This dish is a great way to celebrate St Patrick's day or Easter. My mother-in-law always makes a great au gratin side dish to go with our ham every Easter, so I always think of au gratin and ham when I think of Easter. What do you serve for Easter? What better than an au gratin recipe from the founder of a restaurant that serves only potatoes?
Allen Dikker’s of Potatopia Potato Gratin
- 2 tablespoons all-purpose flour
- 1 (2-inch) piece slab bacon (cooked), thinly sliced (optional)
- 1 shallot, sliced
- 1 garlic clove, minced
- 2 large organic (potatoes are one of the dirty dozen) baking potatoes (about 2 lb.), peeled and thinly sliced
- 1/2 bunch fresh chives, finely chopped to 1/4 cup
- 1 small fennel bulb, thinly sliced
- Garnish: rosemary sprigs (optional)
- Preheat oven to 400°. Melt butter in a heavy saucepan over medium heat. Add shallot and chives; sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 minute.
- Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat. Whisk in cheese until melted and smooth. Stir in salt and next 2 ingredients.
- Bake at 400° for 50 minutes or until potatoes are tender. Remove from oven.
oven temperature to broil with oven rack 5 inches from heat. Uncover
dish, and broil 2 to 4 minutes or until golden brown. Garnish, if
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