Creamy Sour Cream Onion Potato Bake Au Gratin Po New orleans native charlie andrews demonstrates how to make a creamy sour cream and onion potato bake. it consists of thinly sliced potatoes in creamy and ri. Directions. preheat oven to 375 degrees. boil the whole, peeled potatoes for about 15 minutes — just long enough to slice through easily but you don’t want them mushy. meanwhile saute one tablespoon of the butter, chopped onion, and garlic in a small skillet until softened. when the potatoes are done, drain and wash under cold water until.
Scalloped Potato Recipe Sour Cream Cookcrews Add the milk and cream, stirring continually to prevent clumping. slowly bring to a boil, reduce the heat and simmer until slightly thickened. add the cheddar cheese, parmesan cheese and salt and stir until melted. add the potatoes and stir until thoroughly combined. pour the mixture into a 2 quart casserole dish. Assemble the casserole: layer half of the potatoes in the bottom of the prepared baking dish. season. layer onion slices over top, then top with remaining potatoes. season again. make the sauce: melt the butter in a saucepan. gradually whisk in flour and salt and cook for about 1 minute. gradually whisk in the milk. Mix until combined. preheat oven to 180°c 350°f (both fan and standard ovens). slice potatoes: peel the potatoes and slice them 1 8" 3 mm thick. or use a slicer! layer 1: spread 1 3 of the potatoes in a baking dish (note 3), then pour over 1 3 of the cream mixture, scatter with 1 3 of the salt, pepper and thyme. Butter a 2 quart baking dish. arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the dish. sprinkle a quarter of the cheese over the potatoes. pour a quarter of the cream over top. repeat with the remaining potatoes, cheese, and cream, forming four layers. pour any leftover cream over top.
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