Parmesan Au Gratin Potatoes

Source : Remove Cooled Potatos From Broth Peel And Cut Into 1inche Cubes Set Aside While Making Sauce In A Saucepan Melt Butter Add Onion And Garlic And Cook O...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by fenway

at : January 2, 2026

Step:

Remove cooled potatos from broth, peel and cut into 1inche cubes, set aside while making sauce.
In a saucepan melt butter add onion and garlic and cook on low just to soften, do not brown, whisk in flour and cook on low 2 minutes, whisk in chicken stock and cream and all seasonings except cheese, stir and simmer until thickened, add cheese on low to melt, taste to see if salt, pepper or more lemon is needed. Add reserved potatos and heat through, Transfer hot to serving dish.
Garnish with parsley
This can be kept warm over a double boiler for at least an hour.
So good with all roasted meats, grilled meats and fish!

Ingredients

5 large un peeled red potatoes, cooked in beef broth until tender and cooled in broth until cool enough to handle or up to two hours. This makes very tender easy to cube potatoes.
3 tbsp flour
3 tbsp butter
1 cup chicken stock
1 cup heavy cream ; you can use whole milk or light cream but heavy cream makes the richest sauce!
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp cajun seasoning
1/2 tsp black pepper, and salt to taste
1 tsp hot sauce such as franks red hot, or what you like
1 tsp lemon juice
1/2 fresh grated parmesan or romano cheese
2 tbsp chopped parsley for garnish