Au gratin potatoes is a very famous French dish, which is prepared by baking potatoes with shredded cheese and cream mixture. The subtle and creamy taste of this dish makes it an ideal companion for hot days and dinners after tiring days.
The preparation process is pretty easy and most of the job is performed by the oven. So, chop some potatoes and sit back and relax while your oven does the trick of preparing a hearty and healthy dish to calm your appetite and shoot up your energy levels.
Preparation time: 10-15 minutes
Cooking time: 1 hour
2/3rd cup of grated parmesan cheese
3 lbs. of potatoes
3 large cloves of garlic (crushed, peeled and minced)
6 tablespoons of butter, at room temperature
2 cups of shredded cheddar cheese
2 cups of cream
2/3rd cup of plain all-purpose flour
A pinch of cayenne pepper powder
2 cups of milk
2 teaspoons of salt
1. Preheat your oven to 400 degrees Fahrenheit and then take a baking dish. Remove the butter from the refrigerator and then let it come down to room temperature. Once the butter is softened considerably, smear the baking dish entirely with the softened butter and then set it aside. After that, take the potatoes and tip them into a colander. Transfer the colander to the sink and rinse the potatoes one by one by scrubbing each one of them nicely with your hands. Once done, place back the potatoes into the colander and then transfer the colander to your cooking counter.
2. Now take one of the potatoes and place it on your chopping board. Slice the potato into medium thick pieces and then chop each of the slices into four pieces. Chop the remaining potatoes in the same way and then transfer them over to a bowl. Set aside the bowl and then take a large bowl. Pour the cream and milk into the bowl and then add the salt, flour, cayenne pepper powder and ground black pepper to it. After that, extract 3 large cloves of garlic from a garlic head and then crush each of them with the back of your knife.
3. Once crushed, peel off the skin of all the garlic cloves and then mince them. After that, transfer the minced garlic into the bowl of cream. Whisk the mixture very nicely until well combined and you get no lumps of flour in the mixture. Next, take the prepared baking dish and lay 1/3rd of the sliced potatoes in it. Spread 1/3rd part of the cream mixture over the potatoes and then top the layer of cream mixture with the remaining half of the potato slices. Spread half of the cream mixture over the potatoes and then repeat this technique of layering once again.
4. Once all the three layers of potatoes and cream mixture are arranged, cover the baking dish with an aluminium foil. Lock all the sides nicely so that the steam can’t escape and then pop the baking dish into the oven to bake for 30-35 minutes. Once the time elapses, uncover the baking dish by removing the foil and then bake for an additional 20-25 minutes or until the potatoes turn golden brown in color. Once that happens, take out the baking dish from the oven and sprinkle both the cheeses over the potatoes. Place back the baking dish into the oven to bake for another 3-5 minutes or until the cheese melts and turns bubbly. Once ready, let the baking dish sit for a few minutes and then serve spoonful.