RED POTATO AU GRATIN RECIPES

Steps:

• Heat the oven to 400ºF. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Coat a 9x13-inch baking dish with 1 teaspoon of the unsalted butter.
• Grate the cheese. Grate 8 ounces Gruyère or sharp cheddar cheese on the large hole of a box grater and set aside.
• Thinly slice the potatoes and onions, and mince the garlic. Use a mandoline or a sharp chef’s to thinly slice 3 pounds Yukon gold or red potatoes into thin slices (no need to peel), doing your best to keep the potatoes slices stacked, as this will make assembly faster. Halve and thinly slice 1 small yellow onion. Finely chop 2 garlic cloves.
• Make the cheese sauce. Place the remaining 4 tablespoons butter and the garlic in a large saucepan over medium heat. Once the butter is melted, add 1/4 cup all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon Dijon mustard, and 1/2 teaspoon black pepper. Whisk to combine and cook until fragrant, about 1 minute. Add 2 cups whole milk and whisk vigorously until well-combined. Bring the mixture to a simmer, whisking occasionally. Remove from the heat, add the cheese, and whisk until mostly melted and smooth.
• Layer the au gratin ingredients in the baking dish. Sprinkle the baking dish with about 2/3 of the sliced onions, arranging them in a single layer. Pour about 1 cup of the cheese sauce over the onions. Arrange the potatoes over the onions and cheese sauce — if you’ve kept them stacked, it is easy to fan them out into rows with the potatoes at an angle. Sprinkle the remaining onions over the potatoes, tucking them between rows if desired. Pour the remaining cheese sauce over the potatoes and spread into an even layer. Gently tap the baking dish against the counter to settle the sauce.
• Bake for 60 to 75 minutes. Bake uncovered until the top and edges are browned and crisp, and a knife inserted in the middle can easily slide through the potatoes, 60 to 75 minutes.
• Cool the gratin for 10 minutes before serving. Let the gratin cool for 10 minutes before scooping or slicing.

Steps:

• Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 25 minutes.
• When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
• Add the sliced sausage and stir to combine. Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
• When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
• Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and and stir until incorporated and slightly thickened.
• Use a potato masher or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
• Add hot sauce, salt and pepper to taste.
• Serve over rice.