Potatoes au Gratin

[Chuckie]

This came from an email from Irish American Magazine. Here's the link to the original article:

irishamerica.com/2017/08/slainte-all-hail-the-humble-spud-2/

Here it is written out, in case the link "dies":

Mom’s Potatoes Au Gratin

2 large baking potatoes, peeled

flour

butter

salt & pepper

­milk (approximately 2 cups)

Slice potatoes very thin. Layer potato slices in a small casserole, dusting each layer with flour, a sprinkle of salt and pepper, and small bits of butter. When casserole is full, pour in milk to cover. Bake in a 350ºF oven for approximately 45 minutes or until top is nicely browned and a knife inserted into the potatoes indicates they are cooked tender. Makes 4 servings.

Modified this a bit, here's what I came up with. Guess mine are more escalloped than au gratin...

CHUCKIE'S EASY ESCALLOPED POTATOES

Preheat Chambers to 425. Butter a 2qt casserole dish

6 large potatoes, peeled & sliced very thin (I used a mandolin)
1/2 stick (1/4 cup) butter, sliced thin, divided
1/4 cup flour, put in a sifter
1 can green chilies (I was OUT, will do next time)
1 bunch spring onions, chopped fine (I FORGOT them, so chopped up a few w/the greens, and topped the spuds w/them)

1 bag (2 cups) shredded cheddar cheese

3/4 cup EACH of Half-n-Half and milk

S&P to taste

Place a layer of thin-sliced spuds in the casserole dish, add S&P & 1/3 of the butter pats, 1/3 of the tin of green chilies, 1/3 the green onions, and gently run the flour sifter over them to use approx 1/3 of the flour, add 1/3 of the bag of cheese.  Repeat layers two more times, for 3 layers total.

Here's a coupla pix of the first layer:

Bake uncovered in Chambers 45 minutes, or until nicely browned and knife pushes easily into the spuds. Can finish browning under the broiler if you wish. Let rest outta oven 10 minutes before serving to thicken.  Here it is outta the oven:

Okay, I made these, they did NOT turn out correctly @ 350!! W-A-Y too much liquid @ that temp, and the spuds were pretty al dente!!!!  I put them BACK in the oven @ 425 (after I took out a helping for supper), and cooked them 15 minutes longer.  They browned better, the potatoes softened a BIT but STILL "nice & firm", and after they SAT for about 10 minutes, the liquid (milk) thickened w/the flour/cooler temp and consistency was FINE.

S-O-O-O-O-O, next time I will START @ a 425 degree oven, leave again for 45 minutes, then let stand for 10 minutes MIN. to thicken.  It WAS nice that you did NOT have to MAKE a "white sauce" as a thickening agent, this recipe made it's OWN.  I already changed the recipe to reflect these suggestions.

CHEERS!
Chuckie