The dish called gratin which is made with potato and cheese is a delicious dish that can be bought premade from any supermarket like Woolworth or made at home from scratch. My family looks forward to these potatoes au gratin like it's a holiday every time I make it for them because they think they're so unique. This classic French dish is a gorgeously irresistible blend of crispy potatoes and a creamy cheese sauce. It is served with the country's wine. Serve potatoes prepared in the au gratin style along with a green salad and some French bread to accompany a roast pork loin or beef tenderloin. Experiment using a variety of cheeses to add variety to your meal. 
There is no better way to improve any meal than by adding potatoes au gratin. Because it is rich, flavorful, and very satiating, there is a good chance that every person at your table will appreciate the meal. Components needed to make potatoes au gratin In order to make this well-regarded recipe for potatoes au gratin, you will need the following ingredients: This dish asks for potatoes, specifically Russet potatoes that have been cut very thinly. Gold from the Yukon may be substituted for it if you so want. To put one onion on top of the potatoes without it falling apart, chop it into rings beforehand. To season these potatoes that are baked in a creamy au gratin dish, just salt and pepper have been used. Flour and butter: The base of the cheese sauce is a roux, which consists of unsalted butter and all-purpose flour. Milk: To get the smoothest and creamiest texture, gently include the milk while continuing to stir. Simply because the addition of shredded Cheddar cheese makes everything taste better. Instructions for Cooking Potatoes in an Au Gratin Dish You'll find the whole, step-by-step recipe further down the page, but in the meanwhile, here's a breakdown of what you can expect when you're preparing these creamy potatoes au gratin: Begin assembling the casserole by putting one-half of the potatoes in the dish that will be used for baking. Season. The remaining potatoes are then piled on the chunks of onion that have been prepared before. once again throughout this time. 
Prepare the condiment by: 2. A skillet should be used to melt the butter. After gradually adding salt and flour while whisking, the mixture should be let to boil for about a minute. While whisking, slowly add in the milk. Cook the mixture while whisking it constantly until it has reached the desired consistency. After that, add the cheese and combine. Bake the dish in the oven: The sauce should be poured over the potatoes. After the potatoes have reached an internal temperature of 375 degrees and the sauce has reached a boiling point, cover the dish with aluminum foil and place it in an oven that has been prepared. Potatoes Prepared Two Ways: Scalloped and Au Gratin The side dishes scalloped potatoes and potatoes au gratin are similar in that they are both creamy, rich, and starchy. However, they are not the same thing in every single way. When potatoes are served au gratin, they are often sliced a bit thinner than when they are served scalloped. In addition, cheese is not often used in the preparation of scalloped potatoes (but more modern recipes can incorporate cheese into the mix). How to Prepare Potatoes to Be Served in an Au Gratin Dish According to a number of reviews, there is absolutely nothing wrong with the idea of serving these au gratin potatoes on their own as a whole supper. 
Naturally, it complements a great number of the meals that you like eating the most as a side dish, and it also looks gorgeous on any table setting for a celebration. Check out the following recipe collections if you are seeking mouthwatering pairing suggestions: 15+ Deliciously Elegant Chicken Recipes That Have Received 5/5 Stars 10 Recipes for Chuck Steak That Are Mouthwatering, Tender, and Juicy These 21 salads may easily serve as a meal in and of themselves. The Proper Way to Keep Potatoes for the Au Gratin Recipe Any leftover potatoes au gratin should be stored in the refrigerator in a container that is both shallow and airtight. Reheat in an oven preheated to 375 degrees Fahrenheit, with the lid of the pan covered with aluminum foil, until the food is well cooked and bubbling. The potatoes in the shape of au gratin may be frozen. We do not recommend freezing au gratin potatoes because of the significant amount of dairy that they contain. Milk and cheese are two examples of dairy products that have a propensity to separate after being frozen and thawed. Community Opinions and Honors to Receive Amanda T. cries out in astonishment, "That was amazing!" "I used Vidalia onions since they are now in season, and the dish turned out well! Producing it once every seven days." Dianna P. exclaimed, "Fantastic!" and stated that her whole family loved it and begged for it to become a regular meal. I increased the amount of the recipe by four and added some more diced ham. There is no need for any more replacements!" Becs is quoted as saying, "We enjoy this meal." 
It was an amazing experience! I cooked the potatoes in the microwave to cut down on the amount of time they needed in the oven, and I seasoned them with more garlic and Cajun spice (we enjoy a little kick). I found that this sauce went really well with macaroni and cheese, so that's what I used it for." Ingredients
- 4 medium russet potatoes, thinly sliced
- 1 medium onion, sliced into rings
- salt and ground black pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups of milk
- 1 ½ cups shredded Cheddar cheese
Instructions Step 1 Turn the oven's temperature up to 400 degrees (200 degrees C). 1-quart casserole dish, sprayed with butter Step 2 Add salt and pepper to the casserole dish and add half the potatoes. The remaining potatoes are then stacked on top, followed by onion slices. sprinkle salt and pepper once more 
Step 3 In a medium pan over medium heat, melt the butter. The raw flour taste will be cooked out after approximately a minute of simmering while stirring frequently after gradually whisking in the flour and salt. To keep the sauce from clumping, whisk in the milk gradually, adding 1/4 cup at a time. Step 4 Continue whisking the mixture until it thickens, about 3 to 5 minutes. The cheese should be stirred for 30 to 60 seconds, or until melted. Wrap the potatoes in foil and top them with cheese sauce. Step 5 Bake for 1 1/2 hours, or until the potatoes are fork-tender and the sauce is boiling, in a preheated oven.