Best 6 Black Angus Potatoes Au Gratin Recipes
Black angus potatoes au gratin, a delectable side dish known for its creamy, cheesy, and flavorful combination of ingredients, has captivated taste buds for generations. This classic dish, originating from the culinary traditions of France, features thinly sliced potatoes, aromatic fillings, and a rich, golden crust. Whether you prefer a traditional recipe passed down from generations or a modern twist infused with unique ingredients, this article will guide you through the delectable world of black angus potatoes au gratin, exploring variations, cooking techniques, and tips to ensure a perfectly executed dish that will impress your family and friends.
Let's cook with our recipes!
POTATOES AU GRATIN - BLACK ANGUS RESTAURANT RECIPE - (5/5)
Provided by Kitchenbee
Number Of Ingredients 10
Steps:
- Boil potatoes in lightly salted water until tender. Cool, peel, and cut into 1/4 inch slices. Layer slices in buttered casserole. Preheat oven to 350°F. Melt butter in medium saucepan and stir in flour until mixture is smooth. Gradually add hot milk, stirring constantly. Stir in cheeses and garlic and continue cooking until cheese is melted. Season to taste with salt and pepper. Pour over potatoes and sprinkle with cheddar, Parmesan and paprika. Bake 20 minutes. Place under broiler, just until brown and bubbly. Serve immediately.
BEN NESBITT'S SMOKY AU GRATIN
Potatoes au gratin with a smoky paprika sauce. Sprinkle paprika on top for color.
Provided by Ben Nesbitt
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h32m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat. Add flour; cook and stir until foamy, about 2 minutes. Let cool. Whisk in milk over medium heat until smooth. Stir in 1 1/2 cup Italian cheese blend, onion, and paprika until melted and smooth. Season sauce with salt and pepper. Cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.
- Divide potatoes between two 8x12-inch cake pans. Pour 1/2 of sauce over each pan; stir to coat.
- Bake in the preheated oven until bubbly and hot, about 1 hour. Top pans with remaining 1/2 cup cheese; bake for an additional 5 minutes.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 43.4 g, Cholesterol 26.4 mg, Fat 9.1 g, Fiber 3.2 g, Protein 11.9 g, SaturatedFat 5.7 g, Sodium 233.7 mg, Sugar 5.8 g
AU GRATIN POTATOES FROM NYE'S RECIPE - (4.3/5)
Provided by á-46330
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Butter a 7x10-inch glass baking dish. Slice potatoes. Spread Cheez Whiz over the top of the potatoes. Pour heavy whipping cream on top. Bake at 400°F for 30 minutes covered, then 30 minutes uncovered.
BLACK ANGUS POTATOES AU GRATIN
This recipe is from the RSVP section in a February 1981 issue of Bon Appetit. It was requested from Stuart Anderson's Black Angus restaurant in Yakima, Washington. I made this for Easter dinner to go with our ham. I cooked and layered the pototoes in the casserole dish and made the sauce the night before and refrigerated both separately, covered, overnight. The next day, i warmed the sauce slightly and poured it over the potatoes and baked as instructed, increasing the baking time to 30 minutes. It came out perfect!
Provided by Leslie in Texas
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in lightly salted water until tender.
- Cool,peel and cut into 1/4-inch slices;layer slices in buttered casserole dish.
- Preheat oven to 350 degrees.
- Melt butter in medium saucepan and whisk in flour until mixture is smooth.
- Gradually add hot milk, whisking constantly.
- Stir in cheeses and continue cooking, whisking, until cheeses are melted.
- Season to taste with salt and pepper.
- Pour over potatoes and sprinkle with cheddar,parmesan and paprika.
- Bake 20 minutes.
- Place under broiler just until brown and bubbly; serve immediately.
Nutrition Facts : Calories 209.7, Fat 9.4, SaturatedFat 5.9, Cholesterol 28.9, Sodium 126.8, Carbohydrate 24.9, Fiber 2.6, Sugar 0.9, Protein 7.1
BLACK BEAN POTATO AU GRATIN
The addition of black beans and vegetables adds hearty protein and fiber to this tasty side dish. For a southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn. -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Side Dishes
Time 8h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the beans, soup, red pepper, peas, onion, celery, garlic, thyme and pepper. Spoon half of mixture into a greased 3- or 4-qt. slow cooker. Layer with half the potatoes, salt and cheese. Repeat layers. Cover and cook on low for 8-10 hours or until potatoes are tender.
Nutrition Facts : Calories 340 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 1178mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 10g fiber), Protein 15g protein.
STUART ANDERSON'S BLACK ANGUS BAKED POTATO SOUP
This is my favorite potato soup recipe - very easy and quick. I always end up at least doubling the recipe and there's never much left! I think I must have found this recipe in a newspaper somewhere, but I'm not sure!
Provided by Kater
Categories Potato
Time 35m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter on medium heat.
- Add onion and saute for 2 minutes, being careful not to brown the onions.
- Sprinkle flour over the onions and cook about 5 minutes, stirring often.
- Gradually add chicken broth.
- Add potatoes, salt, basil, white and black pepper, Tabasco and garlic salt.
- Bring to a boil, reduce heat to low and simmer 20-25 minutes, or until potatoes are tender, stirring occasionally.
- Stir in half& half; heat through.
- Garnish with grated cheddar cheese, cooked& crumbled bacon, a dollop of sour cream and finely sliced green onion.
Tips:
- Use high-quality ingredients. This will make a big difference in the final dish. Look for fresh, organic vegetables and high-quality cheese.
- Don't overcook the potatoes. They should be tender, but still have a little bite to them. Overcooked potatoes will be mushy.
- Use a good-quality cheese. This is another important ingredient that will make a big difference in the final dish. Look for a cheese that melts well and has a good flavor.
- Don't be afraid to experiment. There are many different ways to make potatoes au gratin. Try adding different herbs, spices, or vegetables to find your favorite combination.
- Make sure to preheat your oven. This will help the potatoes cook evenly.
- Serve the potatoes au gratin hot. They are best enjoyed fresh out of the oven.
Conclusion:
Potatoes au gratin is a classic side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious and impressive dish that everyone will love.
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