NOTE - Most versions of this meal that I've researched in cook books and on the internet are a bit different. 1. They use a cream mixture. We aren't going to do that (for reasons explained below). 2. Most do NOT include some type of Ham or Bacon. We ARE going to include ham/bacon. Interestingly enough... growing up my Mom's Au Gratin always had ham in it AND a cream mixture. So... if you are messing around learning the variations of this great recipe, making it your own, try it without ham one time... and then another time try it without the cream mixture. And then just to be wild, try it with both!
Who is your daddy? That would be me... your Chef of Enlightenment. And this journey on your enlightenment trail requires a few items. Usually less is better, and that's definitely the case with the Chef's Au Gratin potatoes! Here are your ingredients of my version (inspired by my friend in Norther California). Do you feel the magic? How SIMPLE. A lot of people are going to tell you to use cream... and milk... and butter... but what do they know? Okay... I like creamy Au Gratin too, but this recipe doesn't use those and you'll never miss them. And lest you think we are doing this for some health reason think again. It's just that we don't need them.
Preheat your oven to 425.
Slice your ham up. I used some pretty fatty ham. I would be cognizant of choosing leaner ham next time.
Cut up your sausage!
Dice your onions up. I'm using a red onion, which has a different flavor than regular onions. Choose which one you prefer.
Grate your own cheese, or you can use pre-bought grated cheese.
Look at these beauties! Most recipes are going to tell you use russet potoatoes, and feel free to do that if you want. This version uses red potatoes, which I prefer.
I'm not going to peel them. As someone else in the recipe industry once said, it's against my religion. I don't peel taters. My Mom (bless her soul) peeled every potato she ever cooked, except baked potatoes, and I can feel her disapproval from here.
So... feel free to peel them if you want. I don't.
So... clean them up, and then slice them thin. I know people who slice them thick and then cut them into chunks. That's crazy! Don't do that! Cut them thin! Scallop them!
Get yourself a glass casserole dish.
Now... think LAYERS! Like Ogres... Potatoes Au Gratin has layers! Lay the potatoes, cover with some cheese... sprinkle some onions, ham, salt and pepper. Do it again. And again. Usually three times works.
Isn't that amazing? That's pretty. Salt and pepper to taste.
Now add onions, ham, and sausage.
Now add the cheese!
And then do it all again! Layers! Salt and pepper it to taste!
Cover it and Cook it 30 minutes. Take it out, uncover it, cook it 30 minutes more. Finish by sprinkling some cheese on top and setting it under the broiler.
At this point you are wondering where the finished product photo is? Well... we took it out, set it on the table, and ate it. No messing around. It's gone. No food left to take a picture of! SORRY!
VERDICT: This was a good version. See variations below for different ways you can go about making it. And note the other version I have put up: Cream Au Gratin.
INGREDIENTS
4 lbs of Red Potatos (taters!)
1 lb of Lean Ham
1 lb of Kielbasa Sausage (or any other flavor you want)
1 lb of Cheese of your choice (Hand Grated!)
1 Large Red Onion
Salt
Pepper
VARIATIONS ON THE THEME
Some different things you can try include:
Garlic - Add 2-4 cloves of garlic smashed up. Hard to argue with this experimentation.
Creamy Sauce - A basic, milk, cream, flour, sauce is used in a lot of recipes. Give it a try. I have a recipe for it here: Creamy Au Gratin.
Cook the Onions in Butter - Some people like to soften the onions first before putting them in. Give it a try.
Bay Leaves / Thyme - Fresh herbs are always nice. Give them a try as well.
Different Cheeses - By all means try different cheeses. The standard is of course Sharp Cheddar, but we used a different mix so you can as well. Grated Parmesan is used by many.
Different Potatoes - As mentioned above you can try different potatoes, like russets.
Green Onions - This is an idea I haven't used, but really intrigues me. Sometimes green onions give a dish just such a magically different flavor that I get excited about it.
Bread Crumbs - Some people sprinkle the top with bread crumbs and toast them as well.
Mustard - I've seen people put a little dab of Dijon in their cream sauce.
Paprika - I like the idea of sprinkling a little paprika on top when you broil it. Give it a deep rich red color.
Cayenne - Why not play with it and add some spices to heat things up? Cayenne and white pepper sound nice.
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