Nearly Scarborough Fair Potatoes Au Gratin
Sing it with me. Parsley, no sage, rosemary and thyme.
Mom never made Potatoes Au Gratin, so I had no clue what was involved. I assumed it was extremely difficult, and bought mine in a box. After some trial and error, I think I’ve found just the right balance. This is NOT a low fat recipe. So . . . I recommend looking at summer salads on Recipe.com or something after reading this.
- Baking Dish
- 4 Medium Potatoes
- 2 Medium Cloves of Garlic (or 1 Large Clove)
- 1 Tbsp. Butter
- 1 ¾ Cup Whole Milk
- 4 oz. Grated Cheese (I use sharp cheddar, but ANY cheese would be good.)
- 2 ½ Rounded Tbsp. Flour
- ½ tsp. Dried Thyme
- ¼ tsp. Dried Rosemary
- Salt to Taste
- Pepper to Taste
- Dried Parsley
Set oven to 400 Degrees. Butter baking dish.
Cut potatoes into small cubes. I don’t bother to peal mine. All the nutrients are in the skin anyway. Chop garlic. (Or you can use a garlic press.)
Place potatoes in baking dish. Add garlic over potatoes.
Sprinkle rosemary, thyme, salt, and pepper over potatoes.
Mix 1 ½ cups milk with 2 ½ rounded tablespoons of flour, making a thin roux. Whisk until smooth.
Pour roux over potatoes.
Add butter to the top, dropping small pats here and there. Cover with foil and place in oven for 30 minutes.
Remove from oven. Stir in ¼ cup milk. This is a good time to taste for salt and add more if needed. Place back in oven uncovered for 15 minutes.
Remove from oven and add shredded cheese. Place back in oven for 5 minutes.
Remove from oven and sprinkle with parsley for color. Serve immediately and try not to burn your tongue.
– Anita, Noted in Nashville