Au Gratin Cheese Sauce Recipes

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AU GRATIN CHEESY POTATOES



Au Gratin Cheesy Potatoes image

"This is one of my favorite ways to fix potatoes," Lois reports. Slices are coated with a cheesy sauce and topped with golden crumbs. "We often serve it with baked ham on New Year's Day," she notes.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 7

2 cups Basic White Sauce
1-1/4 cups shredded cheddar cheese
1-1/2 teaspoons salt
1/4 teaspoon pepper
6 medium potatoes, peeled, cooked and cut into 1/4-inch slices
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Steps:

  • In a saucepan, prepare a double recipe of the white sauce. Stir in cheese, salt and pepper; cook and stir until cheese is melted. Gently stir in the potatoes until coated. , Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over potatoes. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until crumb topping is golden brown.

Nutrition Facts : Calories 291 calories, Fat 16g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 678mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

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.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

COD AU GRATIN



Cod Au Gratin image

This cod au gratin is a cheesy seafood recipe using raw cod fillets, baked slowly in a creamy sauce. Topped with grated hard cheese and breadcrumbs.

Provided by Michelle Minnaar

Categories     Main Course

Time 1h15m

Yield 6

Number Of Ingredients 12

1kg (2 lbs) fresh cod fillets
30ml (2 tbsp) butter
30ml (2 tbsp) flour
300ml (10fl oz) milk
15ml (1 tbsp) Dijon mustard
5ml (1 tsp) lemon zest
Salt and pepper, to taste
80ml (⅓ cup) grated Dziugas hard cheese
15ml (1 tbsp) fresh dill, washed and finely chopped
250ml (1 cup) cheddar cheese, grated
160ml (⅔ cup) fresh breadcrumbs
15ml (1 tbsp) oil

Steps:

  • Preheat the oven to 180°C/355°F/ gas mark 4.
  • Melt the butter in a saucepan and incorporate the flour to form a roux.
  • Slowly pour in the milk and whisk vigorously to smooth out any lumps that might form.
  • Continue stirring until the sauce has thickened then add the zest, mustard, dill, and Dziugas cheese. Season to taste.
  • Arrange the cod fillets in one layer in an ovenproof baking dish.
  • Pour the sauce over the fish.
  • Mix the breadcrumbs, cheddar and oil in a bowl then scatter evenly on the fish.
  • Bake for 45 minutes or until it is golden and crispy on top.
  • Serve immediately with crusty bread for dipping in the luscious sauce.

Nutrition Facts : ServingSize 1 serving, Calories 298 calories, Sugar 3.3 g, Sodium 358 mg, Fat 19.6 g, SaturatedFat 10.7 g, Carbohydrate 14.4 g, Protein 16.5 g, Cholesterol 68 mg

BASIC BECHAMEL (WHITE) SAUCE WITH VARIATIONS INCLUDING AU GRATIN



Basic Bechamel (White) Sauce With Variations Including Au Gratin image

Bechamel is one of the five mother sauces. This means it is a base for many things. If used plain, frequently onion and nutmeg are added. Keep this recipe and you don't need a bunch of recipes for variations like Au Gratin. Make it your own.

Provided by Ambervim

Categories     Sauces

Time 10m

Yield 1 Cup

Number Of Ingredients 12

1 tablespoon butter or 1 tablespoon margarine
1 tablespoon all-purpose flour
1 cup milk, cream or 1 cup stock
salt & freshly ground black pepper, to taste
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 cup milk, cream or 1 cup stock
salt & freshly ground black pepper, to taste
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1 cup milk, cream or 1 cup stock
salt & freshly ground black pepper, to taste

Steps:

  • Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
  • NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps. Also, constant stirring will help prevent the sauce from scorching on the bottom. If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving.
  • Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt and pepper.
  • Option: Reduce milk by the same amount you add white wine, sherry or brandy will create a lovely flavor.
  • CHEESE SAUCE - Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese (or whatever flavor compliments what you are making -- better yet use 2 different cheeses), stirring until melted. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. Top with seasoned bread crumbs and more cheese finishing in the broiler.
  • CURRY SAUCE - Stir in 1/2 teaspoon curry powder with the flour.
  • DILL SAUCE - Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour.
  • MORNAY SAUCE.
  • Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
  • VELOUTE SAUCE.
  • Substitute chicken, beef, fish, or vegetable broth for the milk.
  • HERB SAUCE.
  • Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
  • CREAM SAUCE.
  • Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
  • MUSTARD SAUCE.
  • Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.

