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Potatoes au Gratin

This image courtesy of Mark T. Shapiro

I love these potatoes when their flavors are allowed to develop. Don’t hesitate to serve them a few days after making them.

Serves6

Cooking MethodBaking

CostInexpensive

Easy

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe CourseSide Dish

Dietary ConsiderationEgg-free, Halal, Kosher, Peanut Free, Soy Free, Vegetarian

EquipmentBaking/gratin Dish, Food Processor, Mandoline

MealDinner

MoodBlue

Taste and TextureBubbly, Cheesy, Creamy, Rich

Type of DishGratin

Ingredients

  • 10 oz (300 g) Cheddar cheese, cut into chunks
  • 6 russet potatoes, peeled and cut in half (about 1½ lbs/750 g)
  • sweet onions, quartered
  • Pinch salt
  • Pinch freshly ground black pepper
  • Pinch freshly ground nutmeg
  • 1/3 cup (75 mL) unsalted butter
  • ¼ cup (50 mL) all purpose flour
  • 3 cups (750 mL) milk, at room temperature (see Notes)
  • 13-by 9-inch (3 L) baking dish, buttered

Instructions

  1. Preheat oven to 400°F (200°C).

  2. In work bowl fitted with shredding blade, shred cheese. Transfer to a bowl.

  3. In same work bowl fitted with slicing blade, slice potatoes. Transfer to a small bowl. In same work bowl, slice onions.

  4. In prepared baking dish, layer half of the potatoes and then onion slices. Top with remaining potatoes. Season with salt, black pepper and nutmeg. Set aside.

  5. In a saucepan over medium heat, melt butter. Whisk in flour, stirring constantly, for 1 minute. Gradually whisk in milk. Cook, stirring constantly, until mixture is thickened, about 5 minutes. Remove from heat. Stir in cheese all at once and continue stirring until cheese is slightly melted, 30 to 60 seconds. Pour cheese mixture over potatoes. Cover baking dish with foil.

  6. Bake in preheated oven until bubbling and a fork inserted into center is soft, 75 to 90 minutes. If you would like the top to have a nice brown look, remove the foil for the last 5 minutes of baking.

  7. Variation: Try different cheeses, such as Gouda or Edam, in place of the Cheddar.

Notes

If the milk is cold it will take a lot longer to cook and thicken the mixture. Measure the amount needed and leave on the counter for at least an hour prior to making.

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@nancielewis and @SlyBrandy, to reheat the following day, let the dish come to room temp and then stick in an oven preheated to 325 degrees, covered, for about 30 minutes! All best, Kara Rota Editorial Director

I would also like advice on re-heating!

If I make these a day or two ahead, what's your advice for re-heating? I love the idea of having a stellar potato dish pre-made for Thanksgiving!

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