Dessert aux

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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!