DAD'S CREAMY & CHEESY AU GRATIN POTATOES



Dad's Creamy & Cheesy Au Gratin Potatoes image

Cheesy, creamy au gratin potatoes made with three types of cheese for an incredible side dish everyone will love! My dad's famous au gratin potatoes recipe is easy to make and filled with cheesy goodness in every bite. Perfect for holidays or anytime you need a delicious side!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Gluten Free     Nut Free     Side Dish     Vegetarian

Time 1h45m

Number Of Ingredients 15

6-7 medium yukon gold potatoes, thinly sliced into 1/8th inch rounds (3 pounds gold potatoes -- by weight is a more accurate measure)
½ white or yellow onion, cut into slices
For the sauce:
2 tablespoons salted butter
¼ cup all purpose flour (whole wheat, all purpose, or gluten free 1:1 flour will all work)
1 1/2 cups unsweetened almond milk (regular, skim or whole milk will also work)
8 ounces sharp cheddar cheese (2 heaping cups shredded cheddar cheese)
½ teaspoon garlic powder
¾ teaspoon salt, plus more to taste
Freshly ground black pepper
For topping:
1/2 cup gruyere cheese (or sub more sharp cheddar)
¼ cup grated parmesan
To garnish:
Fresh chopped parsley

Steps:

  • Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8x12 is good) with nonstick cooking spray or grease with butter or oil.
  • Place sliced potatoes in three tight slanted rows as indicated in the photos. You don't want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them.
  • Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.
  • Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary.
  • Pour the sauce evenly over the potatoes and onions to cover them. Don't worry, the sauce will get nice and creamy while baking.
  • Cover the pan with foil, then bake for 45 minutes.
  • After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley. Enjoy!

Nutrition Facts : ServingSize 1 serving (based on 8), Calories 256 kcal, Fat 12.6 g, SaturatedFat 7.3 g, Carbohydrate 24 g, Fiber 3.5 g, Sugar 1.6 g, Protein 13.2 g

POTATOES AU GRATIN



Potatoes Au Gratin image

The best Potatoes Au Gratin recipe combines thinly sliced potatoes and a creamy flavorful cheese sauce that gets baked to perfection with a crispy top.

Provided by Krissy Allori

Categories     Side Dish

Time 1h15m

Number Of Ingredients 11

3 pounds golden potatoes (lightly scrubbed, skin on, and sliced thin, see note)
1 medium yellow onion (peeled and sliced thin)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
4 cloves roasted garlic (smashed into paste)
1 teaspoon dry mustard
1/4 teaspoon nutmeg (freshly grated )
2 cups cheddar cheese (shredded (I used a cheddar gruyere blend))
1 teaspoon Kosher salt (or more, to taste)
1/2 teaspoon pepper ( freshly ground)

Steps:

  • Preheat oven to 400 degrees F.
  • Wash potatoes and slice into thin slices. Soak in large bowl of cold water for at least an hour.
  • Melt butter in a sauce pan and add sliced onion. Stir to coat in butter and then allow to cook, undisturbed, until the onion starts to brown. Add the flour and cook 2-3 minutes, stirring constantly to avoid burning. You want mixture to smell like a cooked pie crust. Add milk and whisk over medium heat until thick and bubbly. Remove from heat and stir in roasted garlic, dry mustard, nutmeg, and cheese until melted.
  • Place potato slices upright in a greased casserole dish. Sprinkle with salt and pepper. Spoon cheese sauce over potatoes.
  • Cover with greased lid or foil and bake 35 minutes, covered. Remove cover and bake an additional 20-30 minutes or until lightly browned and potatoes are cooked.

Nutrition Facts : Calories 323 kcal, Carbohydrate 29 g, Protein 14 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 51 mg, Sodium 511 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

EASY AU GRATIN POTATOES RECIPE



Easy Au Gratin Potatoes Recipe image

Layers of thinly-sliced potatoes, a creamy sauce and two different types of cheese make this the best Easy Au Gratin Potatoes recipe you'll ever taste!

