Potatoes au Gratin

FREE RECIPE PREVIEW

Ingredients — preview

• 2 cups milk
• 1/2 pound butter
• 1/2 cups flour
• 4 each russet potatoes
• 2 cups béchamel sauce

Preparation — preview

1. In a medium saucepan heat the milk until simmering.
2. In a separate medium sauté pan melt the butter and slowly incorporate the flour, whisking constantly over low heat to make a blonde roux.
3. Slowly incorporate 1 cup of the heated milk to the roux, whisking constantly.
4. Cook over low heat for 10 minutes, until mixture becomes paste-like in consistency.
5. Slowly incorporate the remaining milk and whisk until smooth.
6. Preheat the broiler to the low setting.
7. Coarsely chop the boiled potatoes.