Usually I make my au gratin with macaroni but since I didn't have any I figured I'd use potatoes, since I did have those.
- 1/3 lb Shrimp
- 3~4 Russet potatoes depending on size
- 2 tablespoons butter
- 2 tablespoons Bisquick mix
- ½ onion (not pictured)
- 2~3 cups milk
- Salt and Pepper
- ¼ ~ 1/3 block of mozzarella (not pictured)
- Green onions for garnish
1) Peel potatoes and slice with ¼ inch width
2) Boil potatoes for about 10~15 minutes or until soft with a
fork.
3) If shrimp is not, peel and de-vein.
4)In a skillet melt butter.
5) Chop onion and add to butter. Cook until onions start sweating.
6) Add Bisquick mix. Keep stirring until flour toasts to a
nutty brown color.
7) Add shrimp, cook until shrimp gets a pretty pink color.
8) Add about a cup of milk, allow mixture to thicken.
9) Add more milk. Keep adding milk until combination gets a cream like consistency. Add salt and pepper.
10) In a baking pan layer potatoes and roux as if you are making lasagna.
11) On the final layer top with mozzarella and green onions.
12) Bake in an oven at 375 degrees for about 30 minutes or until cheese is golden brown.
Cost breakdown:
- Shrimp: 0.33 lbs at $5.49/lb= $1.81
- Potatoes: 3 x $0.06/each= $0.18
- Butter: $0.72/8= $0.09/tablespoon
- $0.09 x2= $0.18
- Bisquick: [2/(16/3)] x $0.15= $0.04
- 1/3 of a cup is 5 1/3 tablespoons, or 16/3 tablespoons
- Onion: $0.20 x ½= $0.10
- Milk: $0.30 x 2.5= $0.75
- Mozzarella: $2.89/4= 0.72
Total: $1.81+ $0.18+ $0.18+ $0.04+ $0.10+ $0.75+ $0.72= $3.78
Total per serving: $3.78/4= $0.95
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