3/29/2023 0 Comments Chessy potatosWhen you’re done mixing together your cheese sauce, be sure to taste it and add more salt and pepper as you see fit. Do this by hand instead of using pre-shredded. Add in onion slices in between the rows and on top of potatoes. You don’t want the sliced potatoes to be overly tight, so make sure you leave enough space so the potato slices are slightly slanted. Do your best to make sure your potato slices are even and about 1/8 inch thick so that they cook evenly. Garnish with fresh chopped parsley and enjoy! After they’ve baked for about 45 minutes and the potatoes are nice and tender, sprinkle with more cheese and bake again until nice and golden brown on top and potatoes can be pierced with a fork. Don’t worry, the sauce will get nice and creamy while baking. Pour the sauce evenly over the potatoes and onions to cover them. Once it’s nice and thick you’ll add your cheeses and seasonings. Melt butter in a pan, whisk in some flour and slowly alternate between milk and flour. Place sliced potatoes in three tight slanted rows as indicated in the photos. Preheat the oven to 375 degrees F and grease a 2 quart square or casserole dish, or an 8×12 baking dish. These potatoes au gratin may look fancy, but they couldn’t be easier to make: In this au gratin potatoes recipe, we’re skipping the breadcrumbs and heavy cream, adding some savory onions and making them extra cheesy with three types of cheese. Truth be told, it doesn’t really matter what you call them! Scalloped potatoes often use a cream sauce made of butter & broth and sliced potatoes. What’s the difference between scalloped and au gratin potatoes?Ĭlassic au gratin potatoes usually have cheese sauce between each layer of thinly sliced potatoes and breadcrumbs on top. For topping: add a little fresh chopped parsley for a hint of green on top!.To season: you’ll add garlic powder, salt & black pepper to the cheese sauce to give it the perfect flavor.Very important to use sharp cheddar cheese here for optimal flavor! For the cheese sauce: you’ll make a cheese sauce using salted butter, all purpose flour (whole wheat, all purpose, or gluten free 1:1 flour will all work), unsweetened almond milk (regular, skim or whole milk will also work) and sharp cheddar cheese, gruyere cheese & grated parmesan cheese.Plus the cheese sauce infuses with incredible onion flavor. the onion gets delicious and slightly caramelized while the potatoes bake. Onion: we’re adding a little savory element to these au gratin potatoes with sliced onion.Yukon gold potatoes: the base of these au gratin potatoes is of course, potatoes! I like to use yukon gold potatoes in this recipe for the best buttery flavor.These cheesy potatoes au gratin use super simple ingredients and are easy to customize with your favorite cheeses. Enter your email below to get all of my best recipes, tips, and a FREE printable checklist for all of your Thanksgiving needs.Įverything you’ll need to make au gratin potatoes Whether you’re hosting or just attending, this Ultimate Thanksgiving Guide email series is for everyone. FREE Ultimate Thanksgiving Guide (+ printable checklist!) Pure nostalgic love in this pan of creamy, cheesy potatoes. I hope you make these - we love them for Thanksgiving dinner and Easter brunch, but they’re also perfect for Sunday dinners with roasted chicken or my maple glazed salmon. He was the best cook, and I know his love of food needs to be shared with all of you. Today I’m re-sharing the recipe inspired by my Dad, who passed away just over 13 years ago. Always, always one of my favorite things to go overboard and load up on during the holidays! Typically at these big gatherings filled with laughter, you’d find my aunt cooking both ham and turkey (try my delicious turkey recipe!), creamy mashed potatoes sprinkled with paprika, green bean casserole, at least 4 different kinds of pies from Baker’s Square (try my french silk pie, cherry or apple!), and of course, my Dad’s cheesy, creamy au gratin potatoes recipe filled with layers of thinly sliced potatoes, cheese, onions and a crispy cheesy topping. When I was growing up, holidays like Thanksgiving and Easter were made incredibly special thanks to my Dad’s family they had the best get-togethers which included a massive array of food and I was always excited to get on my best dress and make an appearance.
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