Does anyone have a great recipe for Potatoes Au Gratin?!
I'm not too good with cooking yet, but I'm learning and want to make an awesome homemade potatoes au gratin!.Www@FoodAQ@Com
Answers:
caveat: i make this frequently, but have yet to write down the exact measurements!. it usually comes out a bit different every time, but ALWAYS tastes good and disappears quickly! ;)
(and, i put lots of details in because you said you're not too good with cooking yet, so don't worry, this is very easy and not much work, i just sort of gave you a head's up on some general cooking things i thought you might not know yet)
Ingred:
1 large potato (doesn't sound like much, but should feed at least 2 people with a bit left over)
1+ cup Half n half
2+ cups grated cheddar cheese (the sharper the better)
1 small onion (optional)
bit of garlic or onion or dry mustard or salt to taste (all optional)
worcestershire sauce (optional)
Equip:
small pot for stove
small baking dish to hold one large sliced potato plus a bit more
Oven to about 375 degrees
Prep Potatoes:
-peel potatoes if desired
-slice potatoes as thin as you can - prob not paper thin, but 1/4" to 1/8" is good
-thinly layer potatoes into small baking dish (the slices will stick to each other, i usually just grab the whole potato & drop it in the dish, then fan them out like a deck of cards, looks very nice)
-if desired, thinly slice onion and insert slices between potato slices
Prep Sauce:
-stir frequently while doing this part, unless using teflon pan, as both milk and cheese have burning tendencies
-in small pan on stove, gently heat (medium heat or a bit lower) about 1 cup of half n half (eyeball this, you might need 1 1/2 cup)
-when it starts to simmer (hot enough to melt the cheese), add about 1 cup shredded cheddar cheese; stir until melted!. i like to add another cup of cheese and then some, but you can modify this amount to your taste; also, hold back about 1/2 cup of cheese for topping
-(i haven't done this yet, but you could probably just keep adding cheese until it gets thick - my dh doesn't quite like that much cheese tho, so i'm saving that for some day i'm home alone)
-add mustard, prob not more than a teaspoon
-if you like you can add onion powder or garlic powder or chopped garlic from a jar at this point, just a bit at at time, to taste; it won't take much
-you can also add worcestershire sauce; this adds a bit of a tang along with the mustard, but is very optional
-salt to taste
-pepper if you like, but i don't
-I don't thicken, but this will not be hugely thick (won't be like nacho cheese or something), so if you want to add a bit of thickener, toss in a bit less than 1/4 cup of flour (put in a large spoonful, let it mix in, then add another spoonfuls at a time until it gets a bit thicker - it will thicken more as it cools, so it doesn't need to reach the thickness you want it to be while on the stove, just should be moving in that direction)
-when it's all mixed in, pour over the potatoes; gently lift potatoes with fork to allow sauce to get under them, but don't worry about getting it between every slice
In The Oven:
-place the dish in the center of the oven; cook for approx 30 minutes, then fork the center to check for doneness, then about every 10-15 minutes after that (oven takes a bit to reheat each time you open it); check it through the window (if you have one) from about 20 minutes on; it's ok for the edges to get brown, but you don't want them to turn black!. if they start getting real dark before the 30 minutes are up, turn the oven down to 350 and let it cook a bit longer
-when you take it out, sprinkle remaining cheese over the top then serve (or serve then sprinkle the remaining cheese)
-if there's any left, it microwaves pretty well the next day, or dump it into a large skillet & heat with eggs!.!.!.!.
i bet you could make this with an alfredo sauce instead of cheese sauce!.!.!.Www@FoodAQ@Com
(and, i put lots of details in because you said you're not too good with cooking yet, so don't worry, this is very easy and not much work, i just sort of gave you a head's up on some general cooking things i thought you might not know yet)
Ingred:
1 large potato (doesn't sound like much, but should feed at least 2 people with a bit left over)
1+ cup Half n half
2+ cups grated cheddar cheese (the sharper the better)
1 small onion (optional)
bit of garlic or onion or dry mustard or salt to taste (all optional)
worcestershire sauce (optional)
Equip:
small pot for stove
small baking dish to hold one large sliced potato plus a bit more
Oven to about 375 degrees
Prep Potatoes:
-peel potatoes if desired
-slice potatoes as thin as you can - prob not paper thin, but 1/4" to 1/8" is good
-thinly layer potatoes into small baking dish (the slices will stick to each other, i usually just grab the whole potato & drop it in the dish, then fan them out like a deck of cards, looks very nice)
-if desired, thinly slice onion and insert slices between potato slices
Prep Sauce:
-stir frequently while doing this part, unless using teflon pan, as both milk and cheese have burning tendencies
-in small pan on stove, gently heat (medium heat or a bit lower) about 1 cup of half n half (eyeball this, you might need 1 1/2 cup)
-when it starts to simmer (hot enough to melt the cheese), add about 1 cup shredded cheddar cheese; stir until melted!. i like to add another cup of cheese and then some, but you can modify this amount to your taste; also, hold back about 1/2 cup of cheese for topping
-(i haven't done this yet, but you could probably just keep adding cheese until it gets thick - my dh doesn't quite like that much cheese tho, so i'm saving that for some day i'm home alone)
-add mustard, prob not more than a teaspoon
-if you like you can add onion powder or garlic powder or chopped garlic from a jar at this point, just a bit at at time, to taste; it won't take much
-you can also add worcestershire sauce; this adds a bit of a tang along with the mustard, but is very optional
-salt to taste
-pepper if you like, but i don't
-I don't thicken, but this will not be hugely thick (won't be like nacho cheese or something), so if you want to add a bit of thickener, toss in a bit less than 1/4 cup of flour (put in a large spoonful, let it mix in, then add another spoonfuls at a time until it gets a bit thicker - it will thicken more as it cools, so it doesn't need to reach the thickness you want it to be while on the stove, just should be moving in that direction)
-when it's all mixed in, pour over the potatoes; gently lift potatoes with fork to allow sauce to get under them, but don't worry about getting it between every slice
In The Oven:
-place the dish in the center of the oven; cook for approx 30 minutes, then fork the center to check for doneness, then about every 10-15 minutes after that (oven takes a bit to reheat each time you open it); check it through the window (if you have one) from about 20 minutes on; it's ok for the edges to get brown, but you don't want them to turn black!. if they start getting real dark before the 30 minutes are up, turn the oven down to 350 and let it cook a bit longer
-when you take it out, sprinkle remaining cheese over the top then serve (or serve then sprinkle the remaining cheese)
-if there's any left, it microwaves pretty well the next day, or dump it into a large skillet & heat with eggs!.!.!.!.
