Video: How to Make Au Gratin Potatoes -

Video: How to Make Au Gratin Potatoes

See how to make rich and creamy au gratin potatoes in four easy steps.

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Rich and creamy with a satisfying crispy crust, au gratin potatoes make a delicious cheesy side dish. In this video, you’ll learn how to make au gratin potatoes in four easy steps. All it takes to make creamy scalloped au gratin potatoes are a handful of familiar ingredients: thinly sliced potatoes, breadcrumbs, shredded cheese, and butter. You’ll learn how to prepare the potatoes in a casserole dish, and then layer the ingredients, finishing with the creamy cheese sauce. We’ll show you how to get a crispy brown crust on the top after the au gratin potatoes have baked in the oven. It’s simple! Get top-rated recipes for au gratin potatoes. Add some protein like chopped ham to your au gratin potatoes, and a creamy scalloped potato side dish becomes a meal all its own. See more potato side dish videos >>

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Apr. 10, 2014 9:21 pm
trying to find the recipe for the one with the bread crumbs and butter on top.
Apr. 10, 2014 9:20 pm
i agree. i can't find the recipe for the au gratin that was in the first video. i clicked on the blue au gratin in paragraph. doesn't work. gotta do better than that!
Mar. 26, 2014 5:36 am
how do you make the creamy sauce that gets poured over the baked potatoes au gratin?
Apr. 15, 2013 6:39 pm
Last month we used this video as guide to making them for the first time. I had to search through a bunch of recipes on this and other sites for the "ingredients list". I wish the video had a recipe attached, as the linked versions add a lot more than this simple version! As far as modifications, I heated/boiled just the milk in the mircowave to speed up the cooking process (rather than boiling potatos, as some ecipes call for). I used a 9X12 pan and layered evenly sliced with a mandolin slicer unpeeled RED SKIN potatos. (4 large 2 small potatos, made two layers) Instructions: 1) butter 9X13 dish 2) layer potoatos 3) layer of shredded cheese 4) potato layer 5) cheese 6) few pats of butter with bread crumbs sprinkled ontop (I used Italian flavored). 7) cover with foil, bake ....not sure of temp, took less than an hour. We may have used salt and chives...combined effort on making them, seemed simple enough for fiance to make, but he was confused on layering (I'm not a big fan
Apr. 7, 2013 11:33 am
If I add milk and cream instead of the traditional "bashamel"white sauce would it become less crispy on top since I would have to cover it with aluminium foil to make it cook? patti
Mar. 29, 2013 1:00 pm
Ann Doty--click on the blue "au gratin potatoes" in the paragraph below the video. It'll take you to the recipe.
Ann Doty 
Mar. 24, 2013 8:18 am
I tried to find the recipe for the video but couldn't. Would like to see what seasonings that you put in and the amounts.
Mar. 17, 2013 1:37 pm
I'll try it tonight. Seems easy enough
Feb. 1, 2013 11:17 pm
Looks simple and yummy!
Tom B. 
Apr. 12, 2012 7:21 am
I made this last night and I added some diced leftover Easter Ham. Turned out great, but I had to cook it for two and a half hours. I used a 9x9 casserole and went three layers deep. None of which should really matter since it's the boiling milk that cooks the spuds. But the hour time frame is way off.
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