T.G.I. Friday's Au Gratin Potatoes
4 Large baking potatoes
3 Cups Bechamel sauce (see following recipe)
1 teaspoon salt
1/4 teaspoon white pepper
3/4 cup grated Mozzarella cheese
1/4 cup grated Colby cheese
Bechamel Sauce
1 quart half & half
2 ounces flour
2 ounces clarified butter
salt and pepper to taste
Bake potatoes in oven at 400 degrees until completely cooked.
Cool for 30 minutes at room temperature, then slice into 1/2" thick rounds.
Mix together the Bechamel sauce, salt and white pepper.
Add remaining ingredients.
Fold in potatoes.
Place mixture in covered baking dish in a 300F oven for 1 hour, or until potatoes are hot all the way through.
Remove the cover and allow potatoes to brown.
Bechamel Sauce:
1 quart half & half 2 ounces flour 2 ounces clarified butter salt and pepper to taste In a saucepan, combine the flour and butter.
Cook over a low flame, for about 15 minutes until the mixture begins to bubble.
Stir frequently so the roux does not color.
Gradually add the half & half, stirring out the lumps as it thickens.
After the entire amount of half & half has been added, cook for 45 minutes over a low flame, stirring occasionally to keep the mixture from sticking to the saucepan.
Season to taste with salt and pepper.
4 Large baking potatoes
3 Cups Bechamel sauce (see following recipe)
1 teaspoon salt
1/4 teaspoon white pepper
3/4 cup grated Mozzarella cheese
1/4 cup grated Colby cheese
Bechamel Sauce
1 quart half & half
2 ounces flour
2 ounces clarified butter
salt and pepper to taste
Bake potatoes in oven at 400 degrees until completely cooked.
Cool for 30 minutes at room temperature, then slice into 1/2" thick rounds.
Mix together the Bechamel sauce, salt and white pepper.
Add remaining ingredients.
Fold in potatoes.
Place mixture in covered baking dish in a 300F oven for 1 hour, or until potatoes are hot all the way through.
Remove the cover and allow potatoes to brown.
Bechamel Sauce:
1 quart half & half 2 ounces flour 2 ounces clarified butter salt and pepper to taste In a saucepan, combine the flour and butter.
Cook over a low flame, for about 15 minutes until the mixture begins to bubble.
Stir frequently so the roux does not color.
Gradually add the half & half, stirring out the lumps as it thickens.
After the entire amount of half & half has been added, cook for 45 minutes over a low flame, stirring occasionally to keep the mixture from sticking to the saucepan.
Season to taste with salt and pepper.
Last edited:
