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Potato and White Cheddar Gratin
3 quarts water
2 pounds yellow flesh potatoes, peeled -- cut 3/4" thick round
1 tablespoon unsalted butter
1 tablespoon flour
1 cup milk
1 teaspoon salt
2 cups white cheddar, shredded
1 tablespoon olive oil
2 cloves crushed garlic
1 teaspoon fresh ground black pepper
Preheat an oven to 400�F. The potatoes need to be parboiled before
they are baked, but its important not to overcook them during this
step. In a large pot, bring the water to boil.. Add the potatoes and
cook until barely tender when pricked with the times of a fork, 3 to
4 minutes. Drain into a colander and then run cold water over the
potatoes for a couple of minutes to halt the cooking.
In a small saucepan over medium heat, melt the butter. When it
begins to foam, whisk in the flour until a paste forms, about 30
seconds, Immediately whisk in 1/4 cup of the milk and reduce the
heat to low. Whisking continuously, gradually add the remaining 3/4
cup milk. When the sauce has thickened , after about 5 minutes, stir
in a 1 cup of the cheese until it melts and the sauce is smooth,
about 1 minute. Remove from the heat and set aside.
Select a 1 1/2-quart baking dish, preferably round or oval, with 2
1/2 to 3 inch sides. Rub the dish first with the olive oil and then
with garlic. Discard the garlic. Cover the bottom of the dish with
potato slices, arranging them in a single layer and slightly
overlapping them. Drizzle about 2 tablespoons of the sauce evenly
over the layer.
Repeat the layering and the drizzling with the sauce until you have
used all the potatoes and the dish is full. Pour the remaining sauce
around the edges of the potatoes and across the top. Scatter the
remaining 1 cup cheese over the surface and then sprinkle with the
pepper. Bake until the top begins to bubble and brown, 35 to 40
minutes. Serve hot or at room temperature.
Makes 6 servings
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