How to Make Favorite Parmesan Au Gratin Potatoes

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, parmesan au gratin potatoes. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Parmesan Au Gratin Potatoes is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Parmesan Au Gratin Potatoes is something that I have loved my whole life. They’re 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 It's important to use authentic Parmigiano Reggiano rather than domestic parmesan. You can tell if it's the real deal by looking at the rind, which is. The ingredients for Garlic Parmesan Au Gratin Potatoes are potatoes, cheese, and heavy cream with additional flavors such as garlic and thyme.

To begin with this particular recipe, we have to prepare a few components. You can cook parmesan au gratin potatoes using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Parmesan Au Gratin Potatoes:

1. Take 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.
2. Get flour
3. Prepare butter
4. Make ready chicken stock
5. Get heavy cream ; you can use whole milk or light cream but heavy cream makes the richest sauce!
6. Prepare onion, finely chopped
7. Make ready garlic cloves, minced
8. Get cajun seasoning
9. Make ready black pepper, and salt to taste
10. Prepare hot sauce such as franks red hot, or what you like
11. Get lemon juice
12. Get fresh grated parmesan or romano cheese
13. Take chopped parsley for garnish

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. AKA Scalloped Potatoes…AKA Au Gratin potatoes. I have made a variation of these before.

Instructions to make Parmesan Au Gratin Potatoes:

1. Remove cooled potatos from broth, peel and cut into 1inche cubes, set aside while making sauce.
2. 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.
3. Garnish with parsley
4. This can be kept warm over a double boiler for at least an hour.
5. So good with all roasted meats, grilled meats and fish!

AKA Scalloped Potatoes…AKA Au Gratin potatoes. I have made a variation of these before. One of the French variety 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. Sliced sweet potatoes with one wee little yellow potato in the mix, sprinkled with a touch of thyme, lots of fresh grated Parmesan cheese and baked to perfection A simple gratin featuring sweet potatoes, thyme, low-fat milk, and parmesan cheese. Healthier than your average gratin yet just as satisfying.

So that is going to wrap it up for this special food parmesan au gratin potatoes recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!