Certainly! Here’s a recipe for creamy au gratin potatoes
Ingredients:
- Potatoes:
- 2 pounds (about 1 kg) potatoes (Yukon Gold or Russet potatoes work well)
- Salt (for seasoning water)
- For the creamy sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups (480 ml) milk
- Salt and pepper, to taste
- A pinch of nutmeg (optional)
- For the gratin topping:
- 1 cup (100 g) shredded cheese (Cheddar, Gruyère, or a blend)
- 1/4 cup (25 g) grated Parmesan cheese (optional, for extra flavor)
- Fresh thyme or parsley, chopped (optional, for garnish)
Instructions:
- Prepare the Potatoes:
- Preheat your oven to 375°F (190°C).
- Peel the potatoes and slice them into thin rounds, about 1/8 inch thick. You can use a mandoline slicer for even slices.
- Place the potato slices in a large bowl of cold water to prevent browning while you prepare the sauce.
- Make the Creamy Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook for about 1 minute to form a roux, stirring constantly.
- Gradually whisk in the milk, ensuring no lumps form.
- Cook the sauce until it thickens and coats the back of a spoon, about 5-7 minutes, stirring frequently.
- Season with salt, pepper, and nutmeg (if using). Remove from heat.
- Assemble the Au Gratin Potatoes:
- Drain the potato slices and pat them dry with a clean kitchen towel.
- Arrange half of the potato slices in a greased 9×13-inch baking dish, overlapping slightly.
- Pour half of the creamy sauce over the potatoes, spreading it evenly.
- Sprinkle half of the shredded cheese over the sauce.
- Repeat the Layers:
- Layer the remaining potato slices on top.
- Pour the remaining creamy sauce over the potatoes.
- Sprinkle the rest of the shredded cheese evenly over the top.
- If using, sprinkle grated Parmesan cheese on top for added flavor.
- Bake the Au Gratin Potatoes:
- Cover the baking dish loosely with aluminum foil.
- Bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Serve:
- Let the au gratin potatoes cool for a few minutes before serving.
- Garnish with fresh thyme or parsley, if desired.
- Serve hot as a side dish or as a delicious main course.
This recipe will yield creamy and cheesy au gratin potatoes that are perfect for any occasion. Enjoy your meal!