Potatoes Au Gratin. A dish that I had never made, but will now be making monthly I am sure after Bear's reaction to them. No, they are not scalloped potatoes but very similar. The difference between potatoes Au Gratin and scalloped potatoes is that, these are baked in a cheese sauce, and scalloped potatoes are just baked in cream. I used simple ingredients that you may already have lying around the house, and they don't take a long time to put together for a hearty, comforting meal.
Babbbbaaayyyyy when I tell you guys that these are THEE cheesiest form of potatoes I've EVER made, I mean that. and no I am not just saying that because I made them, I'm telling you this because it's true. Let's jump right into the recipe.
Ingredients:
2 russet potatoes
1/2 yellow onion
3-4 TBS butter
3 TBS flour
1 cup mild sharp cheddar cheese
1/2 milk
1/3 cup cream
salt
pepper
garlic salt
Instructions (Cheese sauce)
1.) Heat a medium sauce pot & melt 3-4 tbs of butter
2.) Next add the flour and stir creating a chunky-ish roux
3.) Add milk & stir
4.) Add the cream & stir until slightly thickened
5.) Season lightly with salt, pepper, & garlic salt
6.) Add the white cheddar cheese & stir
7.) Add 1/2 cup of the shredded cheese & stir
8.) Season lightly again with salt, pepper, & garlic salt
9.) Add remaining 1/2 cup of shredded cheese & stir
Instructions: (Potatoes)
1.) Pre-heat oven to 400 degrees
2.) Coat a baking dish with melted butter all over & add a pinch of salt
3.) Wash, peel, & thinly slice potatoes into rings
4.) Slice half an onion lengthwise
5.) Arrange 1 of the sliced potatoes in baking dish to form the first layer
6.) Season with salt & pepper & garlic salt
7.) Add sliced onions to the layer
8.) Repeat steps 5 & 6 with the remaining sliced potato
9.) Cover potatoes with cheese sauce & make sure every potato is covered with cheese using a spoon
10.) Cover with foil
11.) Bake in the oven for 40 minutes, then remove foil and bake for another 10 minutes to crisp up the cheese
12.) Remover from oven, let stand for 15 minutes
13.) EAT!
Try this recipe and let me know what you think. I didn't add any measurements for the seasonings because I want you guys to learn to season to YOUR taste buds, not mine. Always remember to add a little seasoning at a time because you can always adjust later. If you add too much right out of the gate it is a little more difficult to recover and you may ruin your dish. You can always email me or come find me on instagram with any questions you may @ChefMorghan. Until next time...
With Love & Food,
-Chef Morghan