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Thread: T.G.I. Friday's Au Gratin Potatoes

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    T.G.I. Friday's Au Gratin Potatoes

    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.
    Last edited by Chef; June 9th, 2007 at 11:23 PM.

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