Potatoes Au Gratin
Servings: 4 people
Thinly sliced potatoes in a cheesy Bechamel sauce baked to crispy perfection. Potatoes Au Gratin is a classic French recipe that works great as a side or a mid-week meal. Check out this easy-to-cook recipe.
- 500 gms medium potatoes
For the Bechamel sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 1 tsp salt or to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp black pepper powder
- 2 cups grated cheddar cheese
- To begin, thinly slice the potatoes using a mandoline to ensure equal thickness. Soak them in water so that they do not colorize.
- To prepare the Bechamel sauce, melt butter on medium heat in a saucepan.
- Add in the flour whisking constantly until cooked. Do not brown.
- Next, add in the milk and the cream whisking constantly making sure no lumps are formed.
- Now add in the seasoning – salt to taste, garlic powder, onion powder, and black pepper powder. Simmer until the sauce thickens and coats the back of the spoon.
- Turn off the heat. Add in the cheese. Fold it in until the cheese melts. Keep aside.
- In the meantime, preheat the oven to 180°C or 350°F.
- To assemble, grease the baking dish with butter. Stack the potato slices and arrange them in rows. Pour the cheesy Bechamel sauce on top.
- Cover with aluminum foil and bake in a preheated oven at 180°C or 350°F for 25-30 minutes.
- Remove the foil. Sprinkle some grated cheese on top. Bake it for another 20-25 minutes until done and the sauce and cheese colorize.
- Remove from oven and let it stand for 5-10 minutes so that the sauce settles.
- The Potatoes Au Gratin is ready to serve.
- Keep the potato skin on for extra crispness.
- Don’t worry if you see the cheese and milk separate after baking. They will bind together once the sauce settles.
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