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Best Cheesy Au Gratin Potatoes

October 29, 2019 by Becky Spoon

Cheesy Au Gratin Potatoes
Cheesy Au Gratin Potatoes
Cheesy Au Gratin Potatoes

I made these Cheesy Au Gratin Potatoes as a side dish for my Beer Can Cornish Hen because I though how good they’d bee to sop up all those yummy juices from the sauce on the hens and I was right. The hens had a beautiful spice rub that made an even more beautiful sauce and the gruyere cheese I used in this dish just all went together so well. Here’s the link for my Beer Can Cornish Hen that you have to try! https://the2spoons.com/so-yummy-simple-beer-can-cornish-hen/.

Beer Can Cornish Hen
Beer Can Cornish Hen

I used gruyere which alway works well because it melts beautifully. You can use cheddar or another good melting cheese of your choice. These are really simple. I cook my potatoes first to the point of “almost done”. I drain them and add them to some sautéed onions, Then I butter a baking dish and stack the potatoes a few at a time. When all the potatoes are in the dish, I pour the sauce over and add just a little more cheese to the top. I then bake them until browned and bubbly.

Best Cheesy Au Gratin Potatoes

Cheesy Au Gratin Potatoes
Cheesy Au Gratin Potatoes

What’s the difference between Scalloped Potatoes and Au Gratin Potatoes? Here’s a little explanation for you: “Au gratin, by definition, means “covered with breadcrumbs or cheese and then baked until brown,” while scalloped potatoes refers to tubers that have been baked in a creamy sauce and covered with seasoned bread or cracker crumbs. The big difference between the two, then, is the cheese component.” Here’s the link for this reference: http://www.leaf.tv/articles/the-difference-between-potatoes-au-gratin-and-scalloped-potatoes/.

Here’s the delicious recipe! Enjoy!

Cheesy Au Gratin Potatoes

Print Recipe
Course easy side dish, Side Dish, Vegetable
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 medium russet potatoes, medium sliced I used a mandolin and used the largest slice
  • chicken stock for cooking the potatoes
  • salt
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, sliced
  • 2 tbsp flour
  • 1 1/2 cup cooking broth from the potatoes
  • 1 cup heavy cream
  • 1 fresh sage leaf (optional)
  • 2-3 sprigs fresh thyme
  • salt and pepper to taste
  • 3 oz gruyere cheese

Instructions
 

  • Slice the potatoes in a medium sliced round. I used a mandolin set on the largest cut. Place the potatoes in a sauce pan and cover with chicken stock. Season with a little salt. Bring to a boil and cook about 6 or 7 minutes. Remove the potatoes to a bowl with a slotted spoon reserving the cooking liquid.
  • While the potatoes are cooking add the butter and olive oil to a skillet and add the sliced onions. Cook until the onions are a beginning to brown. Remove them and add them to the bowl with the potatoes reserving the oil in your skillet. Gently distribute or combine the potatoes and onions, being careful to not break up the potato slices. If you break some, no worries, but you do want to keep them whole if possible.
  • Preheat the oven to 350 F. Butter the dish and start stacking the potatoes in the dish until all have been used. Use a dish that will just hold those potatoes, not too big.
  • To make the sauce: In the butter and olive oil skillet that you cooked the onions and reserved, heat and add 2 tablespoons flour and cook for a minute or so until it starts to brown a lilttle. Add the 1 1/2 cup of the cooking broth and whisk to prevent lumps. When the sauce has thickened, add the heavy cream and all of the cheese except just a small portion that you'll add to the top before baking. Cook until heated throgh. Check for salt and pepper and adjusst. Pour the sauce over the potatoes and bake until golden brown. If you want a little extra browning, place them under the broiler for just a few minutes watching closely until your desired browness. Remove from the oven and serve immediately. They can be brought to room temperature and re-heated later.
Keyword au gratin, au gratin potatoes, cheesy, cheesy au gratin potatoes
  • Beer Can Cornish Hen
    Beer Can Cornish Hen
  • Cheesy Au Gratin Potatoes
    Cheesy Au Gratin Potatoes
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Filed Under: Side dish, Vegetables Tagged With: au gratin, au gratin potatoes, cheesy, Easy Side Dish, potatoes, side dish

Southern Cheesy Grits Bowl with Mushrooms, Poached Eggs & Sautéed Spinach

January 25, 2019 by Becky Spoon

Cheesy Grits Bowl

Cheesy Grits Bowl with mushrooms , sautéed spinach, and poached egg.. I mean this is the absolute best breakfast! Everything you need in one bowl.

