Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, parmesan au gratin potatoes. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Parmesan Au Gratin Potatoes is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Parmesan Au Gratin Potatoes is something which I’ve loved my whole life. They are fine and they look wonderful.
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 calories by How to make Potatoes Au Gratin. Begin by slicing the potatoes as thinly and uniformly as possible.
To begin with this particular recipe, we must prepare a few ingredients. You can have parmesan au gratin potatoes using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Parmesan Au Gratin Potatoes:
- Take 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.
- Prepare 3 tbsp flour
- Prepare 3 tbsp butter
- Make ready 1 cup chicken stock
- Prepare 1 cup heavy cream ; you can use whole milk or light cream but heavy cream makes the richest sauce!
- Prepare 1 small onion, finely chopped
- Get 2 garlic cloves, minced
- Get 1 tsp cajun seasoning
- Prepare 1/2 tsp black pepper, and salt to taste
- Get 1 tsp hot sauce such as franks red hot, or what you like
- Prepare 1 tsp lemon juice
- Make ready 1/2 fresh grated parmesan or romano cheese
- Make ready 2 tbsp chopped parsley for garnish
Otherwise, the sauce would be too thin and. This easy recipe for Parmesan potato stacks makes a great side dish or appetizer that your family and guests will definitely enjoy. 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!!
Steps to make Parmesan Au Gratin Potatoes:
- Remove cooled potatos from broth, peel and cut into 1inche cubes, set aside while making sauce.
- 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.
- Garnish with parsley
- This can be kept warm over a double boiler for at least an hour.
- So good with all roasted meats, grilled meats and fish!
Also known as Dauphinoise Potatoes, this French. Thinly sliced white potatoes layered with Parmesan cheese and smothered in a creamy garlic cream sauce. The recipe for these Garlic Parmesan Potatoes Au Gratin came from a cookbook I have and a restaurant I worked at before I moved to the U. These cheesy, dreamy potatoes au gratin are the ultimate potato casserole. Layers of thinly sliced potatoes, cheese, garlic and herbs make this super I decided to just keep it super simple this time around and use majority of a super salty Parmesan and just some Gruyere to really seal the flavor deal.
So that’s going to wrap this up with this special food parmesan au gratin potatoes recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
