Potatoes Au-Gratin Simplified
A few simple tips might help you make this less of a technical challenge.
- Begin by combining the butter, garlic, and flour in a medium skillet over low heat.
You can use this simple paste to make most of your thicker sauces. I use this in my enchilada sauce as well (minus the garlic).
- Next, add the milk, salt, and peppers to the skillet and bring the entire mixture to a low boil.
At this point, you want to keep stirring to avoid having the milk curdle. However, once the paste begins to thicken, you can stir occasionally and still be okay.
- Allow the mixture to simmer as you peel and slice your potatoes into thin circles; and place the sliced potatoes into a small greased loaf pan on their edge.
The instructions seem pretty clear, but essentially, you end up with something like this.
- Then, pour the sauce over the potatoes and sprinkle the cheese over the top.
Again, essentially just follow the instructions exactly, the sauce covers the potatoes, and you sprinkle cheese on top.
- Finally, cook the potatoes for sixty minutes or until light brown spots appear on the cheese.
At this point, you can serve it immediately with whatever entree you choose.
I grew up in Colonia Juarez, Chihuahua, México, where people either owned cattle ranches or fruit orchards. Much of my work ethic came from working on Rancho La Mesa (my family’s ranch). That ranch also sparked what grew into my wild imagination. I read somewhere that you should write the story you want to read, and that stuck with me. My writing began in sixth grade, around the time I began learning to type.