Ultimate Potatoes Au Gratin // Presented by LG USA
There's nothing better than a creamy potato dish, especially during the holiday season. Easily make the ultimate potatoes au gratin with the ability to use two ovens at once with the help of LG's Combi Wall Oven.
Cheesy Scalloped Potatoes - You Suck at Cooking (episode 117)
Scalloped potatoes, sometimes known as potatoes dauphinoise, often known as potatoes au gratin when cheese is added, usually do not contain scallops and nobody knows why.
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RECIPE
Select three medium russet potatoes, or cusset potatoes if you’re immature
Slice them 1/8th inch thick and throw any that don’t measure up against a window
Par boil them for 3 minutes
Par strain them for 20 seconds
MEANWHILE IT’S SAUCE TIME
3 tablespoons Butter: melt it in a sauce pan, which is a good pan for sauce
2 chopped garlic cloves: give them a nice hot butter bath
5 tablespoons all purpose wheat dust (flour) slowly whisk it in until it’s smooth and cook it for a couple to a few minutes
2 cups/500 ml milk: slowly whisk it in until it seems like you never had a golden smooth garlic mixture there previously
NOW IT’S FLAVOR TIME
1 veggie bullion cube: crumble and wangjangle
½ teaspoon salt
2 - 3 teaspoons mustard dust
Some pepper pepper pepper
Continue wangjangling until the sauce thickens, which will happen rather suddenly so keep your wits about you
Then add in a handful of cheddar if you want and take it off the heat
Put the potatoes and every molecule of sauce in a big bowl and fold them over until covered
Spray chemicals into a 9 X 9 baking dish and dump in the stuff
Put a layer of gruyere cheese on top if you want
Add a tin roof
350 for 45 minutes
Remove the tin roof
15 minutes or until browned on top
Let it set for 10 to 20 minutes
Serve on a plate and get scared by a potato lantern and also oddly stimulated when it starts dancing
Easy and Delicious Au Gratin Potatoes | Scalloped Potato Recipe
Au Gratin Potatoes - Easy Scalloped Potatoes
Ingredients!
4 russet potatoes
4 strips bacon
2 tbsp. unsalted butter
1 tbsp. all purpose flour
1/2 tbsp. minced garlic
1/3 cup diced onion
24 oz. heavy cream
1 tsp. creole seasoning
1/4 tsp nutmeg
1/2 tsp ground black pepper
8 oz. Colby jack cheese
8 oz. cheddar cheese
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Potatoes Au Gratin The Perfect Side | Chef Jean-Pierre
Hello friends, today I bring you the long-awaited recipe for Potatoes Au Gratin - the perfect side dish to pair with Steak Au Poivre or even enjoy on its own. I personally enjoy snacking on the extra trimmings from the tray, which makes for a delicious treat. If you decide to make this dish, please let me know how it turned out in the comments below.
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How To Make My FAVORITE Holiday Recipe | Cheesy Potatoes Au Gratin
The Holidays are all about family, friends, and over-indulgence lol. Today, I am going to show you how to make my Favorite recipe this time of year - Potatoes Au Gratin. This bad boy is layered with a rich cream sauce, 3 cheeses, and of course, potatoes! Give it a try, you won't regret it! Let's #MakeItHappen
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Shopping List:
4-5 Russet Potatoes
2 onions
3 tbs butter
3 tbs all purpose flour
2 cups Heavy Cream
1 tsp garlic paste
1-1/2 cups shredded cheddar cheese
1/2 cup shredded Havarti
1 cup parmesan cheese (grated or shredded)
1 pinch of nutmeg
Salt, pepper, garlic to taste
thyme, rosemary, shallot, 2 cloves of garlic
Hot AP Seasoning or pinch of cayenne
cooking spray
Parsley
Directions:
Preheat oven to 400 degrees.
Butter or spray your cast iron skillet or casserole dish with room temperature butter.
Using a mandolin (or slice thinly with a sharp knife) - slice your potatoes into about 1/4 inch thick slices. - Slice onions into thin rings.
In a saucepan, melt butter over medium heat. Mix in the flour and stir constantly with a whisk for one minute. Season with salt, pepper, garlic, and onion powder. (Season to taste. Make sure this cheese sauce has the flavor profile you’re looking for)
Stir in Heavy Cream. Cook until mixture has thickened. Add rosemary, thyme, shallot, garlic and simmer for 5-7 minutes to infuse the flavor into cream sauce. Once you can taste it, remove those items. Next, reduce the heat and slowly add in shredded cheese - whisking constantly until a smooth cheese sauce develops.
Ladle some of the cheese mixture into the skillet to coat the bottom. Next, add a layer of potatoes, followed by onions, and topped with cheese. Repeat this layering process until your skillet is mostly full. Bake at 400 for 45-60 minutes or until potatoes are fork tender. Top with remaining shredded cheese and bake an additional 15 minutes or until cheese is browned and bubbly. Allow this to rest for 15-20 minutes before serving.