Easiest Way to Prepare 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. 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 embossed with the name.

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. You can cook Parmesan Au Gratin Potatoes using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Parmesan Au Gratin Potatoes

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

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. Au gratin potatoes are one of the most delicious recipes!

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!.

It's easy and delicious and creamy, and it's one of my favorite Thanksgiving side dishes. The parmesan garlic au gratin potatoes on the other hand were perfect. To make it fair I did a little experiment. Potatoes au Gratin is the ultimate potato recipe! French classic with layers of thinly sliced potato, cream, butter, garlic and cheese, you can't go Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!!

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