English-style potatoes
Description
The dish is prepared without unnecessary complications. I don't know for sure whether this English-style potato recipe truly originated from the shores of foggy Albion, but the simplicity and availability of the ingredients point precisely to that. Essentially, it closely resembles numerous French gratins, but whereas sauces for refined French casseroles are based on cream, sour cream, and eggs, their English counterpart is simple and typically British in its austerity—just a couple of glasses of milk, the water in which the potatoes were boiled, and a bit of flour. In general, under harsh Russian conditions, this knowledge about how to prepare the dish comes in handy. The finished dish can be served at the table.
Instructions
- 1
Step 1
Wash the leek and slice it into thin rings. Pour milk over it and place over heat. Boil for 5 minutes after boiling, then drain into a colander. Keep the milk!
- 2
Step 2
Wash and peel the potatoes.
- 3
Step 3
Slice as thinly as possible across the grain. Boil in salted boiling water for 2-3 minutes. Reserve 1 cup of the cooking liquid.
- 4
Step 4
Grate the cheese on a coarse grater.
- 5
Step 5
Heat the butter.
- 6
Step 6
And fry the flour in it until lightly golden.
- 7
Step 7
Add milk, potato broth, salt, and spices. Cook for a few minutes until thickened.
- 8
Step 8
Pour a little sauce into a heatproof dish (preferably ceramic), then layer onions and potatoes, starting and ending with a layer of potatoes. Pour the sauce over the contents of the dish and sprinkle with cheese. Bake in the oven at 180°C for about 30 minutes, until a golden-brown cheesy crust forms. Serve as a side dish with meat or fish.