Potatoes Au Gratin

POTATOES AU GRATIN

INGREDIENTS:

4 large russet potatoes, sliced 1/4 to 1/8 inch thick
1 large white onion, sliced into thin rings or diced very fine
Sea salt (to taste)
Fresh ground black pepper (to taste)
2 cloves garlic, finely minced
3 tablespoons all-purpose flour
5 tablespoons butter, reserve 3 tablespoons for sauce
2 cups half and half or 1 cup heavy whipping cream and 1 cup regular milk
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper (optional)
Paprika (to taste) and optional
1 1/2 cups shredded New York sharp cheddar cheese or grated white cheddar cheese
1/2 cup grated Parmigiano Reggiano cheese, or Gruyere (or Swiss Cheese)
1/2 cup bread crumbs (optional)

Preheat oven to 400 degrees F. and butter a 1 1/2 quart or 8 inch square casserole oven-proof baking dish. Slice potatoes thin about 1/8 inch to 1/4 inch thick using a mandoline or kitchen knife. Soak potatoes in cool water to keep from darkening. Heat 2 tablespoons of butter in a 2 quart sauce pan over medium heat adding onion rings and minced garlic and sauté for 15 to 20 minutes until tender. Remove from heat and set aside. Heat 3 tablespoons of butter in a medium sauce pan over medium to high heat adding flour and whisk to combine. Add 1/2 teaspoon salt and 1/4 teaspoon of cayenne pepper and slowly bring to a boil and reduce heat to medium-low. Layer 1/2 of the sliced potatoes in the casserole dish and pour the onion/garlic mixture over the top of the sliced potatoes and add salt and fresh ground black pepper to taste. Add the remaining sliced potatoes over the onion/garlic mixture adding salt and pepper to taste. Once sauce has thickened, add both the cheeses and whisk to blend stirring constantly for about one minute. Pour sauce slowly over the potatoes allowing it to work through the layers. Use a fork or spatula shifting the potatoes around to help the sauce go through the layers. Sprinkle paprika (optional) over the top and bread crumbs which is also optional. Bake in a 400 degree oven for 1 hour covered with aluminum foil and remove foil and continue to bake an additional 1/2 hour until the sides are bubbling and the top is golden brown.

YIELD: 6 servings

NOTE: Au Gratin is a French phrase that refers to topping a dish with grated cheese (or breadcrumbs), mixed with butter. Au Gratin Potatoes are usually made by layering thinly sliced potatoes in a casserole dish, covering with milk, cream or béchamel sauce (white sauce thickened with a butter and flour roux) and adding the Au Gratin topping. This is a great recipe and is a combination of several different generic recipes from various websites and cookbooks. Pix below of Potatoes Au Gratin done by Bill aka Mickey Porter on 03-07-09:

The above Potatoes Au Gratin were outstanding and the rich robust flavor of the sauce will have you wanting a second helping!

Below sequence pixs taken while preparing this French style of potatoes:

Beautiful tasting Potatoes Au Gratin.

Bill aka Mickey Porter 03-07-09.

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