Au Gratin Potatoes

Andouille and White Cheddar Over-Stuffed Baked Potatoes

 


Au Gratin Potatoes

 

6 medium potatoes

1 medium onion -- chopped

1/4 cup margarine

1 tablespoon flour

1 teaspoon salt

1/4 teaspoon pepper

2 cups milk

2 cups cheddar cheese -- shredded

1/4 cup dry breadcrumbs

paprika

Wash potatoes. Pare thinly. Cut into enough thin slices to measure about 4 cups. Cook and stir onion in margarine in 2-quart saucepan until onion is tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1-1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1-1/2-quart casserole. Pour cheese sauce on potatoes. Cook uncovered in 325F degree oven 1 hour 20 minutes or in 375 degree oven 1 hour.

Mix remaining cheese and the bread crumbs; sprinkle over potatoes.Sprinkle with paprika. Cook uncovered until top is brown and bubbly, 15 to 20 minutes longer.

Recipe By : http://www.cdkitchen.com


Andouille and White Cheddar Over-Stuffed Baked Potatoes

 

8 large baking potatoes

Drizzle olive oil

Salt

Freshly ground black pepper

3 tablespoons olive oil

2 cups thinly sliced onions

1/2 pound andouille sausage, ground

8 tablespoons butter

1 to 1 1/2 cups cream frâiche

1/2 pound white cheddar cheese, grated

1/4 cup chopped chives

1/4 cup chopped parsley

 

Preheat the oven to 400 degrees F. Season the potatoes with olive oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 hour. Remove from the oven and cool. In a sauté pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the onions. Season with salt and pepper. Cook until caramelized, about 8 minutes. Remove from the heat and cool. Meanwhile, in a sauté pan, over medium heat, add the 1 tablespoon of oil. When the oil is hot, brown the sausage, about 6 minutes. Using a slotted spoon, remove the sausage and drain on paper towels. Set aside. Using a sharp knife, remove the top 1/4 of each potato. Using a spoon, remove the flesh from each potato, leaving about 1/4-inch border on each potato. Set the hollowed potato shells, aside. In a mixing bowl, combine the potato flesh, butter, and cream frâiche. Season with salt and pepper. Using a hand masher, mash until smooth. Add half of the cheese, sausage, chives and parsley. Season with salt and pepper. Mix well. Fill each hollow potato with the potato/sausage mixture. Top each potato with the remaining cheese. Place on a baking sheet and bake until the potatoes are warm and the cheese melts. Remove from the oven and serve.

Recipe by Emeril Lagasse, 2000

 

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