Au Gratin Potatoes

Au Gratin Potatoes

This recipe relies on the eggs to form the filling. The egg and milk and cream mixture sets up as a custard. The casserole cuts neatly into squares or wedges for serving. It is important that you use starchy, Russet-type potatoes. This can be made without the cheese for scalloped potatoes. This is a basic recipe. Other ingredients may be added as desired though this is a good dish in its basic form. You may add any of the following ingredients:

2 cloves garlic, minced

1 large onion, diced

1 bell pepper, finely diced

1 small can diced green chilies

1/2 pound bacon, crisply cooked and snipped into pieces

1 1/2 cups ham cut into small cubes

Basic recipe

7 to 8 cups of sliced potatoes, 1/8-inch thick
about 1 1/2 teaspoon salt
about 1/4 teaspoon white pepper
pinch nutmeg
2 to 2 1/2 cups grated cheddar cheese
2 cups milk
1 cup cream 
3 egg yolks
1/2 cup grated cheese

Directions

Preheat the oven to 350 degrees. Butter a 9 x 13-inch baking pan.

Peel and slice the potatoes to 1/8-inch thick. Use a mandolin or other cutting tool so that the potatoes are of uniform thickness.

Place a layer of potatoes in the pan. Season with salt and pepper and a very small amount of nutmeg. Sprinkle with a portion of the grated cheese. Repeat with additional layers until the potatoes and this portion of the cheese is used.

Place the milk in a saucepan and heat to a simmer.

Whisk the egg yolks and cream together. Slowly pour the egg mixture into the hot milk while stirring with a whisk.

Pour the milk and egg mixture over the layered potatoes.

Sprinkle the remaining 1/2 cup cheese over the casserole.

Bake for 50 minutes or until the potatoes are tender but still firm when poked with a fork.

Au Gratin Potatoes (white sauce)

For this recipe, you make a white sauce for the filling from the flour and cream. Once the white sauce is made, add the cheese to make a cheese sauce. This makes a creamy casserole. It is important that you use starchy, Russet-type potatoes. This can be made without the cheese for scalloped potatoes. This is a basic recipe. Other ingredients may be added as desired though this is a good dish in its basic form. You may add any of the following ingredients:

2 cloves garlic, minced

1 large onion, diced

1 bell pepper, finely diced

1 small can diced green chilies

1/2 pound bacon, crisply cooked and snipped into pieces

1 1/2 cups ham cut into small cubes

Basic recipe

2 cups milk
2 tablespoons all-purpose flour 
1 cup cream
1 1/2 teaspoons salt
1/4 teaspoon white pepper
pinch nutmeg
2 to 2 1/2 cups grated cheddar cheese
7 to 8 cups of sliced potatoes, 1/8-inch thick
1/2 cup grated cheese

Directions

Preheat the oven to 350 degrees. Butter a 9 x 13-inch baking pan.

Make a white sauce with the milk and flour: Pour the milk into a heavy saucepan. Place the flour in a cup. Add just enough milk to make a paste. Gradually add more milk, stirring to thin the paste into a sauce-like consistency. Stir the flour and milk mixture into the milk with a whisk. Add the cream and heat, stirring with a whisk, until the sauce is thickened and starts to bubble. Add the salt, pepper, and nutmeg. Add the cheese while still hot and stir in. The cheese should melt and form a medium-thick cheese sauce. Keep the sauce hot while you prepare the potatoes.

Peel and slice the potatoes to 1/8-inch thick. Use a mandolin or other cutting tool so that the potatoes are of uniform thickness.

Place a layer of potatoes in the pan. Pour a portion of the hot cheese sauce over the potato layer. Repeat with additional layers until the potatoes and cheese sauce is used. Sprinkle the remaining 1/2 cup cheese over the casserole. Bake for 50 minutes or until the potatoes are tender but still firm when poked with a fork.

Au Gratin Potatoes (cream only)

This recipe relies on the starch in the potatoes to thicken the cream to a sauce. This makes a creamy casserole with a thin white sauce-type filling. It is important that you use starchy, Russet-type potatoes. It is also important that you bring the milk to a simmer only, not boiling, to avoid curdling.

This can be made without the cheese for scalloped potatoes.

This is a basic recipe. Other ingredients may be added as desired though this is a good dish in its basic form. You may add any of the following ingredients:

2 cloves garlic, minced

1 large onion, diced

1 bell pepper, finely diced

1 small can diced green chilies

1/2 pound bacon, crisply cooked and snipped into pieces

1 1/2 cups ham cut into small cubes

Basic recipe

7 to 8 cups of sliced potatoes, 1/8-inch thick
about 1 1/2 teaspoons salt
about 1/4 teaspoon white pepper
pinch nutmeg
2 to 2 1/2 cups grated cheddar cheese
1 cups milk
2 cup cream 
1/2 cup grated cheese

Preheat the oven to 350 degrees. Butter a 9 x 13-inch baking pan.

Peel and slice the potatoes to 1/8-inch thick. Use a mandolin or other cutting tool so that the potatoes are of uniform thickness.

Place a layer of potatoes in the pan. Season with salt and pepper and a very small amount of nutmeg. Sprinkle with a portion of the grated cheese. Repeat with additional layers until the potatoes and this portion of the cheese is used.

Place the milk and cream in a saucepan and heat to a simmer. Pour the milk and cream mixture over the layered potatoes.

Sprinkle the remaining 1/2 cup cheese over the casserole.

Bake for 50 minutes or until the potatoes are tender but still firm when poked with a fork.