potatoes au gratin

Last week we had dinner with a good friend who lives between Canada and Barbados. He is a fantastic cook and had made some potatoes au gratin (potatoes in a sauce and topping) that was to die for.   I hadn't made this dish for some time and had a yearning for it.  My sister in law who now lives in Tortola had mentioned to me that she would like the recipe. So Judith this one's for you!

 You will need

several potatoes peeled and sliced

3 cloves of glarlic

half of cubanelle sweet pepper

a handful of  chopped basil

black /white pepper

salt to taste 
2 tablespoons of butter
1 1/2 tablespoons of cornstarch
2 cups of low fat milk
1/3 cup of grated parmesan cheese

Cut peeled garlic in half and rub the interior of a shallow  pie or tart dish well.  Then grease the dish using a small amount of butter. In another bowl peel and slice the potatoes, cut up finely the garlic, sweet pepper and basil,  and toss into the potatoes. Sprinkle some salt and some ground black pepper or white pepper to taste. Layer the potatoes in the greased dish and dot with butter.

 
In a medium saucepan, melt about 2 tablespoons of butter and add 11/2 tablespoons  of corn starch. Cook cornstarch and butter for a few minutes on a medium heat. when the mixture is lump free add 2 cups of low fat milk.

  Keep stirring the mixture until it thickens coating the spoon. If the sauce looks too thick add a little more milk, if it is too thin add a small amount of cornstarch dissolved in a little water to the sauce.

Add 1/3 cup of grated parmesan cheese, remove from the heat stirring constantly until it is lump free. 

Pour cheese sauce over potatoes  and bake in a preheated oven 350 F bake until potatoes are tender and golden at the top.

Bon apetit and enjoy!