Best 2 Cindys Really Good Au Gratin Potatoes Recipes
Indulge in the delectable world of cheesy, creamy, and crispy goodness with Cindy's Really Good Au Gratin Potatoes. This classic potato dish is elevated to new heights with a blend of tender potatoes, a velvety cheese sauce, and a golden-brown breadcrumb topping. Discover the secrets behind the perfect gratin, including tips for achieving the ideal texture and flavor balance. Explore variations such as the rich and flavorful Cheesy Bacon Au Gratin Potatoes, the indulgent Lobster Au Gratin Potatoes, and the lighter yet satisfying Veggie Au Gratin Potatoes. Whether you're a seasoned cook or a novice in the kitchen, Cindy's recipes will guide you towards creating a memorable and delectable gratin experience.
Check out the recipes below so you can choose the best recipe for yourself!
SIMPLE AU GRATIN POTATOES
These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.
Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
CINDY'S LEMON-GARLIC CHICKEN
This recipe is one of the most popular dishes prepared by chef Cindy Pawlcyn at her Mustards Grill restaurant in Napa Valley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 26
Steps:
- Prepare the vinaigrette: Pull the heads of garlic apart, peel the cloves, and remove any green sprouts. Place the garlic in a small saucepan. Using a paring knife, remove the peel from the lemons. Carefully remove the pith from the peels and add the peels to the saucepan; discard the pith. Hold each lemon over the saucepan and cut between the membranes into sections allowing sections and any juice to fall into the saucepan. Squeeze juice from the membranes into the saucepan. Discard membranes. Add enough water to just cover. Bring to a boil, reduce the heat, and simmer until the garlic is very tender, about 20 minutes. Drain, then puree the lemons and garlic in a blender and measure out 1/2 cup for the vinaigrette. Reserve remaining lemon-garlic puree for another use.
- In a medium bowl, whisk together the 1/2 cup of lemon-garlic puree with the vinegar, herbs, salt, and pepper, until the salt is dissolved. Slowly whisk in olive oil in a thin stream, and continue to whisk until fully emulsified; set aside.
- Prepare the chickens: In a small bowl, combine the salt, rosemary, thyme, garlic, marjoram, sage, peppercorns, and shallots; mix well. Place chickens in a shallow baking dish. Sprinkle herb mixture over, and rub until well coated. Cover and refrigerate for at least 6 hours and up to 12 hours.
- Cook the chickens: Preheat the oven to 500 degrees. Heat 3 tablespoons olive oil in each of two large ovenproof saute pans over medium-high heat. Add 2 chicken halves to each saute pan, skin-side down, and cook until brown, 3 to 4 minutes. Turn the chickens, and cook 3 minutes more. Turn the chickens again, so that they are skin-side down, and weigh each of them down with an ovenproof saute pan. Transfer to oven, and roast until the skin is crisp and the juices run clear, 8 to 12 minutes.
- Prepare the vegetables: Slice the spring onions thinly on the diagonal, and rinse well. Snap off ends of the asparagus. Slice on the diagonal into 1/2-inch-thick slices up to the tips. Set the tips aside.
- While the chickens are roasting, cook vegetables. Heat olive oil in a saute pan over medium heat. Add spring onions and the asparagus stalks, and cook until soft, 3 to 4 minutes. Season with salt and pepper. Add 2 tablespoons water, cover, and cook until crisp-tender, 3 to 4 minutes. Add asparagus tips, tarragon, and butter. Cook until the tips are heated through.
- To serve, place the potatoes and vegetables on either side of the plate, the chicken in the center, and drizzle all over with the vinaigrette.
Tips:
- Use a variety of potatoes for a more complex flavor and texture. Yukon Gold, red potatoes, and russet potatoes are all good choices.
- Slice the potatoes thinly and evenly so that they cook evenly.
- Don't overcrowd the baking dish. The potatoes need room to crisp up.
- Use a good quality cheese that melts well. Gruyère, cheddar, and Parmesan are all good choices.
- Season the potatoes well with salt, pepper, and garlic.
- Bake the potatoes until they are tender and golden brown.
- Serve the potatoes immediately, while they are hot and bubbly.
Conclusion:
Cindy's Really Good Au Gratin Potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. With a few simple tips, you can make sure that your potatoes turn out perfect every time. These potatoes are sure to be a hit with your family and friends.
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