Recipe Archives->Vegetables->Gratin Potatoes 16

Au Gratin Potatoes
Serves 4 to 6.

2-3 Idaho potatoes
2 tablespoons butter
1/2 cup diced onion
2 small cloves garlic, minced
1 tablespoon fresh chopped parsley
2 tablespoons flour
1/4 teaspoon pepper
1 1/2 cups milk
1 cup shredded sharp Cheddar cheese
salt and pepper, to taste

Peel potatoes and slice thinly, 1/8-inch slices on a mandoline.
Rinse and cover with water in a medium saucepan. Bring to a boil;
boil for 2 minutes. Drain and rinse with cold water to stop cooking.
In a saucepan, melt butter over medium-low heat. Add the diced onion
and saute until tender; add minced garlic and parsley.  Stir in
flour and pepper until smooth. Gradually add milk, cooking and
stirring over medium-low heat until thickened. Stir in cheese until
melted and sauce is smooth. Arrange sliced potatoes in a 2 to 2
1/2-quart casserole, sprinkling layers with salt and pepper.  Pour
sauce evenly over potatoes. Cover dish and cook at 350F for 40
to 50 minutes, or until potatoes are tender.

Printable version: gratin-potatoes16.txt.