For the potato and cheese lovers out there (and vegetarians), this side dish is for you. This french dish is essentially sliced potatoes layered with a creamy cheese sauce topped with browned cheese (known as au gratin).
Ingredients
2 medium-sized potatoes, peeled and thinly sliced
2 tablespoons unsalted butter
½ medium onion, diced
2 cloves garlic, minced
1 ½ cup whole milk
½ teaspoon salt
¼ teaspoon black pepper
1 cup sharp white cheddar cheese, shredded
¼ cup Grana Padano cheese or Parmesan cheese, shredded
Green onions, chopped (optional, for garnish)
Directions
Preheat oven to 375 F. Lightly grease a 9x9 baking dish and layer potatoes in the baking dish.
Melt the butter in a saucepan over medium heat. Add onion and garlic and cook for about 3 minutes. Whisk in the flour and do so until browned (30 seconds to 1 minute). Gradually whisk in the milk, then add the salt and pepper. Continue to whisk until mixture has thickened (2-3 minutes). On low heat, add the cheeses and stir continuously until melted (30 seconds).
Pour the cheese sauce on top of the potatoes and cover with aluminum foil. Transfer the baking dish into the oven and bake for 1 hour. Remove the foil and continue to bake for 20-30 minutes or until lightly browned. The potatoes should be tender and the mixture should be thickened. (Optional: garnish with green onions and black pepper.) Done!
(recipe adapted from "Ahead of Thyme - Creamy Potatoes Au Gratin")