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Christoph's Potatoes Au Gratin

Yield: 4 Servings

potato au gratin 01 450 word

Introduction

Introduction

       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.

Ingredients

Ingredients

  • 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

Preparation

Preparation

  1. Pre-heat (convection) oven to 375°F; Place rack at Level 6;
  2. Wash and peel potatoes; cut each in half, lengthwise;
  3. With a mandolin on setting 3mm (under 1/8"), slice potatoes; set aside;
  4. With a mandolin on setting 3mm (under 1/8"), slice onion; set aside;
  5. Finely mince the fresh garlic clove; Set aside;
  6. In a small skillet or sauce pan, melt the butter; add the flour and whisk until well blended;
  7. Add the minced garlic and set aside;
  8. In a small 1 qt. pot, add milk, water and roux and bring to almost a boil; turn off heat;
  9. 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;
  10. Add the last half of the potatoes and onions for a 2nd layer;
  11. Add the liquid sauce and let set for about 10 minutes;
  12. Bake uncovered for 25 minutes, or until potatoes are soft; top with the remaining cheeses and broil another 5 minutes
  13. A nice golden browned cheese top should appear.

Serve: Garner with chopped green onions and/or fried bacon bits.

Options

Options

       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.

 

mild italian sausage   basil gorgonzola 01 

 

Tips

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Copyright

All material, information and images are © 2015 - 2023 Christoph G. Olesch, unless otherwise noted, and may not be reproduced without permission. Certain content, material, information and images may be subject to copyrights by their respective owners, as indicated, and may not be reproduced without written agreement. All rights reserved.

 

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