French and Italian flavours make Potato Gratin the most delicious, easy-to-prepare, and soothing potato meal. Thinly sliced potatoes are simmered in creamy Alfredo sauce till golden brown!
Ingredients
Begin by preheating the oven to 375 degrees Fahrenheit.Grease a deep baking dish measuring 9 inches by 13 inches and set it aside.
Melt the butter in a skillet of medium size over medium heat. Add the onion and cook it for about six minutes, or until it has become more tender.
Add the flour, salt, pepper, and Italian seasoning, and continue to boil the mixture while stirring it often for around five minutes, until it becomes a pale golden colour.
Pour in two cups of milk while whisking continually, then continue to cook for a few minutes before adding the final two cups of milk and whisking until the mixture is smooth.
During the time that the mixture is being cooked, make sure to stir it frequently until it starts to boil.
Lower the heat to low and let the sauce slowly boil, stirring every now and then, for about 8 to 10 minutes, or until it gets thick and creamy. Add more salt and pepper if you like.
Taking the skillet off the heat, add one and a half cups of shredded cheese and mix it until it melts. Continue doing this several times.
After the potatoes have been combined with the béchamel sauce, the mixture should be transferred to the baking dish.
Then, the remaining one cup of mozzarella cheese should be sprinkled on top of the dish before it is placed in the oven.
Bake the potatoes for one hour or one hour and ten minutes, depending on how tender you like them.Serve and take pleasure in it!
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