Potatoes au gratin
Directions
- 1Cut off the tip of a garlic head, drizzle it with olive oil, add salt and pepper, wrap it in aluminum foil, and bake for 45 minutes at 350°F.
- 2Peel and wash six large potatoes, then slice them thinly and place them in ice water to prevent browning.
- 3Grate parmesan, cheddar, and mozzarella cheese. Freshly grated cheese melts better than pre-shredded.
- 4Prepare the seasoning mix: combine 1 teaspoon each of paprika, oregano, salt, pepper, parsley flakes, and Lawry's seasoning.
- 5Melt half a stick of butter in a skillet, add 2 tablespoons of flour, and stir until combined.
- 6Add 1 cup of milk and 1 cup of heavy cream to the flour mixture. Stir in the seasoning mix.
- 7Squeeze the roasted garlic cloves into the mixture (or add 1 teaspoon of garlic powder if garlic was not roasted).
- 8Add the cheeses one by one, stirring gently to create a smooth cheese sauce.
- 9Layer potato slices in a baking dish, then pour the cheese sauce evenly over the top using a whisk.
- 10Sprinkle mozzarella, cheddar, and parsley on top.
- 11Bake at 350°F for an hour, then broil for a few minutes to brown the top.
- 12Let cool slightly before serving.
Ingredients
- 1 garlic head
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 large potatoes
- 0.5 cup parmesan cheese
- 8 oz cheddar cheese
- 8 oz mozzarella cheese
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon parsley flakes
- 1 teaspoon Lawry's seasoning
- 0.5 stick butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup heavy cream
- 0.5 cup parsley
Equipment
knifealuminum foilbaking sheetbox graterwhiskcast iron skillet