Creamy Potato Gratin

Creamy Potato Gratin

Makes 8 servings

Ingredients

For the topping:

• 1/2 cup savory croutons/dry bread crumbs
• 1 tablespoon finely chopped parsley
• 1/2 grated gruyere cheese
• 2 tablespoons grated parmesan cheese

For the Garlic-Green Onion Bechamel sauce:

• 1/4 cup unsalted butter
• 4 cloves garlic, finely minced
• 1 cup sliced green onions
• 2 tablespoons flour
• 2 cups milk
• 1/2 chicken stock
• 1 teaspoon dijon mustard
• pinch of ground nutmeg
• salt and white pepper to taste
• 1 1/2 cups grated gruyere cheese
• 6 medium-size potatoes, (peeled, sliced into 1/4 inch thick, and par-boiled in salted water)

Instructions

1. Mix all topping ingredients and set aside until ready to use.
2. For the Bechamel: In a large sauce pan, melt butter. Once butter is melted add the minced garlic and sliced green onions, saute’ for 5 minutes over medium-low heat. Then add the flour and cook for a minute.
3. Add the milk, chicken stock, dijon mustard, pinch of nutmeg, salt and white pepper to taste. Constantly stir sauce until it thickens. Turn off heat and set aside.
4. Butter a gratin or shallow casserole dish. Ladle a bit of sauce on the bottom. Place the sliced potatoes over the first layer of sauce, then top the potatoes with sauce and grated gruyere cheese.
5. Repeat the process (potatoes, sauce, cheese) ending up with the bechamel sauce for the final layer. Evenly sprinkle the breadcrumb-cheese mixture over the top.
6. Bake in a 375’F/190’C preheated oven for 40-45 minutes or until top is gloriously golden brown and cheese is bubbly. Serve warm.

Content and Image by Jeannie Maristela-Gust