I got invited to a Thanksgiving cooking class over at the Simple Gourmet in Redondo Beach a few weeks ago, and even though I consider myself a Thanksgiving pro…. I figured “Why not? I might learn a thing or two!” Guess what, I did. These ladies cooked traditional dishes with a splash of pizazz. Here is one of dishes that I couldn’t get enough of….. literally the whole room was fighting for them.
All photos taken by: Nicole Presley
Ingredients for Yukon Potato Gratin with Parmesan-Rosemary Bechamel:
5 to 6 – lbs. yukon gold potatoes, sliced 1/2 -inch thick (with skins still on)
3 – tablespoons butter
3 – tablespoons flour
3 – cups whole milk
1 -tablespoon chopped rosemary
1 – garlic clove, grated
1/2 – cup grated parmesan cheese (plus more for sprinkling on top)
salt and pepper as needed
Place the cut potatoes in a large pot of cold water over high heat. Bring to a boil, reduce heat and cook for 5 to 10 minutes or until potatoes are just tender. Drain immediately and place in a large bowl.
Preheat oven to 450 degrees.
Heat sauce over medium heat. Add butter. When melted, add the flour. Cook for 1-2 minutes stirring constantly. Whisk in milk and rosemary. Cook, whisking often, until mixture comes to a boil. Reduce heat and simmer for a couple minutes. Remove from heat and stir in parmesan. Taste and season with salt and pepper as needed. Toss the potatoes with the sauce and dump into a 9×13 inch casserole dish.
Sprinkle with a little more parmesan cheese and place into the oven.
Disclosure: No compensation was received for this post. All opinions are my own. Recipe by Simple Gourmet.