You are here

French Potatoes Au Gratin

Richard.Blaine's picture
Ingredients
  Red potatoes 8
  Non stick spray 1
  Butter 1⁄4 Cup (4 tbs)
  Flour 1 Tablespoon
  Salt 1 Teaspoon
  Black pepper/Red pepper flakes 1⁄4 Teaspoon
  Milk/Heavy cream 2 Cup (32 tbs)
  Shredded cheddar cheese 2 Cup (32 tbs) (For The Sauce)
  Paprika 1⁄2 Tablespoon (For Color)
  Cheese 1 1⁄2 Cup (24 tbs) (1 Cup To Put Between Layers Of Potatoes And 1/2 Cup To Mix With Breadcrumbs)
  Breadcrumbs 1⁄4 Cup (4 tbs)
Directions

Clean and cut your potatoes at 1/8th to 1/4 inch using your knife or a mandoline or food processor.

Spray your baking dish with non stick spray. (If you don’t use the onion in this recipe a 1 1/2 quart baking dish is fine, if you use the onion I used a 2 quart baking dish and this is because of the volume change in the recipe as the onions cooked and sweated water. That is why the onion is an optional ingredient.)

Place potatoes in layers in your baking dish.

Sprinkle some cheese on top of each layer from cup of cheese in recipe above.

Keep making layers of potatoes and sprinkling with cheese.

Make sure that your final layer is potato.

Melt the 1/4 cup butter in a saucepan on medium heat. Don’t let it get brown.

Now add your salt, pepper of choice and flour and stir it constantly until it gets bubbly then remove it from the heat.

Stir in your milk or cream and 1 1/2 cups of cheese and stir it constantly to bring to a boil about 1 to 2 minutes. You want the sauce to thicken from the flour so use a medium heat to bring it to a boil. You don’t want the sauce to be watery and you don’t want it to burn to the pan.

Pour the cheese sauce slowly over the layered potatoes, get the sides and center you want an even layer.

Sprinkle some more Paprika over the top of the sauce. Just enough to get a color that you like.

Tap your baking dish on all sides a bit to get the cheese sauce to spread evenly throughout the potato layers.

Put in preheated 350 degree oven for one hour or so to bake uncovered until Au gratin is golden brown and bubbly.

Optional: After one hour or until the au gratin is bubbling and golden brown take the dish out of the oven.

Mix 1/2 cheese with the 1/4 cup breadcrumbs and sprinkle evenly over the top of your au gratin.

Put back in oven and bake for additional 15 to 20 minutes or until the top layer is bubbling again and is a nice golden brown color.

When done remove from oven and let rest and cool for a few minutes and serve. Enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato, Vegetable
Servings: 
8
Want to learn how to make the perfect potatoes au gratin? Then this video is just the thing for you. Watch now and get ready to amaze your guests with your impressive kitchen skills!

Rate It

Your rating: None
4.05
Average: 4.1 (3 votes)