Potato Gratin

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This potato gratin recipe is one of my mom’s favorites. My mom fries her potatoes instead of boiling them in water which gives them extra flavor, and then tops it off with a creamy bechamel sauce. Like Paula Deen says: “it is out of this world”.  I have to admit this is not the healthiest recipe I would be posting on this blog but why not indulge once in a while, right? This recipe makes a great side dish for dinner parties or office pot-lucks.
Prep-time: 5 minutes
Cook time: 50 minutes
Serves: 4-6

Ingredients:

1
1 lb of Russet Potatoes
1/2 cup of cooking oil for frying
For the Bechamel Sauce:
1/4 cup of butter (1/2 stick)
1 tbsp of Flour
1 Cup of Milk
1 Egg
1/4 tsp of Nutmeg
1/4 tsp of Dijon Mustard
Salt, Pepper
2
Oops, Forgot the Cheeses
1 tbsp of Cream Cheese
1 cup of Shredded Mozzarella

Directions:

3
Peel and Cut your potatoes in circles about 1/8 of inch think
4
Soak them in water for about 1/2 hour at least to get rid of the starch
(This is something I learn from food network)
5
Strain and dry the potatoes with a paper towel thoroughly
(You want to make sure they are dry before dropping them in hot oil otherwise the hot oil will be flying all over you. This is common knowledge, water and hot oil don’t mix, but I thought I would mention it as a precaution :) )
6
Pre-heat your skillet and oil
7
Fry the potatoes in batches for 3-4 minutes on each side
8
They look about ready, you don’t want to over fry the potatoes since we are still cooking them in the over
9
Place your fried potatoes on paper towel to get rid of any excess oil
2
Pre-heat over to 350 degrees
10
Now let’s make the bechamel sauce.
In a sauce pan, start by melting your butter
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Once melted, add the flour and whisk vigorously in order to avoid any lumps
12
Keep whisking until the flour is incorporated into the butter and forms a paste or what is called “the roux”
13
Add the milk
14
Continue with the whisking until the sauce thickens, you will know it is read when you run your finger on the spoon and keep a trace of it
15
Remove from heat and add the salt, pepper, nutmeg and mustard
16
Mix well and add the cream cheese
17
Mix in the cream cheese until the sauce is creamy
18
Before adding the egg, make sure the sauce is completely cool, otherwise you will end up with scrambled eggs, not pretty
19
Expect the sauce to be creamy just like the picture shows
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Using an over dish, layer half of your potatoes
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Top them of with half the bechamel sauce and half of the mozzarella cheese
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Repeat by layering the other half of the potatoes, bechamel sauce and mozzarella cheese
23
Bake at 350 degrees for 20 minutes
24
This Gratin looks ready, what do you think?
25
Serve hot or at room temperature.
As a side note, I ate most of this gratin when I made it for the blog. I Just couldn’t resist the creaminess of the bechamel and crunchiness from the fried potatoes. That is why I recommend that when you make this gratin to make sure you have enough people to share it with otherwise you are in for a lot of guilty pleasure.

For questions about this recipe please leave a comment or sent me an email

Potato Gratin
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 4-6
Ingredients
  • 1 lb of Russet Potatoes
  • ½ cup of cooking oil for frying
  • ¼ cup of butter (1/2 stick)
  • 1 tbsp of Flour
  • 1 Cup of Milk
  • 1 Egg
  • ¼ tsp of Nutmeg
  • ¼ tsp of Dijon Mustard
  • Salt, Pepper
  • 1 tbsp of Cream Cheese
  • 1 cup of Shredded Mozzarella
Directions
  1. Peel and Cut your potatoes in circles about ⅛ of inch think, and Soak them in water for about ½ hour at least to get rid of the starch
  2. Strain and dry the potatoes with a paper towel thoroughly
  3. Pre-heat your skillet and oil
  4. Fry the potatoes in batches for 3-4 minutes on each side
  5. Place your fried potatoes on paper towel to get rid of any excess oil
  6. Pre-heat over to 350 degrees
  7. In a sauce pan, start by melting your butter
  8. Once melted, add the flour and whisk vigorously in order to avoid any lumps
  9. Keep whisking until the flour is incorporated into the butter and forms paste or what is called “the roux”
  10. Add the milk, and continue with the whisking until the sauce thickens, you will know it is read when you run your finger on the spoon and keep a trace of it
  11. Remove from heat and add the salt, pepper, nutmeg and mustard, mix well
  12. Add the cream cheese, and mix it in until the sauce is creamy
  13. Before adding the egg, make sure the sauce is completely cool, otherwise you will end up with scrambled eggs, not pretty
  14. Using an over dish, layer half of your potatoes
  15. Top them of with half the sauce and half of the mozzarella cheese
  16. Repeat by layering the other half of the potatoes, bechamel sauce and mozzarella cheese
  17. Bake at 350 degrees for 20 minutes
  18. Serve hot or at room temperature.

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