Wednesday, February 25, 2009

Lighter Potato Gratin

This was a major hit. Bill is now fully on board in regard to the superiority of the Yukon Gold potato.

Onion mixture:
1 Tbsp butter
1 big onion, sliced thinly
3 garlic cloves, smashed and chopped finely
Salt and pepper

2 Tbsp butter
3 Tbsp flour
2 cups milk (I used skim)
1 tsp red chili flakes
Salt & pepper

4 medium Yukon Gold potatoes, peeled and sliced thinly (approximately 1/4 inch rounds)

Preheat the oven to 375 degrees F. Lightly butter an 8x8 inch baking dish.

Melt the butter in a skillet over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and cook for 2 minutes. Season with salt and pepper.

Meanwhile, in another pan, prepare the bechamel sauce/white sauce by melting the butter, blending in the flour & adding the milk gradually while stirring constantly till the mixture thickens, 3-4 minutes. Add salt, pepper and red chilli flakes and cook for 1-2 minutes, stirring frequently.

Arrange half of the potato rounds in a layer, slightly overlapping in the baking dish, and season with generous amounts of salt and pepper. Spoon half of the onion mixture over the potatoes. Repeat to make a second layer with the remaining potatoes, season, and sprinkle the rest of the caramelized onions over the top.

Pour the white sauce as evenly as possible all over the potatoes.

Bake for 50 to 60 minutes, until the liquid is absorbed, potatoes are tender and the surface is golden/lightly browned. Let stand 10 minutes before serving

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