Friday, February 19, 2010
Perfect Potatoes au Gratin
Is there even such a thing as “bad” potatoes au gratin? I really don’t think there is. And that makes the title of this recipe even more weighty.
This is a very basic, but exceedingly delicious, version of the much-beloved side dish.
whole milk, flour
Slice the potatoes—not too thick, not too thin.
And the flour. This will add just a little bit of body and thickness to the creamy sauce.
Now peel some cloves of garlic. You can use as few as two…but I’m a maniac and use four.
To assemble the dish, add 1/3 of the potatoes to the buttered dish.
Pour in 1/3 of the cream mixture, stirring right before you pour to make sure the ingredients are totally mixed up.
Now repeat with another layer of potatoes…
Another third of the cream mixture…
And the rest of the cream mixture.
Grab the grated cheddar and sprinkle it all over the top.
Perfect! And you can’t believe how my kitchen smells right now. The garlic is just intoxicating.