Au Gratin Potatoes

I'm spending today preparing for Easter and my daughter Tricia's birthday.  I have two cheesecakes in the oven (one crust-free for gluten sensitivity).  Tricia's birthday cake will go in the oven as soon as the cheesecakes make their exit.  She's requested a chocolate fudge cake with buttercream frosting.  I've already made fondant daisies and leaves for decoration (getting fondant confident!).  Katie's taking care of dinner.  She has a ham and all the fixings.  I'm excited for the au gratin potatoes she's decided to serve, a very nice accompaniment to an Easter ham.

This recipe for au gratin potatoes comes from About.com: Southern Food and uses red-skinned potatoes, though they are peeled.  You can use whatever potatoes you have on hand.  Onion, garlic, and cheedar cheese provide the classic au gratin flavor. 

AU GRATIN POTATOES
•2 to 2 1/2 pounds red-skinned potatoes
•2 tablespoons butter
•1/2 cup diced onion
•2 small cloves garlic, minced
•1 tablespoon fresh chopped parsley
•2 tablespoons flour
1/4 teaspoon pepper
•1 1/2 cups milk
•1 cup shredded sharp Cheddar cheese
•salt and pepper, to taste

Preparation:

Peel potatoes and slice thinly. Rinse and cover with water in a medium saucepan. Bring to a boil; boil for 2 minutes. Drain and rinse with cold water to stop cooking.

In a saucepan, melt butter over medium-low heat. Add the diced onion and sauté until tender; add minced garlic and parsley. Stir in flour and pepper until smooth. Gradually add milk, cooking and stirring over medium-low heat until thickened. Stir in cheese until melted and sauce is smooth.

Arrange sliced potatoes in a 2 to 2 1/2-quart casserole, sprinkling layers with salt and pepper. Pour sauce evenly over potatoes. Cover dish and cook at 350° for 40 to 50 minutes, or until potatoes are tender.

Photo credit: http://rawcookbooks.files.wordpress.com/2009/10/potato-gratin-ck-1072216-x1.jpg