Potatoes au Gratin
Ingredients
The potatoes
-
3
pounds
Yukon gold potatoes
The sauce
-
4
tablespoons
unsalted butter
-
¼
cup
all-purpose flour
-
1 ¼
cups
chicken broth or vegetable broth
-
2
cups
whole milk
-
1
teaspoon
kosher salt or coarse sea salt
-
½
teaspoon
black pepper
-
½
teaspoon
sweet paprika
-
1
cup
sweet onion
-
1
tablespoon
garlic
-
2
teaspoons
fresh thyme
The cheese
-
2
cups
sharp cheddar cheese
-
½
cup
parmesan cheese or grated Romano cheese
Instructions
- Preheat the oven to 350°F.
- Let the milk come to room temperature or warm it in a saucepan.
- Wash and slice the potatoes into ⅛” to ¼” slices and soak in cold water.
- In a large saucepan, melt the butter over medium heat and sauté the onions until tender.
- Add garlic and thyme, cooking for an additional 2 minutes.
- Stir in the flour to create a roux and cook for 1-2 minutes.
- Gradually add chicken broth and milk, stirring and cooking over medium-low heat for 2-3 minutes without boiling.
- Reduce heat to low and mix in salt, pepper, and paprika, simmering for 1 minute.
- Drain the potatoes and pat them dry to remove excess moisture.
- Butter a baking dish and layer half of the potatoes, then half of the cream sauce and half of the cheese.
- Add a second layer of potatoes, cover with remaining cream sauce, and top with remaining cheese.
- Cover with aluminum foil and bake for 40 minutes.
- Remove foil and bake for an additional 35 minutes until golden brown and fork tender.
- Let cool for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
511
Total fat
26g
Total carbohydrates
52g
Total protein
20g
Sodium
797mg
Cholesterol
74mg
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