Potatoes au gratin
We always figured that potatoes au gratin were a big fuss, but it turns out this dish is incredibly simple to make. This recipe is for one batch, but we recommend doubling it because it will be challenging not to eat them before they even make it to the dinner table.
INGREDIENTS
2 big potatoes (about 1 1/2 lbs)
1 onion (optional)
1 cup milk
1/2 cup or so of grated cheese
3 tablespoons butter
3 tablespoons flour
roux turning from liquid to lava
INSTRUCTIONS
Thinly slice the potatoes and onion if you’d like to add onion - we think it’s great with or without it. Arrange in your greased up cooking dish in an accordion shaped fashion. We cut the slices into half moons to match our cast iron dish.
Make your roux. A roux is a mixture of flour and fat. Takes 2-3 minutes. The flour thickens the fat. Melt your 3 tablespoons of butter, add the flour. Stir consistently on very low heat until the mixture thickens up. Because you are not used to stirring so long, there might be a moment you will wonder, will this ever thicken up? And soon after that moment, it will.
When you see that the roux has completed, slowly add your milk, then seasonings, mix well, heat until thick and bubbly again, and then take off the heat. Same process - low heat, stir consistently. It won’t take long for it to thicken up again.
Take off the heat, add cheese, mix well until thoroughly melted.
Pour mixture over potatoes, bake at 400 degrees, covered, for about 45 minutes, then another 45 minutes uncovered. Cool a bit, and serve!
