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There's something comforting about a bubbling, golden Au Gratin Potatoes Casserole. This dish is a perfect blend of creamy cheese, tender potatoes, and a hint of black pepper. It's a classic side that pairs beautifully with almost any main course. Whether you're cooking for a family dinner or a special occasion, this recipe is sure to impress. Let's dive into making this delicious casserole!
The name of the recipe: Au Gratin Potatoes Casserole Recipe
Ingredients:
- 4 cups thinly sliced potatoes
- 1 cup grated cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in the milk, and cook until the mixture thickens and bubbles. Remove from heat.
- Stir in the salt, pepper, and half of the grated cheese until melted and smooth.
- Layer half of the sliced potatoes in a greased baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and cheese sauce.
- Sprinkle the remaining cheese on top.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Fish Au Gratin Casserole Recipe
What you will need to make au gratin potatoes casserole
- Potatoes: Thinly sliced potatoes create the base, providing a tender texture and absorbing the creamy cheese sauce perfectly.
- Cheddar cheese: Adds a rich, sharp flavor and melts beautifully, creating a gooey, golden topping.
- Milk: Essential for the creamy sauce, helping to blend the cheese and flour into a smooth mixture.
- Butter: Provides a rich, buttery flavor and helps to thicken the sauce when combined with flour.
- All-purpose flour: Acts as a thickening agent for the cheese sauce, ensuring it clings to the potatoes.
Tools and Instruments Required
What tools/instruments will be needed to make Au Gratin Potatoes Casserole Recipe
- Saucepan: Needed to melt butter and cook the flour mixture until thickened, forming the base of the cheese sauce.
- Whisk: Essential for blending milk into the flour mixture smoothly, preventing lumps in the cheese sauce.
- Baking dish: Holds the layered potatoes and cheese sauce, ensuring even cooking and a golden-brown top.
- Aluminum foil: Covers the dish during the initial baking phase, trapping steam to cook the potatoes thoroughly.
- Oven: Provides the consistent heat required to bake the casserole, ensuring the potatoes become tender and the top crisps up.
Au Gratin Potatoes Casserole Recipe
A delicious and creamy potato casserole that's perfect for any occasion.
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Ingredients:
Main Ingredients
- 4 cups thinly sliced potatoes
- 1 cup grated cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in the milk, and cook until the mixture thickens and bubbles. Remove from heat.
- Stir in the salt, pepper, and half of the grated cheese until melted and smooth.
- Layer half of the sliced potatoes in a greased baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and cheese sauce.
- Sprinkle the remaining cheese on top.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
- Let it cool for a few minutes before serving.
Notes:
For a twist, try adding some chopped ham or bacon to the layers.
Read more: Crab Au Gratin Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 15mgCalcium: 200mgIron: 1mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed, but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10-15 minutes to the baking time.
Freezing Instructions
- Assemble the casserole, but don't bake it.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 15-20 minutes to the baking time.
For an extra creamy texture, try adding a bit of sour cream to the cheese sauce before pouring it over the potatoes.
Frequently Asked Questions
FAQ:
How thin should the potato slices be?
Aim for about 1/8 inch thick.
Can I use a different type of cheese?
Yes, Gruyère or mozzarella works well too.
Do I need to peel the potatoes?
It's optional, but peeling gives a smoother texture.
Can I make this dish ahead of time?
Yes, prepare it and refrigerate, then bake when ready.
How do I know when the potatoes are done?
They should be tender when pierced with a fork.
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