Creamiest Cheesy Potatoes Au Gratin Gluten Free Food

CREAMIEST CHEESY POTATOES AU GRATIN (GLUTEN-FREE)

Steps:

• Preheat the oven to 375°F. Set out a 9x13-inch pan or other baking dish.
• Make the Cheesy Cream Sauce: In a medium skillet, preferably nonstick, add oil and heat over medium-high heat until shimmering. Add the onions and cook, stirring often, until softened and beginning to color slightly. Stir in the garlic and remove from the heat. Stir occasionally as the onions continue to caramelize lightly in the residual heat.
• Melt the butter in a large saucepan over medium-high heat. Sprinkle the flour over the butter and whisk until completely smooth. Be thorough, you don't want any lumps! Reduce the heat to medium and cook, whisking constantly, for 2 minutes - this helps make the sauce smoother and gets rid of the raw flour flavor. Add the milk, cream, salt, and pepper, whisking until smooth. Turn the heat back up, bring back to a boil, and cook, whisking constantly until thickened.
• Stir in the sautéed onions and garlic. Add the Cheddar and 1/4 cup of the Parmesan cheese. Stir until the cheese is fully melted. Keep the sauce warm over very low heat, stirring occasionally while you prep the potatoes.
• Prepare the Potatoes: Peel the potatoes, cut lengthwise in half and then each half into thick "sticks". If the potatoes are very large slice them in thirds and slice into "sticks". Turn the potato and cut crosswise into small cubes (this makes the dish a lot easier to serve and eat). Once cut, stir the potatoes into the cheese sauce and pour into the prepared baking dish.
• Cook the Potatoes: Cover the potatoes with foil and bake for 30 minutes. Remove the foil cover from the pan, sprinkle the top with the remaining Parmesan and return to the oven. Continue baking about 20 minutes longer or until the casserole is bubbling, the top is golden brown, and the potatoes are tender when you insert a slender knife or prongs of a fork. You should test the potatoes in several places to be sure there is no resistance and the entire pan is evenly cooked.
• Remove the pan from the oven and let set about 15 minutes before sprinkling the green onions or parsley on the top and scooping servings.
• Make Ahead: You can make these potatoes up to a couple of days in advance. Reheat uncovered in the microwave or oven until bubbling around the edges and the center is heated through. If the sauce is too thick, stir in a little water to thin it.

CHEESY POTATOES AU GRATIN

Steps:

• Preheat oven to 350°.
• Place frozen hash browns in a buttered 9x13-inch pan.
• In a medium saucepan over medium heat, combine half and half, butter and cheese cubes, stirring until cheese has melted and sauce is smooth.
• Pour over the frozen hash browns, making sure all the sauce is incorporated into the potatoes.
• Let stand at room temperature for one hour.
• Bake, uncovered for one hour until potatoes are lightly browned and bubbly.

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Butter a 1 quart casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish.
• Top with the onion slices, and add the remaining potatoes.
• Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat.
• Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
• Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
• Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

CHEESY POTATOES AU GRATIN

Steps:

• Preheat oven to 400 degrees.
• Lightly grease a medium gratin dish with butter.
• Cover the bottom of the pan with an overlapping layer of potatoes.
• Lightly season with salt, pepper, garlic powder, and onion powder and top with a sprinkling of cheese (about 2 tablespoons).
• Continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top.
• Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream.
• Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes.
• Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes.
• Remove from the oven and let rest 10 minutes before cutting into portions.

CREAMY & RICH AU GRATIN POTATOES

Steps:

• Grease 1 1/2 quart casserole.
• Set aside.
• In small saucepan melt butter.
• Stir in flour, salt and pepper.
• Blend in milk and half-and-half.
• Cook on medium high heat, stirring constantly, until heated through.
• Set aside.
• Layer one-third of potato slices, half of onion, one-third of parsley, one-third of cheese and one-third of sauce in casserole.
• Repeat layers.
• Top with remaining potatoes, parsley, cheese and sauce.
• Bake in 375F degrees Convection oven on rack 3, 45-60 minutes (or bake in preheated 375F degrees radiant bake oven 1-1 1/4 hours) or until sauce is bubbly and potatoes are tender.