Galatoire's Potatoes au Gratin

Side Dish

Recipe courtesy of Galatoire's Restaurant, New Orleans, LA

Serves 6

Ingredients: 

For the Bechamel Sauce

  • 2 cups whole milk
  • 1/2 pound (2 sticks) salted butter
  • 1/2 cup all-purpose flour

For the Potatoes

  • 4 Idaho potatoes, peeled and boiled
  • 2 cups Béchamel Sauce (recipe follows)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup seasoned, dried breadcrumbs
  • ¼ cup Parmesan cheese
  • Salt and white pepper
  • ¼ cup clarified Butter

 

Galatoire's Potatoes au Gratin

 Galatoire's Potatoes au Gratin

Click image to enlarge

Method: 

For the Bechamel Sauce

In a medium saucepan heat the milk until simmering.

In a separate medium sauté pan melt the butter and slowly incorporate the flour, whisking constantly over low heat to make a blonde roux. Slowly incorporate 1 cup of the heated milk to the roux, whisking constantly. Cook over low heat for 10 minutes, until mixture becomes paste-like in consistency. Slowly incorporate the remaining milk and whisk until smooth.

For the Potatoes

Preheat the broiler to the low setting.

Coarsely chop the boiled potatoes. Set a large sauté pan over medium heat and add the potatoes, Béchamel sauce and cheddar cheese and simmer until all of the cheese is melted. Stir until the ingredients are incorporated.  Season the potatoes with salt and pepper.

Transfer the potato mixture to a 13x9x2-inch oven-safe baking dish. Smooth out the top of the potatoes to create an even layer. Mix the breadcrumbs and Parmesan cheese together in a small bowl and sprinkle the mixture over the potatoes. Drizzle the clarified butter over the breadcrumbs and broil the dish for 8 to 10 minutes until a golden brown crust is formed. 

Serve immediately.

Louisiana Recipes Weekly



 

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