Christmas Potatoes Au Gratin

Servings: 8 | Amount Per Serving: 3 tablespoons

• Prep Time: 30mins
• Cook Time: 1hr 30mins
• Total Time: 2hrs

Ingredients

For the Potatoes:

• 1) 3lbs Yukon Gold potatoes, peeled and sliced in a julienne cut
• 2) 5 cups whole milk
• 3) 1 teaspoon salt
• 4) Nutmeg, to taste
• 5 1 bay leaf

For the Sauce:

• 1) 4 tablespoons butter
• 2) 1 medium yellow onion, sliced in a julienne cut
• 3) 1 head of garlic, roasted
• 4) 0.25 cup all purpose flour
• 5) Reserved evaporated milk, from above
• 6) Onion and garlic powder, to taste
• 7) 0.75 teaspoon salt

Final Dish:

• 1) 100gr Gruyere cheese, grated
• 2) 100gr sharp Cheddar cheese, grated
• 3) 1 cup Parmesan cheese, grated

Steps

• 1) Place the sliced potatoes in a large pot and add the evaporated milk, bay leaf, salt and nutmeg. Mix and bring to a simmer over medium heat.
• 2) Once the milk starts bubbling, turn the heat down to low and simmer for 5 minutes, stirring occasionally.
• 3) Remove the potatoes from the milk with a slotted spoon and let cool. Reserve the milk for the sauce.
• 4) Over medium heat, melt the butter in a wide pan and sautée the onions until they become translucent.
• 5) Add the flour and roasted garlic and cook for about a minute, stirring constantly.
• 6) Start gradually adding the evaporated milk to the mixture, half a cup at a time, stirring so all the milk gets fully incorporated before adding more.
• 7) Once all the milk is mixed in, add salt, garlic and onion powder and bring to a simmer over medium-high heat.
• 8) Once the sauce begins to bubble and thicken (3-4 minutes), turn off the heat. Taste and adjust seasoning as needed.
• 9) Add a layer of sauce to 9x13" (or similar) baking dish, followed by a layer of potatoes, and generous helpings of the threee cheeses.
• 10) Repeat 2-3 more times until all potatoes are used, ending with the remaining sauce and cheese on top.
• 11) Cover with foil and bake for 45 minutes covered. Then remove the foil and bake for an additional 25-30 minutes uncovered until the potatoes are bubbly and the cheese is golden brown.

Notes

• 1) If the sauce is too thick, add splashes of regular milk until the right consistency is achieved.
• 2) Gruyere can be substituted for emmental.