My Grandmother’s Cooking was Country and Awesome! Her recipe for Potatoes Au Gratin, I can remember to this day. She had a bunch of us grandkids, and I fondly remember her making us a bunch of Potatoes Au Gratin. We all got together at her house to play and go exploring in the woods out back. Then we would all come back after a day of playing in the woods, and she would have two large pans of Potatoes Au Gratin waiting for us. There were five of us, usually ranging from the ages of 6 to 12, all boys except the youngest, who was 6.
We would clean up, and she would serve us a large portion each and put it down in the middle of the table. We would have to wait on grace, which was hard for me and my brother, but we waited till it was finished. Then it got really quiet as each of us dug into those delicious Potatoes Au Gratin. That really brings back fond memories of the happy days we had together.
Grandmother’s Receipt for Potatoes Au Gratin:
Ingredients:
- 4 large Potatoes, Peeled and Thinly Sliced
- 6 Slices of Bacon, Cooked and then Crumbled
- 3 cups White Cheddar Cheese, Grated
- 2 cups of Whole Milk
- 2 tablespoons of White Flower
- 2 tablespoons of Butter
- 3 Cloves Garlic, Minced
- 1 Medium Onion, Chopped Fine
- 1 teaspoon Salt as Needed
- 1/2 teaspoon Black Pepper as Needed
- Cooking Non-Stick Spray for Pan
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with Cooking Spray to stop the Potatoes Au Gratin from sticking.
- In a medium saucepan, heat the Whole Milk over medium-low heat. Make sure not to boil the Whole Milk.
- While the Whole Milk is simmering, layer half of the sliced potatoes in the greased baking dish, slightly overlapping them.
- Sprinkle half of the crumbled bacon over the first layer of potatoes.
- In another small sauce pan, melt the Butter and add the Salt, Pepper, Flour, and Garlic. Stir it really quickly and add it to the whole milk that you have simmering. Stir together
- Once the Whole Milk has been mixed with the Garlic, Butter, Salt, Pepper, and Flour, add the White Cheddar slowly until you have added it all.
- The White Cheddar should all melt until you have a white sauce that is thick and creamy.
- You should have a thick, rich, and creamy mixture. If it doesn’t look right, you probably had it at too high a temperature when you heated it up. Don’t worry; I have done this too.
Now Put Everything Together.
- Slowly pour half of the seasoned cream over the layers of potatoes, bacon, and cheese.
- Put a layer of Potatoes on top, but this time hold off putting the bacon on top.
- Pour the remaining seasoned mixture evenly over the top layer.
- Cover the baking dish with aluminum foil, ensuring it’s tightly sealed.
- Place the covered baking dish in the preheated oven and bake for 45 minutes. This will allow the potatoes to soften and absorb the flavors.
- After 45 minutes, remove the foil from the baking dish, sprinkle the rest of the bacon on top, and re-insert it into the oven.
- Continue baking for an additional 20–25 minutes, or until the top is golden brown and the potatoes are tender.
- Once fully cooked, remove the dish from the oven and let it sit for about 10 minutes before serving.
- Serve the Potatoes Au Gratin as a side dish to complement your main course, or feel free to use it as your main course.
Enjoy, and please remember that this has absolutely nothing to do with losing weight. Eat knowing that this is what I like to call comfort food. Because you will feel comfortable when you are finished, lol.
What Fine Wine Pairs with Potatoes Au Gratin?
Finding a Fine Wine that can balance the richness of the meal while enhancing its taste is a must. So when pairing Fine Wine with a rich and yummy dish like Potatoes Au Gratin, here are some Fine Wine suggestions for pairing with this dish that I like:
- Chardonnay: A buttery and oaked Chardonnay might complement the dish’s creamy and cheesy ingredients. The body and taste of the wine can balance out the richness of the potatoes, bacon, and cheese.
- Sauvignon Blanc: A crisp and acidic Sauvignon Blanc might give a refreshing contrast to the dish’s richness. Its citrus and herbal overtones may cut through the creaminess and enhance the taste.
- Riesling: Because of its natural sweetness and acidity, a somewhat off-dry Riesling might be an excellent choice. It can help manage the dish’s richness while also providing fruity and floral tastes.
- Pinot Grigio: This light and refreshing white wine may be used to cleanse the palate between bites of the cheesy and bacon-filled potatoes.
- Rosé: A Dry Rosé, with its acidity and fruit flavors, may be an overall alternative that complements any number of ingredients in the meal.
Consider your personal tastes as well as the taste buds of your visitors when selecting a Fine Wine. It’s also a good idea to try the wine and the cuisine together to make sure they compliment each other. My personal favorite would have to be a Fine Sauvignon Blanc since I like a crisp and acidic wine to bring out the flavors. I’m fairly new at this, so I’ll try them all.
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