Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Prep: 20 mins. Cook: 55 mins. Total: 75 mins. Servings: 6 servings. Yield: 1 gratin dish. Nutrition information is calculated using an ingredient database and should be considered an estimate.
Featured Video. Tips Another way to serve the gratin is to allow it to go cold and then cut it into rounds. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more.
Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Back to Recipes Vegetarian dinners Quick vegetarian See more. Back to Recipes Vegan storecupboard Vegan baking See more. Also, I highly suggest using a mandolin for slicing the potatoes. I find 2 tsp of salt is perfect for me, using a coarse kosher salt.
Use less if you cook with table salt. While you can do rosemary, the leaves are a lot bigger and more noticeable, so try to chop it up well if you go that route. Since the liquid has cream in it, it loves to boil over and seep out the sides.
The potato gratin should now be very tender in the middle but cheesy and brown on the surface. You can do this by putting the potato slices, cream, and milk in a Ziploc bag and squeezing all the air out. There are some scattered ideas on the internet about parbaking the potato gratin, but accompanying reports of it not going well. Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Your email address will not be published. Notify me via e-mail if anyone answers my comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. This was awesome! I did the hour bake and then had to let it sit for an hour or so before I did the uncovered bake. Came out great.
I thought this recipe was very, very good. I will not make Au Gratin Potatoes from a box mix again! I'm rating it 4 stars instead of 5 because I feel a few simple changes are needed. I would mince the onion and mix it throughout the potatoes. We did not care for the big, slimy rings of cheese-covered onions in the center of the dish, although we did like the flavor of the onions. Also, a 1 quart casserole dish is too small for this recipe, use at least a 2 quart.
Another tip, which I'm sure many people are already aware of, is to spray the foil with a bit of cooking spray before putting it on the dish to keep the potatoes and cheese from sticking to it. Finally, we like our potatoes to be golden brown on top, therefore I removed the foil for the last 15 - 20 minutes of cooking time.
Thanks for a very good recipe that we will enjoy many times over!! I was hesitant to make this but all the raving reviews had me curious. My family of 5 raved about these potatoes all through dinner, my husband said they're the best he's ever had! I added extra cheese as we are cheese fans. I usually make mine by just adding shredded cheese, onion, flour and milk and bake which is delicious but these beat it!
Also a great tip, this is the same cheese sauce my family uses for homemade mac n cheese, if you use this recipe and pour it over cooked elbow macaroni and add extra shredded cheese on top then bake just a bit to melt, it's the best mac n cheese you've ever had!
You could make a double batch and have the mac the next night with baked chicken. Thanks Cathy Read More. This was easy and delicious! I sliced then microwaved the potatoes for about 8 minutes to cut down on baking time. Then poured the cheese sauce over top and mixed with potato slices, then bake. Also agree to remove cover 15 min B4 serving to get a little crust or add a little buttered breadcrumbs to get a light topping.
Convert this side dish recipe to a "one meal" casserole by adding left over chunks of ham from a previous meal. This casserole is then yummy as brunch, lunch or supper. Creamy, saucy and delicately flavored potatoes which are the perfect accompaniment to more robustly seasoned meats. Would be better, however, with onions chopped rather than sliced, and to uncover for the last 20 minutes to brown the top. My husband and I loved this so much My makin them out of the box days are over I made just a couple changes
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