Cheesy Garlicky Potatoes Au Gratin, my way. Place a layer of potatoes in the bottom of the skillet or pan, covering the bottom. Salt and pepper the potatoes and cover the layer with the cheese and a sprinkling of parm. Muenster is a softish cheese so I sliced it thin but you can grate it if you're adventurous.
We also have wide variety of recipes to try. Cheesy Garlicky Potatoes Au Gratin, my way Jump to: Recipe Weight Loss Tips Before you jump to Cheesy Garlicky Potatoes Au Gratin, my way recipe, you may want to read this. A gratin is a traditional French technique that is comprised of a dish topped with cheese, butter, breadcrumbs, or a combination of the three and baked and/or broiled to form a browned and crisp top. You can have Cheesy Garlicky Potatoes Au Gratin, my way using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Cheesy Garlicky Potatoes Au Gratin, my way
- It’s 4 of large potatoes, peeled and sliced.
- It’s 16 oz of block of Muenster cheese, or cheese of choice, i sliced mine thin OR grate it.
- You need of Salt and pepper.
- You need of Grated parm for each layer.
- You need 3 tbsp of flour.
- You need 3 tbsp of butter or margarine.
- You need 2 cups of milk.
- You need to taste of Salt, pepper, garlic powder or fresh garlic, smashed and chopped.
- Prepare of I cup of garlic bread crumbs or a cup or so of garlic croutons crushed.
The most commonly known gratin dish is a potatoes gratin, although many different things can be made into a gratin. An unbelievable rich twist on au gratin potatoes, this casserole develops a caramelized, cheesy, roasted-garlic crust as it bakes. However, this dish does not save well (leftovers tend to separate and become oily), so eat up! Au Gratin Potatoes are thinly sliced potatoes, covered in a creamy cheese sauce and then topped with more cheese and baked in the oven until they are soft with a crispy, cheesy crust!
Cheesy Garlicky Potatoes Au Gratin, my way instructions
- Preheat oven to 375. Spray or grease an iron skillet or casserole dish. Place a layer of potatoes in the bottom of the skillet or pan, covering the bottom..
- Salt and pepper the potatoes and cover the layer with the cheese and a sprinkling of parm. Muenster is a softish cheese so I sliced it thin but you can grate it if you’re adventurous..
- Repeat the layers the same until all the potatoes and cheese are used, ending with cheese..
- In a medium sauce pan, On med/high heat, melt butter and add flour and stir for a minute. Pour in milk and whisk. Stir until it bubbles up and thickens. Add garlic, salt and pepper and stir..
- Pour sauce over potatoes and cover with foil. Bake for 45 minutes..
- Uncover the potatoes after 45 minutes and add bread crumbs and another sprinkling of parm. Return to oven, uncovered, and bake until hot, brown and bubbly, about another 15-20 minutes. Let sit for a few minutes then cut and enjoy..
It's the perfect side dish for a holiday meal or really any meal for that matter! Dice the potatoes and place in the prepared baking dish. Combine the cream and milk in a bowl. Method: Peel and slice thinly all the potatoes using a sharp knife, the blades on a grater or a mandolin. Place them in a large bowl.