BEST PARMESAN POTATO GRATIN RECIPE! PARMIGIANO REGGIANO THE KING OF CHEESE! скачать в хорошем качестве

BEST PARMESAN POTATO GRATIN RECIPE! PARMIGIANO REGGIANO THE KING OF CHEESE!

Find more information about Parmigiano Reggiano here: www.parmesan.com Get your Updated and Revised edition of Make Ahead Thanksgiving CookBook here: http://bit.ly/2yw5Zme Today I am pleased to announce that I have once again been chosen this year as a #parmesanambassador for the people who bring us delicious Parmigiano Reggiano cheese! Thanks to parmesan.com for providing me with this amazing cheese to make this delicious gratin for you! I am making this delicious parmesan, potato and onion gratin that will be the perfect addition to your holiday table! You can make it on the day you serve it or you can make this ahead of time and freeze and bake! This will help you have an even easier time in the kitchen on the day of your feast! #parmesanambassador #parmigianoreggiano #cheese This recipe is easily made as a make ahead dish by the use of frozen diced potatoes. Giving us the ability to make it to a certain point then freeze for later. The addition of a creamy sauce with lots of Parmesan cheese is an amazing combination that will be a little something different to go with your bird or roast this holiday season. This all starts with sauteed onions as well as a flour and butter roux to make a thick rich cheese sauce in which the potatoes will bake. Building this in one pan makes for easy clean up and all you need to do is transfer to a casserole. Start by sauteing the onions with the butter until translucent then add the flour and cook just until you notice a nutty aroma. You don't want to take the roux to dark. This sauce will be a blonde one. Combine cream and stock and pour half at a time into the roux stirring constantly until it becomes thick then add in your Parmesan and stir to melt. Next you will add in your frozen diced potatoes and stir well. Pour this goodness into a 9x13 baking dish and set aside to build the topping. Topping consists of Panko breadcrumbs, seasonings, Parmesan and melted butter. Toss them all together in a bowl then evenly layer over the prepared potato mixture. Now you have a choice. You can pop this in a 350 degree oven and bake for 45 to 50 minutes until browned and bubbly. Or you can prepare this for the freezer. To prepare this casserole for the freezer, simply put this mixture into a foil pan, cover with parchment then seal tightly with a foil lid or heavy duty aluminum foil. I like to then write the baking instructions on the lid with a sharpie marker. I also like to place the casserole inside of a two gallon zip top bag before freezing. When you have several things made ahead like this, once they are solid you can stack them in your freezer for optimal space saving. To bake this from the freezer, remove a few hours in advance and allow to sit on your counter. Then remove the cover and bake in a 400 degree oven for an hour to an hour and a half. If the top begins to brown too much, place a piece of foil on top for the remainder of the baking process. This will prevent over browning. This gratin contains Parmigiano Reggiano. A cheese that has been made for over 800 years in the valley between the Po and Reno rivers of Italy. Coming from the regions of Parma, Reggio and Elena this cheese is a classic. Always grate your own and never purchase pre grated cheese. This will give you the best flavor possible and when buying, be sure to look for the pin dot rind and don't throw that rind out! That is like gold to your sauces, soups and stews! I always toss a few rinds in my homemade marinara sauce giving it an amazing and delicious bite and creamy undertone. This recipe is from my Make Ahead Thanksgiving cookbook that you can find by using this link: I hope you give this Parmesan and Potato Gratin a try this holiday or anytime and I hope you love it! Happy Eating! Get my cookbooks here: http://bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: http://on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: http://bit.ly/12bdqrp Google + http://bit.ly/1o5GMYy **MAILING ADDRESS*** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) http://bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.