How to make the most scrumptious classic Potatoes Au Gratin

When you consider that the main ingredients in this baked dish are potatoes and cheese, is it any wonder that it is such a much-loved favourite? Potatoes Au Gratin — this is comfort food at its best, but with the right presentation, can be passed off at a fancy dinner as well. The basic recipe for this dish remains the same, no matter which part of the world you may come from, although there are some variations that call for the potatoes to be cooked beforehand, or for thick cream to be added to the sauce. Go with this version if you’re making it for the first time — it’s straightforward and will need you to spend very little time in the kitchen, and you’ll have a hearty meal to serve up at the end of it.

Classic potatoes au gratin

ingredients

6 medium-sized potatoes

1/4 cup butter

1 medium onion, chopped (roughly 1/2 cup)

1 tbsp all-purpose flour

1 tsp salt

1/4 tsp pepper

2 cups milk

2 cups shredded Cheddar cheese

1/4 cup dry bread crumbs

Paprika, to taste

method

Heat oven to 375ºF (about 190º Celsius).

Scrub the potatoes well under running water so that the skin is free of any dirt or grit. Do not peel.

Cut the potatoes into 1/8-inch round slices — the slices should come to about 4 cups.

Melt the butter in a saucepan (of about 2 ltr capacity) over medium heat. Cook the chopped onions in the melted butter for about 2 minutes, stirring occasionally, until tender.

Next, stir in the flour, salt and pepper. Cook, stirring constantly, until bubbly. Lower the heat.

Stir in the milk and a cup-and-a-half of the cheese. Heat to boiling, stirring constantly. Once it boils, stir for an additional minute or so.

Spread the cut potatoes in an ungreased casserole dish. Pour the cheese sauce you’ve just prepared, over the potatoes.

Bake the dish, uncovered, for an hour. Mix the remaining cheese with the bread crumbs; sprinkle over the potatoes. Sprinkle a little paprika as well, depending on your taste.

Bake uncovered for 15 to 20 minutes longer or until the top is brown and bubbly.

Serve hot.

Remember to:

Not peeling off the skin of potatoes doesn’t just save time; it also saves you some nutrients. Your mom (and nutritionist) will tell you that the most nutrients in a potato are just under the skin — peel it off, and you lose them.

A bit of better butter

Depending on how health conscious you are, you can replace the butter in a Potatoes Au Gratin recipe with

margarine (potentially losing out on some of the rich flavour) or really amp up the taste by opting for herb or garlic-infused butter. Yummy!

Boiling hot

If you want to cut down the time you keep the potatoes in the oven by half, cook them before you place them in the casserole dish. You could boil the potatoes in their jackets, or simmer them in some milk. The milk, once cool, can be used for the sauce, so it isn’t wasted.