… No gift befits the food-obsessed people in your life like a cookbook. I'm constantly asked to make my version of this recipe. Gruyere is a medium-hard cheese that has a nutty taste and hint of sweetness. Oh, and I topped with breadcrumbs after uncovering. Here are the ingredients you will need: How to Make Three Cheese Au Gratin Potatoes This is definitely comfort food, made from scratch like grandma used to make. Here's what I do differently that I think makes it better. Heat the oil in a heavy large skillet over medium-high heat. For our Best Potatoes au Gratin Recipe, you will need… Yukon Gold Potatoes – Or Russets. 4 russet potatoes, sliced into 1/4 inch slices. Au Gratin, which literally means “covered with bread crumbs or grated cheese and browned“, on the other hand, refers to thinly slices of potatoes are layered and topped with that creamy white sauce before it gets baked in the oven. Then poured the cheese sauce over top and mixed with potato slices, then bake. A traditional Au Gratin Potato dish, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. I loved that it was so user friendly and easy to cook in the crock pot. Remove from heat; stir in cheese until melted. Add comma separated list of ingredients to exclude from recipe. Log into your account. Potatoes au gratin usually have Gruyere cheese. It turned out ok, was just a little too bland for our taste. Preheat oven to 400 degrees F. Wash potatoes and slice into 1/8' thin slices. The main difference between au gratin potatoes and scalloped potatoes are the addition of cheese. (I think they just get in the way of the potato and cheese flavor) Season with salt and pepper to taste. This casserole is then yummy as brunch, lunch or supper. Your daily values may be higher or lower depending on your calorie needs. I added extra cheese as we are cheese fans. Any suggestions? Add a green salad and French bread, and you have found the magic path to a man's heart. Layer cheese sauce between layers of potatoes. Taste of Home is America's #1 cooking magazine. This recipe rocked. https://www.allrecipes.com/recipe/15925/creamy-au-gratin-potatoes I usually make mine by just adding shredded cheese, onion, flour and milk and bake which is delicious but these beat it! Sliced potatoes bathed in luscious cream and topped with golden cheese and breadcrumbs deserve a place at any holiday table. 13 Crowd-Pleasing Au Gratin Potato Recipes, How to Make Benne Seed Wafers—the Cookie Your Holidays Are Missing, Do Not Sell My Personal Information – CA Residents, 5 cups thinly sliced peeled potatoes (about 6 medium). I sliced then microwaved the potatoes for about 8 minutes to cut down on baking time. You saved Creamy Au Gratin Potatoes to your. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. (make sure to grease the pan well or it's hard to get off after baked) Recipe calls for gruyere. 3. I follow the recipe and use cream instead of milk, and there is always pockets of grease when I take them from the oven. Good recipe, nice as a side w/baked ham. 5. Sliced potatoes bathed in luscious cream and topped with golden cheese and breadcrumbs deserve a place at any holiday table. Kiki (Brampton,On,Canada) P S.. Preheat oven to 400 degrees F (200 degrees C). The best combination of cheese to use for the au gratin potatoes is gruyere and sharp cheddar. Finally, we like our potatoes to be golden brown on top, therefore I removed the foil for the last 15 - 20 minutes of cooking time. … Melt butter & flour in a sauce pan and cook 2 … Made these yesterday and we both loved them. Definitely a favorite of mine. (I think they just get in the way of the potato and cheese flavor) Preheat oven to 400 degrees. Info. I was hesitant to make this but all the raving reviews had me curious. Found the onions sliced into rings changed the overall texture and appearance of this dish. Potatoes Au Gratin is a decadent however easy-to-make dish to serve alongside roast, turkey, or prime rib. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I will not make Au Gratin Potatoes from a box mix again! It doesn't have to have a special bite or kick to it, or evoke any particular area of the world. How to Layer Au Gratin Potatoes with Gruyere Arrange potatoes in rows, overlapping slightly; seasoning each layer with sea salt and pepper. (at least an extra half cup, but to your taste) This cheese can sometimes be expensive and hard to find, so we often use cheddar cheese … https://www.bettycrocker.com/recipes/cheesy-au-gratin-potatoes Au gratin potatoes include cream and cheese whereas scalloped potatoes are simpler, featuring only cream. