Recipe: Tasty Parmesan Au Gratin Potatoes

Parmesan Au Gratin Potatoes. This recipe for Easy Parmesan Potatoes Au Gratin is irresistibly delicious and the perfect special occasion side dish. With thinly sliced, tender Russet potatoes, nestled in a thick and decadent cream sauce and nutty parmesan cheese, this thoroughly indulgent side dish just might edge out your entrée and become the star of the show! Top with remaining potatoes; pour cream over top.

Pour the double cream over the potatoes, filling the spaces. This is now my go to recipe for au-gratin potatoes. Made this with Easter dinner and everyone's raving about how good they were. You can cook Parmesan Au Gratin Potatoes using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Parmesan Au Gratin Potatoes

1. Prepare 5 large of un peeled red potatoes, cooked in beef broth until tender and cooled in broth until cool enough to handle or up to two hours. This makes very tender easy to cube potatoes..
2. Prepare 3 tbsp of flour.
3. Prepare 3 tbsp of butter.
4. You need 1 cup of chicken stock.
5. It's 1 cup of heavy cream ; you can use whole milk or light cream but heavy cream makes the richest sauce!.
6. Prepare 1 small of onion, finely chopped.
7. It's 2 of garlic cloves, minced.
8. Prepare 1 tsp of cajun seasoning.
9. It's 1/2 tsp of black pepper, and salt to taste.
10. It's 1 tsp of hot sauce such as franks red hot, or what you like.
11. You need 1 tsp of lemon juice.
12. You need 1/2 of fresh grated parmesan or romano cheese.
13. It's 2 tbsp of chopped parsley for garnish.

My brother even asked for the recipe and he's a wonderful chef. I highly recommend this recipe and would have given it ten stars if I could. The ingredients for Garlic Parmesan Au Gratin Potatoes are potatoes, cheese, and heavy cream with additional flavors such as garlic and thyme. It's important to use heavy cream instead of milk because the fat is important for the cheese sauce to bake properly.

Parmesan Au Gratin Potatoes step by step

1. Remove cooled potatos from broth, peel and cut into 1inche cubes, set aside while making sauce..
2. In a saucepan melt butter add onion and garlic and cook on low just to soften, do not brown, whisk in flour and cook on low 2 minutes, whisk in chicken stock and cream and all seasonings except cheese, stir and simmer until thickened, add cheese on low to melt, taste to see if salt, pepper or more lemon is needed. Add reserved potatos and heat through, Transfer hot to serving dish..
3. Garnish with parsley.
4. This can be kept warm over a double boiler for at least an hour..
5. So good with all roasted meats, grilled meats and fish!.

Otherwise, the sauce would be too thin and not stick to the potatoes. Parmesan Potato Au Gratin Cheesy Potato Au Gratin is made with scalloped russet potatoes and a mixture of creamy mozzarella cheese and nutty parmesan cheese. This is a dish the holidays calls for! VARIATIONS ON POTATOES AU GRATIN Cheese: To make your Potatoes au Gratin extra cheesy try adding some shredded cheese on top. Pour the cheesy sauce over the potatoes as usual, then sprinkle some shredded cheddar cheese or gruyere on top.