Recipe: Appetizing Leftover potatoes au gratin

Leftover potatoes au gratin. Place potato slices in oven-proof pot, put champignon squares, bacon cubes, salt and pepper on top. Crack the egg above, top with some milk and cheese. These super creamy and rich restaurant style potatoes will be gobbled up fast.

Save this for a special occasion. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. You can cook Leftover potatoes au gratin using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Leftover potatoes au gratin

1. You need 6 small of potatoes (yet cooked and sliced).
2. Prepare 1 of egg.
3. You need 2 of champignons.
4. It's 1 of salt and pepper.
5. Prepare 4 slice of cheese.
6. Prepare 50 grams of bacon cubes.
7. Prepare 1 of milk.

Remove from heat; stir in cheese until melted. How To Make Potatoes Au Gratin. Make the sauce: Melt the butter in a large sauté pan over medium-high heat. Store your potatoes au gratin in a microwave or heat-safe dish for easy reheating, and follow the right timing to prevent your potatoes from drying out or burning.

Leftover potatoes au gratin step by step

1. Preheat oven to 200ºC.
2. Place potato slices in oven-proof pot, put champignon squares, bacon cubes, salt and pepper on top..
3. Crack the egg above, top with some milk and cheese.
4. Place in the oven for 10-15 minutes.

Place the scalloped potatoes into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Bring to a boil, and reduce heat to low. Prepare the Sauce: In a medium saucepan, melt the butter over medium heat. Next, add the flour, salt and pepper and whisk constantly.