Jenny Rosenstarch's blog "Dinner: A Love Story" is filled with poetic musings on food and practical recipes we love. This potatoes au gratin recipe is comfort food at its best. Mix it up by trying red potatoes, sweet potatoes, or a combination.
1 tablespoon flour
1/4 to 1/2 teaspoon cayenne, depending on your tolerance for heat
1 cup 2% milk
4 to 5 medium Yukon gold potatoes, skin on, sliced thin
1/2 yellow onion, sliced thin
salt and pepper
1/2 cup shredded Parmesan
1/2 cup shredded cheddar
How To Make It:
1. Grease 9″ pie dish or casserole with olive oil or butter, and set aside.
In a small bowl or measuring cup, whisk together flour, cayenne and
milk, and set aside.
2. Arrange sliced potatoes neatly on bottom of dish,
then a few onions, in one layer. Sprinkle with salt, pepper and a
handful of each cheese. Repeat three times: potatoes, onions, cheese,
reserving a little cheese for final layer.
3. Pour milk mixture evenly over
the potatoes. Top with shredded cheese and salt and pepper, and cover
4. Bake at 425° for 40 minutes. Remove foil, and broil for 5
minutes, or until cheese gets slightly brown and bubbly.