Mother Cloutier's Potatoes au Gratin

Mother Cloutier's Potatoes au Gratin Recipe | American Cheese Gratin

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 4-6

Introduction

Mother Cloutier's Potatoes au Gratin is a classic comfort food dish that is perfect for any occasion. This creamy and cheesy potato casserole is sure to be a hit with your family and friends.

History

This recipe has been passed down through generations in the Cloutier family. Mother Cloutier, known for her delicious home-cooked meals, created this dish as a way to use up leftover ingredients and create a hearty and satisfying meal.

Ingredients

3 large potatoes
a small amount of salted water
0.5 tsp of Tony's seasoning
0.5 to 0.75 tbsp of butter
0.5 onion, chopped
1.5 cups of milk
3 tbsp of flour
4 slices of american cheese

How to prepare

Cook the potatoes in a small amount of salted water until they are slightly tender.
Slice the potatoes thinly and place them in a casserole dish coated with non-stick spray or butter (after draining the water).
Melt the butter in a separate pan and add the chopped onion.
Sauté the onion in the butter until it becomes tender.
Add 1.5 cups of milk to the pan.
When the mixture starts to bubble, add 3 tbsp of flour to thicken it.
Add 4 slices of American cheese and stir until they are melted.
Pour the cheese mixture over the potatoes and lightly mix it to avoid breaking the potatoes.
Bake the dish at 350°F (177°C) until it turns brown.

Variations

Add cooked bacon or ham for a smoky flavor.
Use different types of cheese, such as cheddar or gruyere, for a unique twist.

Cooking Tips & Tricks

Be sure to slice the potatoes thinly to ensure even cooking.

- Make sure to sauté the onions until they are tender to bring out their sweet flavor.

- Mixing the cheese sauce gently with the potatoes will help prevent them from breaking apart.

Serving Suggestions

Serve Mother Cloutier's Potatoes au Gratin as a side dish with roasted chicken or beef for a hearty and satisfying meal.

Cooking Techniques

Baking the dish at a low temperature allows the flavors to meld together and the cheese to melt evenly.

Ingredient Substitutions

You can use Yukon Gold or red potatoes instead of russet potatoes for a different texture.

Make Ahead Tips

You can prepare the dish up to a day in advance and bake it right before serving.

Presentation Ideas

Garnish the dish with fresh herbs, such as parsley or chives, for a pop of color.

Pairing Recommendations

Serve Mother Cloutier's Potatoes au Gratin with a crisp green salad and a glass of white wine for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 300 calories.

Carbohydrates

Each serving of Mother Cloutier's Potatoes au Gratin contains approximately 30 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 15 grams of fat.

Proteins

Each serving of Mother Cloutier's Potatoes au Gratin contains approximately 10 grams of protein.

Vitamins and minerals

This dish is a good source of calcium, vitamin A, and potassium.

Alergens

This recipe contains dairy (milk and cheese) and wheat (flour).

Summary

Mother Cloutier's Potatoes au Gratin is a rich and creamy dish that is high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Mother Cloutier's Potatoes au Gratin is a delicious and comforting dish that is perfect for any occasion. With its creamy cheese sauce and tender potatoes, this recipe is sure to become a family favorite.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Mother Cloutier's Potatoes au Gratin. It was many years ago, when I was just a young girl visiting my aunt's house for the summer. My aunt had invited some friends over for a dinner party, and one of them, a lovely elderly lady named Mother Cloutier, had brought a dish that she called Potatoes au Gratin.

As soon as I took my first bite, I was hooked. The creamy, cheesy potatoes melted in my mouth, and I knew that I had to learn how to make this dish myself. Mother Cloutier graciously shared her recipe with me, and I have been making it ever since.

Mother Cloutier's recipe was passed down to her from her own grandmother, who had immigrated from France many years ago. The secret, she told me, was in the sauce. Instead of using just cream, she added a touch of chicken broth and a hint of nutmeg to give the dish a unique flavor.

To make the Potatoes au Gratin, Mother Cloutier instructed me to start by slicing the potatoes thinly and layering them in a baking dish. In a saucepan, I melted butter and added flour to make a roux, then slowly poured in the cream and chicken broth, whisking constantly until it thickened. I seasoned the sauce with salt, pepper, and a pinch of nutmeg before pouring it over the potatoes and sprinkling on a generous amount of grated Gruyere cheese.

The dish went into the oven, and as it baked, the aroma of the bubbling cheese and creamy sauce filled the kitchen. When it was finally done, I couldn't wait to dig in. The potatoes were perfectly tender, the sauce velvety smooth, and the cheese golden and bubbly on top. It was a dish fit for royalty, and I felt like a queen as I savored each delicious bite.

Over the years, I have made Mother Cloutier's Potatoes au Gratin for countless family gatherings, dinner parties, and holiday meals. Each time, it is met with rave reviews and requests for the recipe. I always smile and think of Mother Cloutier, the kind lady who shared her delicious dish with me all those years ago.

As I pass on the recipe to my own grandchildren now, I can't help but feel a sense of gratitude for all the wonderful recipes and cooking tips that I have gathered over the years. Each one tells a story, a memory of a special moment or person who has touched my life in some way. And as I watch my grandchildren enjoy the Potatoes au Gratin, I know that the tradition will continue for generations to come.

So here's to Mother Cloutier, and to all the amazing cooks and bakers who have inspired me along the way. May their recipes live on, bringing joy and delicious food to countless tables for years to come. And may the love and care that goes into each dish be felt by all who taste it, just as I have felt it in Mother Cloutier's Potatoes au Gratin. Cheers to good food, good company, and good memories shared around the dinner table. Bon appétit!