Au gratin potatoes are often made with a cheesy gravy or sauce.
The word "gratin" in French means the crust left around the edges of a pan after baking. The word is most often used when referring to "au gratin potatoes." Au gratin means a dish topped with breadcrumbs, butter and sometimes cheese. Au gratin potatoes are made with thinly sliced potatoes and a cheesy sauce. After the sauce is poured over the potatoes, it is then browned in high heat, creating a crust.
Instructions
1. Place the medium saucepan on a burner set at medium heat. Add the butter to the saucepan and allow it to melt completely.
2. Add the flour and salt to the butter. This will thicken up the sauce a bit. Stir with a whisk for about a minute or two, making sure that all flour clumps have been mixed in.
3. Pour in the milk. Stir until well blended. Turn down the heat on the burner to low. Continue to stir until the mixture becomes thick, being sure to stir frequently so that it does not stick to the bottom of the saucepan.
4. Add the cheese to the milk sauce all at once. You may have to turn the heat back up to medium to melt the cheese. Stir the cheese until it is completely melted, about 30 to 60 seconds.
5. Season as desired. For example, for a kick, add a pinch of cayenne pepper or for a little zest, add a squirt of lemon juice or a dash of lemon shavings.
6. Pour the cheese sauce over your thinly sliced potatoes and bake according to your recipe.
Tags: gratin potatoes, made with, sliced potatoes, thinly sliced, thinly sliced potatoes