Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, parmesan au gratin potatoes. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Parmesan Au Gratin Potatoes is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Parmesan Au Gratin Potatoes is something which I’ve loved my whole life. They’re fine and they look wonderful.
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.
To begin with this particular recipe, we must first prepare a few components. You can have parmesan au gratin potatoes using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Parmesan Au Gratin Potatoes:
- Prepare 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
- Make ready 1 cup chicken stock
- Take 1 cup heavy cream ; you can use whole milk or light cream but heavy cream makes the richest sauce!
- Get 1 small onion, finely chopped
- Get 2 garlic cloves, minced
- Make ready 1 tsp cajun seasoning
- Get 1/2 tsp black pepper, and salt to taste
- Get 1 tsp hot sauce such as franks red hot, or what you like
- Take 1 tsp lemon juice
- Take 1/2 fresh grated parmesan or romano cheese
- Make ready 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.
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!
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’s going to wrap this up with this special food parmesan au gratin potatoes recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
