Sauce for Au Gratin Potatoes
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Sauces A rich and creamy homemade cheese sauce perfect for topping au gratin potatoes or roasted vegetables. This versatile recipe uses a classic roux base for a smooth, velvety consistency.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | None | 4–6 Servings |
🔪 Key Equipment
- saucepan
- wire whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Stick | Butter | unsalted |
| 2 Tablespoons | Flour | all-purpose |
| 2 Cups | Milk | whole |
| 1 Cup | Carnation Milk | evaporated |
| 1 Cup | Water | room temperature |
| A Good Size | Chunky Cheese | shredded or cubed |
| To Taste | Garlic Salt | none |
Instructions
Step 1: Prepare the Roux
- In a saucepan, melt 1/2 stick butter over medium heat.
- Add 2 tablespoons flour to the melted butter and stir constantly for 1-2 minutes until a smooth, golden paste forms and the raw flour smell dissipates.
Step 2: Create the Sauce
- Slowly whisk in 2 cups milk, 1 cup Carnation milk, and 1 cup water, whisking continuously to prevent lumps.
- Season with garlic salt to taste.
- Add the chunky cheese and stir until completely melted and the sauce is smooth.
- Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens to a velvety consistency that coats the back of a spoon.
💡 Make-Ahead & Storage: Leftover sauce can be stored in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop.
Original Recipe Scan
