Quick and Easy Potato Gratin. In a large bowl, mix sour cream, condensed soup, salt and pepper; stir in potatoes, cheese and onion. This recipe is loosely based on Orlando Murrin's recipe in "A Table in the Tarn: Living, Eating, and Cooking in Rural France." It's a classic French recipe, with thin-sliced potatoes, garlic-infused cream, and gooey Gruyère and Brie cheese. The best potatoes for a gratin are floury types such as King Edward or a Maris Piper or any potato recommended for mashing.
Today, I am going to show you guys how to make this quick and easy, Potatoes Au Gratin.
The best Potatoes Au Gratin I've ever had (prior to learning to make my own, of course) was from a Brazilian Steakhouse - Texas de Brazil.
This dish is decadent, creamy, rich, and just all around delicious.
You can cook Quick and Easy Potato Gratin using 8 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Quick and Easy Potato Gratin
- It's 2 of large-sized Potatoes.
- It's 300 ml of Milk (or soy milk).
- You need 1 of Soup stock cube.
- Prepare 1 pinch of Salt.
- You need 1 dash of Pepper.
- You need 1 tbsp of Butter (or margarine).
- You need 1 tbsp of White flour.
- You need 1 of Grated cheese (melting type).
In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Pretty Darn Quick Potato Gratin Pretty Darn Quick Potato Gratin. The cook time is a little long but way worth it!
Quick and Easy Potato Gratin instructions
- Peel the potatoes and slice them into 2 mm thick slices (you can slice the potatoes with the peeler too). Preheat the oven (a toaster oven is OK too)..
- Add the potatoes to a microwaveable dish and cover them with water. Wrap the dish with plastic wrap and microwave it for about 5 minutes..
- Open the plastic wrap a little and drain the water. (The dish is very hot. Use oven mitts or a towel to handle it.).
- While the potato is in the microwave, melt the butter (or margarine) in a skillet over low heat. Add the flour and sauté it..
- Pour in the milk (or soy milk) and soup stock cube. Dissolve the soup stock and season the mixture with salt and pepper..
- Once the sauce is well mixed, check the taste and adjust it with salt. If you're satisfied with the taste of the white sauce, add the potatoes and coat them with the sauce..
- Mix them in evenly and turn off the heat..
- Transfer the ingredients into a gratin (casserole) dish and top it with the grated cheese. Bake the gratin in a 200℃ oven for about 10 minutes. If you're using a toaster oven, bake until golden brown..
- Garnish it with some parsley if you like and enjoy..
The prep is easy enough and the flavor is so lip smacking good that the wait is no big deal in the grand scheme of things. Even my husband of all people would agree. The onion flavor really shines through, which I love in any potato dish. In a large saucepan, bring cream, milk, salt and garlic powder to a boil. Gently stir in the crushed croutons and pepper.
