Potatoes au Gratin with Munster d’Alsace

Name: Potatoes au Gratin with Munster d’Alsace
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: France
Ingredients: 4 1/2 Tbsp butter (salted); 1 1/2 lb potato (Idaho/Russet); 1/2 cup flour (all-purpose); 1 1/2 cup milk (cow); 1/8 tsp nutmeg; 4 oz shredded munster d’alsace cheese; 2 tsp salt (sea)

8 reviews

Recipe courtesy ofChef Ramin Ganeshram

WHAT ARE POTATOES AU GRATIN?

Potatoes au gratin are baked potatoes that have a crunchy, golden brown topping made with cheese and a starch like flour or breadcrumbs. If you’ve ever had real potatoes au gratin then you know this is a dish that’s worth the trouble. To make it right (versus the gloppy, cheddar cheese topped imposter often trying to pass for the real thing) the secret is in the sauce. A classic Béchamel–a butter, flour and milk sauce–is then enriched with cheese, making it a Mornay sauce. Back in the day, only Gruyere cheese made it a Mornay, but it has become an equal opportunity cheese sauce. Munster D’Alsace is often used for Potatoes Au Gratin because of it’s strong flavor that can stand up to being “diluted” in a milk sauce without losing its character.

SUGGESTIONS WHEN MAKING POTATOES AU GRATIN

Get your ingredients ready before you start

Like many sauces, this cheese sauce requires attention and care. That means it’s best to get your ingredients prepped and ready so you aren’t futzing around trying to keep up. There’s a lot of whisking involved between making your roux (butter and flour mixture) to adding the cheese. No time to stop and start grating. This also means having your sliced potatoes nicely seasoned and nestled in a buttered baking dish waiting for their blanket of sauce.

Keep your roux smooth and your milk cold

Starting out lump-less is key to a good roux so be prepared to whisk your little heart out. For the best results use cold milk and add it slowly whisking all the while. When you have a nice smooth sauce, let it simmer a bit–again whisking. Next you add the cheese and, you guessed it–keep whisking.

A word on potatoes

All potatoes are NOT created equal. Use a potato that’s too starchy and you’ll get a gloppy mess, if they’re too “waxy” they’ll have too much bite. We find that Russet potatoes are always a good choice because they hold their shape while cooking up tender.

WHAT PAIRS WELL WITH POTATOES AU GRATIN?

Potatoes Au Gratin are an excellent side dish to roast meats or grilled steak. They’re kid-friendly enough to even pair with chicken nuggets or hot dogs. In terms of wine, a crisp, dry white like Chenin Blanc or a sparkling Rose can work well. Or for beer lovers, the Belgian whites Hoegaarden or Flat Tire can also create a refreshing contrast. (written by Chef Stef)

potatoes au gratin, munster, muenster, alsace, potato, scalloped

Yield:	servings



Difficulty:	Medium Recipes
Serving Size	about 6 ounces
Calories	260 cal
Fat Content	12 g

Ingredients

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Directions

1Preheat oven to 350 F. Using a teaspoon of the butter, grease a 9x11 casserole dish and set aside.
2Peel the potatoes and slice them 1/4 inch thick. Layer the potatoes in the dish, seasoning with salt and pepper between layers. Set aside.	Lesson 2 – How to Peel a Potato (with a Y-shaped Peeler)
3Heat a medium saucepan over medium-low heat and add the butter. When the butter melts, slowly add the flour, whisking the whole time. Cook for 2 to 3 minutes while whisking to cook out the "raw" taste of the butter and ensuring there are no lumps.
4Slowly pour in the cold milk, while whisking, ensuring there are no lumps. Stir in the nutmeg as well as any remaining salt and pepper.
5Raise the heat to medium and continue whisking until the mixture thickens slightly, about 1 minute. Add the shredded Munster D'Alsace and continue whisking until you get a thick smooth sauce.
6Pour the sauce over the layered potatoes and smooth over the top. Bake for 30 minutes or until the top is nicely browned and the potatoes are fork tender. Serve hot as a side dish.

WHAT ARE POTATOES AU GRATIN?

SUGGESTIONS WHEN MAKING POTATOES AU GRATIN

Get your ingredients ready before you start

Keep your roux smooth and your milk cold

A word on potatoes

WHAT PAIRS WELL WITH POTATOES AU GRATIN?

servings

Ingredients

Directions

1 ) Preheat oven to 350 F. Using a teaspoon of the butter, grease a 9x11 casserole dish and set aside.

2 ) Peel the potatoes and slice them 1/4 inch thick. Layer the potatoes in the dish, seasoning with salt and pepper between layers. Set aside.

3 ) Heat a medium saucepan over medium-low heat and add the butter. When the butter melts, slowly add the flour, whisking the whole time. Cook for 2 to 3 minutes while whisking to cook out the "raw" taste of the butter and ensuring there are no lumps.

4 ) Slowly pour in the cold milk, while whisking, ensuring there are no lumps. Stir in the nutmeg as well as any remaining salt and pepper.

5 ) Raise the heat to medium and continue whisking until the mixture thickens slightly, about 1 minute. Add the shredded Munster D'Alsace and continue whisking until you get a thick smooth sauce.

6 ) Pour the sauce over the layered potatoes and smooth over the top. Bake for 30 minutes or until the top is nicely browned and the potatoes are fork tender. Serve hot as a side dish.

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