I’ve never made this before, but I was struck with a gratin craving the other day, so I had to satisfy it. It’s a rather simple dish. I just thinly sliced some small organic baking potatoes, diced some onion, and chopped some garlic. I layered the potatoes in a casserole dish and then sprinkled the onion and garlic on top.
The rest is a simple beschamel sauce. Heat 2 tablespoons of butter in a pot. Once melted, add two tablespoons of flour and make a blonde roux (about 4-5 minutes of stirring). Then, add two cups of whole milk and bring up to a boil while whisking. Once the milk is bubbling, turn off the heat and add two cups of cheese. I just used some leftover shredded cheese scraps from the freezer, so it was a mix of cheddar and mozzarella…at this point, I believe, a beschamel is now a mornay sauce. Top the potatoes with the sauce, and place in a preheated 350 degree oven. Bake for one hour to 80 minutes or until the potatoes are nice and tender. Season with salt, pepper, and sprinkle with parsley for fun.