Potatoes Au Gratin

• portions: 8 servings
• temps actif: 20 minutes
• temps total: 1 hour 20 minutes

Ingrédients

¼ cup unsalted butter

1 tablespoon minced garlic

½ cup finely chopped yellow onion

¼ cup all-purpose flour

2 cups whole milk

¾ teaspoon kosher salt

½ teaspoon black pepper

⅛ teaspoon nutmeg

2 pounds yukon gold potatoes (peeled, cut into ⅛" thick slices)

1 cup shredded gruyere cheese

1 cup shredded sharp cheddar cheese

2 teaspoon chopped chives

Instructions

Preheat the Oven - Set the oven rack to the middle position. Heat to 400ºF (200ºC).

Make the Cream Sauce - Melt the butter in a large skillet over medium-low heat. Add garlic and onions, and saute until fragrant, 2 minutes. Add flour, whisk to combine, stir and cook for 2 minutes. Gradually whisk in milk and cook until thickened over medium heat, 2 to 3 minutes. Turn off the heat and whisk in salt, pepper, and nutmeg.

Add the Cheeses - Add ½ cup gruyere and ½ cup sharp cheddar cheese, and stir to combine.

Assemble the Casserole - Grease the bottom and sides of an 8-inch square casserole dish. Layer half of the potatoes in overlapping rows in the dish. Spread half of the cheese sauce over the potatoes. Sprinkle ¼ cup gruyere and ¼ cup cheddar over the sauce. Layer the remaining potatoes, followed by the cheese sauce, and sprinkle with the remaining gruyere and cheddar cheese.

Bake - Cover with foil and place on a baking sheet. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is browned and bubbly, 20 to 25 minutes.

To Serve - Transfer the casserole to cool on a wire rack for 10 to 15 minutes before serving. Garnish potatoes with chives.

Nutrition

• Calories: 168 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 4 g
• Cholestérol: 21 mg
• Sodium: 256 mg
• Glucides Totaux: 20 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 5 g