I know I’ve made these before. But this recipe is different. Just look at how pretty they came out! How could I NOT blog about this. It’s not exactly the same as the other recipe. There’s a twist to this one that ensures rich and creamy potatoes with the tasty cheesy goodness we’ve all come to know and love!
and we saw this:
Granted, I was on my phone, too, but NOT DURING PLAY! Seriously? At one point, the people you see there AND the two sitting next to me were on their phone WHILE THE GAME WAS GOING ON!! Are we THAT plugged in that we can’t leave them for a minute without texting, tweeting, facebooking, instagramming? It’s just crazy. For once in your life people, put it down. When the puck was on the ice, it was in my purse. I was there to enjoy the game with the hubs. He paid good money for those tickets for my birthday and there was no way I was going to or even WANTED to be on my phone while the puck was on the ice.
#SundaySupper was ribeyes (YUM!), these potatoes and some zucchini made in our new pans. You’re going to see them intro next #MeatlessMonday. They’re still in the experimental phase, but I’m going to try to integrate them into our regular recipes and meals. We will be using them today for chicken caesar and probably will use them Wednesday for the pork stir fry. Not a conventional one, mind you.
But I’m getting off track again…these potatoes. You see, every time I make them from scratch or even from a box, they’re always runny. Too much sauce. Even in the pre-packaged ones if you follow it to a T there’s still too much juice. Even after letting them sit. Well, I had a little experiment this weekend to try to prevent that.
Make a bechemel in the casserole dish. “Huh?” you say? Well, I decided I was going to sprinkle a little bit of flour between a few of the potato layers to try to thicken some of that milk. Yes. I’ve tried less milk. The potatoes wound up being more roasted than braised. They were okay, but not cheesy, creamy goodness I was hoping for. But this recipe? TOTES creamy cheesy goodness!
Do you see any excess milk in that pan? Nope! Just that little bit of flour to dusted on the potatoes and voila! Thick and rich potatoes with that deliciously salty Gruyere goodness!! *drooling* And no, you can’t even taste that tiny amount of flour. Try it for yourself and see how it works!
Au Gratin Potatoes
potatoes, (about 8 medium sized)
1 1/2 cups
Gruyere cheese, shredded
salt and pepper
- Preheat oven to 400.
- Thinly slice potatoes 1/8 inch thick using a mandoline.
- Place the milk and the garlic cloves in a small saucepan over medium heat.
- While the milk is cooking, spray a 13 x 9 pan with cooking spray and place a layer of potatoes on the bottom. Sprinkle with salt, pepper, and 1/4 of the Gruyere cheese. Top with another layer of potatoes, salt, pepper and cheese. Sprinkle 1/2 teaspoon of flour over the potatoes. Repeat this last step one more time then top with a final layer of potatoes, salt, pepper and cheese.
- Once the milk has scalded (tiny bubbles have appeared around the edge of the pan), remove the garlic and slowly pour the milk mixture over the potatoes.
- Bake covered for 50 minutes. Remove cover and bake an additional 20 minutes or until the potatoes are tender and the cheese is brown and bubble.
- Allow to cool slightly before serving.