Au Gratin Potatoes
A delicious recipe as a dinner side dish, and very easy. Here are a few tips and/or modifications that I made that I feel enhanced this recipe. First and foremost, I do not add green peppers. The taste is a bit overpowering, and it becomes more potatoes O'Brian than au gratin. Secondly, I add whatever 2 "cream of" soups I have available. Chicken, celery, mushroom, you get the drift... Third, I add the 1/4 c. of milk that everyone is talking about to the mix. It really does make it less dry. Fourth, I cook it with a foil covering for the 1st hour.
A couple of tips that I've found:
To grease the pan- Take a cold stick of butter and run it along the inside of the pan, into the corners especially, and all over the bottom of the pan. Coat the entire inside of the pan with your butter stick before adding ingredients. My potatoes have never stuck, and it's because of this old trick my Nana showed me.
Cut peeled fresh potatoes in the food processor (or by hand if you must) into 1/4" rounds. In my opinion, this is what really makes the dish.
0 users found this review helpful
Aug. 28, 2013