Sunday, October 31, 2010

Scalloped Potatoes Gratin

Scalloped vs Au Gratin? 

Scalloped means  that you bake the potatoes in a white sauce. Au Gratin means there is cheese involved. Some Americans intermix the meanings and terms. I call my potatoes Scalloped Potatoes Gratin because ...well....why not?  ...they have both a white sauce and cheese is involved. so there. 

Scalloped Potatoes Gratin
Serves 3-4

5  medium russet potatoes, rinsed and peeled
1 stick of unsalted butter (1/2 c)
1/2 c all-purpose flour 
2 c whole milk 
1/2 t ground nutmeg
pinch cinnamon
white pepper
2 cups grated gruyere cheese 

1. Heat oven to 375
2. Peel and rinse potatoes. Cut into 1/8 inch thick slices.
3. Make a Roux. Heat butter in sauce pan until melted. Add flour. Should be thick like a paste. Cook paste slightly for 1-2 minutes. Add milk. Whisk together until smoother. Reduce until thick. If too thick add more milk until you get the right consistency (should be thick but pourable). 
4. Add nutmeg, cinnamon, salt and pepper to taste into white sauce.
5. Butter the inside of your baking dish.
6. Spoon a thin layer of sauce into bottom of dish. Then a layer of potatoes. Then a layer of cheese. Continue until dish is full or you run out of ingredients. The top layer should be cheese.
7. Cook 45 minutes or until bubbly and brown on top.

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