Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, parmesan au gratin potatoes. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
The best potatoes to use for au gratin potatoes are russets; they have the most starch and make the creamiest sauce. You may be tempted to cut calories by How to make Potatoes Au Gratin. Begin by slicing the potatoes as thinly and uniformly as possible.
Parmesan Au Gratin Potatoes is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Parmesan Au Gratin Potatoes is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have parmesan au gratin potatoes using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Parmesan Au Gratin Potatoes:
- Make ready 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.
- Make ready 3 tbsp flour
- Take 3 tbsp butter
- Get 1 cup chicken stock
- Get 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
- Prepare 2 garlic cloves, minced
- Make ready 1 tsp cajun seasoning
- Make ready 1/2 tsp black pepper, and salt to taste
- Prepare 1 tsp hot sauce such as franks red hot, or what you like
- Prepare 1 tsp lemon juice
- Prepare 1/2 fresh grated parmesan or romano cheese
- Get 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. 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.
Instructions 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!
Healthier than your average gratin yet just as satisfying. These cheesy, dreamy potatoes au gratin are the ultimate potato casserole. 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. Potatoes au Gratin is the ultimate potato recipe! French classic with layers of thinly sliced potato, cream, butter, garlic and cheese, you can't go Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!!
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