Time 1h45m Yield 6 Number Of Ingredients 10 Steps:
Heat oven to 375°F. Grease 1 1/2-quart casserole with shortening or spray with cooking spray. In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 1 1/2 cups of the cheese until melted. Spread potatoes in casserole. Pour cheese sauce over potatoes. Bake uncovered 1 hour. In small bowl, mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes or until top is brown and bubbly and potatoes are tender.
Time 2h Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven.
Time 1h50m Yield 8 servings. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.
Time 1h10m Yield 16 servings Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F. Butter a large baking dish with the butter. Slice the potatoes into sticks, and then cut the sticks to create a dice. Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top. Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.
Time 1h10m Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.
Time 1h25m Yield 4 to 5 servings Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F. In a large sauce pot over medium-high heat, add butter. Stir in the flour until pasty. Add milk; stir to remove lumps and let cook for 6 minutes until it gets thick. Lower heat and add the cheese, bouillon, nutmeg and black pepper. Whisk until well combined and sauce thickens, approximately 4 minutes. Remove from heat. In a bowl, combine butter, panko and smoky paprika. Stir well. Place potatoes into a casserole dish. Pour cheese over potatoes and sprinkle au gratin on top. Wrap with foil and bake in oven for 35 to 45 minutes. Remove foil and cook for 10 minutes uncovered. Allow to sit for 10 minutes.
Time 1h30m Yield 6 Number Of Ingredients 8 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan with butter. Spread potatoes evenly in the pan. Whisk together heavy cream, milk, garlic, flour, salt, and pepper in a large bowl. Pour cream mixture over the potatoes. Cover with foil. Bake in the preheated oven for 20 minutes, then remove the foil. Continue baking until the potatoes are easily pierced with a fork, about 40 minutes. Remove potatoes from the oven and sprinkle Cheddar cheese on top. Return to oven and bake until the cheese is melted, 5 to 10 minutes. Allow to cool for 5 minutes before serving.
Time 50m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet. Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.) Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half. Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large saucepan, bring cream, milk, salt and garlic powder to a boil. Add potatoes; reduce heat. Cover and simmer for 10-15 minutes or until the potatoes are tender. Coarsely crush 1/4 cup of croutons. Remove potatoes from the heat. Gently stir in the crushed croutons and pepper. , Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and remaining croutons. Bake, uncovered, at 400° for 5-6 minutes or until the cheese is melted.
Time 1h20m Yield 12 servings. Number Of Ingredients 8 Steps:
In a large saucepan, cook potatoes in boiling water until done. Drain and place in a greased 2-1/2-qt. baking dish. In a saucepan, melt butter. Add the flour, salt and pepper; stir to form a smooth paste. Gradually add milk, stirring constantly. Bring to a boil; boil and stir for 1 minute. Add cheese; stir just until melted. Pour over potatoes. Cover and bake at 350° for 45-50 minutes or until bubbly. Sprinkle with parsley.
Time 1h Yield 12 servings. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large bowl, mix sour cream, condensed soup, salt and pepper; stir in potatoes, cheese and onion. Transfer to a greased 13x9-in. baking dish., In a small bowl, mix crushed cornflakes and melted butter; sprinkle over potato mixture. Bake, uncovered, 50-60 minutes or until golden brown.
Time 1h45m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F. Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter. Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you’ve used them all, ending with a layer of potatoes. In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
Time 1h20m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter. Dice the potatoes and place in the prepared baking dish. Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes. Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve.
Time 1h45m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan. Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes. Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.
Time 1h30m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish. Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese. Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.
Time 1h30m Yield 8-10 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees. Spray a 13 x 9 pan with oil. Peel and cut garlic cloves in half or thirds. Rub sides and bottom of dish with cut side of garlic cloves. Leave garlic pieces in bottom of pan. Layer half of potatoes in bottom of pan. Salt and pepper. Sprinkle with half the cheese. Pour half the cream over potatoes. Repeat layer. Bake for 60 to 75 minutes until potatoes are done. Push potatoes down into cream during the first 30 minutes of baking. If top gets too brown cover with foil.
More about “au gratin potatoes recipes”
Time 1h5m Yield 4-6 serving(s) Number Of Ingredients 3 Steps:
Spray a large, deep loaf pan with non-stick oil spray. Layer frozen potatoes and cheese, making three layers, and ending with cheese. Pour cream or half& half evenly over all. Cover pan with foil and seal well. Bake at 375 for 1 hour, removing foil for last 15 minutes. I don’t usually add salt before baking as most cheddars are fairly salty. This can be varied by using different cheeses such as swiss, blue, smoked gouda, etc. You can also use plain hash browns if you don’t like the onion/green pepper taste. I’ve never made this using the low-fat/non-fat versions of cheese or cream, but I wouldn’t recommend subbing them. The glory of this recipe is its decadence.
