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Potatoes au Gratin

Recipe - Shakopee

Potatoes au Gratin

Prep Time30 Minutes

Servings8

Cook Time30 Minutes

Ingredients

2-1/2 lb. baking potatoes (about 6)

1/4 cup butter

1 small onion, chopped

1/4 cup flour

1 teaspoon salt

2-1/2 cups milk

1-3/4 cups KRAFT Sharp Cheddar Cheese, shredded & divided

1/2 teaspoon Dijon mustard

1/4 cup KRAFT Grated Parmesan Cheese

Directions

Cook potatoes in boiling water 20 min. or just until tender; drain. Cover with cold water; cool.
Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour and salt; cook 1 min. Gradually stir in milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups cheddar; cook and stir 1 min. or until melted. Stir in mustard.
Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until melted.

30 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

2-1/2 lb. baking potatoes (about 6)

Fresh Russet Baking Potatoes, 1 Pound

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$1.49 avg/ea was $1.79 avg/ea$1.49/lb

1/4 cup butter

Essential Everyday Butter, Sweet Cream, Salted, 4 Each

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$4.49$1.12 each

1 small onion, chopped

Produce White Onion, 0.75 Pound

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$1.49 avg/ea$1.99/lb

1/4 cup flour

Essential Everyday Flour, All-Purpose, 5 Pound

$1.49 Each

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$2.50 was $2.99$0.50/lb

1 teaspoon salt

Essential Everyday Salt, Plain, 26 Ounce

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$1.19$0.05/oz

2-1/2 cups milk

Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon

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$2.29$4.58/gal

1-3/4 cups KRAFT Sharp Cheddar Cheese, shredded & divided

Kraft Natural Cheese, Sharp Cheddar, Shredded, 8 Ounce

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$3.49 was $4.29$0.44/oz

1/2 teaspoon Dijon mustard

Essential Everyday Mustard, Dijon, 12 Ounce

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$1.69 was $2.19$0.14/oz

1/4 cup KRAFT Grated Parmesan Cheese

Kraft Cheese, Parmesan, Grated, 8 Ounce

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$4.49 was $4.99$0.56/oz

Directions

Cook potatoes in boiling water 20 min. or just until tender; drain. Cover with cold water; cool.
Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour and salt; cook 1 min. Gradually stir in milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups cheddar; cook and stir 1 min. or until melted. Stir in mustard.
Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until melted.