Recipe by CHEF GRPA
Au gratin potatoes make a special side dish to a weekend dinner or holiday meal. He like to use Red potatoes or Yukon gold in this dish. Why not !!
- 4 cups diced potatoes (about 3/8-inch dice)
- 7 tablespoons butter, divided
- 1⁄3 cup flour
- 1 3⁄4 cups milk, low fat is fine
- 1⁄8 teaspoon fresh ground black pepper
- 3⁄4 teaspoon salt
- 1 dash nutmeg (optional)
- 1 1⁄2 cups shredded sharp cheddar cheese, divided
- 1⁄2 cup fresh grated parmesan cheese or 1⁄2 cup pecorino romano cheese, divided
- 1 cup soft breadcrumbs
Directions See How It's Made
- Butter a 2-quart baking dish. Heat oven to 400*F.
- Put the potatoes in a saucepan and cover with water. Bring to a boil over medium-high heat. Lower heat to medium, cover, and continue boiling for about 10 to 15 minutes, or until potatoes are fork-tender. Drain.
- Meanwhile, in a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add flour and stir until blended and bubbly. Add the milk and continue cooking, stirring, until thickened. Stir in salt, pepper, and nutmeg, if using.
- Reserve about 1/2 cup of the Cheddar cheese and 2 tablespoons of the Parmesan or Romano; set aside. Add the remaining Cheddar and Romano or Parmesan cheese to the sauce and continue cooking, stirring, just until cheese is melted. Add the drained potatoes and stir gently to coat thoroughly. Transfer the potato mixture to the prepared baking dish. Sprinkle the reserved Cheddar and Parmesan or Romano cheeses over the potato mixture.
- Melt the remaining butter and toss with the bread crumbs. Sprinkle evenly over the cheese layer.
- Bake for 15 minutes, then turn the oven on broil and broil for a minute or so, just until nicely browned.
- Grpa Note: 5/20/11 I love this recipe. It is quick and easy. You can add what ever you like. I used low fat cheese and milk and added shredded broccoli. Also I used whole wheat bread crumbs cooked in half butter half olive oil.
- Update:9/7/11 Tried the Au Gratin recipe last night, delicious. Didn't have sharp cheddar so used mild, sharp would have added flavor, I think. Recipe is easy to follow and worked well. One thing to note. Make the Cheese sauce in a large enough pan so that you can add the potatoes to that pan, or you will have to put the sauce into the pot with the drained potatoes, as I did. I can see this recipe as being ideal for a lot of different variations as to spicing and ingredients. Really good as written and I'll bet that it would be good with ham, sausage or other things added, leeks or onions or whatever suits your mood. I think next time I will add a little Cavender's Greek seasoning, Lawry's seasoning or Johnny's to the cheese sauce or put it sprinkled on top with a bit of paprika. A dash of Cholula hot sauce on top adds a nice touch when on the table for those who want a little more pizazz. Will use this recipe frequently. This clearly proves that you can teach an old dog new tricks! I do like it !.