Layers of potatoes with a bit of onion and baked in some sort of cheese sauce. Potatoes au gratin is perhaps the best known among all the gratin dishes. Without doubt gratinated food belongs to the comfort food category. I am no great fan of North American scalloped potatoes, but give me some gratin, be it potato or cauliflower and I will be well.
POTATOES AU GRATIN
4 large russet potatoes 2 onion slices
salt and pepper to taste
2 Tbsp butter
2 Tbsp flour
1-1/2 cups milk
1 cups shredded white cheese blend*
2 Tbsp Parmesan cheese, shredded
• Preheat the oven to 400F.
• Slice the potatoes very thin.
• Cut two very thin slices from an onion’s widest part. Separate into rings.
• Butter a casserole dish.
• Layer half of the potatoes in the bottom of the dish.
• Scatter the onion slices on the top.
• Top with all the remaining potato slices.
• Sprinkle with salt and pepper.
• In a medium saucepan, melt 2 Tbsp butter on medium heat.
• Add 2 tbsp flour stirring constantly.
• Add the milk and cook, continually stirring until sauce is thickened.
• Add the cheeses at once and continue stirring until the cheese is melted.
• Pour the cheese sauce over the potatoes and cover with aluminum foil.
• Bake for 1-1/2 hours. Serves 4
* I used a 3 cheese Italian blend.
