Homemade Augratin Potatoes
Have you ever had homemade augratin potatoes that are so delicious and cheesy that you cannot stop eating them? Whenever Mrs. Larson brings her special augratin potatoes you need to be first in line, because they disappear fast. Have you ever wished that you could have the recipe and make them at home? Now you can, just follow these steps and in a couple of hours your family will be thanking you.
Instructions
1. Wash red potatoes to begin making your augratin potatoes. Use a vegetable brush, place the washed potatoes in a large pan, and cover with water. Turn the burner onto high. When the water begins to boil turn it off. Cover the potatoes and let them sit while you make the cream sauce.
2. Pour the Cream of Mushroom soup into a large saucepan to begin the cheese sauce. You can substitute with Cream of Celery if you do not like the mushroom flavor, most people do not notice the tiny mushrooms. Turn the burner onto a low setting, 2 to 3.
3. Add the sour cream to the Cream of Mushroom soup.
4. Shredd or cut the sharp cheddar into very small chunks allowing it to drop into the sauce pan with the sour cream and soup. Stir until the cheese melts, do not allow it to simmer or boil.
5. Pour the water off from the potatoes. Remove most of the skins from the potatoes and cut into cubes while the cheese is melting placing the cubes back into the large pot.
6. Pour the cheese sauce over the potatoes and stir it in so all potato cubes are covered.
7. Bake uncovered for about two hours at 325 degrees in a convection oven or 350 degrees in a regular oven. When the sauce is bubbling, and the oil begins separating from the cheese, the augratin potatoes are ready.
Tags: augratin potatoes, burner onto, cheese sauce, Cream Mushroom, Cream Mushroom soup