Potato Gratin Sauce at Victoria Melrose blog

Potato Gratin Sauce. One of the cardinal rules of good potatoes au gratin is that it cannot be dry. How to make potatoes au gratin. A sprinkling of parmesan or feta cheeses would be another great way to incorporate even more flavor in the dish. The creamy cheese sauce and tender potatoes in this classic french dish make a delicious flavor combination. Whatever the reason, this dish never disappoints. Swiss is a nice substitute for gruyere. The cheesy cream sauce needs to ooze out. Make potatoes au gratin for your next holiday party—or your next weeknight dinner, alongside a simple salad. Step 1 preheat oven to 400°f. Step 5 place a third of the potatoes in the bottom of the baking dish. Scalloped potatoes are typically made with thinly sliced potatoes baked in a simple cream or milk sauce, while potatoes au gratin include cheese, like parmesan, gruyere, or cheddar, in the sauce. Thinly sliced potato is layered with a cream. Step 4 in a medium bowl, whisk together cream, milk, flour, garlic, salt, and plenty of pepper. Step 3 slice potatoes, then cut the slices into fourths.

Step 3 slice potatoes, then cut the slices into fourths. Whatever the reason, this dish never disappoints. Step 1 preheat oven to 400°f. Thinly sliced potato is layered with a cream. One of the cardinal rules of good potatoes au gratin is that it cannot be dry. Make potatoes au gratin for your next holiday party—or your next weeknight dinner, alongside a simple salad. The creamy cheese sauce and tender potatoes in this classic french dish make a delicious flavor combination. Step 4 in a medium bowl, whisk together cream, milk, flour, garlic, salt, and plenty of pepper. Scalloped potatoes are typically made with thinly sliced potatoes baked in a simple cream or milk sauce, while potatoes au gratin include cheese, like parmesan, gruyere, or cheddar, in the sauce. The cheesy cream sauce needs to ooze out.

Potato Gratin

Potato Gratin Sauce Step 3 slice potatoes, then cut the slices into fourths. Scalloped potatoes are typically made with thinly sliced potatoes baked in a simple cream or milk sauce, while potatoes au gratin include cheese, like parmesan, gruyere, or cheddar, in the sauce. Step 1 preheat oven to 400°f. Whatever the reason, this dish never disappoints. Step 3 slice potatoes, then cut the slices into fourths. Thinly sliced potato is layered with a cream. How to make potatoes au gratin. A sprinkling of parmesan or feta cheeses would be another great way to incorporate even more flavor in the dish. Make potatoes au gratin for your next holiday party—or your next weeknight dinner, alongside a simple salad. The creamy cheese sauce and tender potatoes in this classic french dish make a delicious flavor combination. Step 4 in a medium bowl, whisk together cream, milk, flour, garlic, salt, and plenty of pepper. Step 5 place a third of the potatoes in the bottom of the baking dish. One of the cardinal rules of good potatoes au gratin is that it cannot be dry. The cheesy cream sauce needs to ooze out. Swiss is a nice substitute for gruyere.