Potatoes au four . Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Repeat this two more times, ending with the cream mixture.
Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!!
Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.
These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make.
You Potatoes au four 4 5 .
of Potatoes au four
- 1 kg with pomme de terre.
- 2 cc to paprika, 2cc poivre de Cayenne.
- 2 cc or Curcuma, 1cs d'herbes de Provence, sel, poivre,.
- 2 to à 3 cs de farine, huile.
A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. —Cris O'Brien, Virginia Beach, Virginia Potatoes Au Gratin Recipes Creamy Au Gratin Potatoes Creamy Au Gratin Potatoes. This crazy-good recipe for potatoes au gratin comes from my dear friend Kelly Santoro, and it's almost identical to the recipe I learned in culinary school. It involves layering thinly sliced potatoes with heavy cream and grated cheese in a baking dish, and then baking until the cream thickens and blankets the potatoes in a rich, creamy sauce. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth.
Potatoes au four
- Ingrédients.
- Laver et sécher les pommes de terres, garder la peau.Couper en 4, ou en 6.
- Ajouter toutes les épices, huile et la farine, mélanger et déposer sur une plaque avec une feuille de papier sulfurisé.
- Mettre au four préchauffer à 210, entre 20 et 30 min, tout dépend de la grosseur de vos potatoes.
- À servir à l'apero, ou accompagnement barbecue ou autres....
A traditional scalloped potato dish consists of thinly sliced potatoes layered in a casserole dish and baked with heavy cream and lots of herbs. A traditional Au Gratin Potato dish, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. In a large skillet over medium heat, melt butter. After patting the potato slices dry, I poured the thicken cheese sauce over the layered potatoes as stated in the recipe. I am hoping it will come out alright.