Potatoes au gratin is a classic French dish that is filled with creamy, cheesy goodness. It is a wonderful side dish for any meal, but can easily be the main course.
The dish consists of potatoes that are thinly sliced and layered in a baking dish. The layers are then topped with a mixture of butter, flour, and seasonings. Milk is then added to the dish and it is baked until the potatoes are tender. Finally, it is topped with a generous layer of cheese and baked until golden brown.
When potatoes au gratin is served, it is creamy and cheesy with a hint of garlic and herbs. It is an ideal side dish to serve with meats such as pork or beef, but can also be enjoyed on its own. Its rich and creamy texture makes it a great accompaniment to a variety of dishes. Potatoes au gratin is sure to be a favorite in any home.
Ingredients
4 cups Yukon Gold potatoes, peeled and sliced thin.
4 tbsp butter
4 tbsp flour
1 clove of minced garlic
1/2 tsp onion powder
1 1/2 cups milk
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese
Salt and pepper
1/4 cup parsley, chopped
Method
Pre heat your oven to 400 degrees.
Generously spray a baking dish with cooking spray.
Layer the potatoes in the baking dish evenly.
In a medium saucepan melt the butter and add the flour and whisk to make a thick paste.
Add the garlic and onion powder.
Add the milk in 1/2 cup intervals and whisk to incorporate into the flour mixture.
Stir until thickened, being careful not to burn or let milk boil and foam over top of the
Add the sour cream and cheese and whisk until smooth.
Pour cheese mixture over top of potatoes, shaking the pan to let the sauce work its way through the potatoes without stirring them.
Bake covered for 60 minutes, then uncovered for an additional 30 minutes or until tender.
Season with parsley and serve.
