Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cheddar, herb and sausage potato au’ gratin. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Cheddar, herb and sausage potato au’ gratin is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Cheddar, herb and sausage potato au’ gratin is something that I’ve loved my entire life.
Thinly sliced potatoes are combined with butter, cream and tons of cheese before being baked to a bubbly, golden perfection. The best potatoes to use for au gratin potatoes are russets; they have the most starch and make How to make Potatoes Au Gratin. Begin by slicing the potatoes as thinly and uniformly as possible. I made it again using Colby and cheddar and I liked it.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have cheddar, herb and sausage potato au’ gratin using 12 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Cheddar, herb and sausage potato au’ gratin:
- Prepare 6 thin sliced red small potato
- Take 3/4 big yellow onion julienned
- Make ready 4 garlic clove, smashed and minced
- Make ready 2 fresh thyme sprig minced
- Get 1 fresh rosemary sprig minced
- Prepare 6 banquet sausage breakfast (OG) pats diced
- Prepare 1 tablespoon Italian seasoning
- Take 1 pack (2 cup) pioneer sausage flavored country gravy
- Prepare .5 cup whole milk
- Take .5 teaspoon corn starch
- Prepare 1 tablespoon knorr chicken bouillon
- Make ready Sprinkle to own likes; red pepper flakes, onion powder, salt and pepper
I also used marble cheddar and after I poured the cheese mixture over I. Potatoes au Gratin is the ultimate potato recipe! French classic with layers of thinly sliced potato Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato Any other melting cheese will also work fine - Monterey Jack, cheddar and tasty are all cheeses I have. Potatoes au gratin is a casserole recipe with layers of thinly sliced Yukon gold spuds and a cream The best combination of cheese to use for the au gratin potatoes is gruyere and sharp cheddar.
Steps to make Cheddar, herb and sausage potato au’ gratin:
- Just cook
- Ready to serve and ENJOY!
French classic with layers of thinly sliced potato Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato Any other melting cheese will also work fine - Monterey Jack, cheddar and tasty are all cheeses I have. Potatoes au gratin is a casserole recipe with layers of thinly sliced Yukon gold spuds and a cream The best combination of cheese to use for the au gratin potatoes is gruyere and sharp cheddar. Key tips for making potatoes Au Gratin. Peel and slice the potatoes into ⅛-inch thick pieces for even. Au gratin potatoes are based on the French dish gratin Dauphinois, that originated in the historic Dauphine region of southeastern France near the pre-Alpine mountain ranges and the Dauphine Alps (near the Italian border).
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