When I think of potatoes au gratin my thoughts take me straight to 4510 Dryades St, New Orleans, Louisiana.
Charlie’s Steakhouse is a New Orleans must do for our family. We come for the sizzle.
The potatoes au gratin at Charlie’s are the best I have ever eaten. Served hot in small silver dishes straight out of the oven, I truly believe the piping hot cheesy crust with just enough burn to deliver the c’est si bon brings the gratin goodness.
This recipe is a fair substitution for Charlie’s potatoes au gratin, crust included.
Potatoes Au Gratin
2 Tablespoon flour
1 cup milk
1 cup half & half or heavy cream
2 Tablespoons margarine
1 teaspoon salt
½-1 teaspoon fine black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups sharp shredded cheddar cheese, grated
Preheat oven to 375 degrees. Wash, peel, and slice potatoes. Place the potatoes in a buttered casserole dish.
Add the flour, milk, cream, salt, pepper, garlic and onion powder to pan. Cook over low heat, stirring constantly.
When all ingredients have blended, add cheese. Heat until cheese melts, stirring constantly.
Pour cheese sauce over the potatoes and place in oven uncovered.
Bake for one hour or until top is brown and bubbly.