Scalloped Potatoes (Au Gratin) - cooking recipe

Ingredients

4 large russet potatoes, peeled, washed and sliced into 1/4-inch thick
3 tablespoons butter, plus more for baking dish
1 white onion, cut into thin strips (Lyonnaise-style cut)
2 large garlic cloves, pressed
2 cups cold half-and-half cream
2 1/2 cups shredded aged cheddar cheese (mixed yellow and white)
2 teaspoons cornstarch (mixed with 1/2 cup water)
1/2 tablespoon cayenne (to taste)
1/2 tablespoon fresh ground black pepper (to taste)

Preparation

Preheat oven to 400\u00b0F and generously butter a 3-quart (9 x 13-inch) casserole dish. Layer 1/2 of the potato sliced into bottom. In a medium-size saucepan over medium heat, melt butter and saute onion with garlic for 3 minutes. Using a slotted spoon, transfer onion mixture over the potatoes in the prepared casserole dish; set aside.
Return saucepan to stovetop and pour cold milk. Bring to a simmer and add cheese, stirring until cheese has melted completely. Pour cornstarch mixture and stir until sauce thickens. Pour 1/2 cheese sauce over onion mixture and season with black pepper and cayenne. Add the remaining potatoes and pour the remaining sauce; season with black pepper and cayenne once again. Cover dish with greased aluminum foil and bake 1 1/2 hours in the preheated oven. Remove foil for the last 15 minutes for golden brown top.
Note: Sprinkle with Panko(R) for extra crispiness or use green onions and, crumbled and cooked bacon.