Friday, March 18, 2011

Potatoes Au Gratin

My recipe for potatoes au gratin is very similar to my macaroni and cheese recipe except for a few extra additions here and there.  It is very simple and a delicious side dish with any meal.  Hope you enjoy!!

4 slices of bacon
1 onion
2 cloves of garlic
2 tablespoons oil or butter
2 tablespoons of flour
2 cups of milk
2 cups of sharp Cheddar cheese
5 russet potatoes
1 tsp dried parsley
salt and pepper to taste

Pre-heat oven to 375 degrees.

Heat oil in a medisum saucepan on medium heat.  Slice bacon into strips and put into hot pan.  Slice onion into thin slices and chop the garlic.  Add both of these to the oil with the bacon.  Once the bacon has become brown and the onions are translucent (about 5-10 minutes) add the flour and stir.  A paste should form.  Continue to cook this for 1 to 2 minutes to cook the raw flour taste out.  Lower the heat to low and slowly add in the 2 cups of milk while whisking.  Once all has been added continue to whisk until the paste and the milk have become one.  At this point you can turn the heat up to medium high and allow the sauce to thicken for about 10 minutes.  Stir often so that no lumps form.

While sauce is thickening prep the potatoes.  Peel each potatoe and slice very thin, like 1/8 -1/4 of an inch thick.  You can use a mandoline but I find a knife works just as well. 

Once sauce has thickened add the cheese and stir.  Once cheese has melted add the parsley, salt and pepper. 

Cover the bottom of a 13 x 9 greased baking dish with a few tablespoons of sauce.  Then layer the thinly sliced potatoes in one single layer, slightly overlapping.  After each layer of potatoes add enough sauce to cover the potatoes and continue to work up until all of the potatoes and sauce have been used.  Add extra cheese on top.

Bake in the oven for 30-35 minutes.  Enjoy!

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