Potatoes Au Gratin
I always loved potatoes au gratin, but they are so calorie-laden I wanted something lighter.
I always loved potatoes au gratin, but they are so calorie-laden I wanted something lighter.
- Carbohydrate 43.25222375 g
- Cholesterol 38.39875 mg
- Fat 13.53503125 g
- Fiber 2.64759991288185 g
- Protein 11.076755 g
- Saturated Fat 8.0842715 g
- Serving Size 1 1 Serving (320g)
- Sodium 350.93075 mg
- Sugar 40.6046238371182 g
- Trans Fat 0.887739249999999 g
- Calories 334 calories
Step-by-step
- slice potato about 1/8 inch thick
- melt butter over medium heat
- add flour when bubbling
- stir and cook about 3 minutes - do not allow to darken turn heat down if necessary
- add chicken stock, finely chopped garlic, half and half and pinch of nutmeg
- cook approx. 3 minutes until slightly thickened
- add salt and pepper to taste
- layer potatoes in ramikens and cover with sauce
- sprinkle cheese on top
- put into 350 degree preheated oven for about 45 minutes
Distinguishing Gratins from Scaloped Potatoes
While scalloped potatoes rely strictly on cream and onions without cheese, a true gratin features a dairy-based sauce and a browned cheese crust. Russet potatoes excel here due to their high starch content, which naturally reinforces the surrounding sauce as they bake at 350 degrees Fahrenheit. Slicing the tubers precisely to one-eighth of an inch ensures the center softens fully during the forty-five minute baking window without turning completely mushy.
Mastering the Roux and Liquid Integration
Many cooks ruin potato gratins by rushing the roux or pouring cold liquid into hot fat, which immediately seizes the starch into stubborn lumps. Cook the butter and flour together over medium heat for precisely three minutes to eliminate the raw cereal taste, ensuring the flour does not darken in the pan. Whisking chicken stock and half-and-half into this foaming butter mixture gradually creates a smooth emulsion that thickens in roughly three minutes before meeting the sliced potatoes in the ramekins.
Managing Cheese and Starch Consistency
Dumping pre-shredded cheese onto the dish often results in a greasy, rubbery blanket because commercial bags contain anti-caking cellulose inhibitors. Grating one ounce of a dry, aged cheese like Asiago by hand guarantees clean melting properties under dry oven heat. Careful seasoning with salt, pepper, and a single pinch of nutmeg rounds out the profile without overwhelming the delicate starch beneath the crust.
