Potatoes Au Gratin

I have such fond memories of visiting my dad’s family for the holidays, even though it was a seven hour drive. The holidays that I spent at Aunt Jill’s were my absolute favorite! During the entire drive I looked forward to the delicious food made by my Aunt and her friend Vicky, both fantastic cooks. Upon arriving at my Aunt’s house, my brother and I would immediately be put to work peeling potatoes. So many potatoes! I would watch and learn as much as I could as she made her potatoes au gratin, along with all the other dishes. There was always a huge spread of food, and a lot of love and joy, which just makes everything better! They inspired me to create similar holiday meals, inviting as many people as I could, recreating my favorite dishes, and pouring all my love into the food I served. Hosting the holidays has become something that I look forward to all year.

Last winter, I decided to try to recreate her recipe from memory and after many attempts I think I have perfected it! I did swap out the cream of mushroom soup she used for a more traditional homemade sauce, due to my migraine triggers this is safer. Every bite is rich and comforting, it is easily one of my favorite foods.  In memory of my beloved Aunt Jill, I’m happy to share a part of my family’s traditions here!

Tips

Garlic: I’ve mentioned it in a previous post, I really love frozen garlic cubes that hold precisely one teaspoon of garlic. They save me time and taste the same as freshly chopped garlic. 

Variation: You can add 1-2 tsp fresh chopped rosemary to the sauce.

Salt: Maldon’s smoked sea salt is the only salt I use outside of baking, I’m obsessed! It adds a wonderful flavor with no extra effort.

Time: Cooking time will vary with different stoves and types of baking dishes. I have porcelain casserole dishes because they heat very evenly, are lighter weight than stoneware, and are super durable.

You will need:

• A small prep dish
• A large bowl
• Chef or vegetable knife
• Potato peeler
• A medium cutting board
• Food processor (recommended)
• Large Pyrex measuring cup, 2 cup capacity or greater
• Whisk
• Measuring spoons
• Large baking/casserole dish 
• Medium sauce pan

Photos coming soon!

Potatoes Au Gratin

4 medium Yukon Gold potatoes, thinly sliced (total 6 cups sliced)

1 clove (1 tsp) of minced garlic (can be reduced to ½ tsp)

2 – 3 inch of a leek, thinly sliced

2 Tbsp butter

3 Tbsp flour

⅛ tsp pepper

¼ tsp sea salt (or Maldon’s smoked salt, to enhance the flavor)

2 cups whole milk

½ cup chicken stock

¾ – 1 cup shredded cheddar cheese

Prep:

Using a small prep dish, mix the flour, salt and pepper. Set aside.

Wash and peel the potatoes. 

If you are using a food processor, select the medium slicing blade and cut the potatoes in half, if necessary, to fit into the chute.

If slicing by hand, cut thin slices. You can take a small slice of one side of the potato to make a small flat spot. This will help prevent the potatoes from rolling or slipping while you slice.

Place sliced potatoes in a bowl, or leave them in the food processor bowl. You can add water to the bowl to keep the potatoes from browning. But if you don’t mind the slight discoloration, they will be fine for a few minutes.

Chop off the green ends of the leek and the root end. Rinse it well, and rinse the knife and chopping board, it is typical for leeks to have a little dirt between their layers. Cut off a 2-3″ section of the leek. Slice in half lengthwise, then thinly slice the halves. Place in a small bowl with water and break up the layers of the leek slices with your fingers. Strain, then refill the bowl with clean water. Swish the leeks around gently, then let sit until they are ready to use. This allows the remaining debris to sink to the bottom of the bowl.

Sauce:

For this recipe, you will make a medium-thin, white sauce, also known as a bechamel sauce. The sauce will continue to thicken while the dish is baking. You will start by making a roux, a paste of flour and butter. To make the roux, add the butter and garlic to the saucepan and cook over medium-low heat until the butter has just melted. Add the flour mixture and give it a stir with a whisk.

Meanwhile, using a large Pyrex glass measuring cup, microwave milk for about 1 ½ minutes. Using warm milk makes it easier to prevent a lumpy sauce. Cook the roux just until it bubbles. Slowly add milk while stirring quickly with the whisk. As soon as the milk is added, it will instantly thicken and can get lumpy if you don’t keep stirring. If lumps start to form, turn down the heat and stir vigorously.

Heat the chicken stock for 30 seconds in the microwave, then slowly add to the sauce. Continue stirring until the sauce is smooth, then you can stir more gently for 3-5 minutes until it thickens. Remove from heat and set aside.

Assemble & Bake:

Grease the bottom and sides of a large baking dish with butter. Using a stick of cold butter is easiest, as it gets into the corners of the dish quite well. Just peel back the paper wrapper an inch or so, the rest of the paper will make it easier to grip.

Arrange the potato slices in even layers, adding the leeks in between potato layers. Sprinkle a little cheese in between the layers as well. Give the sauce a final stir, in case a film has developed. Slowly and carefully pour the sauce evenly over the potatoes. Spread the remaining cheese evenly over the top.

Cover and bake for 350°F for 45 minutes. Uncover and bake for an additional 30-40 minutes. Use a fork to test the potatoes, they should be soft, but not so much that they fall apart.

Let cool for at least 10 minutes before serving.