|I expect this will be excellent in my lunch of leftovers.|
We only made half the recipe.
“Among vegetables, versatility means potato! … reliable potato recipes guaranteed to spark any menu … Potatoes Au Gratin (great with Glazed Ham) …”—The Creative Cooking Course (1982)
CREATIVE COOKING POTATOES AU GRATIN
Makes 6 to 8 servings
4 C sliced potatoes, cooked in boiling salted water until partially done, drained
6 Tbsp butter
6 Tbsp flour
1 C milk
1 C cream
1 C chicken stock (preferably homemade—see recipes in Basics section)
Salt, pepper, to taste
Dry bread crumbs
Freshly grated Parmesan cheese
Preheat oven to 350o. Place potatoes in a lightly greased casserole. Melt butter in a saucepan, stir in flour to make a smooth paste, add milk, cream, and chicken stock, and cook, stirring constantly, until thickened. Add salt and pepper to sauce and pour over potatoes in casserole. Bake 45 minutes. Sprinkle top with bread crumbs and cheese, and bake 4 to 5 minutes longer or until browned.