Parmesan Au Gratin Potatoes
Parmesan Au Gratin Potatoes

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, parmesan au gratin potatoes. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 It's important to use authentic Parmigiano Reggiano rather than domestic parmesan. You can tell if it's the real deal by looking at the rind, which is. This recipe for potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping is a terrific side dish.

Parmesan Au Gratin Potatoes is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Parmesan Au Gratin Potatoes is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook parmesan au gratin potatoes using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Parmesan Au Gratin Potatoes:
  1. 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.
  2. Make ready 3 tbsp flour
  3. Get 3 tbsp butter
  4. Prepare 1 cup chicken stock
  5. Make ready 1 cup heavy cream ; you can use whole milk or light cream but heavy cream makes the richest sauce!
  6. Take 1 small onion, finely chopped
  7. Take 2 garlic cloves, minced
  8. Make ready 1 tsp cajun seasoning
  9. Take 1/2 tsp black pepper, and salt to taste
  10. Get 1 tsp hot sauce such as franks red hot, or what you like
  11. Make ready 1 tsp lemon juice
  12. Make ready 1/2 fresh grated parmesan or romano cheese
  13. Take 2 tbsp chopped parsley for garnish

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!! Also known as Dauphinoise Potatoes, this French. This potatoes au gratin recipe is wonderfully creamy, cheesy and flavorful and has received tons of rave reviews over the years.

Steps to make Parmesan Au Gratin Potatoes:
  1. Remove cooled potatos from broth, peel and cut into 1inche cubes, set aside while making sauce.
  2. 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.
  3. Garnish with parsley
  4. This can be kept warm over a double boiler for at least an hour.
  5. So good with all roasted meats, grilled meats and fish!

Also known as Dauphinoise Potatoes, this French. This potatoes au gratin recipe is wonderfully creamy, cheesy and flavorful and has received tons of rave reviews over the years. Several of my friends and family members make this every year on holidays and other occasions and have passed the recipe on to their friends who usually request it. Everyone raves over these individual-sized crispy yet creamy potato stacks. The recipe is a Yummly original created by Sara Mellas.

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