Easiest Way to Cook Appetizing Potatoes au Gratin

Potatoes au Gratin. These super creamy and rich restaurant style potatoes will be gobbled up fast. They are excellent as leftovers warmed up in the microwave with eggs and bacon the next day. They are not a light or low fat dish.

Slice the potatoes into sticks, and then cut the sticks to create a dice. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. You can have Potatoes au Gratin using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Potatoes au Gratin

1. Prepare 2 kg of Potatoes.
2. You need 2 cup of heavy cream.
3. You need 1 1/2 cup of grated cheese of your choice..
4. You need dash of chopped parsley.
5. You need 2 tbsp of butter.
6. Prepare 1 clove of garlic.
7. You need 2 tbsp of cream cheese.

Remove from heat; stir in cheese until melted. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. In a medium-size saucepan, melt butter over medium heat.

Potatoes au Gratin instructions

1. Preheat oven to 250-300 degrees celcius (or mark 6)..
2. Peel potatoes, wash and drain well..
3. Slice the potatoes as finely as possible or use a slicer to make things easier..
4. Rub the garlic around a baking dish or skillet. Grease the dish with butter. I also greased it with cream cheese..
5. Start laying the sliced potatoes in the dish separating them only slightly, keeping them compact. Add salt, pepper, parsley. Add a layer of cream. Spread the cream on the potatoes. Add some grated cheese..
6. Repeat step 5 for as many layers as you have potatoes. You might need to add cream or cheese..
7. On the final layer top with some parsley and a lot of cheese and bake for 45-60minutes..

Mix in the flour and salt, and stir constantly with a whisk for one minute. Add the half-and-half, shallots, garlic, thyme and nutmeg to a medium saucepan. Once you see the liquid thicken a bit, remove and discard. The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly Feel free to play around: Add leeks, onions, garlic. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish.