You can't go wrong with the cheesy goodness of Potatoes Au Gratin hot from the oven.
If you're going to serve ham for Easter dinner, you're going to need to also serve something delicious on the side. This recipe for potatoes au gratin definitely fits the bill.
I'm a huge fan of potatoes any day of the week, but slather them in a decadent cheese sauce, and I am all in.
This au gratin dish is made with Swiss and Parmesan cheeses, but feel free to play around with what you have on hand. I think a sharp cheddar or a gruyere would also make for a tasty dish. You can make it even more decadent by subbing in whole milk, half-and-half, or heavy cream for the 1% milk I used. Once put together, bake it in the oven until the sauce is bubbling away and the tops of the potatoes are lightly browned. And then just try to resist the urge to dig right in ... but you wouldn't be the first person to burn their tongue with a too-early taste. :)
Potatoes Au Gratin
makes 6-8 servings
6 cups peeled, sliced russet potatoes (1/4-inch slices)
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
1 3/4 cups 1% milk
1 1/4 cups shredded Swiss cheese, divided
3 tablespoons freshly grated Parmesan cheese, divided
1/2 teaspoon fine sea salt
1/8 teaspoon black pepper
1 clove garlic, minced
paprika
1. Preheat the oven to 350 degrees. Grease a 9-inch deep pie dish with butter or cooking spray and set aside.
2. Cook the sliced potatoes in boiling water for 5-7 minutes or until tender, then drain.
3. In a medium saucepan, melt the butter over medium-high heat. Stir in the flour until absorbed. Whisk in the milk. Continue cooking (and whisking) until the mixture comes to a boil. Remove the the heat and stir in 3/4 cup shredded Swiss cheese, 2 tablespoons grated Parmesan, salt, pepper, and garlic.
4. Arrange half of the potatoes in overlapping layers in the pie dish. Pour half of the sauce over the potatoes. Repeat with the remaining potatoes and sauce. Sprinkle the top with the remaining 1/2 cup Swiss cheese and 1 tablespoon Parmesan cheese. Sprinkle with paprika.
5. Bake for 30-40 minutes, or until browned on top. Let stand 10 minutes before serving.
(adapted from a recipe in 1,000 Vegetarian Recipes by Carol Gelles)
makes 6-8 servings
6 cups peeled, sliced russet potatoes (1/4-inch slices)
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
1 3/4 cups 1% milk
1 1/4 cups shredded Swiss cheese, divided
3 tablespoons freshly grated Parmesan cheese, divided
1/2 teaspoon fine sea salt
1/8 teaspoon black pepper
1 clove garlic, minced
paprika
1. Preheat the oven to 350 degrees. Grease a 9-inch deep pie dish with butter or cooking spray and set aside.
2. Cook the sliced potatoes in boiling water for 5-7 minutes or until tender, then drain.
3. In a medium saucepan, melt the butter over medium-high heat. Stir in the flour until absorbed. Whisk in the milk. Continue cooking (and whisking) until the mixture comes to a boil. Remove the the heat and stir in 3/4 cup shredded Swiss cheese, 2 tablespoons grated Parmesan, salt, pepper, and garlic.
4. Arrange half of the potatoes in overlapping layers in the pie dish. Pour half of the sauce over the potatoes. Repeat with the remaining potatoes and sauce. Sprinkle the top with the remaining 1/2 cup Swiss cheese and 1 tablespoon Parmesan cheese. Sprinkle with paprika.
5. Bake for 30-40 minutes, or until browned on top. Let stand 10 minutes before serving.
(adapted from a recipe in 1,000 Vegetarian Recipes by Carol Gelles)
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