Potatoes au Gratin

Recipe courtesy Aaron McCargo, Jr.

Show: Big Daddy's HouseEpisode: Dream Dinner

Rated: 3 stars out of 5Rate itRead users' reviews (52)

Cook Time:
1 hr 5 min
Level:
Easy
Yield:
4 to 5 servings

Times:

Prep: 10 min
Inactive Prep: 10 min
Cook: 1 hr 5 min
Total:: 1 hr 25 min

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Ingredients

8 tablespoons (1 stick) butter
1/2 cup all-purpose flour
2 cups milk
1/2 cup grated yellow Cheddar
1/4 cup grated American cheese
1/4 cup grated white cheddar
1 teaspoon chicken bouillon powder
1/2 teaspoons ground nutmeg
1 teaspoon black pepper
3 pounds russet potatoes, washed and scrubbed, peeled and sliced thin

Au Gratin:

1 stick butter, melted
2 cups panko bread crumbs
2 teaspoons smoky paprika

Directions

Preheat oven to 350 degrees F.

In a large sauce pot over medium-high heat, add butter. Stir in the flour until pasty. Add milk; stir to remove lumps and let cook for 6 minutes until it gets thick. Lower heat and add the cheese, bouillon, nutmeg and black pepper. Whisk until well combined and sauce thickens, approximately 4 minutes. Remove from heat.

In a bowl, combine butter, panko and smoky paprika. Stir well.

Place potatoes into a casserole dish. Pour cheese over potatoes and sprinkle au gratin on top. Wrap with foil and bake in oven for 35 to 45 minutes. Remove foil and cook for 10 minutes uncovered. Allow to sit for 10 minutes.

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Comments & Reviews

recipe Potatoes au Gratin
Becky yukon, OK 11-14-2009
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Best EVER
Rated: 5 stars out of 5

I have made these twice and they are delicious and so creamy . I suggest slicing the potato as thin as possible and as... said before, salt the potatoes first. I did have to thin my sauce a little more so I just added some chicken stock and I also added 2 more slices of american cheese. Also had to test for doneness and had to add another 15 minutes.Read more
recipe Potatoes au Gratin
Tania cherry hill, NJ 11-08-2009
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Bangin'!
Rated: 4 stars out of 5

I wanted to review these potatoes months ago when I first made them...just before I went to buy the extras I needed for it I... had breakfast at the local dinner with my husband when guess who walked in...Big Daddy himself! To make a long story short...I was 9 mos pregnant and needed breakfast before shopping. So now that I have a few minutes away from the newborn and am using the recipe again for tonites dinner with tilapia and string beans! I love this dish, my toddler agrees and hubby is happy! Aaron these taters are slammin!Read more
recipe Potatoes au Gratin
Amelia Gaston, SC 10-19-2009
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Not Bad At All
Rated: 4 stars out of 5

I tried it out for the first time and was very impressed. Like some other commentators mentioned, I also had to adapt the... sauce in order to lessen the thickness by adding a combination of both milk and water. Used a pinch of nutmeg. I also sliced potatoes thin so that they could cook evenly. Will be making it again and this time will kick it up a notch by adding frozen broccoli and bacon topping with bread crumbs. Oh, and Gouda Cheese alone does wonders for this recipe. Read more
recipe Potatoes au Gratin
Myrnie chicago, IL 08-31-2009
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Test and then adjust
Rated: 5 stars out of 5

Have you heard of test and adjust before you serve the dish to your guest? DUH!
recipe Potatoes au Gratin
Clark Fenton, MI 08-04-2009
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Great Recipe
Rated: 5 stars out of 5

After reading all the comments I decided to make this dish thinking that we were either going to love it or hate it. I'm... happy to say that we loved it. I made a few modifications to it though. I sliced the potatoes as thin as possible with a good sharp knife, figuring that they would cook through better if they were thinner than in the video. After I melted the butter for the sauce, I added a small diced onion and let it cook over med heat until the onions were translucent. When adding the remainder of the ingredients, I reduced the nutmeg to 1/4 teaspoon. You can taste the nutmeg in the potatoes but it is not overpowering. When adding the potatoes into the dish, I spooned in some of the sauce about half way through and then added the remainder of the potatoes. Make sure you leave enough sauce to cover the top thoroughly. I made the bread crumbs as specified but I only used 1/2 or less. I just put a nice thin layer on top. These potatoes were a big hit and they are just as good when reheated for lunch the next day.Read more
recipe Potatoes au Gratin
J V East Lansing, MI 07-30-2009
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YUMMY GOOD
Rated: 4 stars out of 5

This side dish is sooo delicious. Makes a lot, but the leftover was even better the next night. Well worth trying. A great... dish to take to any gathering. When I saw Aaron Mc making this dish on his show, I knew I wanted to try it. And even then I was thinking how I was going to tweak it to suit my taste. The sauce was a bit thick but was easily thinned out (just a tad) with a little more milk. I knew that nutmeg could be intimidating or overpowering in a recipe, so I knew I was going to use just a pinch. I knew that not all potatoes cook up the same, so I was going to test them after the allotted cooking time to see if they were tender and if not, cook them a little longer. I knew that I liked two of the cheeses in A.M.'s recipe so I used them and put in the third one of my choice.Read more