BBQ chicken thigh, green beans & stovetop potatoes au gratin
I made a cheese sauce for boiled potatoes today because I was in a hurry. I used 2 tbsp butter and 2 tbsp flour to make a roux, then 3/4 c milk and 1 c cheese. You make the roux, add the milk, thicken, and melt in the cheese all over medium heat. I then coated the boiled potatoes with the cheese sauce and let it sit, covered, for about 20 minutes before lunch so the sauce could thicken and set.
Traditional Potatoes Au Gratin
4 Russet potatoes, thinly sliced
5 tbsp butter
5 tbsp flour
2 C milk
2 C shredded cheese
salt & pepper to taste
Preheat oven to 400 degrees. Grease a 2 quart casserole dish. Layer 1/2 the potatoes in the casserole dish. Sprinkle salt & pepper, then repeat with 2nd layer. In a saucepan melt the butter over medium heat. Whisk in the flour and 1/2 tsp salt. Continue whisking for 1 minute. Whisk in the milk, slowly. Continue until the mixture has thickened. Whisk in the cheese until melted; about 1-2 minutes.
Pour the sauce over the potatoes and bake about 1-1/2 hours.
