Potatoes Au Gratin

Name: Potatoes Au Gratin
Cuisine: French
Ingredients: 3 lb Yukon Gold Potatoes, peeled and sliced in 1/8” (3 mm) rounds; 5 Cups Whole Milk; 1 tsp Kosher Salt; 4 Tbsp Butter; 1 Medium Yellow Onion, diced small; 3 Cloves Garlic, finely chopped; 0.25 Cup All Purpose Flour; Reserved Whole Milk; 0.75 tsp Freshly Ground Pepper; 0.75 tsp Kosher Salt; 7 oz Gruyere Cheese, shredded; 1 Cup Grated Parmesan, preferably Parmigiano Reggiano; 1 Tbsp Fresh Parsley, finely chopped

Serves 1

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Potatoes Au Gratin

instagram.com

Serves 1

Directions

1Place the sliced potatoes in a large pot and add the whole milk and 1 tsp kosher salt.
2Mix and bring to a simmer over high heat.
3Once the milk starts bubbling (8-10 mins), turn the heat down to low and simmer for 5 mins, stirring occasionally.
4Remove the potatoes from the milk with a slotted spoon and let cool and reserve the milk for the sauce and clean out the pot.
5Preheat the oven to 375F.
6Return the pot to the stove over medium heat, melt the butter and then add the onions with a sprinkle of salt and pepper and cook the onions while stirring for 3-5 mins until they are starting to become translucent, then add the garlic and flour.
7Cook the garlic and flour for 1 min, stirring constantly, then start gradually adding the whole milk 1/2 cup at a time, stirring so that all the milk gets fully incorporated before adding more.
8Once all of the milk is mixed in, add 3/4 tsp kosher salt and 3/4 tsp pepper and bring to a simmer over medium high heat.
9Once the white sauce begins to bubble and thickens slightly (3-4 min), turn off the heat. Taste and adjust seasoning if desired.
10Add a layer of sauce to a 9x13” (or similar) baking dish, followed by a layer of potatoes, a generous sprinkle of gruyere, and a generous sprinkle of parmesan.
11Repeat 2-3 more times until all potatoes are used, ending in white sauce and cheese on top.

Ingredients

3 lb Yukon Gold Potatoes, peeled and sliced in 1/8” (3 mm) rounds
5 Cups Whole Milk
1 tsp Kosher Salt
4 Tbsp Butter
1 Medium Yellow Onion, diced small
3 Cloves Garlic, finely chopped
0.25 Cup All Purpose Flour
Reserved Whole Milk
0.75 tsp Freshly Ground Pepper
0.75 tsp Kosher Salt
7 oz Gruyere Cheese, shredded
1 Cup Grated Parmesan, preferably Parmigiano Reggiano
1 Tbsp Fresh Parsley, finely chopped

Equipment

large potslotted spoonstovebaking dishoven

Tips

Simmering the potatoes in whole milk infuses them with rich, creamy flavor and ensures they bake up perfectly tender.

Potatoes Au Gratin

Serves 1

instagram.com

Potatoes Au Gratin

instagram.com

Serves 1

Directions

1Place the sliced potatoes in a large pot and add the whole milk and 1 tsp kosher salt.
2Mix and bring to a simmer over high heat.
3Once the milk starts bubbling (8-10 mins), turn the heat down to low and simmer for 5 mins, stirring occasionally.
4Remove the potatoes from the milk with a slotted spoon and let cool and reserve the milk for the sauce and clean out the pot.
5Preheat the oven to 375F.
6Return the pot to the stove over medium heat, melt the butter and then add the onions with a sprinkle of salt and pepper and cook the onions while stirring for 3-5 mins until they are starting to become translucent, then add the garlic and flour.
7Cook the garlic and flour for 1 min, stirring constantly, then start gradually adding the whole milk 1/2 cup at a time, stirring so that all the milk gets fully incorporated before adding more.
8Once all of the milk is mixed in, add 3/4 tsp kosher salt and 3/4 tsp pepper and bring to a simmer over medium high heat.
9Once the white sauce begins to bubble and thickens slightly (3-4 min), turn off the heat. Taste and adjust seasoning if desired.
10Add a layer of sauce to a 9x13” (or similar) baking dish, followed by a layer of potatoes, a generous sprinkle of gruyere, and a generous sprinkle of parmesan.
11Repeat 2-3 more times until all potatoes are used, ending in white sauce and cheese on top.