Potatoes au Gratin

“Au gratin” is a French term meaning “sprinkled with breadcrumbs, grated cheese, or both.” Even if you’re wildly in love with cheese, there’s plenty to be said for “both.”

The first time I made this yummy recipe, I used more cheese than called for - and learned a lesson not to do that again! Lots of cheese means lots of fat: What didn’t settle on my hips puddled at the base of the casserole dish. The lesson? Buy the Arnold Schwarzenegger of cheeses - a robust, muscular Cheddar - and you won’t need to assume “more” is “better.” 

Bread crumbs help sop up the fat, boosting the flavor of this dish, I think. It’s true, crumbs add extra calories, but with a dish already as calorific as Potatoes au Gratin, it’s not a big deal (unless you have issues with gluten). I usually keep a small container of soft bread cubes in the freezer, but dry bread crumbs serve this dish even better. So here we go!

Potatoes au Gratin:

4 Russet potatoes, rinsed, scrubbed, unpeeled, in 1/4-in. (0.6 cm) slices 

1 medium onion, sliced into quartered rings

Salt and freshly ground pepper, to taste (for potatoes)

3 tbsp. (45 mL) butter or margarine

3 tbsp. (45 mL) all-purpose flour

1/4 tsp. (1 mL) salt (for sauce)

1-1/2 c. (375 mL) milk 

1-1/2 c. (375 mL) aged Cheddar, grated

1/4 c. (60 mL) dry bread crumbs

Paprika, as garnish

Preheat oven to 400 deg. F. Spray-grease a 9x13 in. (23x33 cm) casserole dish. Line base of dish with half potatoes. Season lightly. Cover with onions and remaining potatoes. Season lightly, again. 

In medium skillet over medium-low heat, melt butter or margarine. In small bowl, combine flour and salt before whisking into fat. The French term for this is a roux - the basis of the thickening agent for soups, sauces, gravies, and stews. 

To this roux, slowly add milk, whisking until mixture thickens. 

 

Turn heat under skillet off, adding cheese to hot mixture all at once. Using wooden spoon or silicone spatula, stir continuously until cheese is fully melted. 

Pour cheese mixture over and around potatoes, ensuring sides and corners aren’t forgotten. Sprinkle with crumbs. Cover casserole tightly with foil. Bake 90 min. Garnish with a few shakes of paprika. Serves 6.