Potato au gratin – company penny

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Potato au gratin is an easy and cheesy way to make potatoes. Bake the potato and onion layers in a rich cheesy sauce until bubbles.

smell: Potato au gratin is a simple cheesy version of scallop potatoes. They have cheese sauce, while scallop potatoes have white sauce.
Skill Level: This recipe There are several steps, including cutting potatoes and making homemade cheese sauce. It’s not difficult, but it does take time.
Preparation Note:
Recommended tools: To save a lot of preparation time and make slices, use mandolin.
Budget Tips: A variety of cheeses are available; make sure you use bold cheeses.
Tips for saving time: If you are short of time, check recipe notes to reduce cooking time.

Potato ingredients tips

Choose potatoes: this Potatoes The best potato au gratin is Waxy potatoes, such as red-skinned or yukon gold. They keep the shape well and do not need to peel because of thin skin (extra benefits!).
- notes: While Russet potatoes or baked potatoes will work and taste in this recipe, they are more starchy and once cooked they may collapse – it’s best to keep them in mashed potatoes.
onion: Thin sliced onions add flavor. To get a milder onion flavor, cook in butter, then slice the onion thinly and cook with 1 teaspoon onion powder.
cheese: Use bold flavored cheese in this recipe – I use Cheddar, Parmesan and Gruyere.
- Options: Gruyère cheese can be replaced with Provolone or Swiss, with a similar flavor.
Sauce: Made with butter, flour and milk, this roux-based sauce is made with chopped cheese.

A frying pan with butter making cheese sauce as au gratin potato

How to make potatoes

Here is a quick overview of the steps to potato au gratin.

Prepare: Slice potatoes and onions.
Sauce: Place the cheese sauce in a pan on the stove.
gather: Stack the potato slices and onions in small piles and place them on the side of the casserole.
bake: Bake until the potatoes are tender and the sauce is bubbled.

turn up The complete detailed recipe below.

A small pile of thinly sliced potatoes and potato onion au gratin

Pre-cut cheese However, if you chop the cheese from the chunks, you can work in this recipe and the sauce will be smoother.
If you change the cheese, make sure you will Bold flavor.
If you don’t have enough timeplace potatoes and onions on a plate as directed and cover with plastic wrap. A fully powered microwave oven is about 10 minutes (it will be very hot when removing plastic wrap). Add the cheese sauce and bake as directed below for about 45-55 minutes. Same delicious…but faster!

How to make potatoes in advance

This dish can be made 24 hours in advance. Make sure the potatoes are completely covered in the sauce – any bare potato slices will fade slightly. Cover tightly with plastic wrap and refrigerate.

Remove from the refrigerator at least 30 minutes before baking. You may need to add 10 to 20 minutes during baking time.

While we often eat them as a side, sometimes I cut slices or diced ham (from our favorite pot ham) into slices or diced ham before baking.

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Potato au gratin

Tender potatoes and onion slices are layered and baked with a rich and delicious cheese sauce.

Preparation time 20 minute

Cooking time 1 Hour 30 minute

Total time 1 Hour 50 minute

Chef ModePrevent the screen from becoming dark

Preheat the oven to 400°F.
Wash the potatoes and slice them into thin slices. Slice the onion as thin as possible.
Season potatoes and onions with ½ tsp salt and 1/4 tsp pepper. Throw it nicely onto an even coat. Spread potatoes and onions into small piles. Place the stack in greased 2.5QT to 3QT casserole dishes.
Melt butter and flour in a pan and cook for 2 to 3 minutes. Add mustard powder, ¼ teaspoon salt, ¼ teaspoon pepper and milk. Stir over medium heat until thick and bubble. Remove from heat and stir the cheese until melted.
Pour the cheese sauce over the potatoes and gently separate them so that the sauce penetrates between the layers. Bake with foil (sprayed with cooking spray) for 60 minutes.
Remove the foil and bake for another 20 to 30 minutes, or until the potatoes are cooked and cooked. Cool 15 minutes before serving.

Cut the potatoes as thin as possible.
Chop your own cheese from the cube for best results. If desired, add fresh herbs (such as thyme or rosemary) and garlic to the sauce.
To reduce baking time, wrap casserole dishes on plastic wrap Before adding cheese sauce And microwave on full power for about 10 minutes (be careful, it will be very hot when removing plastic wrap). Add the cheese sauce and bake as directed for about 45-55 minutes.
If needed, once the foil is removed, you can sprinkle other cheeses (cheddar or parmesan) on top.
Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.

The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.

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gourmet food United States, France

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