Creamy Augratin Potatoes
Making Augratin Potatoes yourself gives you the assurance nothing but healthy ingredients are going into your food. When I make these potatoes for my family, it does not last long. These Augratin potatoes are creamy, rich, flavorful and comforting. These are perfect in the winter or rainy days.
Don’t Forget To Follow Me On Pinterest!
To see my available Party Label Bundle Downloads, click here: https://majorgates.com/product-category/party-bundles/
Try my recipe for baked chicken breasts to go along with these potatoes. Click here for the recipe: https://majorgates.com/recipes/baked-chicken-breasts/
For more delicious recipes, visit my Recipes section here: https://majorgates.com/category/recipes/
Ingredients
- 2 large russet potatoes
- 10 small to medium gold potatoes
I use two types of potatoes because the gold potatoes have a buttery flavor and the russet potatoes provide the starch that is needed in Augratin Potatoes.
- 1 stick of Butter
- 16 ounces of Heavy Whipping Cream
- 1 cup Organic Chicken Stock
- 2 cups Shredded Cheese
- 1 cup Shredded Parmesan
- 1 large Yellow Onion
- 2 teaspoons of Minced Garlic or 2 Minced Garlic Cloves
- 1/2 teaspoon of Granulated Garlic or Garlic Powder
- 1/2 teaspoon of White Ground Pepper
- 1 teaspoon of Salt
- 1/2 teaspoon of Gilman’s Dry Mustard
- 1/2 cup chopped fresh Parsley (optional)
Augratin Potatoes Supplies
- Mandolin Slicing Tool – use a mandolin so the potato slices are the same size and cook evenly.
- Deep Baking Dish – I recommend white baking dishes so you can also use for parties and events without transferring the food.
- Mini Food Processor or chopper
- Cooking Skillet
Augratin Potatoes Directions
- Pre-heat oven to 425 degrees Fahrenheit.
- Peel potatoes and wash them. Using Mandolin Slicing Tool, slice potatoes and set aside.
- Place 4-5 slices of butter in the bottom of the baking dish.
- In a mini food processor or chopper, chop the onion and garlic.
- Melt the rest of the butter in a cooking pan and saute the onion over medium heat until soft and translucent.
- Reduce heat and add in the salt, pepper, garlic powder and stir.
- Add the potatoes, chicken stock and heavy cream.
- Bring to a light boil over medium heat and cook for 15-20 minutes. Potatoes should be just about fully cooked when pierced with a fork. Do not overcook or when it bakes it will turn to mush.
- Add the dry mustard and taste to see if it needs more seasoning. If it does, add to your tastes.
- Transfer cooked Augratin potatoes to the baking dish and top with the shredded cheese.
- Bake for 15-20 minutes and check to make sure potatoes are fully cooked. The sauce should be bubbly and the cheese should be melted and lightly brown.
- Stir while the cheese is hot into the potatoes. Serve and sprinkle with the chopped parsley.
Creamy Augratin Potatoes tastes great with pot roast. For the recipe, click here: https://majorgates.com/recipes/easy-savory-pot-roast/
To see my available Jeopardy/Trivia Party Label Downloads, click here: https://majorgates.com/product-category/jeopardy-trivia/
