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Au Gratin Potatoes




Au Gratin Potatoes
TGI Friday's Copycat Recipe

Serves 8-10

4 large baking potatoes
3 cups bechamel sauce (see following recipe)
1 teaspoon salt
1/4 teaspoon white pepper
3/4 cup grated mozzarella cheese
1/4 cup grated Colby cheese

BECHAMEL SAUCE
1 quart half-and-half cream
2 ounces flour
2 ounces clarified butter
salt and pepper

Bake potatoes in oven at 400°F until completely cooked. Cool for 30 minutes at room temperature, then slice into 1/2-inch thick rounds.

Mix together the Bechamel sauce, salt and white pepper. Add remaining ingredients. Fold in potatoes.
Place mixture in covered baking dish in a 300°F oven for 1 hour, or until potatoes are hot all the way through. Remove the cover and allow potatoes to brown.

Bechamel Sauce: In a saucepan, combine the flour and butter. Cook over a low flame, for about 15 minutes until the mixture begins to bubble. Stir frequently so the roux does not color. Gradually add the half-and-half, stirring out the lumps as it thickens. After the entire amount of half-and-half has been added, cook for 45 minutes over a low flame, stirring occasionally to keep the mixture from sticking to the saucepan. Season to taste with salt and pepper.

Source:  Food.com

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