Potatoes Au Gratin
July 23, 2011
I’m bringing back the Belly Log!
I used AllRecipes.com as a starting point for this recipe, but made some adjustments:
Butter a casserole dish and then start layering thinly sliced peeled potatoes. (This is the tricky & time consuming part, as you need to slice them as thinly as possible. A mandolin might work well for this.) When the dish is about halfway full, thinly slice some onion rings and put those on top of the potatoes. Cover with some more potato slices until the casserole is pretty full, covering the dish with a towel as you go to help prevent oxidizing. Top with salt & pepper and put aside or refirgerate.
Cheese sauce:
Melt 3tb of butter over medium heat, then whisk in 3tb flour and 1/2 tsp salt. Whisk for one minute then stir in 2 cups milk or soymilk and cook until thickened, stir often. Finally, mix in 3/4 cups cheddar cheese and 3/4 cups Gruyere cheese and stir until blended. (You can use more cheese if you prefer, as well as experiment with different kinds.)
Pour this mixture over the potatoes and top with some bread crumbs (garlic & herb works well). Bake at 400 degrees for about an hour and a half.
This came out DELICIOUS!! Would be a great hit on special occasions or at potlucks.
-Di
