Tuesday, August 18, 2009

Potatoes au Gratin

These 2 pictures are an update to illustrate the layering better.

Ahh, cheesy layered potatoes !
I was craving those so I just made them !
They do take a while (1 - 2 h from the moment you go to your pantry or fridge to the moment you can actually eat them), but it is all worth it.
I chose red potatoes (3 medium and 1 large in my case) because they are holding better at baking, as they are waxy as apposed to the white ones that are more starchy and are more suitable for mashed potatoes.

4 potatoes (medium size)
2/3 cup shredded cheese
1 garlic clove, mashed
hamburger seasoning
3/4 cup milk, boiling hot
2 TBSP butter, cut into small pieces
Oil to spray/grease the pan
aluminum foil to cover the pan

Wash the potatoes very well and cut into 1/8 inch thick slices and place in a large bowl.
Chop the garlic clove on a chopping board and sprinkle some kosher salt on it - and with a fork mash it up.
The kosher salt combined with the fork strips will help you achieve that in less than a minute and try not to go overboard with the garlic as its power amplifies as it bakes.
Choose a 9 inch pan or an 6 by 8 inch pan or thereabout, but not too wide or not too big as you will not end up with a tall stack of potato slices.
Grease your baking dish and layer half of the potato slices BUT make sure they OVERLAP like shingles on a house roof as this keeps them in a compact block and makes cutting into and removing from the pan easier.
Half of a slice should be layered on half of the slice next to it
Spread half of the garlic and sprinkle with half of the condiments.
Dot with half of the butter and half of the cheese.
Repeat with the rest of the ingredients.
Bring the milk to a boil and spread over the potatoes.
Cover with the aluminum foil and bake in a preheated oven at 425 F for 35 minutes covered and 25 uncovered.
It should look a bit golden - brown when ready, the milk should have been absorbed by the potatoes and they should be soft and taste like done.
You do have to take a slice out and taste it to make sure.
If you see it turns brown too quickly, cover back with the foil and cook until the minimum cooking time has passed.
They make a marvelous side dish !
Oh, and they can be reheated the next day in the microwave for 25 seconds and they taste as if just taken out of the oven !