THE SECRET TO PERFECT EVERY TIME AU GRATIN POTATOES
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
35 mins
-
Total Time
1 hr 20 mins
-
Servings
8 servings
-
Calories
351 kcal
-
Cuisine
American
THE SECRET TO PERFECT EVERY TIME AU GRATIN POTATOES
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This easy cheesy au gratin is perfect for any family dinner
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Ingredients
- 4 large russet potatoes fist size or slightly bigger
- 6 cups water
- 2 teaspoon bouillon concentrate
- 1 stick of sweet creamed unsalted butter
- 1 cup heavy cream
- 1 cup shredded Gruyere Cheese - parmesan if you don’t have Gruyere
- 8 oz block of cream cheese - cut into small pieces.
Instructions
- Preheat the oven to 350 and spray a 9x13 pan with cooking spray.
- Peel the potatoes and then cut into ⅛ “ slices. Use a mandolin slicer if you have it to keep the slices very even.
- In a stock pot, heat the water and the bouillon until boiling over medium heat. When water is boiling, gently add the potato slices to the water and return to a slow boil.
- Cook the potatoes in the boiling bouillon water until the potatoes are nearly cooked through. Should retain some of the crunch in the center. Do not overcook them till they are soggy and falling apart -this is just a pre cook. Every few minutes, GENTLY turn the potatoes using a large spatula, slotted spoon or kitchen spider. Use care not to break the potatoes. Check frequently to see if they are starting to become soft.
- While the potatoes are cooking, in a separate sauce pan combine the butter, cream, Gruyere and cream cheese and cook over medium heat until all are melted. Stir frequently to keep it from burning/sticking to the bottom of the pan. Whisk out any lumps.
- When the potatoes are nearly cooked through and the cheese is melted, gently scoop the potatoes into the 9x13 prepared pan (use care not to break) and pour the cheese sauce over the potatoes until you have either poured all of it over or until the level of the cheese sauce reaches the top of the potatoes. You may have extra cheese left over.
- Bake at 350 until the sauce is bubbly throughout, the potatoes are cooked through and a slightly browned crust develops on the top - about 35-45 minutes.
Notes
- Be careful not to overcook the potatoes or they want to fall apart in the oven.
Nutrition Information
Show Details
Serving
1g
Calories
351kcal
(18%)
Carbohydrates
21g
(7%)
Protein
10g
(20%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.004g
Cholesterol
81mg
(27%)
Sodium
236mg
(10%)
Potassium
527mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
982IU
(20%)
Vitamin C
21mg
(23%)
Calcium
232mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 351kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 81mg | 27% |
| Sodium | 236mg | 10% |
| Potassium | 527mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 982IU | 20% |
| Vitamin C | 21mg | 23% |
| Calcium | 232mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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