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Potatoes au gratin
This is my own special recipe. It's a "white cheese" gratin.

4-5 large potatoes, scrubbed and sliced thinly
1/2 cup butter
1/2 cup flour
2 cups half and half
1 cup milk
2 cups shredded mozzarella
1 cup shredded parmesan
2 tbs chopped green onions

Preheat oven to 350. Slice potatoes and place in a pot of salted boiling water. Boil for about 4-5 minutes, just until crisp/tender. When done, remove potato slices to a large baking pan.
In a large saucepan, heat the butter over medium-low heat. When it has melted, add the flour all at once. Stir well to incorporate (like a roux). Remove from heat before it starts to brown. In a separate pan, scald half and half and milk. Do not boil. Return roux to heat and add milk mixture all at once. Whisk well, so there are no lumps. Cook over medium-low heat until sauce thickens. Remove from heat and add mozzarella. Stir until cheese is just melted.
Pour over potato slices. Top with green onion and parmesan.
Put in oven and bake for 20 - 25 minutes, until golden brown and bubbly.
Serves many. Adjust quantities for your needs.