HOMEMADE CHEESY AU GRATIN POTATOES RECIPES

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EASY POTATOES AU GRATIN RECIPE - HOW TO MAKE HOMEMADE A…



Easy Potatoes Au Gratin Recipe - How to Make Homemade A… image

This cheesy Potatoes Au Gratin recipe beats all other potato side dishes out there. Here's the best way to cook homemade au gratin potatoes at home before your holiday meal.

Provided by Makinze Gore

Categories     side dish

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 11

6

russet potatoes, cleaned and peeled

2 tbsp.

butter, plus more for pan

2

cloves garlic, minced

1 1/2 c.

heavy cream

1/4 c.

milk

1 tbsp.

freshly chopped thyme

Pinch of nutmeg

Kosher salt

red pepper flakes

1 1/2 c.

shredded Gruyère

1/2 c.

freshly grated Parmesan

Steps:

  • Preheat oven to 375° and butter a large baking dish. Slice potatoes 1/4" thick and place in water to keep from browning. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Add cream, milk, thyme, nutmeg, salt, and red pepper flakes. Bring to a boil and reduce heat to low. Let simmer 10 minutes. Remove from heat. Layer a third of potatoes, slightly overlapping, in prepared dish then pour a third of cream mixture over potatoes. Repeat with remaining potatoes and cream to make two more layers. Sprinkle Gruyère over top. Cover with foil and bake for 45 minutes. Uncover, sprinkle with Parmesan and continue baking until potatoes are tender and top is golden, 15 to 20 minutes. Let sit for 10 minutes before serving. 

Nutrition Facts : Calories 414 calories

CREAMY AU GRATIN POTATOES | FOODTALK



Creamy Au Gratin Potatoes | Foodtalk image

Provided by TheYummyBowl

Total Time 92 minutes

Prep Time 7 minutes

Cook Time 85 minutes

Yield 6

Number Of Ingredients 14

2 lb starchy potatoes cut into 1/8 inch thick slices
1 medium brown or red onion cut into thin circles
3 tablespoon butter
5 tablespoon gluten-free flour blend
1 cup milk plant-based nut milk like almond is perfect
1/2 cup veggie or meat broth or bio bouillon cube dissolved in hot water according to instructions
1 1/2 cup sharp cheddar cheese shredded
2 large garlic cloves minced or paste
1/2 teaspoon thyme dried (or dried rosemary)
1 1/2 teaspoon kosher salt or add to taste up to 2 tsp
1/4 teaspoon ground black pepper
1/2 cup mozzarella cheese shredded
1 teaspoon fresh parsley chopped
Thyme sprigs

Steps:

  • Preheat oven to 350 F.
  • Melt butter in a skillet/pan over medium heat. Add garlic and gradually add flour, constantly whisking at the same time until a roux has formed.
  • Stir in the veggie broth, milk slowly and whisk vigorously.
  • Finally, add in the cheddar and whisk until the cheese is fully melted and set aside.
  • Layer the potato slices in an 8x12 or 9x13 inch dish (butter or spray with cooking spray prior), add the onion sliced in between. Sprinkle with salt, pepper, and dried thyme.
  • Pour the cheese sauce all over the potato slices, cover with foil and bake for 1 hour 15 minutes.
  • Remove the foil and top with mozzarella cheese and return to the oven until cheese is melted and bubbly, slightly browned. You can use the broiler method but be careful as the cheese can burn very quickly.

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