Best 5 Crispy Fish Topped Au Gratin Potatoes Recipes
**Crispy Fish Topped Au Gratin Potatoes: A Delightful Fusion of Flavors and Textures**
Indulge in a culinary masterpiece that combines the crispy perfection of fish with the creamy, cheesy goodness of au gratin potatoes. This delectable dish offers a symphony of flavors and textures that will tantalize your taste buds. The crispy fish, cooked to perfection, provides a delightful contrast to the smooth and creamy potato gratin. Whether you're hosting a dinner party or simply seeking a comforting meal, this recipe is sure to impress. Additionally, the article features a collection of other mouthwatering recipes, including a flavorful shrimp scampi with roasted asparagus, a hearty and comforting beef stew, and a zesty lemon garlic chicken with steamed broccoli. Each recipe is carefully crafted to provide a unique and satisfying dining experience.
CREAMY AU GRATIN POTATOES
This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.
Provided by CathyM
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
- Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours in the preheated oven.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g
CRISPY POTATOES AU GRATIN
Easy to put together, and oh so cheesy! If desired, you can stir in 2 cups diced ham along with the cheese mixture.
Provided by Charmie777
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375º.
- Arrange potatoes and 1 cup French fried onions in greased 13x9 dish.
- Combine half-and-half, ricotta, salt, garlic powder and pepper; whisk until well combined.
- Pour over potatoes; stir gently.
- Bake, uncovered, 50 minutes or until potatoes are tender.
- Sprinkle with cheddar cheese and remaining 1 cup onions.
- Bake 3 minutes or until cheese is melted and onions are golden.
CRISPY AU GRATIN POTATOES
This was adapted from several recipes since I didn't have the right stuff to make any of them. I think any hard cheese would work well. 2 of my 3 picky kids liked it.
Provided by sheepdoc
Categories Potato
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Slice potatoes with mandolin slicer.
- Spread sliced potatoes in 11x7 pan (spray sides with Pam).
- Make white sauce. Melt 4 Tbs butter, stir in flour, salt and pepper. Remove from heat, stir in milk. Return to medium heat and stir constantly to boil, boil one minute. Add cheeses and stir until melted.
- Pour cheese sauce over potatoes.
- Bake 1 hour 15 minutes, covered.
- Melt 4 Tbs butter, add Panko and onion.
- Uncover and spread Panko mixture over top.
- Broil until Panko starts to brown.
THE FISH MARKET AU GRATIN POTATOES
I came to the Bay Area CA in 1975 and the first Fish Market was opened on El Camino Real in Palo Alto CA the next year in 1976. It was only 5 minutes from work and I started going to the Fish Market often for lunch. The second Fish Market was opened in early 80's also in my neighborhood, Santa Clara. Since then, they have expanded to the Socal area. I've always loved their seafood selection. So fresh, but I also loved few other offerings such as this Au Gratin Potatoes, coleslaw and cheezy garlic bread (I posted the recipe here on food.com). This recipe comes from their own cookbook. The alternate use of olive oil is my own method I use in making this recipe.
Provided by Rinshinomori
Categories Potato
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash the unpeeled potatoes, poke about 6-8 holes with a fork and bake 45 minutes in 375F oven for small to small/medium potatoes. For the bigger potatoes increase the baking time. They are done when you can easily pierce through the potato with a thin skewer.
- Remove from oven, cool a bit and peel. Slice the peeled potatoes into about half inch slices and set aside.
- Melt the butter or olive oil on low heat in a saucepan and stir in the flour. Cook without browning for about 7 minutes, stirring constantly. Take the pan off the heat and whisk in the milk quickly.
- When the sauce is smooth return to the stove and cook over medium heat for about 18-20 minutes stirring until it is thicker, about the consistency of cream. Do not burn.
- Add 80% of the cheese and stir until smooth. Add cooked potatoes, salt, and pepper and fold all together.
- Pour into a serving casserole and sprinkle the remaining 20% of cheese over the top along with paprika.
- Bake in 375 F oven for 30 minutes.
Nutrition Facts : Calories 316, Fat 17.8, SaturatedFat 11.2, Cholesterol 54.5, Sodium 466.1, Carbohydrate 28.9, Fiber 2.7, Sugar 1, Protein 11
CRUNCHY AU GRATIN POTATOES
With its golden, crunchy topping and gooey, cheesy interior, this comforting spin on a classic side dish is brimming with robust flavors. Horseradish and nutmeg add that extra-special touch.-Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 2h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook onions in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., In a large bowl, combine the cream, pumpkin, horseradish, nutmeg, salt and pepper. In a greased 13x9-in. baking pan, layer potato slices and onions. Spread with pumpkin mixture. Cover and bake at 350° for 1-1/4 hours., Increase temperature to 400°. In a large bowl, combine the bread crumbs, cheese and sage. Sprinkle over top. Bake, uncovered, 15-20 minutes longer or until golden brown.
Nutrition Facts : Calories 210 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 402mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
Tips:
- For the crispiest fish, use a light dusting of flour before pan-frying. This helps create a golden-brown crust.
- Be careful not to overcrowd the pan when frying the fish. This will cause the fish to steam instead of fry and result in a soggy texture.
- To ensure the fish is cooked through, use a meat thermometer to check that the internal temperature has reached 145 degrees Fahrenheit (63 degrees Celsius).
- For the creamiest au gratin potatoes, use a good quality cheese that melts well, such as cheddar, Gruyère, or Parmesan.
- To prevent the potatoes from becoming dry, add a little milk or cream to the cheese sauce.
- For a cheesy crust on the potatoes, sprinkle some grated Parmesan cheese on top before baking.
Conclusion:
This crispy fish topped with au gratin potatoes is a delicious and easy-to-make dish that is perfect for any occasion. The combination of crispy fish and creamy potatoes is sure to please everyone at the table. So next time you're looking for a quick and satisfying meal, give this recipe a try!
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