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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 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.
Bill aka Mickey Porter 03-07-09. |
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