Tuesday, 24 April 2012

ROTW, Week 15: Potato Gratin with Fresh Herbs

Ok guys.  Officially a failure on this one.  However, big changes are on the horizon for this space, and I am excited.  If all goes well, I'll be back tomorrow to tell you more about it.

This week (technically  last week now?), you get no photo, because the photo I took was gross and looked like potato salad.  Just trust me on this one, it was good.

Potato Gratin with Fresh Herbs

1 lb red baby potatoes
3 tbsp butter
3 tbsp flour
2.5 cups milk (if this seems like a weird amount...I will admit I didn't measure.  I'm guessing.)
2 tbsp chopped fresh sage
1/4 cup chopped fresh parsley
3/4 cup grated Gruyere cheese (or cheddar works well too.  Gruyere is more subtle.)

Preheat the oven to 350 F.
Carefully slice the potatoes thinly using a mandolin or a good sharp knife.  Arrange in an oven-proof casserole.

On the stove in a medium saucepan, make the roux by melting butter over medium heat, and stirring in the flour.  Cook until the roux is golden, then stir in the milk and whisk to remove any lumps.  Continue to cook over medium heat, stirring frequently, until the sauce is thickened.  At this point, remove from the heat stir in your chopped herbs and grated cheese until the cheese is well blended into the sauce.  Pour over the sliced potatoes, stirring the slices to coat if necessary, and bake for 30-35 minutes or until the top is beautifully golden brown, and the potatoes are tender.

Perfect as a side dish with grilled or roasted meat, or fish.

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