The best ever potatoes au gratin recipe

700 grams (1-1/2 pounds) russet starchy potatoes (about 4 medium)

40ml Salted butter (2-1/2 Tbs), if using unsalted butter add 2.5ml (1/2tsp) salt

45ml Flour (3Tbs)

400ml milk (1-1/2 to 2 cups) good for a 10” skillet

1 garlic clove crushed

250ml (1 cup) American sharp cheddar cheese shredded, if using Canadian cheese, use mild or medium cheddar. 

15ml Parma/Romano finely shredded (1Tbs)

Pepper and any other things you like. 

Arrange peeled and sliced potatoes in well greased pan or cast iron skillet like roof tiles, on an angle. 

In saucepan, melt butter and salt if required, stir in flour (making a roux), slowly add milk to almost boil. Add garlic and cheese. Once melted, pour over potatoes. Sprinkle more Parma/Romano on top.

Bake at 400F for 1 to 1-1/2 hours until top is golden brown. Let rest for five minutes and serve. 

Onion powder can be added to the roux or before adding the flour, sauté fresh finely chopped 1/4 small onion or 2 shallots in the butter or lay some onion 1/8” onion slices in with the taters. Add seasoning that you like. 

Legume said:

I love it - grams and millilitres in a 10" skillet
cooked at Fahrenheit.

Skiddymarker said:

This one works well for a 10" CI skillet and for those so inclined has actual measurements - pretty close to what Nola has posted. 

700 grams (1-1/2 pounds) russet starchy potatoes (about 4 medium)

40ml Salted butter (2-1/2 Tbs), if using unsalted butter add 2.5ml (1/2tsp) salt

45ml Flour (3Tbs)

400ml milk (1-1/2 to 2 cups) good for a 10” skillet

1 garlic clove crushed

250ml (1 cup) American sharp cheddar cheese shredded, if using Canadian cheese, use mild or medium cheddar. 

15ml Parma/Romano finely shredded (1Tbs)

Pepper and any other things you like. 

Arrange peeled and sliced potatoes in well greased pan or cast iron skillet like roof tiles, on an angle. 

In saucepan, melt butter and salt if required, stir in flour (making a roux), slowly add milk to almost boil. Add garlic and cheese. Once melted, pour over potatoes. Sprinkle more Parma/Romano on top.

Bake at 400F for 1 to 1-1/2 hours until top is golden brown. Let rest for five minutes and serve. 

Onion powder can be added to the roux or before adding the flour, sauté fresh finely chopped 1/4 small onion or 2 shallots in the butter or lay some onion 1/8” onion slices in with the taters. Add seasoning that you like. 

nolaegghead said:

OK.  That time is now.

Peel some Russet potatoes.  Lets say 3 pounds.

Cut those MF-ers up in 1/4 inch slices.  Lay down (like a porn star) a layer on the bottom of a casserole dish.  On top of that, lay down a layer of onions, cut anyway however your heart desires.  Sheet be cooked when done so do burger rounds for all I care. 

Pile up more sliced spuds until your casserole dish is flush with taters.

In a pan, melt some butter and salt (estimate enough for the taters and onions).  Maybe 4 or 5 tablespoons of butter (you're an idiot of you add that much salt).  You can always add more. I don't give a F.  Mix in enough flour to make it almost turn into dough.  Use a whisk, or something.  Let it cook for a few minutes to get the "raw flour" flava outta it.

Secret ingredient:  Slowly add two or three cups of full-blown, non-low-fat buttermilk.  If you can't find this, just don't attempt this recipe.  Or use whole milk.

Using the whisk (or garden hoe), you should have a smooth sauce.  Don't burn it fool!

Next add about 8 to 12 ounces of delicious grated cheese.  Stir that stuff up until it's creamy and add some pepper.  You are done with the spices.  This is a simple recipe.  But you will be rewarded in the end.

Pour the thick gelatanous mixture over the taters.  Be prepared for copious amounts of smoke from your egg/oven if you have an overflow.

Cook at 400F for 1.5 hours. 

Serve.  And be a god.

nolaegghead said:

Thanks for all the kind comments.  This is from yesterday.