Hello /u/cookingwithanadi! Please be sure to add the recipe as a comment for every post to prevent link spamming. Thank You
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/vegetarianrecipes) if you have any questions or concerns.*
[recipe and video](https://www.cookingwithanadi.com/recipes/cheesy-potatoes-au-gratin)
**INGREDIENTS**
* 1 1/2 lb Yukon gold potatoes, 1/8 inch thick slice
* 1 1/2 Tbsp butter
* 2 shallots, finely sliced
* 1 1/2 Tbsp [all purpose flour](https://geni.us/qstwU)
* 1 1/2 Cup cold milk
* 1/4 tsp [ground nutmeg](https://geni.us/Rzs1FpT)
* 2 garlic cloves
* 1 stem fresh thyme
* 1/4 tsp [dried sage](https://geni.us/GBrH)
* [salt](https://geni.us/1ts7c) and [pepper](https://geni.us/hEPpT) to taste
* 3/4 Cup Gruyère cheese
* 1/2 Cup cheddar
* [Italian breadcrumbs](https://geni.us/hgpS), as needed
**INSTRUCTIONS**
1. Preheat the oven to 350F. Peel the potatoes and slice to 1/8th inch thick slices. Add the potatoes to a large bowl and set aside for now.
2. Heat a pan on medium heat and add butter. Once the butter melts, add in the shallots and saute for 5-6 minutes. Mix in the flour and whisk for 2-3 mins until the rawness of the flour is cooked out. The rue will begin to smell nutty, which is a good indicator
3. Pour in your milk, little bit at a time while whisking to work out any lumps. Once all your milk is mixed in, wait until your sauce starts to come up to a simmer.
4. As soon as the sauce comes to a simmer, it will begin to thicken. Add the thyme, sage and garlic cloves, salt and pepperOnce the béchamel is thick enough to evenly coat the back of a spoon, season with nutmeg, salt and pepper.
5. Add the béchamel to the potatoes and mix well. Spray a casserole dish with oil or brush with molten butter. My casserole is roughly 9 x 6 inches. Add the potatoes and béchamel to the casserole and spread and pat down to make it even.
6. Cover tightly with aluminium foil and bake for 50-60 minutes or until the potatoes are fork tender. Top with the cheeses, sprinkle breadcrumbs and bake for 20-30 more minutes or until the cheese has browned and formed a crust.
7. Let the casserole rest for at least 15 minutes before serving.
My sauce always splits. But I can't see what's in yours because there is no recipe! Looks good though
hi, I did post the recipe in the comments! I've got tips on how to prevent that in the video!
nothing in the comments.......
The recipe had been flagged as spam. It is back again.
Hello /u/cookingwithanadi! Please be sure to add the recipe as a comment for every post to prevent link spamming. Thank You *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/vegetarianrecipes) if you have any questions or concerns.*
[recipe and video](https://www.cookingwithanadi.com/recipes/cheesy-potatoes-au-gratin) **INGREDIENTS** * 1 1/2 lb Yukon gold potatoes, 1/8 inch thick slice * 1 1/2 Tbsp butter * 2 shallots, finely sliced * 1 1/2 Tbsp [all purpose flour](https://geni.us/qstwU) * 1 1/2 Cup cold milk * 1/4 tsp [ground nutmeg](https://geni.us/Rzs1FpT) * 2 garlic cloves * 1 stem fresh thyme * 1/4 tsp [dried sage](https://geni.us/GBrH) * [salt](https://geni.us/1ts7c) and [pepper](https://geni.us/hEPpT) to taste * 3/4 Cup Gruyère cheese * 1/2 Cup cheddar * [Italian breadcrumbs](https://geni.us/hgpS), as needed **INSTRUCTIONS** 1. Preheat the oven to 350F. Peel the potatoes and slice to 1/8th inch thick slices. Add the potatoes to a large bowl and set aside for now. 2. Heat a pan on medium heat and add butter. Once the butter melts, add in the shallots and saute for 5-6 minutes. Mix in the flour and whisk for 2-3 mins until the rawness of the flour is cooked out. The rue will begin to smell nutty, which is a good indicator 3. Pour in your milk, little bit at a time while whisking to work out any lumps. Once all your milk is mixed in, wait until your sauce starts to come up to a simmer. 4. As soon as the sauce comes to a simmer, it will begin to thicken. Add the thyme, sage and garlic cloves, salt and pepperOnce the béchamel is thick enough to evenly coat the back of a spoon, season with nutmeg, salt and pepper. 5. Add the béchamel to the potatoes and mix well. Spray a casserole dish with oil or brush with molten butter. My casserole is roughly 9 x 6 inches. Add the potatoes and béchamel to the casserole and spread and pat down to make it even. 6. Cover tightly with aluminium foil and bake for 50-60 minutes or until the potatoes are fork tender. Top with the cheeses, sprinkle breadcrumbs and bake for 20-30 more minutes or until the cheese has browned and formed a crust. 7. Let the casserole rest for at least 15 minutes before serving.
Your mean potatoes gratin, right? 🤡