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Hey! Thanks for watching another episode of fixmyrecipe.com. I’m Chef Billy Parisi and our new fix is another continuation of side dishes. “What do I put with this steak? What do I put with this chicken?” Today is Potatoes Au Gratin, one of my favorites. I can’t wait to get started on it. Pay close attention, you’re going to love this fix.
I’m not talking about potatoes all rotten, I’m talking potatoes Au Gratin, one of my favorite dishes, very simple to make. This is for all you people who keep requesting side dishes.
Here’s what we need to do, the first thing is sauté off this garlic. And in the mean time, we need to peel and slice these potatoes, get them ready to go in our crackpot. Okay everybody, the next thing we need to do is layer up our potatoes and cheese in our soufflé dish. Be sure to spray with nonstick spray because this does get very cheesy. I layer our potatoes. Next, we’re using two different kinds of cheeses, gruyere and swiss.
All right, now that everything is layered up so perfect, we’re going to set it to the side in a large bowl, more fat, more cheesiness, we got heavy cream. We’re going to whisk in that garlic we cooked off and seasoned it very well with salt and pepper. We’re pouring it right over the top of these potatoes in the soufflé dish. We’re going to finish up with some panko breadcrumbs, cover it up, go into the oven 350 degrees 50-65minutes. About 15 minutes out before it is done cooking, we are simply going to take off this tin foil, let this panko breadcrumbs brown. We’re going back in the oven 350 degrees 10 or 15 more minutes.
Oh, man and I’ll tell you what, better than it looks, it smells absolutely incredible! I don’t care so I got to try a little bit just to test it out here. Super cheesy, super good, and how easy was that to make, everyone can do this. Be sure to try out this recipe. It goes perfect with chicken, it goes perfect with steak. Come back tomorrow and see our new featured fix of the day.