Creamy Au Gratin Potatoes

Creamy AuGratin Potatoes

Serves 6


4 russet potatoes, sliced into ¼ ich slices (about 3 pounds)
1 medium onion, chopped (1½ cups)
2 cups (8 ounces) shredded Cheddar cheese
4 tablespoons butter
4 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon pepper
2 tablespoons Olde Westport Garden Harvest Special Blend®
1½ teaspoons smoked paprika
2½ cups milk


Preheat oven to 375 degrees. Oil a 9×13 inch baking dish (3 quart). Layer half of the potatoes into bottom of baking dish. Sprinkle half of the onion and cheese over top. Top with remaining potatoes and onion (no cheese yet). In a medium-size saucepan, melt butter over medium heat, stir in the flour, salt, pepper, Olde Westport Garden Harvest Special Blend® and paprika, stir constantly with a whisk until smooth. Whisk in milk, cook and stir until mixture has thickened. Pour sauce over potatoes, sprinkle remaining cheese over top. Cover dish with aluminum foil (spray foil so it doesn’t stick to cheese), bake 1½ hours (remove foil in last half-hour of baking).