So, here it is. I am including this recipe because I have had so many requests for it. I came by it over a very long and tedious process, but I am so happy with the results!
It all began many moons ago. I decided to try my hand at homemade au gratin potatoes. I LOVE au gratin potatoes, and, in accordance with my life motto, Everything must be better homemade! How could that little bag of powdery cheese, some dried potatoes, milk and butter taste better what was created at home?
I began trying different things. I put peeled, chopped russet potatoes, thinly sliced onions, minced garlic, whole milk, sour cream and plops of butter in a pan and baked it. After a very long time in the oven, it emerged. Good, but not what I wanted. Plus, I had to keep testing to see if the potatoes were done. Sometimes when I made it the potatoes were done, other times there were still some crunchy ones left.
I tried a cheese sauce, similar to the one I now use, but in the oven I still was left with potatoes that were not done, or, if they were done, it was an incredibly long, undetermined cooking time.
Another very disturbing factor was that I could not easily adjust the recipe. I am always cooking for a different amount of people and definitely do not like not being able to change amounts and cooking time with pretty standard results.
Then, I stumbled across this technique. I precooked the potatoes, made the sauce, assembled the two and popped them in the oven. This creamy, dreamy potato cheese ensemble is wonderful. The red potatoes retain their shape perfectly, and the sauce is surprisingly cheesy and oh so gooey. If you have cooked ham, dice it and throw it in with some broccoli and you have yourself a one meal deal! It can be done ahead of time and refrigerated, which makes it great for crowds or special occasions, and your potatoes are never, ever crunchy!
Au Gratin Potatoes
3 lbs red potatoes
6 tablespoons butter
1/4 cup flour, plus more as needed
1/4 teaspoon cayenne pepper
3 cups whole milk
1 cup chicken stock or broth
1 cup grated sharp white Cheddar
2 cups plus 1 cup grated sharp yellow Cheddar
salt and pepper to taste
Peel potatoes and chop them into 1/2 inch pieces. Bring a large pot of water to a boil and add the potatoes, reduce the heat to medium low, and allow to simmer for 15-20 minutes until done. Drain potatoes place in a 9x12 baking dish.
Preheat oven to 375.
Meanwhile, heat a medium sauce pan over medium-low heat. Add the butter and heat until it melts. Raise the heat a bit and whisk in the flour and cayenne pepper. Whisk until the roux bubbles up, then cook for 1 minute more. Whisk in the milk and stock and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back down to a simmer and cook until sauce thickens, 3 to 5 minutes.
Add the white Cheddar and 2 cups of the yellow Cheddar to the thickened sauce and stir to melt it, a minute or so. Add salt and pepper to taste. Pour sauce over potatoes and top with remaining cheese.
Place in oven to melt cheese and rewarm potatoes.
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- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
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- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home