Provided by Blair Lonergan

Categories     Side Dish

Time 1h35m

Number Of Ingredients 11

3 tablespoons salted butter
3 tablespoons all-purpose flour
2 cloves garlic, minced or pressed
1 cup whole milk
1 cup heavy cream
1 ½ teaspoons minced fresh thyme leaves or ½ teaspoon dried thyme
Kosher salt and ground black pepper, to taste
⅛ teaspoon freshly-grated nutmeg
½ cup grated cheddar cheese
½ cup grated Gruyere cheese
2 ½ lbs. russet potatoes (about 5 medium), peeled and sliced ⅛-inch thick

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.

Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 344 kcal, Carbohydrate 30 g, Protein 9 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 72 mg, Sodium 141 mg, Fiber 2 g, Sugar 3 g

3 CHEESE POTATOES AU GRATIN



3 cheese potatoes au gratin image

Layered with butter, cream, three cheeses and garlic before being baked until golden and bubbling, potatoes au gratin is the perfect side dish.

Provided by Alida Ryder

Categories     Side Dish

Time 1h20m

Number Of Ingredients 13

1 tbsp butter
8 large potatoes (peeled and thinly sliced)
100 g (3.5oz) Gruyere (grated)
100 g (3.5oz) Raclette (grated )
50 g (1.5.oz) Parmesan (finely grated )
2 tbsp thyme leaves
salt and pepper (to taste)
½ cup milk
1 tbsp cornflour / cornstarch
2 cups heavy / whipping cream
1 tsp salt
½ tsp pepper
5 garlic cloves (thinly sliced)

Steps:

  • Preheat the oven to 180°C/350°F.
  • Butter a large casserole dish then add a layer of sliced potatoes.
  • Combine all the cheeses then reserve ? for the topping.
  • Season the potatoes with salt, pepper and thyme. Add a few tablespoons of cheese. Repeat until all the potatoes and cheese have been used.
  • Combine the milk, cornflour/cornstarch, cream, salt and pepper and whisk until smooth.
  • Pour the cream mixture over the potatoes. Press down to allow the cream to cover the potatoes.
  • Cover the dish with foil then place in the oven.
  • Allow to bake for 45 minutes until a knife can easily be inserted. Remove the foil, top with the remaining cheese and place back in the oven.
  • Allow to bake for another 15 minutes until the cheese has melted and the top is golden brown.
  • Remove from the oven, allow to cool for 5 minutes then serve.

Nutrition Facts : Calories 206 kcal, Carbohydrate 28 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 365 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

AU GRATIN POTATOES RECIPE



Au Gratin Potatoes Recipe image

Au Gratin Potatoes Are Thinly Sliced Potatoes, Covered In A Creamy Cheese Sauce And Then Topped With More Cheese And Baked In The Oven Until They Are Soft With A Crispy, Cheesy Crust! It's The Perfect Side Dish For A Holiday Meal Or Really Any Meal For That Matter!

Provided by LifeMadeSimpleTeam

Categories     Side Dish

Time 1h50m

Number Of Ingredients 10

6 medium russet potatoes, rinsed, peeled, and cut into 1/4-inch thick slices
2 tbsp. unsalted butter
1/2 c. diced yellow onion
2 cloves garlic, minced
2 tbsp. all-purpose flour
2 c. half & half
1 1/2 tsp. kosher sea salt
1/4 tsp. ground black pepper
1 1/2 c. total grated cheddar and colby jack cheese mixture (divided in half)
1 tbsp. sliced chives (optional)

Steps:

  • Preheat oven to 350 degrees. Lighty spray or butter a 9x13-inch baking dish. Arrange potatoes by fanning them in three lines across the pan. Set aside.
  • In a medium saucepan set over medium heat, add the butter. Once melted add the onion and saute for 3-5 minutes or until tender. Add the garlic and continue cooking for 1 additional minute.
  • Whisk in the flour, cook until lightly golden in color, then slowly pour in the half & half, whisking until all of the liquid has been incorporated. Whisk in salt and pepper. Add in 3/4 cups of the cheese mixture and whisk until the cheese is melted into the sauce.
  • Pour mixture over the potatoes. Top with the remaining 3/4 cup of the cheese mixture.
  • Cover with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for 15-30 minutes or until golden brown and potatoes are fork-tender.
  • Let cool for 15 minutes before serving. Top with fresh chives, if desired.

Nutrition Facts : Calories 430 kcal, Carbohydrate 37 g, Protein 17 g, Fat 25 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 76 mg, Sodium 667 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving

EASY GNOCCHI RECIPE (AU GRATIN)



Easy Gnocchi Recipe (Au Gratin) image

The pillowy gnocchi in this easy gnocchi recipe au gratin is transformed with a rich, velvety white cheese sauce. Serve it as an appetizer, side or main dish using fresh store-bought gnocchi for a great shortcut.

