Best Potato Au Gratin Recipe

PERFECT Au Gratin Potatoes The Daring Gourmet

WebOct 27, 2023 · Look no further for the BEST au gratin potatoes recipe! Perfectly creamy, cheesy and flavorful, it's destined to become your go-to!

Rating: 4.7/5(247)
1. Preheat the oven to 350 degrees F.
2. Melt the butter in a stock pot over medium-high heat. Add the flour and whisk until smooth. Simmer, whisking constantly, for 2 minutes. Add the onions and garlic and stir to combine. Add the milk, cream and salt and whisk until smooth. Bring to a simmer and whisk until thickened. Whisk in the Cheddar and half of the Parmesan cheese. Whisk until melted. Stir in the potatoes.
3. Pour the potato mixture into a 2 quart casserole dish. Sprinkle with remaining Parmesan cheese.
4. Cover with foil and bake for 1 hour or until the potatoes are soft. Remove foil and bake for another 20 minutes or until the top is lightly browned. Let sit for 5 minutes before serving.

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THE SECRET TO PERFECT EVERY TIME AU GRATIN …

WebNov 21, 2017 · Have you ever attempted scalloped potatoes or Au gratin potatoes only to find that your potatoes never fully cooked through? …

Rating: 5/5(5)
1. Preheat the oven to 350 and spray a 9x13 pan with cooking spray.
2. Peel the potatoes and then cut into ⅛ “ slices. Use a mandolin slicer if you have it.
3. In a large stock pot, heat the water and the bouillon until boiling over medium heat. Add salt to the water. When water is boiling, gently add the potato slices to the water and return to a slow boil.
4. Cook the potatoes in the boiling bouillon water until the potatoes are nearly cooked through. Should retain some of the crunch in the center. Do not overcook them till they are soggy and falling apart -0 this is just a pre cook. Every few minutes, GENTLY turn the potatoes in the pan using a large spatula. Use care not to break the potatoes.

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THE BEST Au Gratin Potatoes foodiecrush .com

WebNov 12, 2022 · This creamy, crispy-edged, cheesy, thyme-infused potatoes au gratin recipe is easy to make, and an irresistibly decadent sidekick …

1. Melt the butter in a Dutch oven over medium-high heat, then add the garlic and cook for 30 seconds, stirring until garlic becomes fragrant. Add the onions, thyme leaves and kosher salt and freshly ground black pepper and cook until onions become soft, stirring occasionally, for about 4-5 minutes.
2. Stir in the cream and chicken broth then add the potato slices and bay leaves and bring to a rolling simmer. Cover and reduce the heat to medium low and simmer for about 20 minutes or until the potatoes are nearly fork tender.
3. Begin stacking the potatoes with the sauce in a 1 ½ quart baking dish (an 8 X 8 or 9 X 6) sprinkling half of the cheeses as you layer. Sprinkle the potatoes with the remaining cheeses.
4. Refrigerate for an hour or up to overnight. Bake uncovered at 350 degrees F for 45-55 minutes or until the cream is bubbling around the edges and the cheese is golden brown. Let rest for 5-10 minutes until serving.

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