Sunday, August 8, 2010

au gratin

a few weeks ago i bought a 10 lb bag of potatoes for 2.99... it was either that or 1.49/lb if i wanted to buy them individually. last night, i realized i am moving in a few days and i still had way too many of these. time for potatoes au gratin/ pommes de terre au gratin/ scalloped potatoes. i remember the first time i had this dish was at one of the AWANA dinners where we had a different course at everyone's house haha... alyssa's mom made us these and i've loved them since. i didn't use a recipe, but you can get away with just about anything with a background of cream sauce and potatoes. just use your imagination!

start with thinly sliced russet potatoes, i used about 4-5. 
preheat your oven to 350 F

make a cream sauce: fry 3 cloves minced garlic with 1/3 cup butter
 stir in a few tablespoons to flour to make a thin roux, reduce heat
mix in 1/2 cup plain yogurt and water and stirred til smooth and at desired consistency. 
add paprika, rosemary, salt, pepper, and a few slices of cheese (i used sharp cheddar).
(i also added a tsp of brown mustard for acidity)
add potato slices and toss well to coat

layer 1/3 of potatoes in bottom on baking dish
add cheese, spinach leaves, red onion rings. (you can add any veggies you want)
repeat with 2 more layers, top with remaining cream sauce and thinly sliced cheese
bake for ~ 1hour, done when potatoes are fork-tender.