Christoph's™ Potatoes Au Gratin
Yield: 4 Servings
I'll take potatoes in any shave or form: boiled, fried or roasted, etc. One of my favorites is the Au Gratin – baked in cream, with cheese. If you have never had this style, you have not lived! Make a batch today. I can almost guarantee it will become a staple food at your table, as a side or main meal.
- 2 potatoes1
- 3/4 cup water2
- 1 cup milk2
- 1 large garlic clove
- 1/2 tsp. chopped basil ― dry
- 1/2 tsp. table salt
- 1 onion ― medium
- 1–1/2 cup sharp cheddar cheese ― grated3
- 1/3 cup parmesan cheese ― grated3
- 6 fried crumbled bacon bits (optional)
- Chopped green onions (optional topping)
1 Russet potato and a total wight of 16 oz.
2 Use 2%, whole milk, or heavy cream. Replace water with milk.
3 Use cheeses of your choice ― Gruyère, Mozzarella, Pecorino, etc.
Ingredients ― For the Roux
- 3 tblsp. butter
- 3 tblsp. all-purpose flour
- Pre-heat (convection) oven to 375°F; Place rack at Level 6;
- Wash and peel potatoes; cut each in half, lengthwise;
- With a mandolin on setting 3mm (under 1/8"), slice potatoes; set aside;
- With a mandolin on setting 3mm (under 1/8"), slice onion; set aside;
- Finely mince the fresh garlic clove; Set aside;
- In a small skillet or sauce pan, melt the butter; add the flour and whisk until well blended;
- Add the minced garlic and set aside;
- In a small 1 qt. pot, add milk, water and roux and bring to almost a boil; turn off heat;
- Butter bottom and sides of an 8" x 8" Pyrex casserole dish; make a layer with half of the potatoes evenly interspersed with sliced onions; top it with 1 layer of 1/2 of the cheeses;
- Add the last half of the potatoes and onions for a 2nd layer;
- Add the liquid sauce and let set for about 10 minutes;
- Bake uncovered for 25 minutes, or until potatoes are soft; top with the remaining cheeses and broil another 5 minutes
- A nice golden browned cheese top should appear.
Serve: Garner with chopped green onions and/or fried bacon bits.
Although a sharp cheddar is common, experiment with a variety of cheeses of your choice. Also, incorporate other ingredients and spices. Make it a mild Au Gratin, or spice it up with with pepper flakes, dill, mustard seeds, parsley, smoked–sweet Hungarian paprika, crumbled italian,a quality brat or breakfast sausage. The sky is the limit.
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