Grits Bowl
Cheesy Grits Bowl with Mushrooms, Spinach and Poached Egg

Not only do I love this cheesey grits recipe and all it’s yumminess , I love that it’s a meal in a bowl. Whether it’s breakfast, lunch or dinner, I like a bowl.

It is no secret that breakfast is my favorite meal. I go to bed thinking about what I’m going to have for breakfast the next morning! Yes, I do that. They say that breakfast is the most important meal of the day and that you should eat the most food at breakfast so you won’t eat so much at night! And I have to say a Cheesy Grits Bowl is one of my favorites!

Grits Bowl
Cheesy Grits Bowl with Mushrooms, Spinach and Poached Eggs

Cheesy Grits are a southern thing. I’ve eaten Grits my entire life! Who doesn’t love grits? They are hearty, then you add mushrooms, spinach and a poached egg? Wow! Not only delicious, but balanced.


Grits Bowl
Cheesy Grits Bowl with Mushrooms, Spinach and Poached Eggh

And you’re getting your greens and vegetables early in the day! Click this link for my Garlicky Sautéed Spinach recipe:https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Nutritional information for the spinach: https://www.livescience.com/51324-spinach-nutrition.html



Here’s the recipe for this Southern Cheesy Grits Bowl!

Cheesy Grits Bowl

Cheesy Grits with Mushrooms, Sauted Mushrooms and Poached Eggs

Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 2 servings

Ingredients
  

For the Grits

  • 1 cup quick grits
  • 4 cups water
  • 1/4 tsp salt
  • 1/2 cup cheddar cheese, grated

For the Poached Eggs

  • 4 large eggs
  • enough water to cover the eggs
  • 2 tbsp white vinegar

For the Mushrooms

  • 6 oz button mushrooms, sliced
  • 2 tbsp butter
  • 1 tbsp extra virgin olive oil
  • salt and pepper

For The Spinach

  • 1 Recipe Sauted Spinach https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Instructions
 

For the Grits

  • Bring 4 cups water to a boil along with the salt.  Add the grits continuously whisking until combined.  Reduce the heat to simmer and cook the grits until they have thickened.  If they become too thick add a little water and whisk.  Add the cheese and combine until melted. 

For the Mushrooms

  • Melt the butter and add the extra virgin olive oil to a skillet. Heat to medium-high.  Add the mushrooms and cook until golden brown, a little caramelized.  After the mushrooms have gotten a golden brown season to taste with a little salt and pepper.  

For the Poached Eggs

  • In a saucepan bring enough water to cover the eggs along with the vinegar to a boil, then reduce to a simmer.  Break the eggs, one at a time into a ramekin.  Stir the water to start a circular motion and drop the egg into the swirling water. Cook for about 4 minutes.  Continue until all 4 eggs are cooked.  You can cook a couple at a time…or if you have a large pan, all 4 at a time, you just want to have them all in ramekins that you add to the wanter one after the other so they will evenly cook. 

To assemble the dish

  • Pour the grits into a wide bowl.  Scatter with the mushrooms, add the sauteed spinach, then top with the poached eggs.  Bon Appetite!! 

Notes

If you prefer stone ground grits, follow the instructions and add the cheese at the end.  I use both. 
Keyword breakfast, cheese, grits, spinach, mushrooms
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Filed Under: Breakfast/Brunch Tagged With: cheesy, grits, grits bowl, poached eggs

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