Potatoes au gratin

105 mins
Serves 1
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Directions

  1. 1Cut off the tip of the garlic head, drizzle with olive oil, add salt and pepper, wrap in tin foil, and bake at 350 degrees Fahrenheit for 45 minutes.
  2. 2Cut off the tip of the garlic head, drizzle with olive oil, add salt and pepper, wrap in tin foil, and bake at 350 degrees Fahrenheit for 45 minutes.
  3. 3Cut off the tip of the garlic head, drizzle with olive oil, add salt and pepper, wrap in tin foil, and bake at 350 degrees Fahrenheit for 45 minutes.
  4. 4Peel and wash about six large potatoes.
  5. 5Peel and wash about six large potatoes.
  6. 6Peel and wash about six large potatoes.
  7. 7Slice the peeled potatoes into thin pieces and place them in a bowl of ice-cold water to prevent browning.
  8. 8Slice the peeled potatoes into thin pieces and place them in a bowl of ice-cold water to prevent browning.
  9. 9Slice the peeled potatoes into thin pieces and place them in a bowl of ice-cold water to prevent browning.
  10. 10Grate Parmesan, cheddar, and mozzarella cheeses.
  11. 11Grate Parmesan, cheddar, and mozzarella cheeses.
  12. 12Grate Parmesan, cheddar, and mozzarella cheeses.
  13. 13Prepare the seasonings by combining 1 teaspoon each of paprika, oregano, salt, pepper, parsley flakes, and Lawry's seasoning in a small bowl.
  14. 14Prepare the seasonings by combining 1 teaspoon each of paprika, oregano, salt, pepper, parsley flakes, and Lawry's seasoning in a small bowl.
  15. 15Prepare the seasonings by combining 1 teaspoon each of paprika, oregano, salt, pepper, parsley flakes, and Lawry's seasoning in a small bowl.
  16. 16Melt half a stick of butter in a pan for the roux.
  17. 17Melt half a stick of butter in a pan for the roux.
  18. 18Melt half a stick of butter in a pan for the roux.
  19. 19Once the butter is melted, add 2 tablespoons of flour and stir until combined.
  20. 20Once the butter is melted, add 2 tablespoons of flour and stir until combined.
  21. 21Once the butter is melted, add 2 tablespoons of flour and stir until combined.
  22. 22Add 1 cup of milk and 1 cup of heavy cream to the roux.
  23. 23Add 1 cup of milk and 1 cup of heavy cream to the roux.
  24. 24Add 1 cup of milk and 1 cup of heavy cream to the roux.
  25. 25Add the prepared spices to the sauce and whisk to combine.
  26. 26Add the prepared spices to the sauce and whisk to combine.
  27. 27Add the prepared spices to the sauce and whisk to combine.
  28. 28Squeeze the roasted garlic cloves into the sauce and whisk until incorporated.
  29. 29Squeeze the roasted garlic cloves into the sauce and whisk until incorporated.
  30. 30Squeeze the roasted garlic cloves into the sauce and whisk until incorporated.
  31. 31Gradually add the shredded Parmesan, cheddar, and mozzarella cheeses to the sauce, stirring gently after each addition until melted and incorporated.
  32. 32Gradually add the shredded Parmesan, cheddar, and mozzarella cheeses to the sauce, stirring gently after each addition until melted and incorporated.
  33. 33Gradually add the shredded Parmesan, cheddar, and mozzarella cheeses to the sauce, stirring gently after each addition until melted and incorporated.
  34. 34Arrange the potato slices neatly in rows in a baking dish.
  35. 35Arrange the potato slices neatly in rows in a baking dish.
  36. 36Arrange the potato slices neatly in rows in a baking dish.
  37. 37Pour the cheese sauce evenly over the arranged potato slices.
  38. 38Pour the cheese sauce evenly over the arranged potato slices.
  39. 39Pour the cheese sauce evenly over the arranged potato slices.
  40. 40Sprinkle additional mozzarella, cheddar cheese, and parsley on top.
  41. 41Sprinkle additional mozzarella, cheddar cheese, and parsley on top.
  42. 42Sprinkle additional mozzarella, cheddar cheese, and parsley on top.
  43. 43Bake the potatoes at 350 degrees Fahrenheit for one hour.
  44. 44Bake the potatoes at 350 degrees Fahrenheit for one hour.
  45. 45Bake the potatoes at 350 degrees Fahrenheit for one hour.
  46. 46Broil the potatoes for a few minutes until the top is beautifully browned.
  47. 47Broil the potatoes for a few minutes until the top is beautifully browned.
  48. 48Broil the potatoes for a few minutes until the top is beautifully browned.
  49. 49Garnish with more parsley.
  50. 50Garnish with more parsley.
  51. 51Garnish with more parsley.
  52. 52Let the potatoes cool down slightly before serving to allow the cheese sauce to thicken.
  53. 53Let the potatoes cool down slightly before serving to allow the cheese sauce to thicken.
  54. 54Let the potatoes cool down slightly before serving to allow the cheese sauce to thicken.

Ingredients

  • 1 Garlic head
  • 1 Garlic head
  • 1 Garlic head
  • Olive oil
  • Olive oil
  • Olive oil
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 6 Large potatoes
  • 6 Large potatoes
  • 6 Large potatoes
  • 0.5 cup Parmesan cheese
  • 0.5 cup Parmesan cheese
  • 0.5 cup Parmesan cheese
  • 0.33 cup Sharp cheddar cheese
  • 0.33 cup Sharp cheddar cheese
  • 0.33 cup Sharp cheddar cheese
  • 0.33 cup Mozzarella cheese
  • 0.33 cup Mozzarella cheese
  • 0.33 cup Mozzarella cheese
  • 1 tsp Smoked paprika
  • 1 tsp Smoked paprika
  • 1 tsp Smoked paprika
  • 1 tsp Oregano
  • 1 tsp Oregano
  • 1 tsp Oregano
  • 1 tsp Parsley flakes
  • 1 tsp Parsley flakes
  • 1 tsp Parsley flakes
  • 1 tsp Lawry's seasoning
  • 1 tsp Lawry's seasoning
  • 1 tsp Lawry's seasoning
  • 0.5 stick Butter
  • 0.5 stick Butter
  • 0.5 stick Butter
  • 2 tbsp All-purpose flour
  • 2 tbsp All-purpose flour
  • 2 tbsp All-purpose flour
  • 1 cup Milk
  • 1 cup Milk
  • 1 cup Milk
  • 1 cup Heavy cream
  • 1 cup Heavy cream
  • 1 cup Heavy cream

Equipment

Cutting boardKnifeTin foilBaking trayVegetable peelerSinkBowlGraterGlass containersMeasuring cupsSmall bowlMeasuring spoonsWhiskPanOvenBaking dishPot holdersWooden spoonPlate

Tips

  • For best results, use freshly shredded cheese as it melts better.
  • Let the dish cool down slightly before serving to allow the cheese sauce to thicken.
Potatoes au gratin | Clip Recipe