Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, parmesan au gratin potatoes. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
This recipe for potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping is a terrific side dish. Place potatoes into a large pot and cover with water; add salt and bring to a boil. The best potatoes to use for au gratin potatoes are russets; they have the most starch and make the creamiest sauce.
Parmesan Au Gratin Potatoes is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Parmesan Au Gratin Potatoes is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook parmesan au gratin potatoes using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Parmesan Au Gratin Potatoes:
- Get 5 large un peeled red potatoes, cooked in beef broth until tender and cooled in broth until cool enough to handle or up to two hours. This makes very tender easy to cube potatoes.
- Prepare 3 tbsp flour
- Take 3 tbsp butter
- Take 1 cup chicken stock
- Make ready 1 cup heavy cream ; you can use whole milk or light cream but heavy cream makes the richest sauce!
- Take 1 small onion, finely chopped
- Make ready 2 garlic cloves, minced
- Get 1 tsp cajun seasoning
- Prepare 1/2 tsp black pepper, and salt to taste
- Make ready 1 tsp hot sauce such as franks red hot, or what you like
- Get 1 tsp lemon juice
- Prepare 1/2 fresh grated parmesan or romano cheese
- Prepare 2 tbsp chopped parsley for garnish
Otherwise, the sauce would be too thin and. Thinly sliced white potatoes layered with Parmesan cheese and smothered in a creamy garlic cream sauce. The recipe for these Garlic Parmesan Potatoes Au Gratin came from a cookbook I have and a restaurant I worked at before I moved to the U. These cheesy, dreamy potatoes au gratin are the ultimate potato casserole.
Steps to make Parmesan Au Gratin Potatoes:
- Remove cooled potatos from broth, peel and cut into 1inche cubes, set aside while making sauce.
- In a saucepan melt butter add onion and garlic and cook on low just to soften, do not brown, whisk in flour and cook on low 2 minutes, whisk in chicken stock and cream and all seasonings except cheese, stir and simmer until thickened, add cheese on low to melt, taste to see if salt, pepper or more lemon is needed. Add reserved potatos and heat through, Transfer hot to serving dish.
- Garnish with parsley
- This can be kept warm over a double boiler for at least an hour.
- So good with all roasted meats, grilled meats and fish!
Layers of thinly sliced potatoes, cheese, garlic and herbs make this super I decided to just keep it super simple this time around and use majority of a super salty Parmesan and just some Gruyere to really seal the flavor deal. Sliced sweet potatoes with one wee little yellow potato in the mix, sprinkled with a touch of thyme, lots of fresh grated Parmesan cheese and baked to perfection A simple gratin featuring sweet potatoes, thyme, low-fat milk, and parmesan cheese. Healthier than your average gratin yet just as satisfying. Everyone raves over these individual-sized crispy yet creamy potato stacks. The recipe is a Yummly original created by Sara Mellas.
So that is going to wrap it up with this exceptional food parmesan au gratin potatoes recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
