Here's How to Prepare This Creamy French Dish: "Au Gratin Potatoes"

It's weekend! Time to whip some delicious recipe in the kitchen. I'm supposed to prepare a Cottage Pie but I'm tired mashing potatoes lol! So I opted for another potato recipe that won't require an exhausting process.

Cut potatoes into circle

Au Gratin Potatoes dish, sometimes called Dauphinoise Potatoes, is a French recipe and so naturally there's a bechamel sauce 😜 While the name of this dish is so Frenchy, it's actually easier to prepare 😉

Soak in boiling Canola oil, remove before it will turn to golden brown

The preparation is almost the same as the Cottage Pie minus beef, however, the potatoes are not mashed, thank goodness!

Apart from the potatoes, you'll only need butter, All purpose cream, evaporated milk, grated cheese, flour, and pepper, to create this recipe.

Usually the potatoes are cut into circle and simmered but I hate the bland taste of the boiled version, so I decided to soak it in Canola oil under medium heat, to add some flavors.

Here's how to do it:

1. Wash six pieces of large potatoes, peel it, and cut into circle. Soak in a boiling oil (I used Canola oil because it's healthier). Remove before it will turn golden brown. Transfer into a baking dish. Set aside.
2. Prepare bechamel sauce. In a pan, heat butter. Remember, use butter for a tastier bechamel sauce. Mix two or three table spoon of flour. Stir well to avoid lump.
3. Add one can evaporated milk, one cartoon 250 ml All purpose cream, and one cup grated cheese. Stir well.
4. Whisk pepper to taste.
5. Remove from heat and fold to the potatoes.
6. Bake for 10 minutes.
7. Serve! 
8. For an added creaminess, you can top grated parmesan cheese before placing the potato concoction in the oven.

Au Gratin Potatoes lathered with rich bechamel sauce is super creamy and yummy. Remember to sprinkle pepper for a more flavorful recipe. Just don't overdo the grated cheese.