June 14, 2011 § Leave a comment
Potatoes are easily one of my favorite foods. They are remarkably versatile – they’re good fried, boiled, mashed, steamed, baked, stuffed…just about anything!
So when you put potatoes – milk – butter – cheese – and more butter together…it’s pretty much a recipe for AMAZING.
The only thing that I think makes my version of potatoes au gratin a little more special is that I like to slice my potatoes razor-thin, using a mandolin. If you don’t own one, no worries, just slice them as thinly as possible, but it’s definitely easier on your fingers and the slices come out much more uniformly if you use a mandolin. The delicacy of the thin layers makes this extra-delicious. (And I believe every kitchen needs a mandolin…they’re SUPER handy.)
I used golden, purple, and red potatoes because they’re what I had on hand, but feel free to use russet. I also added gruyere cheese because that’s my favorite.
Potatoes au Gratin Recipe
adapted from allrecipes.com
- 3 lbs assorted potatoes, sliced into razor-thin slices using a mandolin
- salt and pepper to taste, season liberally
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups whole milk
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup shredded Gruyere cheese
- Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
- Layer the potatoes into bottom of the prepared casserole dish. Season liberally with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 hour in the preheated oven. Optional if you like a golden crust: remove aluminum cover 15 minutes before you take out the gratin.