Potatoes au gratin

Serves 1
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Directions

  1. 1Cut off the tip of the garlic head.
  2. 2Place the garlic head on a piece of tin foil.
  3. 3Drizzle the garlic head with olive oil.
  4. 4Put some salt and pepper on the garlic head.
  5. 5Wrap up the garlic head.
  6. 6Bake the garlic head for 45 minutes at 350 degrees.
  7. 7Peel the potatoes.
  8. 8Wash the potatoes.
  9. 9Slice the potatoes into thin pieces.
  10. 10Put the potatoes in a bowl of ice-cold water.
  11. 11Grate all of the cheeses.
  12. 12Prepare 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.
  13. 13Mix all of the seasonings together.
  14. 14Melt half a stick of butter into a pan.
  15. 15Add 2 tablespoons of flour into the melted butter and stir.
  16. 16Keep stirring until all of the flour is combined.
  17. 17Add 1 cup of milk and 1 cup of heavy cream into the mixture.
  18. 18Add the spices into the mixture.
  19. 19Take the roasted garlic that you baked earlier and squeeze out all of the cloves into the mixture.
  20. 20Add the cheeses one by one, incorporating them gently, into the mixture.
  21. 21Take the potato slices and neatly stack them in rows into a baking dish.
  22. 22Pour the cheese sauce all over the top of the potatoes.
  23. 23Spread out the cheese sauce so that all of the potatoes are covered evenly.
  24. 24Sprinkle some mozzarella, cheddar cheese, and a little bit of parsley on top before putting it into the oven.
  25. 25Bake for 350 degrees for an hour.
  26. 26Put the dish back in the oven and broil it for a few minutes.
  27. 27Top the dish with some more parsley.
  28. 28Let it cool down just a little bit before you serve.

Ingredients

  • 1 garlic head
  • olive oil
  • salt
  • pepper
  • 6 large potatoes
  • parmesan
  • sharp cheddar cheese
  • mozzarella
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon parsley flakes
  • 1 teaspoon laurie seasoning
  • 0.5 stick butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese
  • 0.33 cup cheddar cheese
  • 0.33 cup mozzarella
  • 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.

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