CopyCat T.g.i. Friday's Au Gratin Potatoes

Let's Cook

1. Step 1.

   Preheat the oven to 400°F. Scrub the potatoes and prick them several times with a fork. Place them directly on the oven rack and bake until completely cooked, about 1 hour, depending on size. They should yield easily when pierced with a knife.

2. Step 2.

   Remove the potatoes from the oven and let them cool at room temperature for 30 minutes, until firm enough to handle. Once cooled, slice them into 1/2-inch thick rounds.

3. Step 3.

   While the potatoes cool, make the béchamel sauce: In a saucepan, combine the flour and clarified butter. Cook over low heat, stirring frequently, for about 15 minutes until the mixture bubbles but does not color. Gradually add the half-and-half, stirring constantly to prevent lumps. Once all the half-and-half is added, continue cooking over low heat for 45 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Season with salt and pepper to taste.

4. Step 4.

   In a large bowl, mix together the béchamel sauce, salt, and white pepper. Add the remaining ingredients (except the potatoes) and stir to combine. Gently fold in the sliced potatoes until evenly coated.

5. Step 5.

   Transfer the potato mixture to a covered baking dish. Bake in a 300°F oven for 1 hour, or until the potatoes are hot all the way through.

6. Step 6.

   Remove the cover and continue baking until the top is browned and bubbly, about 15–20 minutes more. Serve hot.