Potatoes au Gratin

"Gratin" is the French word for crust. In cooking language "au gratin" translates to a dish that is topped with either breadcrumbs or cheese and browned under a grill. Roux and béchamel are integral parts of this dish. In food terminology, according to the Michelin Guide, a roux is a smooth paste made from flour that is fried in fat and added to sauces. It was invented in the 17th century at King Louise XIV th court and revolutionized French cooking (see citation page). Béchamel, named after the Marquis the Béchamel is the white sauce I will create from the roux.

Ingredients:

2 lbs white potatoes, peeled, cut in 1/8 in. slices.

1/2 onion, chopped

3 cloves of garlic, peeled and chopped

3.5 oz (100 grams) Gruyere or sharp cheddar cheese

1/2 tsp salt

2 tsp thyme

3 TBS olive or any other oil

2 TBS flour

1 cup milk

nutmeg (to your liking)

Steps:

Prepare the potatoes as indicated, spread out over 10x12 in. (or similar) baking dish..

If bought in a block, grate cheese, set aside.

Heat oil in skillet. Once hot, saute onions and garlic. Remove onions, garlic from the skillet and set aside.

From Roux to Béchamel:

Add flour to the heated oil and stir to keep from sticking until lightly browned. Add milk and keep stirring until all clumps have dissolved. When milk was added, the roux transformed into béchamel sauce.

Add all seasonings, onions, garlic to the béchamel sauce. Hold on to nutmeg.

Pour sauce over sliced potatoes, add cheese, sprinkle with nutmeg.

Gruyere cheese has a nutty tang and nutmeg enriches this flavor.

Cook covered at 400°F or 200°C for 45 min. Check to make sure that potaotes are cooked through. Uncover and cook an additional 20 minutes or until browned. VOILA

Pairs well with baked chicken (splatch cock or butterflied chicken) and mixed, green salad. A little more work but worth it.