CREAMY POTATO GRATIN
This is my own version of the classic French potato dish Gratin de Pommes de
Terre a la Dauphinoise.
I par-boiled the potato slices (instead of baking it raw, which also cuts the baking time in half), made a bechamel sauce (instead of just milk), and integrated garlic and sliced green onions into the bechamel (instead of just rubbing the gratin dish with garlic). The marriage of the garlic and green onions make this savory… the result, a heartier and creamier dish.
For the topping:
1/2 cup savory croutons/dry bread crumbs
1 tablespoon finely chopped parsley
1/2 grated gruyere cheese
2 tablespoons grated parmesan cheese
For the Garlic-Green Onion Bechamel sauce:
1/4 cup unsalted butter
4 cloves garlic, finely minced
1 cup sliced green onions
2 tablespoons flour
2 cups milk
1/2 chicken stock
1 teaspoon dijon mustard
pinch of ground nutmeg
salt and white pepper to taste
1 1/2 cups grated gruyere cheese
6 medium-size potatoes, (peeled, sliced into 1/4 inch thick, and par-boiled in salted water)
Mix all topping ingredients and set aside until ready to use.
For the Bechamel: In a large sauce pan, melt butter. Once butter is melted add the minced garlic and sliced green onions, saute’ for 5 minutes over medium-low heat. Then add the flour and cook for a minute.
Add the milk, chicken stock, dijon mustard, pinch of nutmeg, salt and white pepper to taste. Constantly stir sauce until it thickens. Turn off heat and set aside.
Butter a gratin or shallow casserole dish. Ladle a bit of sauce on the bottom. Place the sliced potatoes over the first layer of sauce, then top the potatoes with sauce and grated gruyere cheese.
Repeat the process (potatoes, sauce, cheese) ending up with the bechamel sauce for the final layer. Evenly sprinkle the breadcrumb-cheese mixture over the top.
Bake in a 375’F/190’C preheated oven for 40-45 minutes or until top is gloriously golden brown and cheese is bubbly. Serve warm.
Makes 8 servings.
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