Recipes
Great recipes and tips for the whole family
Potatoes Au Gratin
Ingredients:
| 3 tbsp | unsalted butter, plus extra to grease the baking dish and the foil | 45 mL |
| 1 1/2 cup | milk | 375 mL |
| 1 cup | whipping (35%) cream | 250 mL |
| 2 | cloves garlic, minced | 2 |
| 1/8 tsp | freshly grated nutmeg | .5 mL |
| 5 | baking potatoes | 5 |
| to taste | Kosher salt and freshly ground black pepper | to taste |
| 1 tbsp | FRENCH'S® Bold 'n Spicy Deli Mustard | 15 mL |
| 1/4 cup | shredded Gruyère cheese | 50 mL |
Directions:
PREHEAT the oven to 375°F (190°C). Lightly grease a 9 x 13-inch (23 x 32 cm) baking dish with butter and set aside.
IN a large saucepan combine the butter, milk, cream, garlic and nutmeg. Peel the potatoes and cut into slices about 1/8-inch (0.25 cm) thick. Add the potato slices to the milk mixture to prevent discoloration.
OVER medium -high heat, bring the milk mixture to a simmer and cook until the potatoes are slightly tender but still firm, about 5 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer the potatoes to the prepared baking dish, arranging the top layer of the potatoes in an overlapping pattern, if desired. Add the mustard to the milk mixture and stir to combine. Pour the milk mixture over the potatoes. Sprinkle the Guryère cheese evenly over the top. Cover the dish with a buttered piece of aluminum foil, buttered side down.
BAKE until the potatoes are fork tender, about 30 minutes. Remove the foil and bake until the potatoes are golden brown, about 20 minutes.
Tips:
COOKING TIPS: The difference between freshly grated nutmeg and commercially ground is night and day. To grate whole nutmeg, use a special nutmeg grater or scrape the seed over the finest rasps of your box grater. I buy my whole nutmeg at the grocery in a specially designed jar with a grinder built into the lid.
