EASY YUMMY POTATO GRATIN. These potatoes au gratin have pizzazz. OMG I can't believe I just said pizzazz. Jen Nikolaus is a recipe blogger and photographer over at Yummy Healthy Easy.
Not only are they perfect for holidays and other special occasions, but they're easy enough to put on the menu any time! I'll be making them for Easter this year. This cheesy Potatoes Au Gratin recipe beats all other potato side dishes out there. You can cook EASY YUMMY POTATO GRATIN using 9 ingredients and 11 steps. Here is how you cook it.
Ingredients of EASY YUMMY POTATO GRATIN
- You need of cheese sauce.
- Prepare 3 tbsp of plain flour.
- You need 1/2 stick of butter.
- You need 2 cup of milk.
- It's 1 cup of grated mozzarella cheese.
- It's of gratin.
- You need 1 head of onion, chopped.
- You need 3 medium of potatoes, thinly sliced.
- It's 3 slice of cheese slice.
Here's the best way to cook homemade au gratin potatoes at home before your holiday meal. Don't be intimidated by the name. Potatoes au gratin are actually really easy to master. These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make.
EASY YUMMY POTATO GRATIN instructions
- Preheat oven to 200degrees celsius..
- Slice onions and potatoes..
- Grease gratin tin thoroughly with butter..
- Layer in potatoes & onions in following order: potato, onions, potato..
- Add butter into a saucepan and melt it..
- Then put in the flour and stir..
- Pour in milk and whisk to thicken the mixture..
- Once the milk has thickened in about 3 minutes, put in the grated cheese and stir vigorously for a minute to thicken and complete the cheese sauce..
- Pour cheese sauce onto prepared gratin tin. And top off with sliced cheese..
- Bake for 45 minutes in the oven at 200°F celsius..
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A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. —Cris O'Brien, Virginia Beach, Virginia. Potato gratin is one of those dishes that is so simple to make, but the results are fantastic. A perfect gratin is thick, rich, and creamy with soft but intact potatoes and decadent cheesy flavor. This recipe is loosely based on Orlando Murrin's recipe in "A Table in the Tarn: Living, Eating, and Cooking in Rural. A potato gratin that cooks in half the time, can be made ahead, and -- best of all -- lets you The only real problem with potato gratin was that we didn't entirely know what was coming, and therefore Todd Coleman's Potato Gratin.
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