thanksgiving. I love love love food and enjoy the meal, but sometimes it seems like a whole lot of work for one single dinner! Especially when you’re cooking the entire thing by yourself for your family.
Also, there are so many dishes you could make for Thanksgiving, and so many recipes to make them with, that it can get overwhelming. If you feel the same way that I do, don’t worry. I got your back. 😉
Today I’m partnering with a bunch of blogger friends to bring you 25+ Amazing Thanksgiving Recipes (below), from the turkey to the pie!
My little piece of the menu today, is the potatoes. Usually an overlooked part of the dinner, in my opinion. Well, not this recipe. These potatoes au gratin have pizzazz. OMG I can’t believe I just said pizzazz. Um, oomph? Panache? Zip? Zing?
Whatever you wanna call it, it has a little something different. A homemade cheese sauce drizzled over thinly sliced potatoes with a layer of onions nestled in the middle. The combo makes for an unforgettable side dish your family and guests will love, whether it’s Thanksgiving day or accompanying your main dish on a weekday. It’s gooooood.
- 4 russet potatoes, peeled and sliced in ¼ inch slices
- 1 yellow onion, sliced into thin rings
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 2 cups milk
- ½ tsp. salt
- 1½ cups shredded cheddar cheese
- salt and pepper to taste
- Preheat oven to 400º F. Spray a 1.5 quart casserole dish with cooking spray.
- Layer ½ of the peeled and sliced potatoes into the bottom of the prepared casserole dish. Top potato layer with the onion slices, and then add the remaining potatoes onto the top. Season with salt and pepper to taste.
- Melt butter over medium heat in a medium-sized saucepan. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Whisk and cook until mixture has thickened.
- Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Taste and season accordingly.
- Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.
- Bake 1½ hours in the preheated oven. When finished, potatoes should be bubbly and hot.
- Remove foil and dish onto plates and enjoy!
Check out what my blog friends made in the Thanksgiving Menu below:
Maple – Glazed Turkey with Bacon and Sage | Five Heart Home
Turkey Tetrazzini w/ Mushrooms and Kale | The Fountain Ave Kitchen
Orange Balsamic Glazed Ham | Cherished Bliss
Turkey Soup | Carmel Moments
Cranberry Stuffed Turkey | Thoughts from Alice
Cauliflower Gratin | Love Grows Wild
Creamy Cheese Corn Casserole | Five Heart Home
Cranberry Citrus Salad with Goat Cheese and Pecans | Delightful E Made
Sautéed French Green Beans | Cherished Bliss
Dairy Free Pumpkin Pie | Cooking with Curls
Apple Pie Waffles | Club Narwhal
Raspberry Pie | Dessert Now Dinner Later
Triple Layer Chocolate Pie | I Should be Mopping the Floor
Salted Caramel Pumpkin Pecan Pie | Lemon Tree Dwelling
No Bake Brown Sugar Cheesecake w/ Spiced Pears | Baking a Moment
Nutella Kahlua Truffles | Kleinworth & Co
Pumpkin Cupcakes & Maple Cream Cheese Frosting | Cupcake Diaries
Cream Filled Coffee Cake | Tastes of Lizzy T
Cranberry Orange Mulled Wine | Wine and Glue
Praline Pumpkin Cheesecake | Maison De Pax