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Au Gratin Potatoes Help
Posted on 5/15/20 at 3:47 pm
Posted on 5/15/20 at 3:47 pm
I had reservations at our local steak house for tonight but the reservations were canceled due to meat shortage.... now the steak house wont be open for another month.
I'm attempting to recreate all of our favorites from this restaurant (ie: reversed seared bone-in ribeyes, Cesar Salad, asparagus, au gratin potatoes, artichoke dip, Bullet Rye Old Fashioned, Lemon Drops and our favorite wine)
I've got everything down to the way I want it except for the potatoes, never cooked them or anything similar. Always made baked potatoes, cheesy potatoes, rustic potatoes and loaded mashed potatoes...... never Au Gratin.
Trying to impress the wife. Any help would be greatly appreciated. NB4T
I'm attempting to recreate all of our favorites from this restaurant (ie: reversed seared bone-in ribeyes, Cesar Salad, asparagus, au gratin potatoes, artichoke dip, Bullet Rye Old Fashioned, Lemon Drops and our favorite wine)
I've got everything down to the way I want it except for the potatoes, never cooked them or anything similar. Always made baked potatoes, cheesy potatoes, rustic potatoes and loaded mashed potatoes...... never Au Gratin.
Trying to impress the wife. Any help would be greatly appreciated. NB4T
9
Posted on 5/15/20 at 3:52 pm to Eric Stratton
Posted on 5/15/20 at 3:53 pm to Eric Stratton
Sounds like you were going to Does...
Posted on 5/15/20 at 4:14 pm to LSUballs
You sir are correct. I was one of the first people to set my reservation the morning after JBE announce the re-opening. Doe's called me back on wednesday and said it was cancelled and no reservations for another month. 
Posted on 5/15/20 at 4:14 pm to LSUJML
Appreciate it 
Posted on 5/15/20 at 4:16 pm to Eric Stratton
Make a bechamel sauce then add the cheese
Posted on 5/15/20 at 4:21 pm to DaBeerz
I apologize for the ignorance. What's a
quote:
bechamel sauce
Posted on 5/15/20 at 4:38 pm to Eric Stratton
You can google Flemings jalepno au gratin potatoes and get some good copycat recipes. I usually make these and they're excellent.
Posted on 5/15/20 at 5:14 pm to Eric Stratton
In the linked recipe, the first steps are making a bechamel. Butter, flour, milk. Then cheese is added.
Posted on 5/15/20 at 5:46 pm to DaBeerz
quote:
Make a bechamel sauce then add the cheese
This. Also some thin sliced onions tossed in with the potatoes
I prefer the cheese topped kind vs the bread crumb topped kind
Posted on 5/15/20 at 5:56 pm to Eric Stratton
quote:
Trying to impress the wife. Any help would be greatly appreciated.
She been holding out on you? Good luck on your endeavors
Posted on 5/15/20 at 5:58 pm to Eric Stratton
There's a good one in the recipe thread stickied at the top of the forum.
Potatoes AuGratin page 310 ish
Potatoes AuGratin page 310 ish
Posted on 5/15/20 at 6:00 pm to Eric Stratton
Posted on 5/15/20 at 6:19 pm to Eric Stratton
Fresh grated extra sharp cheddar, heavy cream, salt and pepper. I dice my potatoes imost of the time, but sliced works too. Make sure the sauce is overseasoned since the potatoes will absorb a lot of it. I bake at 400 for about 30-45 minutes.
Posted on 5/15/20 at 10:33 pm to Eric Stratton
Posted on 5/18/20 at 11:23 am to jfw3535
I found the Flemmings Steakhouse Jalapeno and Cheese inspired Au Gratin potatoes and they turned out absolutely perfect. Really close to the restaurant's recipe that I was shooting for. Thanks again for the help.
Posted on 5/18/20 at 2:28 pm to Eric Stratton
I've made Anthony Bourdain's gratin recipe before with success. It's in his Les Halles cookbook, which is wonderful. RIP, Tony. 
Gratin Dauphinois
Gratin Dauphinois
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