POTATO GRATIN
So easy and beyond delicious! The bechamel sauce is velvety and decadent. You can also swap out Gruyere cheese for cheddar which will add a lovely sharpness!
Provided by KristaPowell
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1) Preheat your oven to 400 degrees, grease a baking dish with some butter and set aside.
- 2) Place half of your potato slices evenly in your buttered baking dish and set aside.
- 3) In a saucepan, add the butter and let it melt over medium heat, add the flour and stir together for about 1 minute.
- 4) Add the milk, cream, thyme, sage and garlic, bring to a simmer and cook until thickened. Season with some salt, pepper and nutmeg. Remove the garlic and herbs once the sauce is done.
- 5) Pour half of the cream sauce over the potatoes, repeat with the last layer of potatoes and cream, cover with aluminum foil and bake for 45 minutes.
- 6) Remove foil, scatter the cheese all over the top and finish baking the potatoes for 15 minutes or until golden brown and bubbly.
Nutrition Facts : Calories 286, Fat 16.9, SaturatedFat 10.2, Cholesterol 55, Sodium 89.6, Carbohydrate 24.9, Fiber 2.7, Sugar 3.3, Protein 9.5
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