Recipe of Appetizing Potatoes au Gratin

Potatoes au Gratin Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. —Cris O'Brien, Virginia Beach, Virginia 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.

Here is the best “Potatoes au Gratin” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Potatoes au Gratin

1. You need 2 kg of Potatoes.
2. Make ready 2 cup of heavy cream.
3. You need 1 1/2 cup of grated cheese of your choice..
4. It’s dash of chopped parsley.
5. Make ready 2 tbsp of butter.
6. You need 1 clove of garlic.
7. Prepare 2 tbsp of cream cheese.

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. press the potatoes down to help them absorb the liquid.The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin 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 Feel free to play around: Add leeks, onions, garlic.Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!!

Potatoes au Gratin step by step

1. Preheat oven to 250-300 degrees celcius (or mark 6)..
2. Peel potatoes, wash and drain well..
3. Slice the potatoes as finely as possible or use a slicer to make things easier..
4. Rub the garlic around a baking dish or skillet. Grease the dish with butter. I also greased it with cream cheese..
5. Start laying the sliced potatoes in the dish separating them only slightly, keeping them compact. Add salt, pepper, parsley. Add a layer of cream. Spread the cream on the potatoes. Add some grated cheese..
6. Repeat step 5 for as many layers as you have potatoes. You might need to add cream or cheese..
7. On the final layer top with some parsley and a lot of cheese and bake for 45-60minutes..

In a large skillet over medium heat, melt butter.Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish.Smear softened butter all over the bottom of a baking dish.

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.Au gratin potatoes are a casserole of thinly sliced potatoes (and often garlic and onions) cooked in a sauce of cheese until tender.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.Next, melt butter in a saucepan.Stir in the flour until smooth and cook for a minute or two.