The hubs wanted steak tonight. (Pull my arm, why don't-cha?) He selected a great-looking porterhouse to sear in a cast-iron skillet with a little butter and garlic, and I set out to determine how to use the four Russets I had sitting on my counter. It is the weekend, after all, so easy mash was out. It was time to pull out the big guns: potatoes au gratin.
I've had this recipe for years, and frequently pull it out for family get-togethers - even though it's lighter than the traditional, buttery version. It's always great and can be modified to fit in with the meal and what you have on hand. Enjoy!
Ingredients
- 2 garlic cloves, chopped
- 1 tbsp unsalted butter
- 2 1/2 c 2% milk (in a pinch 2 c skim milk, 1/2 c half-and-half can be used)
- 2 tbsp finely chopped shallots (or yellow onion if you don't have shallots)
- 1/2 tsp salt
- 1/4 tsp pepper
- Dash of nutmeg
- 2 Yukon or Russet potatoes, sliced into 1/8-inch thick slices
- 1/8 c sliced chives (optional)
- 1/2 c Gruyere cheese*
- 1/4 c grated Parmesan cheese*
- Preheat the oven to 375. Grease an 11x17-inch baking dish.
- Combine butter through potatoes in a heavy pot over medium heat. Bring to a boil and reduce to a simmer. Cook for 8 minutes or until potatoes are soft. Add the chives, reserving a few pieces for garnish.
- Pour potato mixture into the baking dish and top with cheese. Sprinkle with chives. Bake 35 minutes.
- Turn on the broiler and broil for three minutes until golden. Let stand for 10 minutes and serve.
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