Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, leftover potatoes au gratin. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Leftover potatoes au gratin is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Leftover potatoes au gratin is something that I’ve loved my whole life. They are nice and they look fantastic.
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.
To begin with this recipe, we have to prepare a few components. You can have leftover potatoes au gratin using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Leftover potatoes au gratin:
- Get 6 small potatoes (yet cooked and sliced)
- Make ready 1 egg
- Prepare 2 champignons
- Take 1 salt and pepper
- Get 4 slice cheese
- Make ready 50 grams bacon cubes
- Get 1 milk
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. 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 - Always a family favorite, potatoes baked in a rich creamy sauce with garlic and cheddar cheese. Perfect side dish for almost any meal. I think it might be nice with leftover roast chicken and tarragon.
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