Preparation. Cover and bake at 350° for 55 minutes. Add onions; cook and stir 2 min. Cover with foil. 1/4 cup... 1 tablespoon dried thyme 2 teaspoons salt 1 teaspoon ground pepper 1 pound sharp white cheddar cheese, grated 1/4 cup all … ; To make vegan au gratin potatoes (basically the same thing, but with cheese), replace the breadcrumbs with 1-1 ½ cups vegan cheddar cheese and bake until melty. of the margarine in medium saucepan on medium heat until tender. Add half-and-half, mustard and remaining 1 Tbsp. add the sliced potatoes. Bake, uncovered, at 400° for 30 minutes. Our Buttermilk Blue Cheese Potatos Au Gratin is so cheesy good—and looks impressive on the dinner table. Pour over ... tender and juices run yellow (not pink) when pricked with fork. https://www.allrecipes.com/recipe/233908/dijon-roasted-potatoes Preheat oven to 400°F. Recipe variations. We rely on readers like you to uphold a free press. Repeat layering twice, using 1/4 cup of potatoes, 1/2 teaspoon dillweed and 1 cup cheese for each layer. But my favorites are ones with a lot of flavor in the sauce. Reduce heat and cook, stirring constantly, until mixture thickens. The tang of buttermilk with bluecheese gives the potatoes a rich flavor that pairs well with chicken, turkey, beef, or pork. Layer half of potato in a 1 1/2-quart oval au gratin or baking dish coated with cooking spray; pour half of leek mixture over potato. Top with the onion slices, and … Most of the times described as scalloped potatoes, the flavor of this au gratin is top-notch with the addition of whole-grain mustard. It’s a perfect side dish for holidays. Pour mixture over cheese. Stir in milk, mustard, salt and pepper; bring to a boil. at 350 degrees for an hour. Stir in milk, mustard, salt and pepper; bring to a boil. Repeat layers with remaining potato and leek mixture. It gives it that extra boost in the flavor department. Remove from the heat. Bring to a boil, … Bake 30 minutes. 2 teaspoons salt The recipe comes together very easily! Cook and stir shallots in 1 Tbsp. In a greased shallow 2-1/2-qt. Blend in flour; cook 1 min. Potato Gratin, The Ultimate (Chef Tyler Florence) Potato Gratin, "Upper Crust" Potato, Leek, Gruyere and Pour mixture over cheese. The potatoes are prepared in a creamy cheesy sauce and baked to perfection. Mix in the dijon mustard and season with nutmeg, salt and pepper. baking dish, layer a third of the potatoes; top with a third of the sauce. We use cookies and other technologies to customize your experience, perform analytics and deliver personalized advertising on our sites, apps and newsletters and across the Internet based on your interests. Bake 30 minutes. Thinly slice potatoes and onions (I use a simple inexpensive mandoline, it’s under $20 and saves tons of time). #doesntsuck. Often times referred to as scalloped potatoes, the flavor of this au gratin is top-notch with the addition of whole-grain mustard. You also agree to our Terms of Service. Preheat the oven to 350°F. Taste of Home is America's #1 cooking magazine. or until thickened, stirring constantly. Repeat to make 5 layers. The new European data protection law requires us to inform you of the following before you use our website: We use cookies and other technologies to customize your experience, perform analytics and deliver personalized advertising on our sites, apps and newsletters and across the Internet based on your interests. 1 teaspoon ground pepper Instead of regular potatoes, use sweet potatoes (or half regular & half sweet potatoes!). Reduce heat and cook, stirring constantly, until mixture thickens. Uncover and bake for another 45 minutes (or until the potatoes are tender). Bake 30 minutes. Stir in milk, mustard, salt and pepper; bring to a boil. Sprinkle with 1/2 teaspoons dillweed and 1 cup cheese. €5 every 4 weeks or just €50 €20 for the first year, €7 every 4 weeks or just €70 €30 for the first year. Slice the potatoes thinly, then arrange one layer in a non-stick baking dish that has been greased with butter, so that each … In a small saucepan, cook onions in 1 tablespoon butter for 2 minutes or until tender. Stir in the cream, mustard and remaining butter. Lightly grease a 9-by-9-inch baking dish with butter or cooking spray. Repeat layers twice; sprinkle with remaining cheese. ; For an extra herby version, add a few tablespoons of pesto to the sauce. By clicking “I agree” below, you consent to the use by us and our third-party partners of cookies and data gathered from your use of our platforms. Let stand for 5 minutes before serving. Cover with foil. Reduce heat and cook, stirring constantly, until mixture thickens. 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