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(Message started by: Langa on Dec 11^th, 2004, 12:04pm)

Title: Recipe
Post by Langa on Dec 11^th, 2004, 12:04pm

Does anyone have a good recipe for Au Gratin Potatoes from scratch?

Usually I do the box routine, but wanted to do from scratch this xmas.

Any suggestions welcomed!

Langa

Title: Re: Recipe
Post by Grandma_Sweet_Boy on Dec 11^th, 2004, 12:05pm

You should get a response from Redd in about 5 minutes. That girl is some cook!

Title: Re: Recipe
Post by Cathi04 on Dec 11^th, 2004, 12:29pm

Langa.......I make mine 2 different ways, actually. sad part is, I dont really use a recipe.
Let's see now..I prolly use 1 pot for each 2 people...... get out a casserole dish, butter the bottom & sides..slice the pots quite thin.....make a layer, then add salt, pepper and onion.here's where it changes..you can add some butter, then make additional layers, repeating...or you can have made a white sauce, filled with cheddar cheese..and pour that on each layer......at any rate, keep repeatin the layers till you run out of taters.....bake........prolly about 45 min to an hour..till top is golden, and taters are tender to the touch....
I will try to scare up a real recipe....and i will send you the recipe for a white sauce, if you would like.
I think the most important part of working with fresh potatoes is peeling & cutting them right before you cook them, or they brown on the outside, and dont look pretty. (you can plunge them into salt water, but.......naaww....
Merry Christmas!
Cathi

Title: Re: Recipe
Post by Redd715 on Dec 11^th, 2004, 12:45pm

I do the sauce right with the potatoes, layer then, salt pepper onion, and a good sprinke of flour in each layer with the cheese and a pat or teo of butter. after you have all the layers in and a good topping of cheese again, pour milk to just cover it all and bake at 375-400 till it's bubbly and brown on top, let set for a few minutes before serving to let the creamy sauce thicken a bit.

Title: Re: Recipe
Post by Cathi04 on Dec 11^th, 2004, 12:48pm

LOL>.THENNNNN..when dealing with all the leftovers..........add a buncha leftover ham to the casserole..load on more cheese....bake it again.......other than turkey sammiches...the ONLY leftovers he will eat...........ever..........must be good stuff, Maynard..........
Redd....can I come to YOUR house this year for Christmas..I'm tired!
Cathi

Title: Re: Recipe
Post by Redd715 on Dec 11^th, 2004, 12:52pm

Sure....just picked up the spiral ham yesterday....

Boy am I gonna have the leftovers....lol.

Title: Re: Recipe
Post by john_d on Dec 11^th, 2004, 12:57pm

Here is my recipe...
http://shop14.omahasteaks.com/servlet/OnlineShopping?Dsp=14&PCR=1:700&PID=null&IID=1205&ITMSUF=XE&RAND=V9546

It requires a bit of skill, but it usually turns out very good. Though one time I tried adding salt and ruined it.

Title: Re: Recipe
Post by Sylvan on Dec 11^th, 2004, 1:54pm

on 12/11/04 at 12:57:45, john_d wrote:

LMAO - Yes - those are tasty John_d - BUT note that they are ON SALE for $9.99/10. And they are about the size of a golf ball! That's not a lot of servings in my house! [smiley=laugh.gif]

Cathi, Redd - I'll have to show your recipes to my S/O - he's the chef in the family (I make reservations)

Title: Re: Recipe
Post by Bandette74 on Dec 11^th, 2004, 2:09pm

may i recommend, www.foodtv.com their search feature. they have just about everything there.

personally, i use thinly sliced potatoes (yukon gold, usually), infuse heavy cream (or half and half) with garlic and rosemary and a touch of nutmeg, salt, white pepper (simmer about 2 cups with ingredients for 10-15 minues then strain). layer cheddar, parmesean, fresh parsley, s&p with potaoes, add cream, then bake.

