This recipe, also commonly known as potatoes au gratin, is a crowd pleaser for sure. Potatoes and cheese, what else could one possibly want? The fact that we are all stuck at home and encouraged to only go out when we need to has made it a little bit challenging to go out and grab various ingredients. It has been the perfect time to improvise, for this recipe, my improvisation was pretty straight forward; instead of using fresh nutmeg and thyme, I used dried spices. It is important to note that when converting fresh spices such as thyme to dry, whatever the measurement is for the fresh ingredient, take 3/4 of it for the dry.
ingredients ~
1/2 oz butter, plus more for greasing
1 Tbsp. plain flour
8 fl oz double cream
16 fl oz milk
1 tsp. salt
pinch of freshly grated nutmeg
pinch of freshly ground white pepper
4 fresh thyme sprigs
2 garlic cloves, finely chopped
4 lb 8 oz baking potatoes, thinly sliced
4 oz Gruyère cheese or white Cheddar cheese, grated
salt and pepper
recipe ~
1. Preheat the oven to 375 degrees F. Grease a 15 x10 inch ovenproof dish.
2. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook, stirring constantly, for 2 minutes. Gradually whisk in the cream and milk and bring to simmering point. Add the salt, nutmeg, white pepper, thyme and garlic, reduce the heat to low and simmer for 5 minutes. Remove and reserve the thyme sprigs.
3. Make a layer of half the potatoes in the prepared dish and season generously with salt and pepper. Top with half the sauce and cover with half the cheese. Repeat the layers with the remaining potatoes, sauce and cheese.
4. Bake in the preheated oven for about 1 hour, or until the top is browned and the potatoes are tender. Remove from the oven and leave to rest for 15 minutes before serving.
Recipe From: Grandma's Best Recipes
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