Potatoes Au Gratin
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.