bechamel sauce with cheese for potatoes augratin

#Bechamel sauce with cheese for potatoes augratin how to#
#Bechamel sauce with cheese for potatoes augratin free#

What you need: an 8×8 baking dish, or if you want to double the recipe, a 9X13 baking dish. The Recipe: Three Cheese Au Gratin Potatoes In a large saucepan on medium heat melt butter, add salt and pepper. Peel and thinly slice your potatoes, set aside. And after 50 minutes…perfection! This same cheese sauce can be used over steamed vegetables or cooked pasta for homemade macaroni and cheese. Preheat oven to 375 degrees and place oven rack in center position. You can slice your potatoes with a knife or use a food processor… it is quicker and you can use it for the cheese too!ĭon’t worry that the sauce does not cover all the potatoes! It spreads out as it cooks, I promise.Īfter 20 minutes of cooking you can see that the cheese sauce has spread out and is beginning to brown. Sorry, I have to be a food snob here, if you use packaged pre-shredded cheese your sauce will come out clumpy and oily…true story. Helpful hint: if you want the sauce to thicken a little quicker, warm milk before adding to roux. A roux thickens sauces and is usually a combination of butter and flour. This recipe is actually very easy, but if there were a tricky part it would be making the sauce, seeing pictures should help you out.Ī “Roux” is a French word pronounced ‘roo’. Be careful not to break apart the potatoes. Mix all the wet ingredients and season then fold in the potatoes. In a saute pan sweat the onions until soft then add to the cheese sauce. Stir these two ingredients together to incorporate. For instance when I want to spice things up, I substitute the jack cheese for pepperjack. Heat the bechamel and pour over the cheese to melt.

#Bechamel sauce with cheese for potatoes augratin free#

Of course feel free to improvise when it comes to cheese, I do. This is definitely comfort food, made from scratch like grandma used to make.Īlways start with all the best ingredients, fresh Yukon gold potatoes, sharp cheddar, colby jack and Parmesan cheese, green onions and milk.

#Bechamel sauce with cheese for potatoes augratin how to#

How to Make Three Cheese Au Gratin Potatoes I may make a commission from sales while your price remains the same.) It can be stored in the fridge and reheated the next day.Honestly, I just don’t know many things that taste better than the crispy, cheesy potatoes on the top of this Three Cheese Au Gratin Potato dish… Smooth out the top of the potatoes to create an even layer. Place the cast iron pan into the oven and broil for 5 minutes until the cheese is crispy and bubbling. Transfer the potato mixture to a 13x9x2-inch oven-safe baking dish. Remove the pan from the oven and turn the oven temperature to broil.Ĭover the potatoes with the grated Gruyere and Parmesan cheeses. Place the cast iron pan into the oven and bake for 1 hr and 15 minutes. Pour the cream mixture over top of the potatoes.Ĭover the cast iron pan tightly with a piece of tin foil. Bake the casserole in the preheated oven. Mix the cheese with the parsley and the breadcrumbs. In a 12 inch cast iron pan, add the butter and shallots and fry on low heat for 5 minutes until the shallots have caramelized.Īrrange the sliced potatoes in a spiral pattern on top of the cooked shallots. Cook the béchamel sauce for 5 minutes until it thickens, remove from the heat and season with salt and pepper. Thinly slice the potatoes to 1/8 inch thickness using a mandoline slicer. Remove from the heat and set to the side. This will allow the garlic flavor to infuse the cream.

Bring to a simmer on low heat a cook for 5 minutes. In a small saucepan add the cream, salt, and garlic. Pour all of the remaining cheese sauce over the top layer of potatoes.

Spoon about of the cheese sauce on top of the potatoes. Place of the potatoes overlapping in a single layer in the baking dish, seasoning with salt and pepper. Crispy Parmesan and Gruyere Potato Gratin Gently peel potatoes and slice into inch rounds.