Just that little bit of flour dusted on the potatoes between layers makes these perfect!!  Thick and Creamy Au Gratin Potatoes are rich with that deliciously salty Gruyere goodness!!

 

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!

 

This weekend, we did this:

 

 

and we saw this:

 

 

 

 

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!
 

Thick and Creamy Au Gratin Potatoes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 10 minutes

Just that little bit of flour dusted on the potatoes between layers makes these perfect!!  Thick and Creamy Au Gratin Potatoes are rich with that deliciously salty Gruyere goodness!!

Print

Ingredients

• 48 ounces potatoes, (about 8 medium sized)
• 1 1/2 cups skim milk
• 4 cloves garlic, peeled
• 6 ounces Gruyere cheese, shredded
• 1 teaspoon all-purpose flour
• salt and pepper to taste

Instructions

1. Preheat oven to 400.
2. Thinly slice potatoes 1/8 inch thick using a mandoline.
3. Place the milk and the garlic cloves in a small saucepan over medium heat.
4. 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.
5. 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.
6. 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.
7. Allow to cool slightly before serving.