CHEESY AU GRATIN POTATOES RECIPE | The Best Potato Side Dish

hi everyone welcome back to catherine's plates where it's always simple easy and delicious in my kitchen today it's all about it's fall y'all series and a holiday series that i've been working on we are going to create a rotten potatoes now there's a difference between a groton and scalloped potatoes and as we go along i'll show you that difference and i'm also going to show you a tip that's going to make these potatoes tender before they even go in the oven to cut your cook time down okay if you're ready let's go ahead and get started okay i've used a lot of different potatoes for a scalloped or a groton potatoes now the ones i find really easy to work with and will cook really delicious and absorb all those flavors are the russet potatoes but you can use like the red potatoes or the yukon potatoes that's totally fine and if you want to leave the skin on you can do that also just scrub your potatoes really good for this dish i'm going to go ahead and just peel my potatoes and i'm going to be using let's see six potatoes right here so you can use between five and six potatoes all right we're gonna go ahead and get these peeled okay we are ready to slice our potatoes now here's a trick when you slice your potatoes you wanna slice them really thin i'm going to be slicing them about 1 8 of an inch you can go up to a quarter of an inch but it's going to cook a little bit longer okay so another tip is to use very hot water pour it into a large bowl and what that will do is start cooking those potatoes so they cook in the oven a lot less time and so while we're cooking our sauce our potatoes will be getting nice and tender in here now you can also put water in a large bowl and put it in your microwave and just heat it up and do it that way and that's another good trick also you can have a pot of boiling water and put your potatoes in there and warm them up that way also okay potatoes now these are peeled and we went ahead and washed them now i've got my little mandolin slicer here and it's add an eighth of an inch or you can go up to a quarter of an inch but it's going to take longer for the potatoes to get soft so i recommend the eighth of an inch if you're going to use a knife go as thin as you can like paper thin okay okay you see how paper thin those are y'all you don't need a you know a big old mandolin or anything like this this is a handheld one and it's got three different sizes right here and it also comes with a guard to put your potato on if you get to the end of it and i want to show you how thin these are look you can see right through them that's how thin you want them all right so i've got all the potatoes in there to make sure they're all submerged in that hot water help them soften up while we make the roux which will just take a few minutes and these are fine to sit in there all right in a just a medium pot over medium high heat i'm going to melt three tablespoons of butter now you want to make sure that your butter is fully melted before you start the next step okay if the butter is nice and melted we got a nice little sizzle going on we're going to add the same amount of flour this is all purpose three tablespoons and what you want to do is incorporate this into the butter this will take about one minute you're going to have two cups of milk ready we're going to pour it in a little bit at a time we're going to break up all the lumps now if you want to put onions in this you certainly can you can dice up onions and brown them up with your butter or you can just slice onions and add them believe it or not this is the one dish that my family prefers no onions in so not going in i think it's the only one yes we put onions in almost everything but when i made it the way i know how to make it they prefer it without them onions in it i'm telling you that onion and cap and crunch really works oh my god i'm you're cracking me up today okay okay guys you need to season i've got some pepper here about a quarter of a teaspoon make sure because this is what's gonna season everything okay so season taste season taste i've got some salt going in a good amount look at about half a teaspoon of salt about a quarter teaspoon of pepper now this is not traditionally in my recipe but we like paprika in it it gives it a nice color and a nice little flavor too and we're going to be putting in some garlic powder just a little bit now if you want a lot of garlic in there you can mince garlic and put it in there but we just want to add a little flavor not a lot and mix this up and we're going to continually mix this until it's nice and thick okay we have a nice thick consistency here what we're going to do turn off the burner and we're going to add two cups of cheese now i'm adding shredded cheddar cheese all right i'm just going to stir this in until it's well mixed and the cheese is melted think about all the flavors of cheese you can put in this look at that oh yes and that's it all right let's go ahead and build our o'grotten potatoes okay so what we're going to do is preheat our oven to 400 degrees and then i've got some butter here and i'm going to butter the bottom and the sides of a 9 by 13 baking dish you know add some more flavor you can use regular spray if you want to use regular spray on this that's totally fine okay so i'm going to pull out about 1 3 of my potatoes here and i'm just going to lay them on a kitchen towel and just pat them dry just a little bit and then what you want to do is just kind of lay them in your baking dish in a single layer now just as long as they're in a nice layer here you don't have to get all fanciful because you're gonna dig into this and pull it out so no one's gonna see the layers we don't need no fancy paint no fancy stuff going on here okay what we're gonna do now is take about one third of this mixture here and just kind of you know oh my goodness look how cheesy that is and we're gonna pour it over our potatoes here we're gonna do our second layer and then our third layer [Music] all right i've got one cup of heavy cream i'm just going to kind of pour down the sides all right one cup of shredded cheese on the top whatever flavor cheese you want for your potatoes we like the sharp cheddar cheese all right i'm just gonna clean up my baking dish a little bit here get it all nice and clean all right we're gonna cover this with some foil okay now i've got some nonstick foil here if you do not have nonstick foil you can get some cooking spray and spray one side of your foil and then place that side onto your baking dish and what that will do is help that cheese not stick to your foil when you pull the foil off you're not pulling half that cheese off all right all right this is ready to go in my preheated oven at 400 degrees for about 45 minutes to an hour covered now it all depends on the size of your potatoes that you cut them either an eighth or a quarter of an inch and also if you had steamed them with the hot water to kind of cook them somewhat so it all depends you guys take off the foil after that time and then put it back in your oven until that cheese gets nice and golden brown and those potatoes are cooked through and tender i'll be back and show you how delicious this looks at the end now we're going to let this rest for about 10 to 15 minutes to kind of pull itself all together and let it absorb any other liquids are in there and then i'm going to try it for you [Music] here we go my cheesy au gratin potatoes makes all the difference in the world if you parboil your potatoes first place them in hot hot water or you can boil them whatever do it first though you guys because it will make these delicious less cooking time all right who's making these all right give me a thumbs up make sure you comment down below if you're new to my channel give me the subscribe button and that bell notifications you'll always know when shows like this one here are posted it is so creamy if you do it the way i did it with those layers oh my gosh i will see you on my next episode

Channel: Catherine's Plates

Views: 57,214

Keywords: cheesy au gratin potato recipe, au gratin potato recipe, how to make au gratin potatoes, thanksgiving side dish, potato side dish, side dish, easy side dish, cheesy side dish, holiday potato dish, holiday side dish

Id: 7DYRfdyTagc

Length: 10min 50sec (650 seconds)

Published: Fri Oct 16 2020