Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, scalloped/ augratin potatoes. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Scalloped/ Augratin Potatoes is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Scalloped/ Augratin Potatoes is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook scalloped/ augratin potatoes using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Scalloped/ Augratin Potatoes:
- Take 5 average size red potatoes, sliced
- Make ready 1/2 cup milk
- Get 1 cup pepper jack cheese, shredded
- Prepare 1 cup sharp cheddar cheese, shredded
- Prepare 3 tbsp butter, cubed
- Make ready 3 tbsp flour
- Get 1 tsp each of, salt, pepper, garlic powder and paprika
- Take 1 container of " Progresso brand three cheese sauce"
Place both boxes of potatoes in slow cooker, sprayed with vegetable cooking spray. When ready to serve, sprinkle crumbled bacon over top of potatoes. The main difference between scalloped potatoes and au gratin potatoes is the cheese. Both dishes consist of thinly sliced potatoes baked in a shallow dish covered in a cream sauce and sometimes breadcrumbs, which is then browned to give it a crispy crust.
Steps to make Scalloped/ Augratin Potatoes:
- Okay here's were my directions are a little different than others. I like to take my slice potatoes and put in a steam proof bag and microwave for 3 minutes as opposed to par boiling.
- In the meantime combine your flour and dry herbs and mix until well incorporated. Set aside.
- In a large ovenproof dish place a even layer of your steamed potatoes slices. Sprinkle about a teaspoon of your flour herb mixture, a handful of your shredded cheeses, and a drizzle of your Progresso cheese mixture. Repeat your layers until there's no more left.
- Once all your layers are complete you will pour your milk over the top. Next you'll take your cubed butter and dollop on top. Cover with aluminum foil and bake for 30 minutes at 350°F.
- Next remove foil increase heat to 425 and bake for an additional 30 minutes or until top becomes golden brown.
The main difference between scalloped potatoes and au gratin potatoes is the cheese. Both dishes consist of thinly sliced potatoes baked in a shallow dish covered in a cream sauce and sometimes breadcrumbs, which is then browned to give it a crispy crust. What makes an au gratin an au gratin is the cheese. Some versions of potatoes au gratin also have breadcrumbs sprinkled on top for a little bit of crunch to contrast with the tender potatoes. Of course, variations abound—you'll find some recipes for scalloped potatoes with a breadcrumb topping, or potatoes au gratin with a cream sauce and a little cheese on top.
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