Sauce for Au Gratin Potatoes

Author

Unknown

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Recipe

Measurements	Ingredients
1/2 Stick	Butter
2 Tablespoons	Flour
2 Cups	Milk
1 Cup	Carnation Milk
1 Cup	Water
A Good Size	Chunky Cheese
To Taste	Garlic Salt

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Instructions

Sauce

1. Melt Butter: In a saucepan, melt 1/2 stick of butter over medium heat.
2. Make Roux: Add 2 tablespoons of flour to the melted butter. Stir constantly until the flour is fully incorporated and forms a smooth paste (a roux). Cook for about 1-2 minutes to cook out the raw flour taste.
3. Add Milk Gradually: Slowly whisk in 2 cups of milk. The recipe suggests using a combination of 1 cup of evaporated milk (Carnation is a brand) and 1 cup of water as the 2 cups, but you can use all regular milk, or any combination, so adjust to what you have. Continue whisking to prevent lumps.
4. Add Garlic Salt.
5. Add Cheese: Add a “good-sized” chunk of cheese (the type isn’t specified, but cheddar, Gruyere, or a blend would work well for au gratin). Stir until the cheese is melted and the sauce is smooth.
6. Simmer: Bring the sauce to a gentle simmer (low boil) and continue to cook, stirring occasionally, until it thickens to your desired consistency.

Potatoes

1. Cook and add salt.
2. Pour sauce in.
3. Add paprika.
4. Put in oven to heat

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Note

The recipe mentions that you might not use all the sauce. If you have leftovers, you can store it in the refrigerator and use it on other vegetables.

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