How to Cook Perfect Au Gratin redneck style (cheese & heat)

Au Gratin redneck style (cheese & heat). In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience.

Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food. Recipe of Paula Deen Au Gratin Potatoes: From Paula Deen's recipe, I have prepared this amazing au gratin potatoes with a little variation. The usage of thyme increases the zesty flavor. You can have Au Gratin redneck style (cheese & heat) using 18 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Au Gratin redneck style (cheese & heat)

1. Prepare 3 medium of golden potatoes.
2. You need 1/2 cup of milk.
3. You need 3 tbsp of butter.
4. Prepare 3/4 cup of minced onion.
5. Prepare 1/2 cup of mushroom.
6. You need 1 of some pepper kernals.
7. Prepare 1 of touch of chicken stock or boulion.
8. It's 2 of egg yolks.
9. You need 1 of dollops of sour cream.
10. Prepare 1 1/4 cup of sharp cheddar.
11. Prepare 1/4 cup of provalone cheese.
12. It's 1/4 cup of parmesean.
13. Prepare 1 dash of paprika.
14. It's 1 dash of italian seasoning.
15. You need 1 dash of garlic salt.
16. Prepare 1 cup of sour cream.
17. It's 1 dash of red pepper flakes.
18. It's 1 of sliced peppercinni.

Also, I have added the mozzarella cheese to make it more-creamy and cheesy. Young white cheddar - the best cheese for this recipe. Mature cheddar - if too old, it can have a distinct taste of mature cheddar. Monterey Jack cheese or any other Monterey Jack cheese substitutes; Gouda cheese - a worthy substitute for this cod au gratin recipe.

Au Gratin redneck style (cheese & heat) step by step

1. Preheat oven to 350°F.
2. Mince onions & slice the potatoes and mushrooms.
3. Heat butter on high.
4. Saute onions & add garlic salt, peppers, boulion/stock..
5. Mix in mushrooms after onions are browned.
6. Turn off heat and mix in egg yolks & milk.
7. Stir sour cream & parmesean cheese into sauce.
8. In greased casarole pan layer onion sauce & potato slices.
9. Top with other cheeses then dollop more sour cream on top.
10. Sprinkle the seasoning, peppercinni & paprika on top.
11. Bake covered for 45 minutes and 15 uncovered.
12. Let stand 10-15 minutes before serving.

Gruyere cheese - a cheese with saltier notes, so go easy on the salt! Layer the potatoes with the grated cheese, garlic and thyme and season every layer with salt, pepper and thyme. Cheese - Combine grated Gruyere, Raclette (or any other good melting cheese like Fontina, Mozzarella or Rebochlon-style cheese) and finely grated Parmesan cheese. Arrange one-third of the potatoes in the bottom of the prepared dish. Sprinkle with salt, pepper, and one-third of the cheese mixture.