How to make Au Gratin Potatoes Video

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How to make Au Gratin Potatoes

Hey, how are you doing? This is “Cooking with Dave.” I’m Dave. I am the world’s greatest chef that said so in regular apron. Anyway today, I’m cooking some __10 Au Gratin Potatoes. I love eating some Au Gratin potatoes. We’re going to treat you like you people have used it. I like to use the cheddar, very good, hmm, yum, yum. These potatoes I cook straight to the oven and I cooked them in the oven about hour and a half or 45 minutes just until they're soft and they're juicy and tender. I had experiment with this and you can cook this on top of stove if you want too and boil your potatoes on top of the stove for about 20 or 30 minutes till they can start a little bit tender and get it to the oven. I think they’re good likely either way they’re very good. It can’t go wrong, you know, making just a little soft with some onions and cheese, putting those potatoes throw them in the oven and bake them for a while, potato and cheese. How can you go wrong for Au Gratin potatoes. All right, we bring you up here, show you how good as it gets. Okay, we’ll make Au Gratin potatoes. First thing we have to do in making our Au Gratin potatoes is cut up our potatoes. We want to make them about a quarter of an inch maybe a little less maybe a little bigger an inch. It’s important that we try to make all these potatoes the same size because that way they will cook evenly. You all know what I’m saying. So, cut it by pieces. I peel about seven potatoes and I put them on some water. Be sure you always put your potatoes with some water after you peel them and cut them up so it won’t turn brown and so that starch doesn’t get that potatoes fast as you don’t want it to. After getting all the potatoes all cut up, I just put in some water so it don’t turn brown, so you won’t lose so much starch. You’re going to lose some starch out of your potato but as not as much if you didn’t have much some water. Now, we’re going to cut up our onion. We’re going to put our onion in this. When you cut our onion, we’re going to make onion rings out of this onion. So we just want to peel it, we want to cut it all the way through just to score the outside to peel in there and then just peel off the outside and get rid of the peeling. And then we’re going to cut this into onion rings. The way we do that is just a nice thin straight down, nice downwards, just like that. You could chop them into any form you don’t have to have any rings. It just makes it burdensome if you do. You can just chop them if you want too but it’s nice to have pretty onion rings. And I just take them just kind of knock them all out like that and they will end up a nice and pretty onion rings for our Au Gratin potatoes. And there’s our onion rings for our Au Gratin potatoes. All right, this is pretty easy to put these together. Once you have your potatoes and your onions cut up just take yourself a casserole dish like soup. You want to butter the dish. I’ve got a melted butter. I'm just going to put in butter to my dish here just to have a little line. If you want you can spray with some pan or some kind of cooking oil for baking it’s not a big deal, just want to have grease so our potatoes don’t stick. Then I’m just going to make me a layer of potatoes on the bottom. Then I’m going to do a layer of onion rings on top of those potatoes. Then I’m going to do another layer of potatoes. Then I’m going to do another layer of onion rings and then another layer of potatoes. We liked the potatoes. Potatoes, onions and cheese sauce, what more could you ask for. Potatoes are alright, actually potatoes ought not to be potatoes. Is it possible to have too many potatoes for my dish? I say “oh well”. A little more onions left over, I’ll sprinkle them on top. It has onions flavors throughout this side. All right now I might be overflowing but you know I guess we’ll get it over it, right? Okay now some cheese up. All right, it took me about four tablespoons of butter. I’m going to add about a cup of milk. We’ll turn that on, get that need that heated up. I’m going to heat it with a little bit of salt and a little bit of pepper. Then I try to get up to the temperature a little bit so it’s getting warmer here. I don’t want to boil this or anything with that milk in there. I’m going to take some cheese, throw some cheese in that butter and that milk. Milk and cheese in there, this is going to be our cheese sauce. I'm using some mild cheddar. You can use some sharp cheddar whatever you want to use will be fine. You can use parmesan if you want too I guess. I liked the cheddar it has a nice flavor, pretty goes with the potatoes, goes with potatoes well I guess so. We don’t want to boil this. We just want our cheese to melt. As soon as it gets back to the temperature, I just turned the temperature off, see everybody melted there and then we will pour this onto our potatoes. We try to keep in the dish and just pour this throughout the potatoes slowly. I used a buttercup of cheddar cheese in the sauce and I’m taking about another cup of cheddar cheese and just put right on top of my potatoes, try to leave it into dish if I can. Wipe out this outside edges because they will burn in the oven and then make it take me two hours to scrape off, you know that. All right. There we go. All right. There’s our potatoes I’ve got. I’m putting this on the oven at 400 degrees, probably it will take about an hour and 15 minutes to get these potatoes soft but whenever the potatoes are soft it’s pretty much done. The cheese start to turn brown and then I know our potatoes are pretty going to be soft. I’ll check in if the cheese turned brown and I know we’re ready to ride. All right and there is our potatoes Au Gratin in the oven, smelling wonderful, looking good with onions, cheese sauce, cheddar cheese on top. Man look at the onion I had still hot. Get it settle a little bit as you could and then let it sit and I will cut it up and dish it up and show you how it looks like. Okay, there we have our potatoes Au Gratin. Oh, men, they’re good. They’re wonderful. They’re soft. They are cheesy, have that sauce going on form. Oh men! I can't believe it. Put some colored greens and some pork ribs. Oh, men! It’s going to be good. All right, this is our Au Gratin potatoes. I hope you all like it then. They’re good. They are just wonderful with cheese and potatoes and onions and salt and pepper. Put whatever flavor you like. If you want to put some peppers, put a little thyme in there to give some little kick you all have to do it. All right, you all have a great day, thanks.

