Creamy Potatoes Au Gratin

Hot, fluffy potatoes in a rich and creamy cheese sauce. This simple and convenient recipe uses milk instead of cream. Always a crowd favourite!

Note: I've used a mini cast iron skillet for this recipe but feel free to use a normal baking dish if you don't have one. Works fine too!

Preparation Time: 5 - 10 mins | Cooking Time: 50 - 60 mins | Serves 2 - 3 pax

Ingredients

• 400g Russet Potatoes (approximately 2 - 3 Medium-Sized Potatoes)

• 1 Tbsp Cooking Oil

• 3 Tbsp Butter, Salted

• 2 Tbsp Flour

• 1/2 Cup Cheese, Shredded - I have used a Mozzarella and Red Cheddar Cheese Mix for this recipe

• 1 Cup Cheese, Shredded (For the Topping)

(Milk Mixture) - Mix and set aside

• 1 Cup Milk

• 1 Tsp Yellow Mustard

• 1 Tsp Italian Parsley, Fresh or Dried

• 1 Tsp Garlic Powder

• 1/2 Tsp Cayenne Pepper - Optional

• 1/4 Tsp Black Pepper, Ground

• 1/4 Tsp Salt or to taste

Directions

1. Preheat the oven to 200°C.

2. Wash the potatoes and dry them with a kitchen towel. Cut them into thin slices with their skin on and set aside - You may use a Mandolin for this but I find working with a knife safer

3. Coat the base of your skillet with oil and place sliced potatoes around it in an upright fashion. Use your fingers to press down on the rows of sliced potatoes, slightly spreading them apart such that half of each slice is exposed behind the other (Be careful not to overcrowd your potatoes at this point, you would want each potato to be sufficiently coated when we pour our Milk Mixture over later)

4. Mix the ingredients for the Milk Mixture together in a bowl and set aside.

5. In a saucepan on low-medium heat, melt the butter. Once the butter has melted, add in the flour and whisk till well combined. Then, pour in the Milk Mixture and whisk till the mixture starts to bubble and thicken.

6. Remove from heat and stir in 1/2 Cup of Cheese till melted.

7. While the sauce is still hot, pour it over your layered potatoes. Sprinkle the top of your potatoes with the rest of the shredded cheese and add a pinch of Dried Italian Parsley and Ground Black Pepper.

8. Cover the top of the skillet with aluminium foil and bake for 50 mins. After 50 mins, remove the foil and continue baking for another 10 mins or until it turns golden brown.

9. Ready to serve!

Enjoy!

Signing off, Cher