i bet you could make this with an alfredo sauce instead of cheese sauce!.!.!.Www@FoodAQ@Com
Herb Potatoes au Gratin
1 stick butter
1/2 C flour
2 C milk
1/2 C grated cheddar cheese
1/4 C grated American cheese
1/4 C grated white cheddar
1 tsp chicken bouillon powder
2 tsps ground nutmeg
1 tsp black pepper
3 pounds potatoes, washed, scrubbed, peeled and sliced thin
Au Gratin:
1 stick butter, melted
2 C Panko bread crumbs
2 tsps smoky paprika
IN a large souce pot over medium-high heat, add butter!. Stir in the flour until pasty!. Add milk; stir to remove lumps and let cook for 6 mins until it gets thick!. Lower heat and add the cheeses, bouillon, nutmeg and black pepper!. Whisk until well combined and sauce thickens, approx 4 mins!. Remove from heat!.
In a bowl, combine butter, panko break and smoky paprika, stir well!.
Place potatoes into a casserole dish!. Pour cheese over potatoes and sprinkle au gratin on top!. Wrap with foil and bake in over for 35-45 mins!. Remove foil and cook for 10 mins uncovered!. Allow to sit for 10 mins!.
Www@FoodAQ@Com
1 stick butter
1/2 C flour
2 C milk
1/2 C grated cheddar cheese
1/4 C grated American cheese
1/4 C grated white cheddar
1 tsp chicken bouillon powder
2 tsps ground nutmeg
1 tsp black pepper
3 pounds potatoes, washed, scrubbed, peeled and sliced thin
Au Gratin:
1 stick butter, melted
2 C Panko bread crumbs
2 tsps smoky paprika
IN a large souce pot over medium-high heat, add butter!. Stir in the flour until pasty!. Add milk; stir to remove lumps and let cook for 6 mins until it gets thick!. Lower heat and add the cheeses, bouillon, nutmeg and black pepper!. Whisk until well combined and sauce thickens, approx 4 mins!. Remove from heat!.
In a bowl, combine butter, panko break and smoky paprika, stir well!.
Place potatoes into a casserole dish!. Pour cheese over potatoes and sprinkle au gratin on top!. Wrap with foil and bake in over for 35-45 mins!. Remove foil and cook for 10 mins uncovered!. Allow to sit for 10 mins!.
Www@FoodAQ@Com
Creamy Au Gratin Potatoes
Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes Ready In: 2 Hours
Yields: 4 servings
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
1!. Preheat oven to 400 degrees F (200 degrees C)!. Butter a 1 quart casserole dish!.
2!. Layer 1/2 of the potatoes into bottom of the prepared casserole dish!. Top with the onion slices, and add the remaining potatoes!. Season with salt and pepper to taste!.
3!. In a medium-size saucepan, melt butter over medium heat!. Mix in the flour and salt, and stir constantly with a whisk 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!. Pour cheese over the potatoes, and cover the dish with aluminum foil!.
4!. Bake 1 1/2 hours in the preheated oven!.
Www@FoodAQ@Com
Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes Ready In: 2 Hours
Yields: 4 servings
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
1!. Preheat oven to 400 degrees F (200 degrees C)!. Butter a 1 quart casserole dish!.
2!. Layer 1/2 of the potatoes into bottom of the prepared casserole dish!. Top with the onion slices, and add the remaining potatoes!. Season with salt and pepper to taste!.
3!. In a medium-size saucepan, melt butter over medium heat!. Mix in the flour and salt, and stir constantly with a whisk 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!. Pour cheese over the potatoes, and cover the dish with aluminum foil!.
4!. Bake 1 1/2 hours in the preheated oven!.
Www@FoodAQ@Com