Cheesy au Gratin Potatoes Recipe

By JULIE - 3:57:00 PM

 Image credit
While I've tried to lean towards a Paleo diet.  There are a few things I would honestly miss far too much too ever go fully Paleo.  Mainly cheese, cream, and potatoes.  I still have cream, cheese, and potatoes, just as a treat now.  I figure if that's my ideal of being bad I guess my diet isn't too bad :).  This au gratin recipe from Allen Dikker founder of the restaurant Potatopia in NYC has cream, cheese, and potatoes, so you know it's right up my alley. 

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


Ingredients

  • 3 tablespoons pasture raised butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups half-and-half
  • 1/2 (10-oz.) block sharp Cheddar cheese, shredded (I use grass fed cheddar from Trader Joe's)
  • 1 (2-inch) piece slab bacon (cooked), thinly sliced (optional)
  • 1 shallot, sliced
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 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)

Directions:


  • 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.
  • Layer potato and fennel slices alternately in a lightly greased, broiler-safe ceramic 2-qt. casserole dish. Spread cheese sauce over layers and crumble bacon on top, if using. Cover with aluminum foil.
  • Bake at 400° for 50 minutes or until potatoes are tender. Remove from oven.
  • Increase 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 desired.

Don’t forget to “likeus on Facebook.  Let’s be friends on Pinterest and we can follow each other on Twitter and Google Plus.  And check out my other blog OhYou Crafty Gal.

 ©Minneapolis Homestead All rights reserved. Photos and content cannot be reproduced http://theurbanhomestaed.blogspot.com
 


  • Share:

You Might Also Like

0 comments

Popular Posts