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Gratin: Potato and White Cheddar Gratin

Source of Recipe

Ketchum Recipes


List of Ingredients

3 quarts water
2 pounds yellow flesh potatoes, peeled -- cut 3/4" thick round
1 tablespoon unsalted butter
1 tablespoon flour
1 cup milk
1 teaspoon salt
2 cups white cheddar, shredded
1 tablespoon olive oil
2 cloves crushed garlic
1 teaspoon fresh ground black pepper


Recipe

Preheat an oven to 400ºF. The potatoes need to be parboiled before they are baked, but its important not to overcook them during this step. In a large pot, bring the water to boil.. Add the potatoes and cook until barely tender when pricked with the times of a fork, 3 to 4 minutes. Drain into a colander and then run cold water over the potatoes for a couple of minutes to halt the cooking.

In a small saucepan over medium heat, melt the butter. When it begins to foam, whisk in the flour until a paste forms, about 30 seconds, Immediately whisk in 1/4 cup of the milk and reduce the heat to low. Whisking continuously, gradually add the remaining 3/4 cup milk. When the sauce has thickened , after about 5 minutes, stir in a 1 cup of the cheese until it melts and the sauce is smooth, about 1 minute. Remove from the heat and set aside.

Select a 1 1/2-quart baking dish, preferably round or oval, with 2 1/2 to 3 inch sides. Rub the dish first with the olive oil and then with garlic. Discard the garlic. Cover the bottom of the dish with potato slices, arranging them in a single layer and slightly overlapping them. Drizzle about 2 tablespoons of the sauce evenly over the layer.

Repeat the layering and the drizzling with the sauce until you have used all the potatoes and the dish is full. Pour the remaining sauce around the edges of the potatoes and across the top. Scatter the remaining 1 cup cheese over the surface and then sprinkle with the pepper. Bake until the top begins to bubble and brown, 35 to 40 minutes. Serve hot or at room temperature. Makes 6 servings