Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, scalloped/ augratin potatoes. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
The Best Food Always Starts With The Best Ingredients. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute.
Scalloped/ Augratin Potatoes is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Scalloped/ Augratin Potatoes is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook scalloped/ augratin potatoes using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Scalloped/ Augratin Potatoes:
- Make ready 5 average size red potatoes, sliced
- Prepare 1/2 cup milk
- Take 1 cup pepper jack cheese, shredded
- Make ready 1 cup sharp cheddar cheese, shredded
- Get 3 tbsp butter, cubed
- Prepare 3 tbsp flour
- Take 1 tsp each of, salt, pepper, garlic powder and paprika
- Prepare 1 container of " Progresso brand three cheese sauce"
I FOUND I could cut down the time in preparing scalloped potatoes by first simmering them on top of the stove in an ovenproof skillet and then slipping it into the oven to finish them nicely with a brown crust. Scalloped Potatoes au Gratin Recipe photo by Taste of Home. Scalloped potatoes and potatoes au gratin are often confused, and for good reason since they are very similar. The most common difference is that scalloped potatoes are cooked in cream and au gratin potatoes are baked with cheese.
Instructions to make Scalloped/ Augratin Potatoes:
- Okay here's were my directions are a little different than others. I like to take my slice potatoes and put in a steam proof bag and microwave for 3 minutes as opposed to par boiling.
- In the meantime combine your flour and dry herbs and mix until well incorporated. Set aside.
- In a large ovenproof dish place a even layer of your steamed potatoes slices. Sprinkle about a teaspoon of your flour herb mixture, a handful of your shredded cheeses, and a drizzle of your Progresso cheese mixture. Repeat your layers until there's no more left.
- Once all your layers are complete you will pour your milk over the top. Next you'll take your cubed butter and dollop on top. Cover with aluminum foil and bake for 30 minutes at 350°F.
- Next remove foil increase heat to 425 and bake for an additional 30 minutes or until top becomes golden brown.
In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper. The confusion lies in the fact that the classic definitions are often ignored. There are countless recipes for scalloped potatoes (some even on our site!) that call for cheese, breadcrumbs, or both, which, according to my classification above, would technically make them potatoes au gratin. The main difference between scalloped potatoes and au gratin potatoes is the cheese. Both dishes consist of thinly sliced potatoes baked in a shallow dish covered in a cream sauce and sometimes breadcrumbs, which is then browned to give it a crispy crust.
So that is going to wrap it up for this exceptional food scalloped/ augratin potatoes recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
