Au Gratin Potatoes. Read Customer Reviews & Find Best Sellers. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth.
Whether you call it potatoes au gratin or au gratin potatoes, it's still the creamiest, yummiest side dish and goes great with any dinner. Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses. Au gratin potatoes are a casserole of thinly sliced potatoes (and often garlic and onions) cooked in a sauce of cheese until tender. You can cook Au Gratin Potatoes using 9 ingredients and 8 steps. Here is how you cook that.
Ingredients of Au Gratin Potatoes
- Prepare 4 of Russet Potatoes cut apx. 1/4 in thick.
- Prepare 1 of yellow onion slices into half rings.
- It's 1/2 stick of butter.
- It's 1/2 tsp of salt.
- You need 1 tsp of garlic powder.
- It's 3 TBS of flower.
- It's 2 cups of milk.
- It's 1 of small bag shredded triple cheddar cheese.
- Prepare 1 cup of parmesan cheese.
The terms scalloped potatoes and au gratin potatoes are often used interchangeably, but technically the difference between the two lies in the fact that scalloped potatoes should not have cheese. Potatoes Au Gratin satisfy my need for creamy, cheesy goodness and creates a side dish that your entire family will love! The recipe comes together very easily! Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish.
Au Gratin Potatoes step by step
- Preheat oven to 400 degrees F and butter a 9×13 glass baking dish..
- In a medium-size pot, melt butter over medium heat. Mix in the flour, garlic powder, and salt. Stir constantly for one minute..
- Stir in milk. Cook until mixture has thickened..
- Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds..
- 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..
- Repeat step 5 with remaining potatoes, onions, and cheese mixture..
- 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.).
- Set aside to rest for 15 min then it's ready to serve..
Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme. Smear softened butter all over the bottom of a baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
