How to Cook Tasty Au Gratin Potatoes

Au Gratin Potatoes. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth.

Slice the potatoes into sticks, and then cut the sticks to create a dice. Combine the cream and milk in a bowl. The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin. You can have Au Gratin Potatoes using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Au Gratin Potatoes

1. You need 4 of Russet Potatoes cut apx. 1/4 in thick.
2. Prepare 1 of yellow onion slices into half rings.
3. Prepare 1/2 stick of butter.
4. Prepare 1/2 tsp of salt.
5. Prepare 1 tsp of garlic powder.
6. You need 3 TBS of flower.
7. You need 2 cups of milk.
8. You need 1 of small bag shredded triple cheddar cheese.
9. You need 1 cup of parmesan cheese.

Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as. The best potatoes to use for au gratin potatoes are russets; they have the most starch and make the creamiest sauce. You may be tempted to cut calories by using half & half or milk in place of the cream. Slice potatoes, then cut slices into fourths.

Au Gratin Potatoes instructions

1. Preheat oven to 400 degrees F and butter a 9×13 glass baking dish..
2. In a medium-size pot, melt butter over medium heat. Mix in the flour, garlic powder, and salt. Stir constantly for one minute..
3. Stir in milk. Cook until mixture has thickened..
4. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds..
5. Layer 1/2 of the potatoes into bottom of the prepared casserole dish and top with the onion slices. Then pour half the cheese mixture on top..
6. Repeat step 5 with remaining potatoes, onions, and cheese mixture..
7. Cover with aluminum foil and place in oven for 1 hour. Remove foil and bake for an additional 30 minutes. (Or longer if you desire a crisper finish.).
8. Set aside to rest for 15 min then it's ready to serve..

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. In a large skillet over medium heat, melt butter. Directions In a large saucepan, bring cream, milk, salt and garlic powder to a boil. Add the half-and-half, shallots, garlic, thyme and nutmeg to a medium saucepan. Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!!