Potatoes Baked in Milk Sauce
by Editorial Staff
Boiled potato slices are baked in the oven with milk sauce and cheese. You can call the dish a variant of the famous French potato Dauphinet or, more precisely, “Gratin Dauphinois”.
Servings: 6
Ingredients
- Potatoes (peeled and cut into thin slices) – 1.4 kg
- Gruyere cheese or other hard spicy cheese (shredded on a grater) – 0.25 cups
- Milk (room temperature) – 2 glasses
- Butter – 2 tbsp
- Flour – 2 tbsp
- Ground black pepper – to taste
- Ground nutmeg – 0.25 teaspoon
- Butter for greasing the mold
- Salt to taste
Directions
- Turn on the oven to preheat to 180 degrees. Lubricate a 3-liter ovenproof dish with oil.
- In a large saucepan, bring salted water to a boil, place the potatoes, cook until soft, but do not allow to boil about 8-10 minutes. Drain the potatoes and put them back in the pot.
- In a saucepan over medium heat, heat 2 tablespoon. tablespoons of butter, add flour, stir until pasty, cook for about 1 minute. Then gradually introduce milk, cook, stirring constantly with a whisk, for 3 minutes, until thickened.
- Remove the saucepan from the stove, add 0.5 teaspoons of black pepper, 1.5 teaspoons of salt, and nutmeg. Pour potatoes with this sauce, mix gently.
- Put the potatoes in the prepared dish, sprinkle with cheese. Place in a preheated oven for 10 minutes. Place the potato dish under the grill (or just closer to the upper heating element), cook for 5 minutes.
- Let the potatoes “rest” for 10 minutes before serving.
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