Time 1h35m Number Of Ingredients 11 Steps:
Preheat oven to 400° F. Grease a 2-quart baking dish; set aside. In a large skillet, melt the butter over medium heat. Whisk in the flour and garlic; cook for 1 minute. Gradually whisk in the milk and cream; cook, whisking, until thickened, another 2 minutes or so. Add the thyme, salt, pepper, nutmeg, half of the cheddar and half of the Gruyere. Whisk for about 1 more minute, making sure that all of the cheese is melted. Taste and season with additional salt and pepper, if necessary. Arrange half of the potatoes in the prepared baking dish. Season with a little bit of salt. Pour half of the sauce over top. Arrange the remaining potatoes on top, season with another pinch of salt, and pour the remaining sauce over all. Sprinkle with remaining cheese. Cover and bake for 50-60 minutes (or until the potatoes are just about tender), then uncover and bake until browned on top, an additional 15-20 minutes. Let cool slightly, then serve.
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 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 28m Yield Makes 8 servings, about 1/2 cup each. Number Of Ingredients 3 Steps:
Place potatoes and water in 1-1/2-quart microwavable casserole dish; cover with lid. Microwave on HIGH 8 minutes; stir. Microwave an additional 6 to 8 minutes or until potatoes are tender; drain well. Microwave CHEEZ WHIZ as directed on label. Pour over potatoes; mix lightly to coat.
Time 1h35m Yield 10 servings Number Of Ingredients 8 Steps:
Heat oven to 350°F. Melt butter in medium saucepan on medium heat. Blend in flour, mustard and pepper; cook and stir 1 min. Gradually add milk, stirring until well blended; cook 3 to 5 min. until thickened, stirring constantly. Add 1-1/2 cups cheese and onions; cook 2 to 3 min. until cheese is melted, stirring frequently. Layer potatoes and cheese sauce alternately in 2-qt. casserole sprayed with cooking spray, ending with cheese sauce. Bake 1-1/4 hours or until potatoes are tender. Sprinkle with remaining cheese; bake 5 min. or until melted.
Time 2h Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish. Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper. Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over potatoes and cover dish with aluminum foil. Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.
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 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 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 1h25m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Cut potatoes in half lengthwise and slice 1/8" thick. Keep slices in cold water until all are ready to parboil. (It will keep them from darkening) You will need enough to fill a 13x9x2 pan to within 1/2" from the top. Parboil potato slices until halfway cooked. Pour into colander to drain. Preheat oven to 350 degrees. Melt the butter in a medium saucepan. Lightly saute’ the onions to flavor the butter. Add the cheddar cheese soup and pepper and stir to mix thoroughly. Stir in milk to thin the sauce a bit. Place potato slices in a large bowl, and pour sauce over them. Gently fold the sauce and potato slices together. Spread evenly in a greased or sprayed 13x9x2 pan and bake at 350 degrees for 40 minutes or until the top potatoes begin to brown around the edges. If you like, you can top these with bread crumbs or shredded cheese before baking. I occasionally throw in a cup or so of 1/2" ham cubes for extra flavor.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375°. I used a 10x7-inch dish for this recipe. Slice potatoes (I leave the skins on because it is quicker, but you can take them off if you like). Mix together the soup, milk, and Cheese Whiz (if you do not want to use Cheese Whiz it should still turn out fine, I have yet to try it that way). Cut butter into small cubes. Grease pan or spray it. Now layer in dish. Start with half of the potatoes. Then half of the butter, half of flour, salt n pepper, and half of the soup mix. Then add half of the cheese. Repeat layers. Cover and bake for 45-1 hour (It only took mine 45 minutes, but I sliced my potatoes very thin). Then remove cover. Sprinkle with paprika and cook for another 15 minutes or until done.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 4 Steps:
Pre-heat oven to 350 degrees. Break up the frozen potatoes, and put in an ungreased glass baking dish. In a saucepan, melt the Velveeta cheese with 2 tbsp milk. Add the Hellman’s mayo and stir. Pour mixture over potatoes and bake for 45 minutes. Serve warm.
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 1h Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 375°. Lightly butter a 2 quart baking dish. Layer 1/2 potatoes and onions. Sprinkle 1 1/2 tablespoons flour over mixture. Dot with 1 1/2 tablespoons butter. Season with salt and pepper to taste. Spread 1/2 of the cheese over all. Repeat with another layer ending with cheese. Pour warmed milk over all. Bake at 375° for 40 to 60 minutes or until potatoes are tender and sauce is bubbly. If cheese browns too quickly cover with foil.
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.
More about “easy au gratin potatoes recipes”
Time 1h20m Yield 8 Number Of Ingredients 7 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel and slice potatoes into thin rounds. Melt butter in a saucepan over medium heat. Saute green onions in hot butter until tender, 3 to 4 minutes. Stir sour cream, condensed chicken soup, Cheddar cheese, and salt into onion mixture until completely combined. Preheat oven to 375 degrees F (190 degrees C). Arrange potato slices in the bottom of an 8x8-inch baking pan. Pour cheese sauce over potatoes. Bake in the preheated oven until brown around the edges, about 45 minutes.
