Potatoes AuGratin
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 10
- 1/4 teaspoon pepper
- 1/4 cup butter
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3 cups milk
- 1/2 teaspoon onion powder
- 1 cube chicken bouillon
- 1/3 cup flour
- 1/3 cup butter
- 1 1/2 teaspoon salt
- 6 large baking potatoes peeled and sliced or diced
- 6 slices cheese (i use american, swiss and cheddar)
- 1/4 cup parmesan
- 1 1/4 cup panko breadcrumbs
- Carbohydrate 66.8342938587638 g
- Cholesterol 55.6168833807541 mg
- Fat 21.0891238746798 g
- Fiber 6.30609571027297 g
- Protein 15.9675107430962 g
- Saturated Fat 12.5406941311493 g
- Serving Size 1 1 Serving (359g)
- Sodium 751.017918478655 mg
- Sugar 60.5281981484909 g
- Trans Fat 1.57083593366111 g
- Calories 515 calories
Preheat oven to 375. Wash peel and slice potatoes(whatever type of slice you prefer in AuGratin). Set aside. Prepare the sauce by melting 1/3 cup butter over med low heat. Add flour whisking continuously until flour is bubbly and slightly toasted. Pour in cold milk and whisk slowly. Adjust heat if necessary to allow the milk to come up to a low bubble and thicken. Add bouillon while sauce is thickening. Stir in all seasonings and cheese until melted and fully incorporated. Place potatoes in a large deep baking dish, pour sauce over potatoes and stir together. Cover tightly with foil and bake 30-45 minutes(depends on how thin you slice potatoes). Meanwhile prepare topping. Melt butter in microwave for 20 seconds, stir in panko and parmesean and set aside. Remove potatoes from oven, uncover and top with breadcrumbs, bake an additional 15 minutes until bubbly and crumb topping browns. Cook times vary widely due to the type and size of potato slices. Thicker slices or cubes may take up to 1 hour baking total. Just start checking for doneness after 30 minutes. Potatoes should be fork tender and sauce bubbly.
