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#BECHAMEL SAUCE WITH CHEESE FOR POTATOES AUGRATIN HOW TO#
#BECHAMEL SAUCE WITH CHEESE FOR POTATOES AUGRATIN FREE#

Probably the most work here is preparing the potatoes.

#BECHAMEL SAUCE WITH CHEESE FOR POTATOES AUGRATIN HOW TO#

How To Make Potatoes Au Gratin Prep The Potatoes

#BECHAMEL SAUCE WITH CHEESE FOR POTATOES AUGRATIN FREE#

Feel free to use other fresh herbs you like. Thyme – I love garnishing these potatoes with some fresh thyme for a pop of color.Other cheeses you can use are mozzarella, gouda, gruyere, Swiss, etc. Always grate your own cheese, this way no preservatives are added. I use some sharp white cheddar cheese and some Parmesan. Cheese – These potatoes au gratin are loaded with cheese and that is because we know that cheese makes anything better.Milk – I used whole milk but use half and half cream if you prefer for a bit more creaminess, or even use half heavy cream and half milk.To make these vegetarian, use a vegetable broth. I only use low sodium or no sodium added broth to control salt content. Broth – Using some chicken broth will provide some additional flavor to the sauce.You can sub this with gluten free flour, for a gluten free version of potatoes au gratin.

Flour – I use plain all-purpose white flour to help thicken the sauce.

Both of these are crucial to the sauce for these potatoes for lots of great flavor.

Onion And Garlic – You’ll need a medium sized yellow onion chopped, a white onion also works, and lots of minced garlic.

You can, of course use salted butter, just reduce the amount of salt in the dish.

Butter – I pretty much always use unsalted butter in my dishes, this way I can control how much salt goes in.

I just love the texture, color and flavor of these yellow potatoes. I pretty much always use Yukon Gold potatoes, or some sort of yellow potatoes, unless I need russets for a specific recipe. Use a mandoline slicer to cut them evenly.

Potatoes – I prefer using Yukon Gold potatoes sliced into approximately ⅛-inch rounds.

This recipe requires just a few pantry and fridge stables and you’ll be rewarded with the best au gratin potatoes. Everything is always better homemade and made from scratch.

It’s no secret that ham is one of the most popular meats for Christmas, and what’s ham without this no brainer side of potatoes au gratin. I’m talking the ultimate creamy and cheesy side dish. These potatoes are smothered in an amazing creamy sauce blessed with cheese and garlic. Potatoes Au Gratin Recipe HighlightsĭELICIOUS. This is my favorite side dish with ham but if your looking for some extremely amped up potatoes that are better served with baked chicken, pork chops, or some beef, then you should try my Loaded Scalloped Potatoes. Just don’t let that stop you from making other meat dishes because these potatoes are so phenomenal, they will pair well with just about anything. I like it best when served with my mouth-watering Bourbon Glazed Baked Ham any time of the year. This amazing side dish is popular with many Holiday feasts including Christmas, Thanksgiving, or Easter. They’re the best creamy, buttery and cheesy potatoes! Regardless of what they’re called, I know one thing for sure. If you wan to get technical, my version here is a combination of a scalloped potato dish and potatoes au gratin. If you’re wondering what the difference is, it’s comes down to CHEESE. They really are that much better than actual scalloped potatoes. These Potatoes Au Gratin are like scalloped potatoes on steroids. So good to the very last bite! The Best Potatoes Au Gratin Thinly sliced potatoes, smothered in a creamy sauce and topped with cheddar and Parmesan cheese. They’re perfect for your Holiday table or even just a Sunday supper. A classic dish of Potatoes Au Gratin, that will have you hooked at first bite.