For a healthy recipe for potatoes au gratin substitute low fat milk for whole milk and a butter substitute for actual butter. There are low sodium versions of this available in stores; that alone can make it healthier by reducing the sodium by up to 50%.
Au Gratin potatoes are covered with bread crumbs and sometimes butter and grated cheese, and then browned in an oven.In the mid western United States, the Au Gratin potatoes are referred to as scalloped potatoes.
Potatoes gratin ("pommes de terres gratin") originated in France, I believe in the northern region near the Alps.
yes
Ham and green beans are a good choice.
2 cups
It depends what else they are having. If a 3 veg and meat dinner, I would serve 4 oz au gratin per. -This will take 50 pounds potato.
they are being sliced you sussy baka for not knowing, i was one
Au gratin is a French style of cooking where breadcrumbs and butter are placed on top of a casserole of any type and browned under the broiler to give the top a nice crunch. Cheese in au gratin topping is not a requirement, even if it is delicious. You can make an au gratin dish without cheese simply with breadcrumbs and dots of butter.
The Mask - 1995 Mask au Gratin 2-7 was released on: USA: 1996
I think it is Au Gratin
No. I would try not to eat something expired just to be safe. Expiration dates are there for a reason. Still expiration dates are approximate so it depends on how long Velveeta Au gratin potatoes have been expired.
Au gratin is a culinary style of topping a dish with a cream sauce or creamy cheese sauce and herbed bread crumbs. Au gratin does not necessarily mix the sauce all the way through a dish but most often it will mix that way, often by design.For au gratin potatoes (pommes de terre au gratin) Slice and layer potatoes into a casserole with a few pats of butter interspersed, make a thin bechamel sauce and melt a cheese such as Cantal or something similar into the bechamel. Pour the sauce over the potatoes, sprinkle with herbed breadcrumbs or croutons. Bake in a medium oven for 45 minutes until the potatoes are softened.Bechamel is made by melting a half cup of butter and sauteeing about 1/2 onion finely diced. when the onions are translucent add 1/4 cup flour and blend it until smooth then add 1 to 1 1/2 cup milk or cream and a pinch of nutmeg, stir until thickened. To thin it add milk, to thicken it add less milk or simmer it longer without burning it.Melting cheese into this will make a cheese sauce. thinning this and adding various ingredients will make various cream sauces or soups.