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.Some reviewers have called it bland, but I prefer to term it comfort food.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.Rating: 5 stars Can you say.......disappeared faster than a speeding bullet?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).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.I usually make mine by just adding shredded cheese, onion, flour and milk and bake which is delicious but these beat it!Then poured the cheese sauce over top and mixed with potato slices, then bake.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.Rating: 4 stars Creamy, saucy and delicately flavored potatoes which are the perfect accompaniment to more robustly seasoned meats.Rating: 5 stars My husband and I loved this so much...

My makin them out of the box days are over...I baked it covered like it said but uncovered it for the last 10 minutes and it gave it just the right amount of crispiness, just the way we like it... and for my husband I added just 1 more sprinkle of cheese to his on his plate...These are also great the next day served with eggs for breakfast... Kiki (Brampton,On,Canada) P S..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..

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Potatoes Au Gratin

Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food.It involves layering thinly sliced potatoes with heavy cream and grated cheese in a baking dish, and then baking until the cream thickens and blankets the potatoes in a rich, creamy sauce.I’d say the dish is worthy of a special occasion — it is!(Tip: When slicing wobbly potatoes, it helps to cut a thin slice along the length of the potato, then turn the potato cut-side down on a cutting board so that it sits flat.).Pour a quarter of the cream over top.(Note: If you have a large crowd coming and plan to double the dish, you’ll get the best results by baking it in two 2-quart baking dishes instead of one larger dish.Did you make this recipe? .

Dad's Creamy & Cheesy Au Gratin Potatoes

Everything you’ll need to make au gratin potatoes.These cheesy potatoes au gratin use super simple ingredients and are easy to customize with your favorite cheeses.the onion gets delicious and slightly caramelized while the potatoes bake.the onion gets delicious and slightly caramelized while the potatoes bake.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.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, To season: you’ll add garlic powder, salt & black pepper to the cheese sauce to give it the perfect flavor.you’ll add garlic powder, salt & black pepper to the cheese sauce to give it the perfect flavor.Au gratin potatoes usually have cheese sauce between each layer of thinly sliced potatoes and breadcrumbs on top.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.How to make au gratin potatoes.Make your sauce.Once it’s nice and thick you’ll add your cheeses and seasonings.Don’t worry, the sauce will get nice and creamy while baking.More cheese, bake & serve.After they’ve baked for about 45 minutes, sprinkle with more cheese and bake again until nice and golden brown on top and potatoes can be pierced with a fork.Garnish with fresh chopped parsley and enjoy!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.Add in onion slices in between the rows and on top of potatoes.When you’re done mixing together your cheese sauce, be sure to taste it and add more salt and pepper as you see fit.Make them super savory and delicious by adding 6-8 ounces of cooked, chopped bacon or ham to the cheese sauce or onto the potatoes before pouring the sauce.Make them super savory and delicious by adding 6-8 ounces of cooked, chopped bacon or ham to the cheese sauce or onto the potatoes before pouring the sauce.Serving these delicious potatoes for Thanksgiving?Get all of our delicious Thanksgiving recipes here!Dad’s Creamy & Cheesy Au Gratin Potatoes 4.84 from 37 votes Leave A Review Print Recipe Prep Time 30 minutes Cook Time 1 hour 15 minutes Total Time 1 hour 45 minutes Serves 8 Cheesy, creamy au gratin potatoes made with three types of cheese for an incredible side dish everyone will love!My dad's famous au gratin potatoes recipe is easy to make and filled with cheesy goodness in every bite.Add in onion slices in between the rows and on top of potatoes.Next make your sauce: add in 2 tablespoons of butter and place over medium heat.Don’t worry, the sauce will get nice and creamy while baking.Recipe Notes This recipe would be delicious with bacon.If you’d like, you can feel free to add in 8 ounces of chopped cooked bacon over the potatoes before adding the cheese sauce. .

Potatoes Au Gratin

Tender potato and onion slices smothered in a quick cheesy sauce and baked until golden.This side comes together easily and creates a cheesy and creamy dish that is unbelievably yummy!Potatoes Au Gratin satisfy my need for creamy, cheesy goodness and creates a side dish that your entire family will love!Thinly slice potatoes and onions (I use a simple inexpensive mandoline, it’s under $20 and saves tons of time).Stack the potatoes in little piles and then stand them upright in your casserole dish (instead of laying them flat like a traditional gratin).A simple and silky homemade cheese sauce loaded with flavor smothers these potatoes.You’ll want to select varieties with a sharper flavor such as a sharp cheddar or gruyere (or swiss) or even sprinkle in some feta.The gruyere cheese I use adds a rich flavor to the Au Gratin Potatoes that truly cannot be matched; if you can get it, I highly recommend that you do!If gruyere isn’t available a mild provolone or swiss can be substituted for a similar flavor!If you’re a little short on time, set the potatoes and onions in the dish as directed and cover with plastic wrap.Microwave on full power for about 10 minutes (be careful, it will be hot when removing the plastic wrap).Au Gratin is defined as covered with breadcrumbs or cheese where as according to the dictionary, scalloped refers to “bake with milk or a sauce”.This side comes together easily and creates a cheesy and creamy dish that is unbelievably yummy!▢ salt & pepper to taste Follow Spend with Pennies on Pinterest Instructions Preheat oven to 400°F.Remove foil and bake an additional 20-30 minutes or until lightly browned and potatoes are cooked. .

Potatoes Au Gratin

Sprinkle the baking dish with about 2/3 of the sliced onions, arranging them in a single layer. .

Simple Au Gratin Potatoes Recipe: How to Make It

Curdling can occur when high heat affects the fat in dairy.If you've got leftover russet potatoes, use them up in any of these russet potato recipes If your au gratin is watery, replace the milk with heavy cream, which has a higher fat content, next time you prepare the recipe. .

Potatoes au Gratin Recipe

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. .

Scalloped Potatoes Recipe

Scalloped Potatoes are a classic dish with layers of potatoes and rich creamy cheese sauce on repeat!The ingredients are simple in these Scalloped Potatoes recipe but they are the perfect from scratch side dish to Easter, Christmas, or Thanksgiving!I respond to every single question in the comments on my blog and sometimes that can be up to 100 a day.I have other blogger friends that tell me that they always tackle comments in the morning when they’re fresh and ready for the day.We all know by now that mornings don’t like me and vice versa.These Scalloped Potatoes with cheese, ask me whatever you want about them.The most important thing in scalloped potatoes is to make sure you slice them thin.Potatoes – Yukon or Russet potatoes are best for this dish.Cheddar cheese – I like a sharp cheddar cheese because it gives the dish a lot of flavor.Two layers of potatoes and sauce so no potato is left behind.Then you bake it until you think the cheese is burning.Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.You can prepare these up to two days ahead of time and then bake the day of. .

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