Best 3 Potatoes Au Gratin Black Angus Restaurant Recipes

Have you ever tasted the deliciousness of potatoes au gratin black angus restaurant-style? This classic dish is a delightful combination of tender potatoes, creamy sauce, and melted cheese that will tantalize your taste buds. Originating from the culinary expertise of French cuisine, potatoes au gratin has become a beloved dish worldwide. Whether you're a seasoned cook or a novice in the kitchen, this guide will take you on a journey to recreate the exquisite flavors of this dish in the comfort of your own home. We'll explore the secrets behind the perfect potato selection, the art of creating a velvety sauce, and the techniques for achieving that golden-brown gratinated crust. So, prepare your aprons and let's embark on a culinary adventure to savor the delectable flavors of potatoes au gratin, just like the masters at Black Angus餐廳.

Let's cook with our recipes!

POTATOES AU GRATIN - BLACK ANGUS RESTAURANT RECIPE - (5/5)

Potatoes Au Gratin - Black Angus Restaurant Recipe - (5/5) image

Provided by Kitchenbee

Number Of Ingredients 10

Ingredients

1 1/2 pounds unpeeled potatoes
Salt
2 tablespoons butter
2 tablespoons flour
1 1/2 cups hot milk
1/2 cup sharp cheddar cheese, shredded
1 teaspoon Parmesan cheese, freshly grated
1 garlic clove, minced
Salt and freshly ground pepper
Extra shredded cheddar, grated Parmesan and paprika for topping

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.

BLACK ANGUS POTATOES AU GRATIN

Black Angus Potatoes Au Gratin image

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

Ingredients

1 1/2 lbs unpeeled potatoes
salt
2 tablespoons butter (1/4 stick)
2 tablespoons flour
1 1/2 cups hot milk
1/2 cup shredded sharp cheddar cheese
1 teaspoon freshly grated parmesan cheese
1 garlic clove, minced
salt & freshly ground black pepper
shredded cheddar cheese
grated parmesan cheese
paprika

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

PERFECT POTATOES AU GRATIN RECIPE - (4.1/5)

Perfect Potatoes au Gratin Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 9

Ingredients

4 whole Russet potatoes, scrubbed clean
2 tablespoons butter, softened
1 1/2 cups heavy cream
1/2 cups whole milk
2 tablespoons flour
4 cloves garlic, finely minced
1 teaspoon salt
Freshly ground pepper, to taste
1 cup sharp cheddar cheese, freshly grated

Steps:

Preheat oven to 400°F. Smear softened butter all over the bottom of a baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly. Allow to stand for a few minutes before serving by the spoonful. Delicious!

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for waxy potatoes that will hold their shape while cooking, such as Yukon Gold or fingerling potatoes.
Choose the right cheese: Gruyère is the classic cheese for potatoes au gratin, but you can also use other types of hard cheeses, such as Parmesan, cheddar, or Gouda.
Don't overcook the potatoes: The potatoes should be tender but still have a little bite to them. Overcooked potatoes will become mushy and bland.
Make sure the sauce is thick enough: The sauce should be thick enough to coat the potatoes and vegetables without being too runny. If the sauce is too thin, it will not hold its shape when baked.
Broil the potatoes for a golden brown crust: Broiling the potatoes at the end of the cooking process will give them a golden brown crust that adds flavor and texture.

Conclusion:

Potatoes au gratin is a classic French dish that is perfect for any occasion. It is easy to make and can be customized to your own taste. With a few simple tips, you can make a delicious and impressive potatoes au gratin that will be enjoyed by everyone at your table.