Pommes Au Gratin
Otherwise known as Potato Au gratin or Pommes Dauphinoise. Is a classic french dish of serving baked potatoes in creamy white sauce and often grantinee with cheese and/or breadcrumbs.
- 2 tbsp Flour
- 2 tbsp Butter
- 375 ml Cream
- 1/2 tbsp Thyme fresh
- 2 cloves Garlic
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Nutmeg Powder
- 5 qty Potatoes large
- 100 grams Gruyere
- 100 grams Parmesan
Making the bechamel
In a sauce pan, melt the butter under a medium heat. When the butter is completely melted, in the flour and incorporate it into a paste. This is known as roux.
When the roux is cooked through, slowly add in your cream, while whisking continuously until you have a thickened sauce. Reduce to low heat and reduce (if req) to thickness.
Add in garlic, nutmeg, thyme, salt and pepper and stir it in. Let it rest until cool.
Completing the dish
Slice the potatoes into even slices. With or without skin.
In an oven proof tray or oven proof dish, lay each layer of potatoes with a layer of bechamel sauce.
At the top spread the cheese until in covers all the potatoes evenly. Bake in the ovens for 20 minutes until cheese is golden and brown and potatoes are cooked thoroughly.
- Potatoes - most types of potatoes will work fine with this recipe, however, potatoes with lower water content and higher starch content will do best.
- Extra flavours - you can always add more types of spices or herbs in the bechamel to increase or tweak the flavour profile.
- Cheese - Get a cheese that melts evenly, cheese like mozzarella, gruyere, emmenteller or plain old cheddar will work fine.
- Seasoning - Season heavy with salt & pepper reminding yourself that potatoes are very neutral in flavour (bland).