Easy Skillet Scalloped Potatoes Au Gratin ala ~DKBB~
(original
recipes from www.thereciperebel.com)
2 Tbsp. butter
1 tsp. minced garlic
3 Tbsp. flour
1 c. chicken broth
½ c. heavy cream
½ c. milk
1 c. + ½ c. shredded cheese (your preference – I use smoked gouda or gruyere)
2 tsp. chopped chives
Salt and pepper to taste
1.5 lb. potatoes, sliced
- Heat oven to 375°F.
- Peel and slice the potatoes; if you want, you can brine the potato slices, but be sure to drain them well and pat dry before cooking them.
- In a medium cast iron or oven-safe skillet (10 to 12 inches), melt the butter; add onion and cook until softened (2-4 minutes); add garlic and cook 1 minute.
- Stir in flour until smooth and combined; add the chicken broth, heavy cream, and milk and cook, stirring often until the sauce thickens considerably.
- Stir in 1 cup of shredded cheese and the chives until smooth; salt and pepper to taste.
- Stir in the sliced potatoes and coat them all well; place a lid on the skillet and cook over medium heat for 15 minutes, stirring occasionally.
- Remove lid from skillet, sprinkle remaining ½ c. shredded cheese over the top of the potatoes, and cook in the oven for 15-20 minutes, or until it is bubbly and the potatoes are tender.
