Potatoes gratin is made of scalloped potatoes and cheese (haha, I thought of it when I thought of “royale with cheese”).<\/span>\u00a0If you love scalloped potatoes and cheese, you’ll love the au gratin potatoes!<\/span><\/p>\n If you’ve never tried scalloped potatoes, imagine potatoes au gratin thinly cut: potatoes filled with cheese and creamy white sauce. It’s then baked until delicious and bubbly.<\/span>\u00a0It’s pretty impressive.<\/span><\/p>\n In general, you should stick to soft melting cheeses when cooking potatoes for gratin and steer clear of hard-aged cheeses that don’t melt as quickly (like Parmesan, although that is a beautiful topping when paired with breadcrumbs!).<\/span>\u00a0I had cheddar cheese available this morning, which I used; however, Gruyere is a popular alternative to serving potatoes with gratin.<\/span><\/p>\n It is such a delicious fil, ling, and comforting meal that it works perfectly with any roast or cooked comfort meal.<\/span>\u00a0I’d recommend pairing the dish with herb-roasted Pork Tenderloin,\u00a0Cheddar Cheeseburger Meatloaf, and\u00a0Herb Butter Chicken Thighs.<\/span>\u00a0Of course, you’ll require some vegetables to counteract the richness. So include a simple dish of green beans that have been steamed\u00a0to give it a boost.<\/span><\/p>\n Most people prefer a more waxy option for potatoes au gratin, like Yukon red or gold potatoes, but I’m just the opposite.<\/span>\u00a0I love russet potatoes since they’re more starchy and help keep the sauce thick and delicious, and I like their tenderness when cooked in the creamy sauce.<\/span>\u00a0If you prefer a firmer cut, choose Yukon red or gold potatoes.<\/span><\/p>\n 3 lbs.<\/span>\u00a0potatoes ($1.79)<\/span><\/p>\n One onion yellow ($0.32)<\/span><\/p>\n 4. Tbsp of butter ($0.56)<\/span><\/p>\n 4 Tbsp\u00a0all-purpose flour\u00a0($0.04)<\/span><\/p>\n 1 cup chicken broth ($0.12)<\/span><\/p>\n 2 cups of whole milk ($0.75)<\/span><\/p>\n 1\/2 tsp salt ($0.02)<\/span><\/p>\n 1\/4 teaspoon\u00a0freshly crushed black pepper\u00a0($0.02)<\/span><\/p>\n 1\/8 TSP\u00a0ground nutsmeg\u00a0($0.02)<\/span><\/p>\n Eight oz.<\/span>\u00a0cheddar, shredded ($1.69)<\/span><\/p>\n<\/div>\n Preheat the oven to 350oF.<\/span>\u00a0Peel and cut the potatoes into slices that are 1\/8-inch thick.<\/span>\u00a0If you’re still not confident with your knife, you can use a mandoline or a food processor to cut the potatoes into even small chunks.<\/span><\/p>\n Finely chop a yellow onion.<\/span>\u00a0Saut\u00e9 on a pot along with the butter until it becomes soft (about five mins).<\/span>\u00a0After it is smooth, add the flour to the pool and allow it to cook, stirring for approximately two minutes.<\/span>\u00a0After that, mix in the milk until the flour is completely dissolved.<\/span><\/p>\n Let the milk rise to a mild simmer on medium heat while whisking frequently.<\/span>\u00a0After it has cooled, the milk will become thicker.<\/span>\u00a0Incorporate the chicken broth and let it return to the point of simmering.<\/span>\u00a0Add salt and pepper. Add nutmeg.<\/span><\/p>\n Layer the potato halves in the bottom of a 4-quart casserole dish.<\/span>\u00a0Then, top the potatoes with half the white sauce and the other half of the cheddar shredded.<\/span>\u00a0Repeat with a second layer of sauce, potatoes, and shredded cheddar.<\/span><\/p>\n Place the dish in a casserole pan covered with foil. Cook it in the 350oF preheated oven for approximately 45 minutes.<\/span>\u00a0Remove the foil and bake for an additional 30 minutes up to the point that the cheese has browned and bubbling over the top.<\/span>\u00a0The casserole should be left at a temperature of 10 degrees before serving.<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" WHAT ARE POTATOES AU GRATIN? Potatoes gratin is made of scalloped potatoes and cheese (haha, I thought of it when I thought of “royale with<\/p>\n","protected":false},"author":1,"featured_media":215,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-214","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drink"],"_links":{"self":[{"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/posts\/214","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/comments?post=214"}],"version-history":[{"count":1,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/posts\/214\/revisions"}],"predecessor-version":[{"id":216,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/posts\/214\/revisions\/216"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/media\/215"}],"wp:attachment":[{"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/media?parent=214"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/categories?post=214"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/kumodesserts.com.au\/wp-json\/wp\/v2\/tags?post=214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}WHAT KIND OF CHEESE CAN I USE?<\/span><\/h3>\n
WHAT TO SERVE WITH POTATOES: AU GRATIN<\/span><\/h3>\n
WHAT KIND OF POTATOES ARE BEST?<\/span><\/h3>\n
INGREDIENTS<\/span><\/h3>\n
INSTRUCTIONS<\/span><\/h3>\n