Wednesday, November 20, 2019

Au Gratin Potatoes Featuring Revol Les Naturels Bakeware



Cheese. Potatoes. A little garlic. A little onion.These are the flavors that make my mouth water. Baking in Revol Les Naturels makes it perfection.

I think that I was really just looking for a way to test my new Revol Bakeware. Is there anything more frustrating than trying to clean baked-on cheese?? See that beautiful crust on those potatoes? It didn't stick to my new bakeware. Instead, it made this beautiful browned cheese that slid right out the pan and onto my plate. Although I have sung the praises of Revol heretheir rich history and the beautiful way that they make this spectacular product, I didn't truly test it's non-stick properties. Well, today I made up for that. It passes with flying colors! And if anyone is listening, I would ADORE the lasagne pan, in cream, from the Les Naturels line for Christmas. I promise that any cook would appreciate this piece as a gift. 


On to my test Au Gratin Potatoes! 













I made a beautiful nutty roux for my Better Than Mac And Cheese recipe. This one will be slightly different. Sometimes I don't know my reasons for doing things, I just do. 

Melt butter in a fairly large pot. Add chopped onion and garlic.




Saute until the onions are tender. There will seem to be a lot of butter, because there is. Not only is it tasty, it will make our roux. Add flour and cook for a few minutes.




Add milk, a little at a time, until the sauce is the consistency of onion soup. At first, it will feel as if it binds up. This is normal. It will thicken when the cheese is added. 

Sprinkle with herbs and spices.


Turn off the heat. Grate cheese and add it to the pot. I used Cheddar two different cheddars. 










It will thicken with the cheese. It may not all melt. Don't worry, it will melt when it's baked. 















Slice potatoes. 












Arrange half on the bottom of your Revol (if you're lucky!) 


Salt and pepper the potato layer.








Top with half of the cheese mixture. Add the rest of the potatoes. Salt and pepper again. Add the rest of the potatoes, and the rest of the cheese. The handles they made for this bakeware are as functional as they are beautiful. 


Finish off with nutmeg and bread crumbs, or even a gremolata.





Bake 45 minutes in a 400* oven. If the top isn't golden at this time, bake a few minutes more.











See all of that chewy cheese on the sides of this Revol Les Naturel? It didn't stick. The crust slid right out. It's my favorite part, and I didn't have to pry or scrape to get it. 








The measurements in this recipe make enough cheese sauce for 2 dishes. I used half tonight for these Au Gratin Potatoes. I saved the other half in the refrigerator to mix in with some elbow macaroni and cheese tomorrow. Instant easy. As far as the leftovers go, I will leave them in my bakeware, wrap the top, refrigerate, and reheat in the oven or microwave later. There is no need to dish it out to store or reheat. 

Au Gratin Potatoes:

  • 2-3 cloves minced garlic
  • 1 chopped onion; I used yellow, but use what you have
  • 1/2 cup butter; please use real butter. You won't be sorry
  • approximately 1/3 C flour
  • 4-5 cups whole milk
  • 1 t truffle salt
  • 1 t rosemary
  • 1 lb grated cheese; I used medium cheddar and white cheddar; use cheese that you like, but grate it yourself. It just tastes better
  • approximately 8 potatoes; buy organic and eat the skins. I used red potatoes, but use what you have
  • approximately 2 t salt
  • approximately 2 t papper
  • 2 t grated nutmeg; grating your own is so much better than pre-grated
  • 2-3 T bread crumbs, or gremolata
  1. Mince garlic and chop onion. Put them in a large pot with butter over medium-high heat. Saute until onion is tender
  2. Add flour. Use enough so that there isn't any butter on the bottom of the pot, but not so much that it's stiff. It should be the consistency of oatmeal. Cook the flour, onions, and garlic for 2 minutes
  3. Add milk approximatey 1/4 C at a time. It will bind up the flour mixture, making it super thick. This is normal. Keep adding more milk, stirring as you add, until the sauce is the consistency of a cream soup. It should be slightly thick
  4. Turn off the heat and remove pot from burner. Stir in cheese until mostly melted
  5. Take 1/2 of the cheese sauce and refrigerate for mac and cheese tomorrow
  6. Thinly slice potatoes and arrange 1/2 in the bottom of the bakeware. Add salt and pepper 
  7. Top with 1/2 of the remaining cheese sauce. 
  8. Repeat with remaining potatoes and cheese sauce
  9. Dust with nutmeg. Evenly spread bread crumbs or gremolata over the top
  10. Bake 45 minutes in a 400* oven. The cheese should be golden and chewy
  11. Serve and enjoy. You're going to love how this Revol cleans up.
Featured Product:

Treat yourself or gift someone deserving to a piece or two of this superior bakeware that is rich in history, beautiful enough to serve in, durable enough to store in, naturally non-stick, made with no toxic or metallic substances, and still produced in hand-made molds.


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