Tag Archives: Potatoes

Potatoes Au Gratin

Since I already discussed a bit about using a roux to make a cream sauce on Friday, I thought I would riff on that theme today with one of my all time favorite things to eat. Like in the history of mankind!

Potatoes Au Gratin (with kielbasa in this case.)

I know I have covered Potatoes Au Gratin in the past, but I am a tinkerer by nature, especially of foods I LOVE, and I have tinkered with this one quite a bit. Anyway, I have worked on getting a creamier consistency through using a cheese sauce. And since it will be super simple given last week’s discussion of Chicken Alfredo thought I would put it in here.

Potatoes Au Gratin

 

So basically the first step to any Potatoes Au Gratin is thinly sliced potatoes. If you don’t have a mandolin to make thin slices, you can usually pick one up at a Ross or HomeGoods or other discount store for under $10. Or just slice as thin and as consistently as you can. To make this size of a dish I would usually use a 3 medium potatoes, they stretch out much more than you would imagine since you basically thinly layer them. I recommend just slicing up how much you want, and then finding a dish to fit it in.

What I used: (no amounts today as I made this a while ago, and can’t remember. Sorry Megan.)

  • Potatoes, thinly sliced
  • Tillamook Cheddar, shredded
  • butter
  • rice flour
  • milk
  • salt and pepper
  • Beef Kielbasa (to make it a main instead of a side)

 

What I did:

  1. Turn oven on to 400F.
  2. Grease the pan you will bake it in, it is far better to go too big than too small, extra room on top will not hurt it. Mine in the pic above was a bit close to the top.
  3. Put a layer of potatoes into the dish, VERY lightly salt and pepper (it adds up!)
  4. Add sliced up kielbasa across the top (not necessarily a full layer)
  5. Sprinkle on a handful of cheese.
  6. Repeat 3, 4, and 5.
  7. Repeat 3.
  8. Now make the cheese sauce:
    1. Make a roux of butter and rice flour (this will make it GF)
    2. Slowly add milk whisking as it thickens.
    3. Make it thinner than a typical sauce, and add a handful or two of cheese, which will further thicken it up. You don’t want it too think as you want it to run in between everything.
  9. Pour the cheese sauce over the potatoes, trying to get it distributed throughout the dish.
  10. Add some more cheese to the top and bake it for about an hour or so. (Check at 40m and 50m)
  11. Should be browned on top and nice and bubbly.
  12. Let it sit for a few minutes to set up, or all the deliciousness will run all over your plate.

Guten Appetit!

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Bangers ‘n Mash

After almost a month away from the blog, I have successfully wrapped up the term and am going to try to get back into the rhythm of several times a week. Also at the request of my good friend Megan, I will do my best to actually include amounts (though those of you who know my cooking style should remain skeptical of course.)

Starting off we have a great simple dinner of Bangers and Mash. We in Oregon are lucky to have the Mt. Angel Sausage Company and their most amazing Oktoberfest sausage. Anyway, since grilling a sausage up isn’t really worthy of a blog post, let me briefly tell you about my mashed potato recipe.

 

Bangers n Mash

 

What I use:

  • potatoes
  • sour cream
  • butter
  • cream cheese
  • garlic powder
  • salt and pepper

 

What I do: (Just for you Megan I will give amounts)

  1. After boiling and draining the diced potatoes (3 medium potatoes)
  2. Add butter (1-2 tablespoons)
  3. Add cream cheese (1 tablespoon)
  4. Add 2 dashes of garlic powder
  5. Add sour cream (1-2 tablespoons)
  6. Mix until smooth, add salt and pepper to taste

Guten Appetit!

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