"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Casseroles
Reply
 
Thread Tools Display Modes
 
Old 09-22-2013, 12:25 AM   #11
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
I would ask for Havarti each time I went to the store...because I like saying it.

I like to make a thin bechemel sauce and layer that with the potatoes and cheese. My favorite cheese is smoked gouda with taters.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 09-22-2013, 02:26 AM   #12
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,285
Quote:
Originally Posted by PrincessFiona60 View Post
I like to make a thin bechemel sauce and layer that with the potatoes and cheese. My favorite cheese is smoked gouda with taters.
I do basically the same thing, but once the bechemel is finishing I melt in as much cheese (at least 1 cup per 1 cup sauce) as I think my heart will take that night. Smoked gouda is wonderful, but I tend to mix a number of cheese ends for both potatoes or mac & cheese dishes. My favorite used up the last of my sharp cheddar for tang, Fontina for creaminess, smoked gouda for the smoky taste, and a small bit of another mild, creamy cheese. It all depends on what we have a taste for and what needs to be cleaned out of the cheese drawer.

Every once in a while I might soften some minced onion in the butter I'm melting in the beginning. A sweet onion like a Vidalia makes the potatoes or mac & cheese a little bit grown-up.
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 09-22-2013, 03:58 AM   #13
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,006
I would toss out most of the old potato au gratin recipes recipes and go with your favorite macaroni and cheese recipe substituting cooked potatoes for the macaroni.

When I make them I use a white sauce and add equal parts of grated American Process cheese for creaminess and sharp cheddar for flavor then I add a good shake of cayenne pepper. I leave the potatoes in chunks and bake them for about 30 to 40 minutes at 350 degrees, until bubbly and the top has browned.
__________________
Aunt Bea is offline   Reply With Quote
Old 09-22-2013, 07:47 AM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,915
Quote:
Originally Posted by Raspberrymocha55 View Post
I've never cooked with Guyere. I am not familiar with it as it is not easily found in our stores. I will have to lookit up and find a local (within 75 miles) source. Our stores carry the more prosaic cheeses. I'm a fan of super sharp cheddars and bleu cheeses. Can't find a decent havarti.
Gruyere is like a hard Swiss cheese, with a sourish flavor. I don't enjoy it by itself, but it's good mixed with other cheeses.

The recipe I posted does use a cheesy bechamel for the sauce and a topping of bread crumbs and extra cheese. I like the idea of adding thyme to the mix.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-22-2013, 08:36 AM   #15
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Quote:
Originally Posted by Cooking Goddess View Post
I do basically the same thing, but once the bechemel is finishing I melt in as much cheese (at least 1 cup per 1 cup sauce) as I think my heart will take that night. Smoked gouda is wonderful, but I tend to mix a number of cheese ends for both potatoes or mac & cheese dishes. My favorite used up the last of my sharp cheddar for tang, Fontina for creaminess, smoked gouda for the smoky taste, and a small bit of another mild, creamy cheese. It all depends on what we have a taste for and what needs to be cleaned out of the cheese drawer.

Every once in a while I might soften some minced onion in the butter I'm melting in the beginning. A sweet onion like a Vidalia makes the potatoes or mac & cheese a little bit grown-up.
So does some minced garlic!!!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 09-22-2013, 08:37 AM   #16
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,115
Quote:
Originally Posted by GotGarlic View Post
Gruyere is like a hard Swiss cheese, with a sourish flavor. I don't enjoy it by itself, but it's good mixed with other cheeses.

.
See how different tastes are, as well as maker and maybe where you buy it and how it has been stored, I think it is like a swiss in texture, maybe even a little softer, not harder, and has a nutty creamy flavor and absolutely love it. We use it to make grilled cheese sandwiches with carmelized onions.

Love this potato/fennel/onion gratin recipe from Ina Garten.

Potato-Fennel Gratin Recipe : Ina Garten : Recipes : Food Network

I did make a slight change though, covered the dish with foil until about the last 20 minutes or so.
__________________
medtran49 is offline   Reply With Quote
Old 09-22-2013, 09:34 AM   #17
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,394
Gruyere is one of my favorites. I love it on a burger or in an omelet.

I don't care for sharp cheeses at all.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-22-2013, 10:01 AM   #18
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,915
Good thing there are all kinds of foods to suit all tastes! That makes it tricky to create the "perfect" recipe, too.

Razz, think about the kinds of cheeses you enjoy and can get, and use them in your sauce. Also, consider online sources. I have bought Bel Paese soft cheese medallions and Parmigiana Reggiano from this source and it was wonderful: http://www.ditalia.com/Cheese-Shop-F...mported-cheese
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-22-2013, 10:28 AM   #19
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by PrincessFiona60 View Post
I would ask for Havarti each time I went to the store...because I like saying it.

I like to make a thin bechemel sauce and layer that with the potatoes and cheese. My favorite cheese is smoked gouda with taters.

Also, if you keep asking for it, they might eventually start to stock it!
__________________
CarolPa is offline   Reply With Quote
Old 09-22-2013, 02:03 PM   #20
Sous Chef
 
Join Date: Oct 2010
Location: California's Big Valley
Posts: 810
I've had the good fortune to make the perfect batch of potatoes au gratin a couple times. But I also had the rotten luck for it the times that I had decided to use up all those bits and pieces of cheese in the refrigerator so there is no recipe. In my case, perfect batches just happen now and then. Pretty good batches happen often following a simple recipe like the Betty Crocker example.
__________________

__________________
Oldvine is offline   Reply With Quote
Reply

Tags
potatoes, recipe

Au Gratin Potatoes - the perfect recipe? I am on a mission to find/create a recipe for the perfect au gratin potatoes. I've spent 3 hours looking through recipes online. I will be trying out recipes all winter. I have warned my hubby of my quest. Eventually, I hope to create the perfect au gratin. I need recipes and suggestions to try. I know I want them über cheesy, slightly creamy, and above all I want a dish fit for the cooking gods! Your help is needed. Please help in this search. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:56 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.