Potatoes au Gratin
Directions
- 1Warm half and half with a bay leaf, thyme, and Dijon mustard until simmering. Let it simmer for 5-7 minutes, then remove from heat and discard the bay leaf and thyme.
- 2Melt butter in a skillet, add finely chopped onion, season with salt and pepper, and sauté for 3-4 minutes until softened.
- 3Add minced garlic and cook until fragrant (about 30 seconds).
- 4Deglaze the pan with 1/2 cup of white wine and cook until reduced by half.
- 5Add flour and stir constantly for 1-2 minutes to cook out the raw taste.
- 6Gradually add the warmed half and half, whisking constantly to prevent lumps, until the sauce thickens (about 3-4 minutes). Season with salt, pepper, and nutmeg.
- 7Remove from heat and gradually stir in Gruyère, white cheddar, and Parmesan cheeses (reserve some for topping). Mix until cheese melts and sauce is smooth. Adjust seasonings.
- 8Arrange thinly sliced potatoes in a buttered baking dish. Pour cheese sauce over potatoes, ensuring even coating.
- 9Top with reserved cheese, cover with foil, and bake for 60-70 minutes. Remove foil and bake for an additional 20 minutes until golden and crispy.
Ingredients
- 3 lbs potatoes
- 4 tbsp butter
- 1 small onion
- 6 cloves garlic
- 0.5 cup dry white wine
- 3 cups half and half
- 1 tsp Dijon mustard
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 tbsp flour
- 7 oz Gruyère
- 4 oz white cheddar
- 4 oz Parmesan
- 0 salt
- 0 pepper
- 1 pinch nutmeg
- 0 chives
Equipment
saucepanskillet9x13 inch baking dishwooden spoonspatulaaluminum foil