Parmesan Au Gratin Potatoes
Parmesan Au Gratin Potatoes

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, parmesan au gratin potatoes. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

This recipe for Easy Parmesan Potatoes Au Gratin is loosely based on Julia Child's Potatoes Dauphinoise in which boiling milk is poured over the potatoes, then the entire dish is brought to a simmer on the stove before baking. Trending Recipes on Grits and Pinecones It's no secret that I have never met a potato dish I didn't like! Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses. Au gratin potatoes usually have cheese sauce between each layer of thinly sliced potatoes and breadcrumbs on top.

Parmesan Au Gratin Potatoes is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Parmesan Au Gratin Potatoes is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook parmesan au gratin potatoes using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Parmesan Au Gratin Potatoes:
  1. Make ready 5 large un peeled red potatoes, cooked in beef broth until tender and cooled in broth until cool enough to handle or up to two hours. This makes very tender easy to cube potatoes.
  2. Get 3 tbsp flour
  3. Take 3 tbsp butter
  4. Prepare 1 cup chicken stock
  5. Make ready 1 cup heavy cream ; you can use whole milk or light cream but heavy cream makes the richest sauce!
  6. Make ready 1 small onion, finely chopped
  7. Make ready 2 garlic cloves, minced
  8. Take 1 tsp cajun seasoning
  9. Prepare 1/2 tsp black pepper, and salt to taste
  10. Get 1 tsp hot sauce such as franks red hot, or what you like
  11. Make ready 1 tsp lemon juice
  12. Make ready 1/2 fresh grated parmesan or romano cheese
  13. Make ready 2 tbsp chopped parsley for garnish

Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly Feel free to play around: Add leeks, onions, garlic.

Instructions to make Parmesan Au Gratin Potatoes:
  1. Remove cooled potatos from broth, peel and cut into 1inche cubes, set aside while making sauce.
  2. In a saucepan melt butter add onion and garlic and cook on low just to soften, do not brown, whisk in flour and cook on low 2 minutes, whisk in chicken stock and cream and all seasonings except cheese, stir and simmer until thickened, add cheese on low to melt, taste to see if salt, pepper or more lemon is needed. Add reserved potatos and heat through, Transfer hot to serving dish.
  3. Garnish with parsley
  4. This can be kept warm over a double boiler for at least an hour.
  5. So good with all roasted meats, grilled meats and fish!

Stir in flour, salt and pepper until smooth. The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly Feel free to play around: Add leeks, onions, garlic. The ingredients for Garlic Parmesan Au Gratin Potatoes are potatoes, cheese, and heavy cream with additional flavors such as garlic and thyme. It's important to use heavy cream instead of milk because the fat is important for the cheese sauce to bake properly. Otherwise, the sauce would be too thin and not stick to the potatoes.

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