Creamy Potatoes Au Gratin Recipe

Perfectly Creamy Au Gratin Potatoes The Daring Gourmet Assemble the casserole: layer half of the potatoes in the bottom of the prepared baking dish. season. layer onion slices over top, then top with remaining potatoes. season again. make the sauce: melt the butter in a saucepan. gradually whisk in flour and salt and cook for about 1 minute. gradually whisk in the milk. Heat the butter in a large saucepan over medium high heat and add the onions and cook until soft and translucent, 5 6 minutes. add the garlic and cook for another minute. add the flour and stir to combine. cook for a minute or two. add the milk and cream, stirring continually to prevent clumping.

Creamy Potatoes Au Gratin Recipe Butter Your Biscuit Mix until combined. preheat oven to 180°c 350°f (both fan and standard ovens). slice potatoes: peel the potatoes and slice them 1 8" 3 mm thick. or use a slicer! layer 1: spread 1 3 of the potatoes in a baking dish (note 3), then pour over 1 3 of the cream mixture, scatter with 1 3 of the salt, pepper and thyme. Preheat the oven to 375 degrees f and grease a 2 quart square or casserole dish, or an 8×12 baking dish. add your potatoes. place sliced potatoes in three tight slanted rows as indicated in the photos. make your creamy sauce. melt butter in a pan, whisk in some flour and slowly alternate between milk and flour. Preheat oven to 375 degrees f. spray a 2.5 quart baking dish (or an 8×12 baking pan) with nonstick cooking spray or grease with a generous amount of butter or oil. wash potatoes and slice them into ⅛” thin slices. slice onion as thin as possible, if using). layer potatoes and onions in little stacks. Drain well; set aside. preheat oven to 375 degrees f. lightly oil a 9 x 13 baking dish or coat with nonstick spray. melt butter in a dutch oven over medium heat. add garlic and shallot, and cook, stirring frequently, until tender, about 3 4 minutes. whisk in flour until lightly browned, about 1 minute.

All Recipe Creamy Au Gratin Potatoes Recipe Preheat oven to 375 degrees f. spray a 2.5 quart baking dish (or an 8×12 baking pan) with nonstick cooking spray or grease with a generous amount of butter or oil. wash potatoes and slice them into ⅛” thin slices. slice onion as thin as possible, if using). layer potatoes and onions in little stacks. Drain well; set aside. preheat oven to 375 degrees f. lightly oil a 9 x 13 baking dish or coat with nonstick spray. melt butter in a dutch oven over medium heat. add garlic and shallot, and cook, stirring frequently, until tender, about 3 4 minutes. whisk in flour until lightly browned, about 1 minute. Preheat oven to 375 f. lightly grease a 9 x 9 inch baking dish. layer potatoes in the baking dish. melt butter in a large saucepan over medium heat. add onion and garlic and cook until soft and translucent, about 3 minutes. whisk in flour and continue to whisk until browned, about 30 seconds to 1 minute. Butter a 2 quart baking dish. arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the dish. sprinkle a quarter of the cheese over the potatoes. pour a quarter of the cream over top. repeat with the remaining potatoes, cheese, and cream, forming four layers. pour any leftover cream over top.