- BECHAMEL SAUCE WITH CHEESE FOR POTATOES AUGRATIN SKIN
- BECHAMEL SAUCE WITH CHEESE FOR POTATOES AUGRATIN FREE
This is an excellent time to sauté baby kale or spinach. Remove from the oven, uncover, and let rest for 15 minutes to “set” and cool a little before serving. The crispy browned cheesy bits are important. Should the potatoes finish cooking, but the cheese not be brown, remove the lid, raise the temperature to 425☏ and let it cook uncovered for 5 minutes. To make it fancy, add a few dashes of paprika.Ĭover tightly and bake for 1 hour and 45 minutes, or until the dish is browning and the potatoes tender when poked with a fork. Sprinkle with 1/2 (or so and I frequently add the or so) cup remaining cheese. Top the second layer of potatoes with the remaining sauce. Stop peeling potatoes once the layers reach to within 3/4 of an inch from the top of the casserole dish. Peel and slice the remaining potatoes one at a time and place them in the casserole. Cut them to fit the bottom as needed.Īfter you have sliced half the potatoes and they are layered in the casserole, pour half of the sauce over the slices. If your slices are thick you may need to extend the cooking time.Īs you slice, place the potatoes into the casserole dish, overlapping them a bit. No need to measure, just go for even, but not see through slices. Slice the potato halves into 1/4 inch thick slices. Slice the potatoes in half lengthwise and lay the cut sides down on the cutting board. If you used baking potatoes, peel half of them. Do not get excessive here or your potatoes will be greasy. Or you may prefer to lightly coat the dish with butter. Spray a 2 quart casserole dish with your favorite non-stick spray. Stir for one minute or until the cheese melts. Stir constantly and breathe well the entire time.Īfter the sauce has thickened a little, reduce the heat to very low, and add 1 1/2 cup grated cheese. Knowing your appliances is part of being mindful of your own kitchen.
If your stove runs hot, leave it set to medium. If you leave the stove unattended, the milk will burn and you will need to begin again, so just stand and stir. Raise the heat to medium high and continue to stir constantly until the sauce begins to simmer and thickens just enough to coat the spoon. When the mixture is smooth and thick, add the second cup of milk. Slowly add 1 cup of the milk to the buttery flour mixture, stirring as you go, smashing or whisking lumps as need be. Do not leave the stove or brown the flour mixture. You will be able to smell the difference. Stir quickly and constantly until the flour completely incorporates with the butter.Ĭontinue to stir for an additional 30 seconds to allow the flour to lose some of its raw flavor. Tip the flour this into the hot butter mixture. Add a little salt if you are used to it, but it is not really necessary.
Melt the butter in a medium sized pot that is set over medium heat.Īdd the onion and stir until the pieces soften, about 2 minutes.Ĭombine the flour with the white pepper. Preheat the oven to 350☏ and set out all the prepared ingredients for the Béchamel.
BECHAMEL SAUCE WITH CHEESE FOR POTATOES AUGRATIN SKIN
Just scrub it well, cut off icky parts, and leave the rest of the skin on. There is no need to peel these potatoes as you do with the baking potatoes. You may substitute your favorite potato – gold, white, or red potatoes.
BECHAMEL SAUCE WITH CHEESE FOR POTATOES AUGRATIN FREE
Feel free to top it with bread crumbs it’ll still be au gratin! The sauce will be further thickened by cheese.Īu gratin means sprinkled with cheese (or bread crumbs) and browned. In the first step, you will make a slightly thinner seasoned version of a white sauce called a Béchamel. 1 1/2 cups sharp cheddar, shredded, measured while tightly packedģ med-large (2 3/4 lbs) baking potatoes, peeled and slicedġ/2 cup sharp cheddar, shredded (yes, even more cheese!)
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