Gluten Free Au Gratin Potato Casserole 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.

SIMPLE AU GRATIN POTATOES

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

POTATO CASSEROLE AU GRATIN

Steps:

• Cover potatoes with water and boil for 3 minutes; drain.
• Butter a 9x13 baking dish with 2 Tbsp butter.
• Layer half of potatoes, salt and pepper, Gryere and smear with half the mustard.
• Then put a thin layer of onion slices.
• Repeat layers and press down well.
• Pour over 1 cup of white wine.
• Sprinkle with bread crumbs and parmesan.
• Dot with butter and cover with foil.
• Bake 350* for 30-35 minute.
• Uncover and bake 10-15 more minute.