Recipe: Appetizing Parmesan Au Gratin Potatoes

Parmesan Au Gratin Potatoes. 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.

Place potatoes into a large pot and cover with water; add salt and bring to a boil. This recipe represents my philosophy of cooking to its best - cooking with love. A good test to see if you have enough cream in the recipe is to gently press on the top of the layers (once finished). You can have Parmesan Au Gratin Potatoes using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Parmesan Au Gratin Potatoes

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

If there is enough cream, you should see it coming out on the sides, but not. The ingredients for Garlic Parmesan Au Gratin Potatoes are potatoes, cheese, and heavy cream with additional flavors such as garlic and thyme. It's important to use heavy cream instead of milk because the fat is important for the cheese sauce to bake properly. Otherwise, the sauce would be too thin and.

Parmesan Au Gratin Potatoes instructions

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. Creamy and savory au gratin potatoes with Parmesan cheese and seasoned with rosemary. Two of my favorite foods come together in this recipe for creamy Parmesan Rosemary Au Gratin Potatoes: POTATOES and CHEESE!