We’re making au gratin potatoes! “Gratin” (gratter) is a French word that means “to scrape,” which is what you’ll be doing when you clean the dish. However this is a worthwhile payment for a hot, cheesy side that graces nearly any entree. The full recipe is below the video.
The potatoes are served alongside a spatchcocked roasted chicken A video tutorial on how to spatchcock a chicken is available here.
Special Equipment:
Mandolin, for slicing the potatoes; 9×13″ oven-proof pan
Ingredients:
- 2 lb yellow potatoes, peeled and sliced 3/16″
- 2 cups whole or 2% milk
- 3 Tbsp butter
- 3 Tbsp flour
- 3 cloves garlic, minced
- 1 cup shredded gouda cheese
- 1 cup shredded sharp or extra sharp cheddar cheese
- 1 tsp kosher salt
- 1 Tbsp parsley flakes (fresh parsley can certainly be substituted)
Directions:
First, store the sliced potatoes in water to prevent them from turning gray or brown, and drain before composing the dish. Then, grease a 9×13 baking dish with olive oil nonstick spray. Arrange the potato slices in layers inside the dish.
Next, create a roux by melting butter in a saucepan and whisking in flour. Cook the roux for about two minutes before adding milk. As the sauce heats up, stir in the salt, parsley, and garlic. Once the sauce starts to thicken, stir in half of the Gouda and cheddar cheese.
Pour the sauce over the layered potatoes, making sure to get some sauce between each potato slice to help them cook evenly. Sprinkle the remaining cheese on top. Cover the dish with aluminum foil and bake at 400°F (204°C) for 40 to 45 minutes. The foil should be removed for the last 20 to 25 minutes of cooking time. The potatoes are done when they are bubbly, lightly browned, and tender when pierced with a fork.
This delicious au gratin potato recipe is a great alternative to eating out and can bring your family together for a meal.
