Imported from the web

Au Gratin Potatoes

Name: Au Gratin Potatoes
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 12 servings
Cuisine: French
Ingredients: 5 tbsp Unsalted butter (Divided; 1 tbsp for greasing and 4 tbsp for the sauce.); 0.25 cup All-purpose flour; 2.5 cup Milk (Any kind.); 0.5 cup Heavy whipping cream; 1.25 tsp Fine sea salt (Or to taste.); 0.25 tsp Freshly ground black pepper; 1 tsp Onion powder; 0.5 tsp Garlic powder; 2 cup Gruyere cheese (Grated; from a 6 oz block. White cheddar may be substituted. Divided.); 3 lb Yukon gold potatoes (Scrubbed; peel or leave unpeeled. Slice uniformly about 1/8 inch thick.); Chives (Optional, for garnish.)

Imported by Johan Pordon on SeeMeCook

Thinly sliced Yukon gold potatoes are coated in a rich, velvety Gruyere cheese sauce and baked until tender with a golden-brown topping. This impressive French-inspired side dish is especially suited to holiday meals.

12 servings110 minFrench

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

5 tbsp Unsalted butter (Divided; 1 tbsp for greasing and 4 tbsp for the sauce.)
0.25 cup All-purpose flour
2.5 cup Milk (Any kind.)
0.5 cup Heavy whipping cream
1.25 tsp Fine sea salt (Or to taste.)
0.25 tsp Freshly ground black pepper
1 tsp Onion powder
0.5 tsp Garlic powder
2 cup Gruyere cheese (Grated; from a 6 oz block. White cheddar may be substituted. Divided.)
3 lb Yukon gold potatoes (Scrubbed; peel or leave unpeeled. Slice uniformly about 1/8 inch thick.)
Chives (Optional, for garnish.)

Steps

1
Preheat the oven to 350°F. Use 1 tablespoon of the butter to grease a 3-quart, approximately 9-by-13-inch casserole dish.
2
Place the remaining 4 tablespoons of butter in a large pot or Dutch oven over medium heat and melt it.
3
Add the flour and whisk for 2 minutes to cook off the raw flour taste.
4
Gradually pour in the milk while whisking continuously to prevent lumps.
5
Pour in the cream while continuing to whisk.
6
Add the salt, black pepper, onion powder, and garlic powder. Continue whisking until the sauce has thickened, adding more seasoning to taste if desired.
7
Remove the pot from the heat and stir in half of the grated Gruyere until it has melted into the sauce.
8
Peel the potatoes if desired, then slice them into uniform pieces about 1/8 inch thick. A food processor or mandoline slicer can be used for even slices.
9
Add the sliced potatoes to the cheese sauce and stir until they are evenly coated.
10
Spread the coated potatoes evenly in the prepared baking dish.
11
Top the potatoes with the remaining grated cheese.
12
Cover the baking dish with aluminum foil and bake for 60 minutes.
13
Remove the foil and continue baking for another 15 to 30 minutes, until the top is golden brown and the potatoes are tender and easily pierced with a fork.
14
If more browning is desired, broil for 1 to 2 minutes at the end, watching closely so the cheese does not burn.
15
Let the gratin rest for 15 minutes before serving.
16
Garnish with chives and freshly cracked black pepper, if desired, and serve.

Notes

For evenly baked potatoes, slice them into uniform 1/8-inch rings. Gruyere can be replaced with sharp white cheddar; the source also mentions a blend of mozzarella and Parmesan as an alternative. Suggested holiday pairings include baked ham or roast turkey.