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Saturday, February 13, 2016

Potatoes Au Gratin with Buttery Crumb Topping



Cheesy baked potatoes, Potatoes Au Gratin. Rich, creamy goodness with a buttery crumb topping. It's easy to make too!

This recipe is for a small casserole size. I'm giving two variations to the recipe and both are equally good. One I consider simple, the other a tad bit more work but not too much.

 Ingredients:

  • 3-4 Russet Potatoes, medium, thinly sliced
  • 1 can Campbell's Cheddar Cheese Soup
  • 1 c Heavy Cream
  • 1/2 c Milk
  • 1/2 tsp Salt
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • Cracked Black Pepper
  • 1 small Onion, thinly sliced
  • 1 c shredded Cheddar Cheese
  • 1/2 sleeve Butter Crackers, such as Ritz
  • 1/4 c fresh grated Parmesan Cheese
  • 1 tbs Butter
In a sauce pan add cheddar cheese soup with heavy cream and milk. Over medium heat whisk together until smooth and creamy. It doesn't have to be completely heated through. It will get bubbly hot in the oven.

Preheat oven to 400 degrees.

Toss potato slices with salt, onion powder, garlic powder and cracked black pepper.

Use one tablespoon of butter to grease a small casserole dish.

Layer ingredients in casserole - potatoes and onions, cheese cream sauce, shredded cheese until you reach the top of the dish. Leave a quarter inch of room to the top. Cheese will bubble up and this will help prevent a big mess in the oven. I still set the casserole on an aluminum foil lined baking sheet just to be safe.




Cover the dish with aluminum foil and bake in 400 degree oven for 20 minutes.

In a bowl, crush butter crackers and add Parmesan. Mix together and reserve for topping. You may not need to use all of the topping. 

Remove foil and you are going to bake an additional 40 minutes (that will be one hour total). The last 15 minutes of cooking add butter cracker / Parmesan topping.



Remove from oven and let stand 15 minutes before serving.



Alternative Basic Cheese Roux:
  • 3 tbs Butter
  • 3 tbs Flour, all purpose
  • 1 c Heavy Cream
  • 1 c Milk
  • 1 1/2 c shredded Cheddar Cheese
  • Salt and Pepper to taste

In a saucepan melt butter over medium heat.

Add flour, salt, and pepper.

Whisk together and cook two minutes.

Add milk and whisk, cooking until thickened.

Stir in cheese and whisk until melted and creamy.

Remove from heat.




Click Here to see it at the Weekend Potluck





1 comment:

  1. These Potatoes Au Gratin are screaming my name, that whole serving would be mine! Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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