I don’t say this often… BUT YOU NEED TO MAKE THIS. I’m just gonna put it right out there. Although being a massive potato fan myself, Potato Au Gratin or Scalloped Potatoes were never one of my favorite dishes. I don’t know what it was about it but it just never did anything for me. I’d have it as a child when my Mom made it for dinner but it was never anything I craved or went out of my way to make myself. However, everything changed when I was tossing around ideas for this week.
I was fortunate enough to spend a few days in Paris two years ago. We’ll dive into that later but although I never pined away at Paris the way many people do, I have always had a soft spot for their food. Randy, however, never has been a fan of French food. It was too simple. For those of us who love French Cuisine, the simplicity of it is part of it’s charm. French Cuisine is like a fresh, clean set of sheets. There’s something so comforting and simple, yet rewarding and feels amazing once you slip into it. Whether it be an indulgent dessert, a hearty stew or a fresh baguette with cheese, French Food is all about taking things that are classically simple and making them truly shine by using the best ingredients and classic techniques.
The term “Au Gratin” means the addition of cheese that has been browned on top or caramelized. Which is why French Onion soup in French is Soupe à l’Oignon Gratinée, a dish known for it’s gorgeous caramelized topping. Gratin dauphinois, as it’s classically known in France, is made with thinly sliced raw potatoes, milk or cream, and sometimes Gruyère cheese cooked in a buttered dish rubbed with garlic. Sounds a lot more boujee then just Potatoes Au Gratin doesn’t it? Some might be wondering what is Scalloped Potatoes then? It’s the same thing basically, without the cheese. But let’s be real, what’s the fun in that?
I was tossing around something with artichokes and goat cheese. Artichokes, are one of my favorite ingredients that I love working into different dishes. And any excuse to use Goat Cheese or Chevre, in a dish makes my day. Two classically French ingredients sounded perfect but how to showcase them was the big question. Years ago, I had artichoke and goat cheese beignets… weird? Slightly. Tasty? I’m here talking about them on my blog 13 years later so yes… they were. But a little far out there for this week. So what to do… a tart? Maybe. A savory Tart Tartin? I was flirting with it.
But we are entering the time of year as my good friend David calls, “The time of year that we become friends with Carbs again”, it seemed almost perfect to try a potato dish with it. A hot one that would warm you from the inside out and could be served at not just a normal dinner night but also as an impressive side dish during the Holiday Season or dinner parties.
Start by cleaning your potatoes by giving them a good scrub. I’m ok with leaving the skin on but if you’d prefer to peel them, you can. Slice them thinly and keep them in water until you are ready for them.
In the mean time, you are going to make a simple bechamel sauce. A Bechamel sauce is one of the “Mother” Sauces, made with flour, butter and milk. A mother sauce is one of the building blocks of classic French cuisine—a sauce used to make other sauces. The butter and flour are cooked together to make a Roux. Then the milk is added in and some seasonings such as nutmeg, some salt and pepper. At this point, you can add in some parmesan cheese if you’d like or another shredded cheese. At this point, this is now known as a mornay sauce.
Instead of adding in another shredded cheese, at this point, is when the glorious goat cheese goes in. Continue stirring until the sauce is smooth, creamy and slightly thick.
It’s time for assembly now so grab a casserole dish if you’d like, or a sauce pan even. I did mine in a non stick cast iron skillet. In whatever dish you use, layer a little bit of the sauce in the bottom first. Then start shingling your potato slices down in a layer. We are using artichokes that are packed in water to make life easier. Give these a rough chop and then layer a few on top of the potatoes.
Pour some of your mornay sauce on top, and drizzle evenly. Continue layering the potatoes, artichokes and mornay cause until all the potatoes are gone. Make sure there is plenty of mornay on top and then sprinkle some more artichokes on top. Top with a bit more goat cheese, a sprinkle of parmesan cheese and then place in the oven. Bake for 25 minutes or until the potatoes are fork tender. At this point, switch the oven to broil or move it to the broil part of the oven. Keep under broil until the top is golden brown.
Carefully pull out of the oven and allow to cool slightly before serving. Enjoy this amazing dish with a glass of French Red Wine or any other French wine or just wine.
Potatoes Au Gratin with Artichokes and Goat Cheese
Serves 6
- 3 Large Russet Potatoes, scrubbed and sliced thinly
- 1/2 cup salted butter
- 1/2 cup flour
- 2 cups Milk
- 1/2 tsp nutmeg
- 1 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 1 cup goat cheese, divided
- 2 cans of artichoke hearts, packed in water, drained and roughly chopped
- 1/4 cup parmesan cheese
Preheat oven to 350.
Slice Potatoes thinly to about a quarter of an inch thick and keep in water until ready to use.
In a thick bottomed sauce pan over low heat, melt butter completely and using a wooden spoon, stir in flour.
Continue stirring so that flour cooks out and starts to be the faintest tan color.
Slowly whisk in milk and continue cooking until sauce starts to thicken. Add in nutmeg, salt and pepper. After spices are incorporated, whisk in half of the goat cheese until sauce is completely smooth.
In a casserole dish, non stick pan or any other dish you choose, ladle a little of the sauce in the bottom. Start layering potatoes in a shingle pattern down on pan. Top with half of the artichoke hearts and then ladle more sauce.
Continue the same pattern until potatoes are all gone. Top with the remaining artichokes and pour remaining sauce. Sprinkle top with remaining goat cheese and the parmesan cheese.
Bake in oven for 20-25 minutes until bubbly and potatoes are fork tender. Switch oven to broil mode and place potatoes until heating element. Broil dish until potatoes are evenly golden brown.
Remove from oven and allow to cool a bit before serving. Enjoy!