Potatoes Au Gratin
Preheat your oven to 375°F and grease a 8x12 baking dish. (I used a smaller dish for mine and made less potatoes because I’m only serving for two. Recipe will show for a family style meal.)
Slice your potatoes thin, about 1/8 of an inch. You can use a mandolin, I do not, I’ve cut myself on one one too many times, so I’ve given up! Place your potatoes in your dish, do not crowd your potatoes, you want room between them so the cheese can get in the crevices. Place the potatoes in slanted as shown.
To make your sauce, add 2 tablespoons butter over medium heat. Once the butter has melted whisk in a little bit of flour in and then slowly add in a little milk, alternating between the sprinkle of flour and a pour of milk and vigorously whisking and whisking away any lumps. Bring mixture to simmer, a it should be similar consistency to a creamy gravy.
Turn the heat to low and fold in the shredded cheddar cheese, garlic powder, onion powder, salt & pepper. Taste and add any more additional salt and pepper if needed.
Pour the sauce evenly over the potatoes to cover them. Cover the pan with foil, then bake for 45 minutes.
After 45 minutes, remove foil and sprinkle the top of the potatoes with 1/2 cup shredded Gruyere and 1/4 cup parmesean. Return to the oven, uncovered and bake for another 30-45 more minutes or until the potatoes are done, a nice golden brown on the outside.
Remove from oven and garnish with fresh parsley.
Ingredients
6-7 medium yukon gold potatoes, thinly sliced in 1/8 inch rounds
Sauce
2 tablespoons salted butter
1/4 cup all purpose flour
1 1/2 cups whole milk
8oz sharp cheddar cheese (2 heaping cups shredded)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon salt
freshly ground pepper
For topping
1/2 cup gruyere cheese (or sub with more cheddar, but i suggest gruyere)
1/4 cup grated parmesean
fresh chopped parsley
