I’ve been sorting through our Germany pictures and every time I see the Hofbrauhaus potatoes in one of them, my mouth begins to water. Each time we´ve stopped in Munich, we always go to the Haufbrau house for four things…beer, bratwurst, au gratin potatoes, and apple strudel. Everytime, without fail.

It’s really not even an option. My husband and I live for those potatoes. I found a fabulous recipe that may not be the exact recipe, but the taste brings me back to Germany.

Au Gratin Potatoes

Ingredients

  • 8 tbsp. (1 stick)
  • 1/2 cup all-purpose flour
  • 2 cups of milk
  • 1/2 cup grated yellow Cheddar
  • 1/4 cup grated American cheese
  • 1/4 cup grated White cheddar
  • 1 tsp. ground nutmeg
  • 1 tsp. black pepper
  • 3 lbs. russet potatoes, washed and scrubbed, peeled and sliced thin
  • 1 stick butter, melted
  • 2 cups panko bread crumbs
  • 2 tsp smoky paprika

Instructions

  1. Preheat oven to 350 degrees F
  2. In large sauce pot over medium high heat, add butter. Stir in the flour until pasty. Add milk; stir to remove lumps and let cook for 6 minutes until it gets thick.
  3. Lower heat and add the cheese, bouillon, nutmeg and black pepper.
  4. Whisk until well combined and sauce thickens, approximately 4 minutes. Remove from heat.
  5. In a bowl, combine butter, panko and smokey paprika. Stir well.
  6. Place potatoes into a casserole dish. Pour cheese over potatoes and sprinkle au gratin on top.
  7. Wrap with foil and bake in the oven for 35 to 45 minutes.
  8. Remove foil and cook for 10 minutes uncovered. Allow to sit for 10 minutes