Parmesan Au Gratin Potatoes. 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 not stick to the potatoes.
Add the cream, salt, and pepper to a medium-size bowl. Spray a large gratin baking dish with non-stick cooking spray or grease it with softened butter. Rub a casserole dish with the butter. 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
- You need 5 large 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..
- It's 3 tbsp of flour.
- It's 3 tbsp of butter.
- You need 1 cup of chicken stock.
- You need 1 cup of heavy cream ; you can use whole milk or light cream but heavy cream makes the richest sauce!.
- You need 1 small of onion, finely chopped.
- You need 2 of garlic cloves, minced.
- You need 1 tsp of cajun seasoning.
- You need 1/2 tsp of black pepper, and salt to taste.
- It's 1 tsp of hot sauce such as franks red hot, or what you like.
- It's 1 tsp of lemon juice.
- You need 1/2 of fresh grated parmesan or romano cheese.
- You need 2 tbsp of chopped parsley for garnish.
Layer the potato mixture in the casserole dish and pour the rest of liquid in the bowl over top and lightly top with more cheese. These cheesy, dreamy potatoes au gratin are the ultimate potato casserole. Layers of thinly sliced potatoes, cheese, garlic and herbs make this super simple potato dish a winner for any occasion. Remove from heat and stir in rosemary, garlic, salt, pepper and potatoes.
Parmesan Au Gratin Potatoes step by step
- Remove cooled potatos from broth, peel and cut into 1inche cubes, set aside while making sauce..
- 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..
- Garnish with parsley.
- This can be kept warm over a double boiler for at least an hour..
- So good with all roasted meats, grilled meats and fish!.
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). If there is enough cream, you should see it coming out on the sides, but not overflowing. Letting the au gratin rest is very important. . . even though it is so . This dish—which may be the ideal marriage of potatoes.
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