Milk and Heavy Cream – Use all heavy cream or a mix using the heaviest milk you have on … Scalloped • Tranches Au Gratin Idaho’s rich, volcanic soil and clear mountain water are the perfect ingredients for potato growing. 1) Preheat oven to 425 degrees. Pour cheese over the potatoes, and cover the dish with aluminum foil. ; Cheese – White cheddar, gruyere, Monterey jack, mozzarella are all delicious options. simmer. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Have them peeled, cleaned, and thinly slice the potatoes … I use Russet potatoes but Yukon Golds will also work and no need to peel those. Preheating the oven now will help to cut the cooking time. In a medium-size saucepan, melt butter over medium heat. Instructions: To make potatoes au gratin Ina Garten, below is the step by step procedure. Peel and slice thin (a mandoline makes this task a breeze). Add the garlic, salt and pepper, and cook for about 30 seconds. Prepare the potatoes. One of the greatest comfort foods we know: a classic gratin dauphinois, or scalloped potatoes.This recipe appeared in "Gratin Made Easy," a December 2006 … A mandoline slicer makes life much easier. I use a blend of white cheddar and gruyere. You could boil the potatoes for 8-10 minutes to cut back on the baking time. Tips for making Potatoes au gratin! Stir in milk. Potatoes – Russet potatoes are the best to use for Potatoes Au Gratin. Now, the line between the two dishes is blurred, and depending on what part of the country you live in, the same dish can be called either scalloped potatoes or au gratin potatoes. It ensures uniform thickness for even cooking. 2) Melt the butter, and saute the onions over medium heat until soft and translucent. With thin-sliced 100% Idaho® russets and a cheesy sauce, our Scalloped Au Gratin potatoes are perfect for potato lovers. Cook until mixture has thickened. 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