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All Star Celebrity Chef Thanksgiving
AARON MCCARGO, JR.
“When it comes to Thanksgiving, I used to watch my mother prepare it a lot as a kid. I would seeher method and I always liked the flavors she'd use. As I got older I'd continue to watch her andthink ‘I could make this easier, or simpler, or maybe if I try this or that.’ A lot of parents orgrandparents don't want to take that risk, and with me being who I am, I took the risk of changing itup a little bit. It seems to work for everybody in the family.”-- AARON MCCARGO, JR. of
The Next Food Network Star
and
Big Daddy’s House
.
Rosemary Herb Potatoes Au Gratin
Ingredients:
8 tablespoons (1 stick) butter1/2 cup all-purpose flour2 cups milk 1/2 cup grated yellow Cheddar1/4 cup grated American cheese1/4 cup grated white Cheddar1 teaspoon chicken bouillon powder1 teaspoon ground nutmeg 1 teaspoon black pepper3 pounds russet potatoes, washed and scrubbed, peeled and sliced thinRosemary as desired for flavor
Au Gratin:
1 stick butter, melted2 cups panko bread crumbs2 teaspoons smoked paprikaPreheat oven to 350 degrees F.In a large sauce pot over medium-high heat, melt butter. Stir in the flour until pasty. Add milk; stirto remove lumps and let cook for 6 minutes or until it gets thick. Lower heat and add the cheeses,bouillon, nutmeg, black pepper, and rosemary. Whisk until well combined and sauce thickens,approximately 4 minutes. Remove from heat
Au Gratin:
In a bowl, combine butter, panko and smoked paprika. Stir well.
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