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Au Gratin Potatoes

This classic baked side dish of creamy layered potato slices uses a combination of chicken stock and milk for savory richness without the heavy cream.

Prep Time 35 minutes | Cook Time 1 hour 20 minutes | Serves 8 to 10


  • 3 Tbsp. plus 1 tsp. unsalted butter, divided
  • 3 lb. Yukon gold potatoes, peeled and thinly sliced (1/8-inch thick)
  • 2 large shallots, thinly sliced (2 cups)
  • 1 Tbsp. minced garlic
  • 2 tsp. finely chopped fresh thyme
  • 3 Tbsp. all-purpose flour
  • 2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 1/2 cups Kitchen Basics® Original Chicken Stock
  • 1 cup whole milk
  • 10 oz. Gruyere or aged white Cheddar cheese, grated, divided (2 1/2 cups)
  • 3 Tbsp. finely chopped chives or green onion


  1. Set an oven rack to the middle position and preheat the oven to 400°F. Grease a 9x13-inch baking dish (shallow 3-qt.) with 1 tsp. butter. Scatter half of the shallots on the bottom of the pan, and shingle 1/3 of the potatoes on top; set aside.
  2. Melt the remaining 3 Tbsp. butter in a large saucepan over medium heat. Add the garlic and thyme and cook about 1 minute until fragrant. Add the flour, salt and pepper; cook about 1 minute, whisking constantly, until combined and fragrant.
  3. Gradually whisk in the stock until smooth, then whisk in the milk; bring to a simmer over medium-high heat. Reduce heat to low. Stir in 2 cups of the cheese until melted and smooth.
  4. Pour 1/3 of cheese sauce over the potato layer. Scatter remaining shallots on top. Repeat layers of potatoes and sauce twice, then sprinkle with remaining 1/2 cup cheese.
  5. Cover the pan with foil and bake 50 minutes. Uncover; continue to bake about 20 minutes longer until sauce is bubbling, cheese on top is golden brown and potatoes are tender when pierced with a paring knife. Let stand 10 to 15 minutes; sprinkle with chives before serving.

French Onion Mushroom Stuffing

This stuffing takes what makes French onion soup so comforting—caramelized onions, stock, toasty bread and melted cheese—and transforms it into a showstopping stuffing with the savory addition of mushrooms. Delicious at anytime and especially at the holidays or with roast beef, chicken or turkey.

Prep Time 20 minutes | Cook Time 50 minutes | Serves 6 to 8


  • 46 slices baguette, 1/2-inch-thick each (one 8 oz. baguette)
  • 3 Tbsp. olive oil, divided
  • 12 oz. sliced cremini mushrooms (6 cups)
  • Kosher salt
  • 2 Tbsp. unsalted butter, plus extra for greasing the dish
  • 1.5 lb. yellow onions (3 medium), very thinly sliced (6 cups)
  • 1/2 cup dry white wine
  • 3 cups Kitchen Basics® Turkey Stock
  • 1 egg
  • 2 tsp. fresh thyme leaves (from 10 small sprigs), plus more for garnish
  • 2 cups packed shredded Gruyere cheese (4 oz.)


  1. Preheat oven to 350°F. Arrange baguette slices on a baking sheet; bake 10 to 12 minutes or until lightly toasted. Let cool completely. Turn the oven off. Butter a 9 x 13-inch baking dish.
  2. Heat 2 Tbsp. oil in a wide, heavy-bottomed saucepan or skillet over medium-high heat. Add mushrooms and a pinch of salt and cook 5 to 8 minutes, stirring often, until the mushrooms have reduced in volume by half and have started to brown. Transfer to the buttered baking dish. In the same pan, heat butter and remaining 1 Tbsp. oil over medium-high heat. Add onions and cook about 20 minutes, stirring every few minutes and lowering the heat as needed to prevent scorching, until the onions are soft and golden brown. Add wine and scrape the bottom of the pan to dislodge any brown bits, stirring until the wine has evaporated. Add onions to the mushrooms and arrange in an even layer. Shingle toast pieces into three rows, lengthwise, over the top. In a medium bowl, whisk together stock, egg and thyme; pour evenly over the toast. Let sit for at least 15 minutes or up to 30 minutes so the stock can soak into the bread, or cover and refrigerate overnight, removing the stuffing 30 minutes to 1 hour before baking.
  3. Preheat oven to 350°F. Sprinkle cheese evenly over the stuffing and bake 30 minutes or until the cheese has melted and the stuffing is at least 165°F in the center and bubbling on the sides. Sprinkle with thyme, if desired, before serving.