French Potatoes Au Gratin Recipe Video
Ingredients
6 to 8 potatoes ( I used red potatoes but any variety will work fine)
Non stick spray.
1/4 cup of butter
1 Tbsp flour
1 Tsp salt
/4 Tsp either black pepper or red pepper flakes. (More if you like more heat, I used 1 Tbsp red pepper flakes)
2 cups milk or heavy cream. ( I used half and half to split the diff)
2 cups shredded cheddar cheese for the sauce. ( I used Cheddar/Colby Jack combo)
1/2 Tbsp Paprika for color in the sauce.
1 cup cheese to put between layers of potatoes.
1/2 cup cheese to mix with breadcrumbs for topping. (optional)
1/4 cup breadcrumbs, optional. ( I used Italian seasoned breadcrumbs)
Preheat oven 350 degrees.
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!
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!
Editors Review
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!Chef
