Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, leftover potatoes au gratin. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
How to make Potatoes Au Gratin. Begin by slicing the potatoes as thinly and uniformly as possible. You can use a mandoline slicer if you have one Pour any leftover cream over top.
Leftover potatoes au gratin is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Leftover potatoes au gratin is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have leftover potatoes au gratin using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Leftover potatoes au gratin:
- Prepare 6 small potatoes (yet cooked and sliced)
- Get 1 egg
- Prepare 2 champignons
- Get 1 salt and pepper
- Get 4 slice cheese
- Make ready 50 grams bacon cubes
- Make ready 1 milk
These Easy Cheesy Au Gratin Potatoes are the perfect side dish to have for Easter. They're super creamy and so utterly delicious. How To Make Potatoes Au Gratin. Au gratin potatoes are one of the greatest casseroles of all time.
Steps to make Leftover potatoes au gratin:
- Preheat oven to 200ºC
- Place potato slices in oven-proof pot, put champignon squares, bacon cubes, salt and pepper on top.
- Crack the egg above, top with some milk and cheese
- Place in the oven for 10-15 minutes
Tender, fluffy potatoes are bathed in a rich and creamy cheese sauce, then baked in a hot oven until bubbly and crisp. I'd dare to say au gratin potatoes are better than even the best mashed potatoes — and they're easier, too. Potatoes au gratin is layers of thinly sliced spuds together with a creamy sauce and melted cheese. A rich bechamel sauce that is thickened with a roux is spread between the potatoes which creates a luxurious texture. This casserole recipe is baked until hot, bubbly, and the cheese is golden brown.
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