Title: Re: Recipe
Post by alleyoop on Dec 11^th, 2004, 3:18pm

Not potatoes au gratin, but delicious none the less:

Sweet Potatoes, Georgian Style

Season mashed boiled sweet potatoes with butter, salt, pepper, and Sherry wine. Moisten with cream, and beat five minutes. Put in a buttered baking-dish, leaving a rough surface. Pour over a syrup made by boiling two tablespoons molasses and one teaspoon butter five minutes. Bake in the oven until delicately browned.

..........................alley ;;D

Title: Re: Recipe
Post by Langa on Dec 11^th, 2004, 5:22pm

Wow...Thanks for all the suggestions!

Alleyoop, that recipe sounds deeelish...I think i'll make the potatoes and your recipe! ;;D

Langa

Title: Re: Recipe
Post by cootie on Dec 12^th, 2004, 1:03am

There is nothin that beats baked sweet potatoes (large ones are awesome) cut in half with lots of honey butter and brown suger. Tater tot Pam

Title: Re: Recipe
Post by Rock_Lobster on Dec 12^th, 2004, 1:23am

Heh heh... I am going to Redds for dinner. My wife opens the box and pours them in the dish... wait for the beep... ta da!

Make me all veggies Redd!

/looking over my shoulder as i key this

Title: Re: Recipe
Post by BobG on Dec 12^th, 2004, 2:27pm

Can't help with an Au Gratin Spuds recipe but I can help with desert.

............Tequila Christmas Cookies............
'Ngrediunts:
1 cup of dark brown sugar
1 cup (2 sticks) butter
1 cup of granulated sugar
4 large eggs
2 cups of dried fruit, such as dried cranberries or raisins
1 tsp baking soda
1 tsp salt
1 tsp fresh lemon juice
1 cup coarsely chopped walnuts or pecans
2 cups all-purpose flour
1 bottle Jose Cuervo Tequila (silver or gold, as desired)

How To:
Sample the Cuervo to check quality.
Take a large bowl, check the Cuervo again.
To be sure it is of the highest quality, pour one level cup and drink.
Turn on the electric mixer.
Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar.
Beat again.
At this point it's best to make sure the Cuervo is still OK, so, try another cup ...just in case.
Turn off the mixerer thingy.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit, pick the frigging fruit off floor.
Mix on the turner.
If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.
Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something.
Check the Jose Cuervo.
Now shift the lemon juice and strain your nuts. Add one table.
Add a spoon of sugar, or somefink.
Whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window.
Finish the Cose Juervo and make sure to put the stove in the dishwasher.

Enjoy! ;;D

Title: Re: Recipe
Post by Langa on Dec 12^th, 2004, 2:33pm

on 12/12/04 at 14:27:27, BobG wrote:

[smiley=crackup.gif] [smiley=crackup.gif] [smiley=crackup.gif]

Title: Re: Recipe
Post by Rock_Lobster on Dec 12^th, 2004, 2:36pm

Oooo shit. Are they tasty Bob? Seriously?

Title: Re: Recipe
Post by Woobie on Dec 12^th, 2004, 2:37pm

These arent au gratin - per say - but they are YUMMY

you slice potatoes skin and all

then you top with shredded cheese (whatever kind you want)

then you combine a can of cream of mushroom soup and 1/2 a teaspoon of paprika and pepper.... and pour that over the cheese...

bake covered at 350 for 45 minutes.. then UNcovered for another 15.

YUMMY!

Title: Re: Recipe
Post by BobG on Dec 12^th, 2004, 2:41pm

on 12/12/04 at 14:36:03, Rock_Lobster wrote:

Oooo shit. Are they tasty Bob? Seriously?

I have no idea. I tossed the bowl out the window. Then drove (I know, I know, no driving drunk but I had to. I was too drunk to walk!) to the Krispy Kreme store and went face down into a cream puff.

Title: Re: Recipe
Post by Bandette74 on Dec 12^th, 2004, 4:27pm

on 12/12/04 at 14:41:26, BobG wrote:

I have no idea. I tossed the bowl out the window. Then drove (I know, I know, no driving drunk but I had to. I was too drunk to walk!) to the Krispy Kreme store and went face down into a cream puff.

lmao!!! that's the way ta do it [smiley=laugh.gif]