Image credit |
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
- 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)
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.
- 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 “like” us 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
0 comments