Creamy Potato Gratin Recipe

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Creamy Potato Gratin Recipe :-These au gratin potatoes are my husband’s favorite — he considers it a special occasion every time I make them! The creamy cheese sauce and tender potatoes in this classic French dish make a delicious flavor combination. Serve potatoes au gratin with a roast pork loin or beef tenderloin, alongside a green salad.

Creamy Potato Gratin Recipe

 

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Au Gratin Potatoes Ingredients:

1 . Potatoes:

  • This recipe begins with Russet potatoes that have been sliced very thinly. It is possible for you to use Yukon gold as an alternative.

2 . Onion:

  • The potatoes should be layered with one onion that has been sliced into rings.

3 . Seasonings:

  • Just salt and pepper are all that are needed to season these potatoes that are cooked in an au gratin dish.

4 . Butter and flour:

  • A roux is created by combining butter and all-purpose flour, and it is the foundation of the cheese sauce.

5 . Milk:

  • In order to achieve the creamiest possible consistency, use a slow whisking motion to incorporate the milk.

6 . Cheese:

  • For the simple reason that shredded Cheddar makes everything taste better.

 

How to Make Au Gratin Potatoes

1 . Assemble the casserole

  • The bottom of the baking dish that has been prepped should be layered with half of the potatoes. Time of year. After layering the onion slices on top, the remaining potatoes should be placed on top. Season once more.

2 . Make the sauce

  • The butter should be melted in a saucepan. Slowly mix in the flour and salt, and continue to simmer for approximately one minute. The milk should be whisked in gradually.
  • While continuously whisking, continue cooking the mixture until it has reached the desired consistency. Bring the cheese to a boil.

3 . Bake the casserole

  • The sauce should be poured over the potatoes. Place the dish in an oven that has been prepared and bake it until the potatoes are soft and the sauce is bubbling. Cover the dish with aluminium foil.

 

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Directions:

  1. Pre-heat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Butter a casserole dish that is one quart in size.
  2. The bottom of the casserole dish that has been prepared should be layered with half of the potatoes, and then seasoned with salt and pepper. The remaining potatoes should be placed on top of the onion slices that have been layered on top. To finish, season with salt and pepper once more.
  3. Butter should be melted in a saucepan of medium size over medium heat. Stir in the flour and salt in a slow and steady manner, and continue to stir until the raw flour flavour is completely eliminated, which should take approximately a minute.
  4. The progressive addition of milk, approximately one-fourth of a cup at a time, should be done while whisking thoroughly after each addition to ensure that it is thoroughly incorporated. This will help prevent lumps from forming in your sauce.
    Continue to stir the mixture while it is cooking for three to five minutes, or until it has thickened.
  5. Add the cheese all at once and mix it in until it melts, which should take around thirty to sixty seconds. The potatoes should be covered with cheese sauce, and then the dish should be covered with aluminium foil.
  6. About one and a half hours after the oven has been prepared, the potatoes should be soft and the sauce should be bubbling.

 

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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