Potatoes au gratin

Serves 1
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Directions

  1. 1Cut off the tip of the garlic head.
  2. 2Cut off the tip of the garlic head.
  3. 3Cut off the tip of the garlic head.
  4. 4Place the garlic head on a piece of tin foil.
  5. 5Place the garlic head on a piece of tin foil.
  6. 6Place the garlic head on a piece of tin foil.
  7. 7Drizzle the garlic head with olive oil.
  8. 8Drizzle the garlic head with olive oil.
  9. 9Drizzle the garlic head with olive oil.
  10. 10Put some salt and pepper on the garlic head.
  11. 11Put some salt and pepper on the garlic head.
  12. 12Put some salt and pepper on the garlic head.
  13. 13Wrap up the garlic head.
  14. 14Wrap up the garlic head.
  15. 15Wrap up the garlic head.
  16. 16Bake the garlic head for 45 minutes at 350 degrees.
  17. 17Bake the garlic head for 45 minutes at 350 degrees.
  18. 18Bake the garlic head for 45 minutes at 350 degrees.
  19. 19Peel the potatoes.
  20. 20Peel the potatoes.
  21. 21Peel the potatoes.
  22. 22Wash the potatoes.
  23. 23Wash the potatoes.
  24. 24Wash the potatoes.
  25. 25Slice the potatoes into thin pieces.
  26. 26Slice the potatoes into thin pieces.
  27. 27Slice the potatoes into thin pieces.
  28. 28Put the potatoes in a bowl of ice-cold water.
  29. 29Put the potatoes in a bowl of ice-cold water.
  30. 30Put the potatoes in a bowl of ice-cold water.
  31. 31Grate all of the cheeses.
  32. 32Grate all of the cheeses.
  33. 33Grate all of the cheeses.
  34. 34Prepare the seasonings by adding 1 teaspoon of paprika, 1 teaspoon of oregano, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of parsley flakes, and 1 teaspoon of Laurie seasoning into a small bowl.
  35. 35Prepare the seasonings by adding 1 teaspoon of paprika, 1 teaspoon of oregano, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of parsley flakes, and 1 teaspoon of Laurie seasoning into a small bowl.
  36. 36Prepare the seasonings by adding 1 teaspoon of paprika, 1 teaspoon of oregano, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of parsley flakes, and 1 teaspoon of Laurie seasoning into a small bowl.
  37. 37Mix all of the seasonings together.
  38. 38Mix all of the seasonings together.
  39. 39Mix all of the seasonings together.
  40. 40Melt half a stick of butter into a pan.
  41. 41Melt half a stick of butter into a pan.
  42. 42Melt half a stick of butter into a pan.
  43. 43Add 2 tablespoons of flour into the melted butter and stir.
  44. 44Add 2 tablespoons of flour into the melted butter and stir.
  45. 45Add 2 tablespoons of flour into the melted butter and stir.
  46. 46Keep stirring until all of the flour is combined.
  47. 47Keep stirring until all of the flour is combined.
  48. 48Keep stirring until all of the flour is combined.
  49. 49Add 1 cup of milk and 1 cup of heavy cream into the mixture.
  50. 50Add 1 cup of milk and 1 cup of heavy cream into the mixture.
  51. 51Add 1 cup of milk and 1 cup of heavy cream into the mixture.
  52. 52Add the spices into the mixture.
  53. 53Add the spices into the mixture.
  54. 54Add the spices into the mixture.
  55. 55Take the roasted garlic that you baked earlier and squeeze out all of the cloves into the mixture.
  56. 56Take the roasted garlic that you baked earlier and squeeze out all of the cloves into the mixture.
  57. 57Take the roasted garlic that you baked earlier and squeeze out all of the cloves into the mixture.
  58. 58Add the cheeses one by one, incorporating them gently, into the mixture.
  59. 59Add the cheeses one by one, incorporating them gently, into the mixture.
  60. 60Add the cheeses one by one, incorporating them gently, into the mixture.
  61. 61Take the potato slices and neatly stack them in rows into a baking dish.
  62. 62Take the potato slices and neatly stack them in rows into a baking dish.
  63. 63Take the potato slices and neatly stack them in rows into a baking dish.
  64. 64Pour the cheese sauce all over the top of the potatoes.
  65. 65Pour the cheese sauce all over the top of the potatoes.
  66. 66Pour the cheese sauce all over the top of the potatoes.
  67. 67Spread out the cheese sauce so that all of the potatoes are covered evenly.
  68. 68Spread out the cheese sauce so that all of the potatoes are covered evenly.
  69. 69Spread out the cheese sauce so that all of the potatoes are covered evenly.
  70. 70Sprinkle some mozzarella, cheddar cheese, and a little bit of parsley on top before putting it into the oven.
  71. 71Sprinkle some mozzarella, cheddar cheese, and a little bit of parsley on top before putting it into the oven.
  72. 72Sprinkle some mozzarella, cheddar cheese, and a little bit of parsley on top before putting it into the oven.
  73. 73Bake for 350 degrees for an hour.
  74. 74Bake for 350 degrees for an hour.
  75. 75Bake for 350 degrees for an hour.
  76. 76Put the dish back in the oven and broil it for a few minutes.
  77. 77Put the dish back in the oven and broil it for a few minutes.
  78. 78Put the dish back in the oven and broil it for a few minutes.
  79. 79Top the dish with some more parsley.
  80. 80Top the dish with some more parsley.
  81. 81Top the dish with some more parsley.
  82. 82Let it cool down just a little bit before you serve.
  83. 83Let it cool down just a little bit before you serve.
  84. 84Let it cool down just a little bit before you serve.

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
  • parmesan
  • parmesan
  • parmesan
  • sharp cheddar cheese
  • sharp cheddar cheese
  • sharp cheddar cheese
  • mozzarella
  • mozzarella
  • mozzarella
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon oregano
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 1 teaspoon parsley flakes
  • 1 teaspoon parsley flakes
  • 1 teaspoon parsley flakes
  • 1 teaspoon laurie seasoning
  • 1 teaspoon laurie seasoning
  • 1 teaspoon laurie seasoning
  • 0.5 stick butter
  • 0.5 stick butter
  • 0.5 stick butter
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese
  • 0.5 cup parmesan cheese
  • 0.5 cup parmesan cheese
  • 0.33 cup cheddar cheese
  • 0.33 cup cheddar cheese
  • 0.33 cup cheddar cheese
  • 0.33 cup mozzarella
  • 0.33 cup mozzarella
  • 0.33 cup mozzarella
  • parsley
  • parsley
  • parsley

Equipment

knifetin foilbaking sheetpeelercutting boardbowlgratersmall bowlmeasuring spoonspanwhiskbaking dishoven mittswooden spoonplate

Tips

  • This step is completely optional, but I want there to be roasted garlic in my cheese sauce.
  • To keep the potatoes from going brown, I'm going to put them in a bowl of ice-cold water.
  • You could use a mandoline if you have one of those, but I don't, so I'm just freestyling it with my knife.
  • You already know that was half a cup of Parmesan, and then I added a third cup of cheddar and a third cup of mozzarella.
  • You want to kind of baby your roux because we're working with cheese here, and this sauce is the main star of this dish.
  • You want to let it cool down just a little bit before you serve, because it's a cheese sauce. You don't want it to be too runny, you want it to thicken it up just a little bit.
Potatoes au gratin | Clip Recipe