Potato and Provence herb gratin

• For 6 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Potatoes (peeled and thinly sliced) : 2 pounds
• Gratin Sauce
  • Butter : 4 tablespoons
  • All-purpose flour : 4 tablespoons
  • Milk : 2 cups
  • Garlic (minced) : 2 cloves
  • Provence herbs (dried) : 1 tablespoon
  • Salt : 1 teaspoon
  • Black pepper : 1/2 teaspoon
• Gruyere cheese (grated) : 1 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 375°F (190°C).
• In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
• Stir in the flour and cook for an additional 2 minutes, stirring constantly.
• Gradually whisk in the milk, making sure there are no lumps. Cook the sauce for about 5 minutes until thickened.
• Remove the saucepan from the heat and stir in the dried Provence herbs, salt, and black pepper.
• Layer half of the sliced potatoes in a greased baking dish. Pour half of the sauce over the potatoes and sprinkle with half of the grated Gruyere cheese.
• Repeat the layers with the remaining potatoes, sauce, and cheese.
• Cover the baking dish with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
• Let the gratin cool for a few minutes before serving.

Tips

• For a crispy top, broil the gratin for a few minutes after baking.
• You can add other herbs like thyme or rosemary for extra flavor.

Information

• This potato and Provence herb gratin makes a great side dish for any meal.
• Leftovers can be stored in the refrigerator for up to 3 days.