These cheesy potatoes cook to perfection & fork tender in 1 hr. Cuts clean with a golden, cheesy top crust.
WHOLE MADE LIVING
2 cups shredded cheese
Salt & Pepper
White Cheese Sauce (Ingredients on Next Page)
2 1/2 lb Yukon Gold or Russet Potatoes
Sauce
3 Tbsp all-purpose flour
1 tsp Salt & 1/4 tsp pepper
3 Large Cloves of Garlic
6 oz. Gruyere Cheese
2 Cups of Milk
1/2 Cup Heavy Cream
3 Tbsp unsalted butter
Optional- 1 tsp hot sauce
Start by making your delicious Bechamel Sauce. Start with a roux, then add milk & cream, then Gruyere
Then slice your potatoes with a mondoline slicer or food processor to 1/8" thickness.
Add to your baking dish overlapping slightly in "scalloped" fashion.
Start building your Perfect Au Gratin Potatoes into 3 layers
Add a little shake of Salt & Pepper to the Potatoes
Top Potatoes with about 1/3 Bechamel Sauce
Then top the Bechamel with about 1/3 of the shredded cheese scattered on top
Repeat the steps with 2 more layers, making a total of 3 layers of potatoes
Then Bake Uncovered for 1 hr at 375 degrees F, until golden brown on top and bubbling
Repeat the steps with 2 more layers, making a total of 3 layers of potatoes
Then Bake Uncovered for 1 hr at 375 degrees F, until golden brown on top and bubbling
Allow Au Gratin Potatoes to sit for at least 10 minutes before slicing & serving.