Au Gratin Potatoes a.k.a Gratin Dauphiniose is an origin of traditional French dish, which is made of potatoes, garlic and cream since 1788. Aside from garlic, you may substitute or add other ingredients to level up the taste like adding some pimiento or even adding some chopped Bacon bits. Remember, you dont need to complicate it.. your goal is to make a perfect combo of dishes to serve. Make it simple and light to go with roasted chicken or steak. Happy cooking!
Au Gratin Potatoes Recipe
INGREDIENTS:
- 4 cups thinly sliced potatoes (much easier to use a Mandoline vegetable slicer*)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ½ cups milk (fresh milk or any liquid milk)
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 dash of garlic powder
- 1 cup grated sharp cheddar cheese
- ½ cup grated cheese, to sprinkle on top
- ¼ cup buttered bread crumbs* (instructions below)
INSTRUCTIONS:
- For the Cheese Bechamel: In a saucepan, melt butter and blend in flour. Let it cook for a minute.
- Pour in cold milk, whisk and stir to dissolve the chunks of flour. Season with salt and cayenne.
- Let simmer over low heat to thicken. Keep stirring with a whisk until smooth, then stir in cheese and whisk it some more. Turn off heat at once since residual heat will still make it thicker. Set aside.
- Assembly: Place half of the sliced potatoes in a lightly greased casserole dish. Sprinkle a dash of garlic powder.
- Pour half of the Bechamel sauce over the potatoes.
- Do the same for the next layers of potatoes and add sauce.
- Sprinkle more cheese and buttered breadcrumbs for the final layer.
- Bake at 180°C for about 1 hour (do not cover the casserole).
*For the buttered breadcrumbs: In a small pan, melt a tablespoon of butter over low heat. As soon as butter is melted and frothy, stir in ¼ cup breadcrumbs. Continue stirring until crumbs are crisp and golden brown.
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