BLACK ANGUS POTATOES AU GRATIN
This recipe is from the RSVP section in a February 1981 issue of Bon Appetit. It was requested from Stuart Anderson's Black Angus restaurant in Yakima, Washington. I made this for Easter dinner to go with our ham. I cooked and layered the pototoes in the casserole dish and made the sauce the night before and refrigerated both separately, covered, overnight. The next day, i warmed the sauce slightly and poured it over the potatoes and baked as instructed, increasing the baking time to 30 minutes. It came out perfect!
Provided by Leslie in Texas
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in lightly salted water until tender.
- Cool,peel and cut into 1/4-inch slices;layer slices in buttered casserole dish.
- Preheat oven to 350 degrees.
- Melt butter in medium saucepan and whisk in flour until mixture is smooth.
- Gradually add hot milk, whisking constantly.
- Stir in cheeses and continue cooking, whisking, until cheeses are melted.
- Season to taste with salt and pepper.
- Pour over potatoes and sprinkle with cheddar,parmesan and paprika.
- Bake 20 minutes.
- Place under broiler just until brown and bubbly; serve immediately.
Nutrition Facts : Calories 209.7, Fat 9.4, SaturatedFat 5.9, Cholesterol 28.9, Sodium 126.8, Carbohydrate 24.9, Fiber 2.6, Sugar 0.9, Protein 7.1
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Alana Allen
[email protected]This recipe looks delicious! I can't wait to try it.
Pratikshya Malla
[email protected]Can I use a different type of potato for this recipe?
Samantha Mejia
[email protected]I would love to try this recipe, but I'm allergic to dairy. Do you have any suggestions for substitutions?
Nesslucas 12
[email protected]This recipe is definitely a crowd-pleaser. I've made it several times and it's always a hit.
Aashish Tamang
[email protected]I found that the potatoes took a bit longer to cook than the recipe stated.
Rethabile Molise
[email protected]The sauce was a bit too thick for my taste, but overall the dish was still very good.
Toby Stewart
[email protected]I was a bit skeptical about using Black Angus potatoes, but they really added a unique flavor to the dish.
richard ramba
[email protected]I made a few minor changes to the recipe, but the overall result was still fantastic. I would definitely recommend this recipe to others.
Ram Yadawad
[email protected]This dish was a bit time-consuming to make, but it was worth the effort. The potatoes au gratin were worth the effort.
Vsosv Ahmed
[email protected]I'm not usually a fan of potatoes au gratin, but this recipe changed my mind. It was absolutely delicious!
Akile Amos Terseer
[email protected]This recipe is a keeper! The potatoes au gratin turned out creamy, cheesy, and perfectly golden brown.
Nick Nogueira
[email protected]The potatoes were perfectly cooked and the sauce was rich and flavorful. I will definitely be making this recipe again.
Uthman Shittu
[email protected]I made this dish for a dinner party and it was a hit! Everyone raved about how delicious it was.
Raqia Bibi
[email protected]This recipe was easy to follow and the results were impressive. My family loved it!
Sameers Sami
[email protected]I've tried many different recipes for potatoes au gratin, but this one is by far the best. The Black Angus potatoes add a unique flavor and texture that really elevates the dish.
Noreen Rodrigues
[email protected]This was my first time making potatoes au gratin and it turned out amazing! The combination of the creamy sauce, crispy cheese, and tender potatoes was perfect. Will definitely be making this again.