Blue potatoes au gratin

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Recipe by Paula Deen

Ingredients

  • 1.1kg blue potatoes, peeled, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced 0.5cm thick
  • 2 garlic cloves, minced
  • 30g butter
  • 20g plain flour
  • 475ml double cream
  • 110g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Gruyere cheese
  • 50g crumbled blue cheese
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Blue potatoes au gratin

1) Preheat oven to 190C/Gas 5. Butter a 23-by-33cm baking dish or similar sized casserole dish. Arrange the Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced potatoes in the prepared dish.

2) In a medium saucepan, saute the minced garlic in butter over medium heat until softened and fragrant. Stir in flour and cook for 3 minutes. Gradually Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in the cream until smooth and thick. Remove from the heat and stir in the cheeses. Season with salt and pepper.

3) Pour cheese sauce over the potatoes in the dish. Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes until browned.