Cooking Lesson #670: Assay Office Au Gratin Potatoes

…from the Perspectives’ Kitchen

How you doin’? This time of year, I like entertaining from the barbecue. I love serving a special potato side with steaks. There are times when baked potatoes and double stuffed are just not enough. I don’t want to worry about over- holding bakers hot and the mess of dealing with toppings outside on the patio.
 
At the Assay Office in San Francisco where we had the smallest kitchen in the world, to relieve pressure on service and make it faster, we served these rich, super creamy restaurant style au gratin potatoes with all steak and chop entrees. People gobbled them up fast… so fast we left them wanting more. They were so popular, we sold them in large casserole dishes to go.
 
When made at home, you’ll find au gratin potatoes are great with most main dishes and as leftovers. Warmed up in the microwave with eggs and bacon the next day, they are a terrific treat. Warning:  They’re not dietetic, light or low fat dishes, just great tasting.
 
Prep time:  20 minutes
Cook time: 65 minutes
Rest time: 5 minutes
 
Ingredients 
2 tablespoons unsalted butter (to prepare the pan)
3 to 4 russet potatoes, peeled and sliced
1 cup heavy cream
1/2 cup 2% reduced-fat milk
4 tablespoons minced garlic
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup grated medium Cheddar cheese
1/2 cup grated Gruyere cheese
1/4 cup grated Mozzarella cheese
 
Directions

1. Preheat an oven to 350⁰ F.
2. Butter a 9 X 13-inch baking pan.
3. Spread potatoes evenly in the pan.
4. Whisk together heavy cream, milk, garlic, flour, salt and pepper in a large bowl. Pour cream mixture over the potatoes.
5. Cover the baking pan with foil.
6. Bake in the oven for 20 minutes, then remove the foil.
7. Continue baking until the potatoes are easily pierced with a fork, about 40 minutes.
8. Remove the potatoes from the oven and sprinkle with the 3 cheeses on top and give them a light turn.
9. Return the potatoes to the oven and bake until the cheese is melted; about 10 minutes.
10. Allow the potatoes to cool/rest for 5 minutes before serving.

ChefSecret:  You can use any fast melting cheeses. I also like to add 2 tablespoons of Blue Cheese to get an extra zing.

Quip of the Day:  Q. What’s a potato’s favorite TV show?  A. Starch Trek.

Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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