I always follow celebrity chef Paula Deen’s cooking show “Cooking with Paula Deen”. The extraordinary thing from her cooking is, she can turn any simple food into a form of art. She also clearly instructs about her recipe variations. Today I’m going to share with you the Paula Deen au gratin potatoes recipe, the bubbly-golden mouth-watering potatoes.
Apart from this recipe, you will find the special recipe for scalloped potatoes and a variation of au gratin potatoes in this article. I have organized these recipes like this to help you coking with substitutes. Anyways, you can follow any of these recipes or try all recipes, as all of them are amazingly savory.
Table of Contents
Recipe of Paula Deen Au Gratin Potatoes:
From Paula Deen’s recipe, I have prepared this amazing au gratin potatoes with a little variation. The usage of thyme increases the zesty flavor. Also, I have added the mozzarella cheese to make it more-creamy and cheesy. Thus the ingredients are all available, so you don’t need to worry about necessary items at all. Just learn the recipe and jump to explore this dish.
- 2 tablespoons of unsalted butter
- 1 cup of half-and-half
- 1 tablespoon of minced shallot
- 1 clove garlic, minced
- 1/4 cup of fresh thyme, finely chopped
- 2 dash of freshly grated nutmeg
- 2 medium Yukon gold potatoes, about 10 ounces
- 1/2 cup of shredded Gruyere cheese
- 1/2 cup of freshly grated Parmesan cheese
- 1/4 cup of shredded mozzarella cheese
Step 1: Set the
Step 2: In a saucepan, add 1 cup half-and-half, minced shallot, garlic, and 2 dash nutmeg over low heat to sauté for 2 minutes.
Step 3: Then add the potatoes (cut into slices), and let simmer for 3 minutes. Make sure the potatoes should be covered in half-and-half.
Step 4: When the liquid gets thicken, sprinkle thyme. Shortly after removing from heat.
Step 5: Then nestle half of the potatoes into the gratin dish. Pour 1 tbsp. of melted butter. Then add half of Gruyere cheese. Again, nestle the remaining potatoes, and top with 3 types of shredded cheeses.
Step 6: Cover the dish with foil paper. Place the gratin dish in the preheated
Step 7: Bake potatoes for 40 minutes. Then you need to remove the foil paper. Bake for 10 minutes more to get the all Groton potatoes light golden and bubbling.
You can use different types of cheeses for a little variation. In my home, whenever I prepare this dish, my family members consider the day as a very special occasion. Enjoy this amazing dish with beef tenderloin, roasted pork loin, etc.
Paula Deen Recipe for Scalloped Potatoes:
Here is the other special recipe from Paula Deen that tastes so amazing that at first I really checked twice whether I was having scalloped potatoes or not. Super creamy cheese sauce increases the taste in thousands of time. Don’t hesitate, just start cooking in no time.
- 2 tablespoons of butter
- 1 cup of chopped onion
- 1/4 cup of all-purpose flour
- 3 1/2 cups of milk
- 8-ounce of fontina cheese, shredded (1/2 cup)
- 4-ounce Boursin cheese, shredded (1/4 cup)
- 1 1/2 teaspoons of salt
- 3 1/2 pounds of Yukon gold potatoes, cut into 1/8-inch-thick slices
Step 1: Set the
Step 2: Bring out a skillet. Add 2 tablespoon of butter on it. Make sure the heat is in a low-mid range.
Step 3: When the butter is fully melted, add onions and sauté for 3 minutes or until translucent.
Step 4: Sprinkle flour, stirring in the onion, not more than 2 minutes.
Step 5: Pour milk into the mixture, whisking often for 10 minutes. By this time, the milk gets thicken, like batter.
Step 6: Then add the shredded cheeses, and sprinkle some salt. Cook until cheeses are completely melted.
Step 7: Place one-fourth of the potato slices in the bottom of the baking pan. Then top with 1/4 of the cheese sauce. Continue repeating the layer thrice.
Step 8: Cover the baking pan with an aluminum foil paper.
Step 9: Placing the baking pan to the
Step 10: After that uncover the foil paper and bake for 30 minutes more to get the top layer crispy.
Removing from the
Blue Cheese Potatoes Au Gratin Recipe:
This recipe is quite similar to normal Au Gratin potatoes. The usage of blue cheese makes this dish special. As we know, this is a special type of cheese. Let’s see the recipe.
- 2 1/2 lbs. of russet potatoes, sliced 1/4-inch thick
- 2 cloves garlic
- 2 tablespoons of butter
- 2 tablespoons of flour
- 2 cups of heavy cream
- 1 cup of crumbled blue cheese
Step 1: Preheat the
Step 2: In a saucepan, sauté garlic, butter, and flour over low heat for 5 minutes. Add heavy cream and stir for 2 minutes, seasoning with salt and pepper.
Step 3: Arrange the potato slices in the casserole dish, and pour the sauce. Top with blue cheese.
Step 4: Cover with an aluminum foil, and bake for 45 minutes at first. Remove the foil paper, and continue baking for 15 minutes.
The ultimate cheesy potatoes you will find in Paula Deen’s special recipes. These recipes are my monthly special. I can’t help preparing one of these dishes once a month. So, try out these amazing recipes by Paula Deen, and let me know about your journey.