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Hey, how are you doing? This is “Cooking with Dave.” I’m Dave. I am the world’s greatest chef that said so in regular apron. Anyway today, I’m cooking some __10 Au Gratin Potatoes. I love eating some Au Gratin potatoes. We’re going to treat you like you people have used it. I like to use the cheddar, very good, hmm, yum, yum.

These potatoes I cook straight to the oven and I cooked them in the oven about hour and a half or 45 minutes just until they're soft and they're juicy and tender. I had experiment with this and you can cook this on top of stove if you want too and boil your potatoes on top of the stove for about 20 or 30 minutes till they can start a little bit tender and get it to the oven. I think they’re good likely either way they’re very good. It can’t go wrong, you know, making just a little soft with some onions and cheese, putting those potatoes throw them in the oven and bake them for a while, potato and cheese. How can you go wrong for Au Gratin potatoes. All right, we bring you up here, show you how good as it gets.

Okay, we’ll make Au Gratin potatoes. First thing we have to do in making our Au Gratin potatoes is cut up our potatoes. We want to make them about a quarter of an inch maybe a little less maybe a little bigger an inch. It’s important that we try to make all these potatoes the same size because that way they will cook evenly. You all know what I’m saying. So, cut it by pieces. I peel about seven potatoes and I put them on some water. Be sure you always put your potatoes with some water after you peel them and cut them up so it won’t turn brown and so that starch doesn’t get that potatoes fast as you don’t want it to. After getting all the potatoes all cut up, I just put in some water so it don’t turn brown, so you won’t lose so much starch. You’re going to lose some starch out of your potato but as not as much if you didn’t have much some water.

Now, we’re going to cut up our onion. We’re going to put our onion in this. When you cut our onion, we’re going to make onion rings out of this onion. So we just want to peel it, we want to cut it all the way through just to score the outside to peel in there and then just peel off the outside and get rid of the peeling. And then we’re going to cut this into onion rings. The way we do that is just a nice thin straight down, nice downwards, just like that. You could chop them into any form you don’t have to have any rings. It just makes it burdensome if you do. You can just chop them if you want too but it’s nice to have pretty onion rings. And I just take them just kind of knock them all out like that and they will end up a nice and pretty onion rings for our Au Gratin potatoes. And there’s our onion rings for our Au Gratin potatoes.

All right, this is pretty easy to put these together. Once you have your potatoes and your onions cut up just take yourself a casserole dish like soup. You want to butter the dish. I’ve got a melted butter. I'm just going to put in butter to my dish here just to have a little line. If you want you can spray with some pan or some kind of cooking oil for baking it’s not a big deal, just want to have grease so our potatoes don’t stick.

Then I’m just going to make me a layer of potatoes on the bottom. Then I’m going to do a layer of onion rings on top of those potatoes. Then I’m going to do another layer of potatoes. Then I’m going to do another layer of onion rings and then another layer of potatoes. We liked the potatoes.

Potatoes, onions and cheese sauce, what more could you ask for. Potatoes are alright, actually potatoes ought not to be potatoes. Is it possible to have too many potatoes for my dish? I say “oh well”. A little more onions left over, I’ll sprinkle them on top. It has onions flavors throughout this side. All right now I might be overflowing but you know I guess we’ll get it over it, right?

Okay now some cheese up. All right, it took me about four tablespoons of butter. I’m going to add about a cup of milk. We’ll turn that on, get that need that heated up. I’m going to heat it with a little bit of salt and a little bit of pepper. Then I try to get up to the temperature a little bit so it’s getting warmer here. I don’t want to boil this or anything with that milk in there. I’m going to take some cheese, throw some cheese in that butter and that milk. Milk and cheese in there, this is going to be our cheese sauce.

I'm using some mild cheddar. You can use some sharp cheddar whatever you want to use will be fine. You can use parmesan if you want too I guess. I liked the cheddar it has a nice flavor, pretty goes with the potatoes, goes with potatoes well I guess so. We don’t want to boil this. We just want our cheese to melt. As soon as it gets back to the temperature, I just turned the temperature off, see everybody melted there and then we will pour this onto our potatoes. We try to keep in the dish and just pour this throughout the potatoes slowly. I used a buttercup of cheddar cheese in the sauce and I’m taking about another cup of cheddar cheese and just put right on top of my potatoes, try to leave it into dish if I can.

Wipe out this outside edges because they will burn in the oven and then make it take me two hours to scrape off, you know that. All right. There we go. All right. There’s our potatoes I’ve got. I’m putting this on the oven at 400 degrees, probably it will take about an hour and 15 minutes to get these potatoes soft but whenever the potatoes are soft it’s pretty much done. The cheese start to turn brown and then I know our potatoes are pretty going to be soft. I’ll check in if the cheese turned brown and I know we’re ready to ride.

All right and there is our potatoes Au Gratin in the oven, smelling wonderful, looking good with onions, cheese sauce, cheddar cheese on top. Man look at the onion I had still hot. Get it settle a little bit as you could and then let it sit and I will cut it up and dish it up and show you how it looks like.

Okay, there we have our potatoes Au Gratin. Oh, men, they’re good. They’re wonderful. They’re soft. They are cheesy, have that sauce going on form. Oh men! I can't believe it. Put some colored greens and some pork ribs. Oh, men! It’s going to be good.

All right, this is our Au Gratin potatoes. I hope you all like it then. They’re good. They are just wonderful with cheese and potatoes and onions and salt and pepper. Put whatever flavor you like. If you want to put some peppers, put a little thyme in there to give some little kick you all have to do it. All right, you all have a great day, thanks.

Transcription by: Scribe4you Transcription Services