Pomdetè Au Gratin (Scalloped potatoes)
November 13, 2023
These Pomdete au Gratin (scalloped potatoes) are cheesy, creamy, flavorful and oh so tender. These are different in the fact that they are smothered in the cheese sauce, and are very well coated as opposed to other recipes that layer the bare potatoes then sauce then potatoes and so on. I’ve tried it that way and I didn’t enjoy it as much as I enjoyed it this way. They’re really good and I hope you give them a try and add them to your repertoire.
Ingredients
Prepping the ingredients will take you about 30 minutes, depending on how fast you work. I move a little slow so it took me about 40 minutes; especially because I didn’t want to slice my finger off when I was using the mandolin. That’s the part of the recipe that took the most time, prepping the potatoes, after that everything is really a breeze. I have to note that you will want to add more potatoes because the ratio of sauce to potato will seem off but trust me and trust the process only use the amount of potatoes in the ingredients. If you overcrowd this dish with too much potatoes it will come out bland in some parts of the dish, when you have less potatoes to the amount of sauce it gives it a chance to really soak up the sauce which gives you creamy flavorful potatoes, just trust me. I love onion and garlic so I added a lot of it; If that’s not your thing, feel free to decrease the amount. I wouldn’t just eliminate it all together because it definitely adds flavor to the dish. I added evaporated milk and my Li Bon! All Purpose Seasoning to add a little Haitian flavor to it, you know evaporated milk is a staple for us Haitians.
Tools
For this recipe you will need a mandolin to get uniform potato slices. I am using a vegetable chopper with the mandolin attachment. It comes with a guard so make sure you use it when there’s not much potato left to hold on to (protect your fingers). This gave me the exact size of slice I was looking for, I know some are adjustable but this one isn’t and it still gave me the perfect slice. You will also need a grater to shred your cheese, and I just switched the attachment to the grater one to do that. I also used a vegetable peeler to peel my potatoes and my favorite baking dish. You can find the links to all of these products below.
Final Dish
This dish was so satisfying, I legit ate it by itself, no protein just the potatoes. If you make this for any family gathering, I’m sure it will be a hit!! I hope you try them.
Watch me make Pomdetè Au Gratin here:
AFFILIATE DISCLOSURE
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Gotham Steel 10 Piece cookware set
Ingredients
Adjust Servings
| 2 lbs russet potatoes peeled and sliced about ½ inch thick (about 5-6 medium potatoes) | |
| 4 tablespoon unsalted butter | |
| ½ cup onion, diced | |
| 2-3 cloves of garlic, minced | |
| 3 tablespoons all purpose flour | |
| ¾ cup chicken broth (room temperature) | |
| 1 cup evaporated milk (room temperature) | |
| 1 cup heavy cream (room temperature) | |
| 3 cups cheese ( 1 ¼ cup Smoked Gouda, 1 ¼ cup Gruyere and ½ cup grated parmesan) | |
| 1 teaspoon sea salt | |
| 1 ½ teaspoon Li Bon All Purpose seasoning |
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