Baked Potato Gratin
Description
These potatoes are much better for you and tastier than the boxed variety that you find at the grocery store. They are worth the little bit of extra time that they take.
Ingredients
4 large Yukon gold potatoes
2 yellow onions
5 sprigs fresh thyme , plus some for garnish
1 c. grated Gruyere cheese
3 T.butter plus a few extra pats
3 T. flour
2 c. milk
1/2 t. ground nutmeg (freshly grated is best)
1 t. salt
1/2 t. black pepper
chopped chives, for garnish
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 375 degrees. Grease a baking dish with oil or non-stick cooking spray.
Wash potatoes; then thinly slice them. Peel the onions; thinly slice them.
Layer the baking dish with one layer of potatoes, one layer of onions, another layer of potatoes, another layer of onions, and one final layer of potatoes. Set baking dish aside.
Bechamel sauce:
In a saucepan, heat the butter over medium heat until it melts. Add the flour; stir for 1 minute until a paste forms and the flour becomes a very light golden color, so that the raw flour flavor is cooked out.
Add the cream, leaves from the thyme sprigs, nutmeg, and salt and pepper. Stir over medium heat until the cream thickens, about 4 - 5 minutes. The sauce will continue to thicken as it bakes in the oven.
Pour the sauce over the layered onions and potatoes. Top with the grated Gruyere cheese and a few pats of butter.
Bake about 40 minutes, or until potatoes are tender when a knife is inserted and the sauce and cheese are bubbly and golden brown. Top with chopped chives.
Cool 10 minutes before serving.
6 servings