Potatoes Au Gratin
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfiled Bakeware (MD)
Serves
4-5
1/2 cup chopped onion (1 medium)
1 clove fresh garlic, minced
1/2 cup cherry tomatoes, quartered
1/4 cup green olives, chopped
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cup milk
1 cup shredded cheese (cheddar, mozzarella or other favorite)
3 medium red or white potatoes (sliced about 1/4 inch thick), peel if desired
Bread Crumbs
1 clove fresh garlic, minced
1/2 cup cherry tomatoes, quartered
1/4 cup green olives, chopped
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cup milk
1 cup shredded cheese (cheddar, mozzarella or other favorite)
3 medium red or white potatoes (sliced about 1/4 inch thick), peel if desired
Bread Crumbs
Methods/steps
Preheat oven to 350F degrees. Lightly grease Brookfield Bakeware No. 2 and set aside.
Sauce:
In a small saucepan, cook onion and garlic in butter until tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat until thick and bubbly. Remove from heat and add 3/4 cup of cheese and stir until melted.
In prepared Bakeware No. 2, layer half of the slices potatoes, tomatoes and olives then cover with about half the sauce. Repeat layering with remaining ingredients and sprinkle remaining cheese over the top. Finish with bread crumbs, cover with tin foil and bake for 45 minutes. Uncover and bake for an additional 20 minutes.
Sauce:
In a small saucepan, cook onion and garlic in butter until tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat until thick and bubbly. Remove from heat and add 3/4 cup of cheese and stir until melted.
In prepared Bakeware No. 2, layer half of the slices potatoes, tomatoes and olives then cover with about half the sauce. Repeat layering with remaining ingredients and sprinkle remaining cheese over the top. Finish with bread crumbs, cover with tin foil and bake for 45 minutes. Uncover and bake for an additional 20 minutes.
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