How to Assemble Potatoes Au Gratin

Video Transcript

"Hello, my name is Angela Faiola and today on behalf of Expert Village, we are going to be cooking potatoes au gratin. So we have those slice potatoes, so what we do is you want to make layers. You want to cover the bottom very well, get all the slices so it is completely covered and you don't see any of those homemade bread crumbs that we made. After we do that our beautiful Besciamella sauce, is it really creamy. You try to eyeball it out you don't want to put too much cause you want to make a couple of layers. You just want to smooth it out. Once we have that, we want to add our Parmesan cheese. After we put that on, we are doing our onions. Let's not forget those onions. Again if you want more onions, put more onions it is all about what you like. You don't have to always look at everything that people teach you, you can do your own version. Now we are going to put some of that cheese and a little bit and just a little bit of bread crumbs. Not too much; we don't want to over power it with flavor, just a little bit. Now we are going to make our next layer and we just repeat the process. You want to put potato slices all over to cover what is underneath. Let's put a little bit of salt. A little bit of ground pepper. Now that we have done that some cheese Parmesan, Besciamella. Spread it around okay after the Besciamella we are going to put the cheese again. A little bit of your bread crumbs again and then another row of potatoes this is the last row you don't want to fill it up to much. Then I put the onions on this top layer, you spread it on and we are putting our last bit of Besciamella on top. Our last slices of cheese and because it is called potato au gratin you have to top it off with your bread crumbs. Just a couple of pieces of butter on the top. Now that we have put all of our creating together, what want to do is put some aluminum foil. This would allow all of your ingredients to melt together. We are going to put in the oven for 20 minutes and then we are going to uncover and let the top layer get the gratin that is going to be nice and crusty."