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. I made two huge pans of this for a party with 30+ people and it all went. Some reviewers have called it bland, but I prefer to term it comfort food. Sprinkle bread crumbs on top for extra crispiness. Put extra cheese in the sauce. 2. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. I adore all sorts of cuisines—Thai, Middle Eastern, Italian, Spanish, Japanese, you name it—but once in a while a lightly seasoned dish that lets you taste the potato, the cheese, the simple flour-and-milk sauce...once in a while that simplicity is the pefect complement to your meal. I just made these for the first time today. Great flavor........watch the salt, I found it to be too much. I made two huge pans of this for a party with 30+ people and it all went. I like au gratin potatoes and was raised on the Betty Crocker boxed ones, problem is my wife hates the consistency of boxed ones. Here's what I do differently that I think makes it better. Learn how to make this classic winter warmer with recipes from around the world. I would mince the onion and mix it throughout the potatoes. Grease an 8-inch (or 2-quart) … I made two huge pans of this for a party with 30+ people and it all went. In a large saucepan, melt butter over low heat. Sprinkle bread crumbs on top for extra crispiness. Welcome! I doubled the recipe...used a lot more pepper than expected....used Cracker Barrel's Vermont extra sharp white cheddar ..... sauteed the onions with some garlic and butter before adding to layers....and slow cooked in crock pot (oven was full of ham). I wanted to add that I just made this again today (Oct 4th) and topped it off with some cooked and crumbled turkey bacon and sliced green onions.. Potatoes Au Gratin is a decadent but easy-to-prepare dish that is served alongside roasts, turkey or prime rib. One reason I chose this recipe was because I prefer whole, natural foods (avoiding processed cheese and cans of soup, for example), and it fit the bill for that well enough. Fabulous!!! It has excellent melting properties, and I always use it when making French onion soup. i used half and half instead of the 2% milk. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. I'm rating it 4 stars instead of 5 because I feel a few simple changes are needed. Fabulous!!! Russet potatoes are the best and most common type of potatoes to use for au gratin potatoes. Stir in flour, salt and pepper until smooth. I'll never make them in the layered method again! cheddar cheese, Parmesan cheese, milk, salt, potatoes, flour and 3 more Loaded au Gratin Potatoes Betty Crocker fresh parsley, shredded Monterey Jack cheese… Top with the onion slices, and add the remaining potatoes. I'm constantly asked to make my version of this recipe. teaspoons salt 1/8 teaspoon pepper 2 cups 2% milk 1 cup shredded cheddar cheese 5 cups thinly sliced peeled That's what I had. (make sure to grease the pan well or it's hard to get off after baked) Every slice of potato was covered in creamy cheese sauce. Here's what I do differently that I think makes it better. Mix in the flour and salt, and stir constantly with a whisk for one minute. Place stacks upright in a greased casserole dish. Congrats! Definitely a favorite of mine. Also agree to remove cover 15 min B4 serving to get a little crust or add a little buttered breadcrumbs to get a light topping. Kiki (Brampton,On,Canada) P S.. Convert this side dish recipe to a "one meal" casserole by adding left over chunks of ham (from a previous meal). We did not care for the big, slimy rings of cheese-covered onions in the center of the dish, although we did like the flavor of the onions. Pour cheese over the potatoes, and cover the dish with aluminum foil. Made exactly as directed, only change being mincing the onion instead of rings, as I don't like the texture of onions in large chunks. Sharp cheddar has a stronger aged flavor and a semi-hard texture. Au gratin potatoes are always my first choice. (at least an extra half cup, but to your taste) Technically “gratin” just means “topped with a brown crust,” but that crust is usually cheese, breadcrumbs, or breadcrumbs and cheese. Thank you 1,000 times over!!!!!!! I used bits of several different cheeses and reduced the salt. In this au gratin potatoes recipe we’re skipping the breadcrumbs, adding some savory onions and making them extra cheesy with three types of cheese. It's a great side dish with a roast pork loin or beef tenderloin. You could make a double batch and have the mac the next night with baked chicken. 4. No onions. Tweaked this time with a little more seasoning and a tad more cheese. 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