Provided by Cheryl

Categories     Main Course

Time 22m

Number Of Ingredients 13

1 package gnocchi, fresh or defrosted (375-500 g or 13-16 ounces)
1/4 cup (22.5g) grated fresh Parmesan cheese
1 tablespoon chopped parsley for garnish
1 1/2 tablespoon butter (salted or unsalted butter is fine)
2 tablespoon all purpose flour
1 garlic cloves, minced ((or 1/4 tsp garlic powder))
1 teaspoon poultry seasoning (or more to taste)
1/2 teaspoon salt ((or to taste))
pinch black pepper
pinch nutmeg (optional)
1 1/2 cup (375ml, 12 oz) milk, 2% or whole ((1/4 cup of this can be light or heavy cream for extra richness))
1 cup (83g) grated white cheese e.g. Gruyere, Fontina, Emmenthal, Monterey Jack, Provolone
1/4 cup chopped green onion

Steps:

  • PREHEAT OVEN to 400F/204C. Spray a small 7-8 inch/18-20cm ovenproof baking dish with olive oil or cooking spray
  • BOIL GNOCCHI: Bring salted water to boil in medium saucepan. Put gnocchi in boiling water, bring water back to boil, and lower heat to med heat. Gently boil for 2 minutes. Drain gnocchi and set aside.
  • MAKE CHEESE SAUCE: Melt butter on medium heat in a medium or large saucepan. Add garlic and stir for 30 seconds. Add flour and seasonings, stirring for 2 minutes. Add milk (and cream if using), whisking until slightly thickened, about 4-5 minutes. Turn off heat. Stir in grated cheese until smooth sauce is formed. If too thick, add a bit more milk (but note that sauce will thicken further with baking and standing). Taste and adjust seasonings. Stir in gnocchi and green onions.
  • ASSEMBLE AND BAKE/BROIL: Spoon mixture into prepared gratin dish. Sprinkle 1/4 cup Parmesan cheese and chopped parsley over the surface. Bake for 7 minutes, then broil for 3 minutes to brown, watching to ensure it doesn't burn. Let stand for a few minutes (sauce will thicken more) and serve with toothpicks as an appetizer or as a side or main dish.

Nutrition Facts : Carbohydrate 56 g, Protein 22 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 74 mg, Sodium 1270 mg, Fiber 3 g, Sugar 7 g, Calories 536 kcal, ServingSize 1 serving

SCALLOPS AU GRATIN



Scallops Au Gratin image

Since scallops will continue to release their cooked juices, drain this liquid before returning scallops to the pan so that your sauce is thicker.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

3 tablespoons all-purpose flour
1 cup 2% milk
1/2 cup heavy whipping cream
1/4 cup white wine
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds bay scallops
1/2 cup chopped onion
2 tablespoons butter
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 teaspoon dried tarragon
1-1/4 cups shredded Asiago cheese
TOPPING:
1/3 cup dry bread crumbs
2 tablespoons butter, melted
1 tablespoon grated Parmesan cheese

Steps:

  • In a large bowl, combine the flour, milk, cream, wine, mustard, salt and pepper until smooth; set aside. , In a large skillet, saute scallops and onion in butter until scallops are opaque. Remove with a slotted spoon. Add milk mixture to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain scallops. Add the scallops, mushrooms and tarragon to the sauce; heat through. Stir in Asiago cheese until melted. , Divide scallop mixture among four 10-oz. baking dishes. Combine the topping ingredients; sprinkle over scallop mixture. Broil 6 in. from the heat for 1-2 minutes or until golden brown.

Nutrition Facts : Calories 534 calories, Fat 31g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 885mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 39g protein.

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Category Lunch


EASY CABBAGE AU GRATIN RECIPE WITH CHEDDAR CHEESE
2004-08-17 We're all familiar with potatoes au gratin, but there are other vegetables to use in this creamy, cheesy casserole, like cabbage. In this recipe, chopped cabbage is boiled and then combined with a pimento cheddar cheese sauce. The dish is then topped with a buttery, dill-flavored crunchy saltine cracker crust and baked until bubbling. When cooked, the cabbage …
From thespruceeats.com
4.4/5 (27)
Total Time 45 mins
Category Side Dish, Dinner
Calories 211 per serving


FOOLPROOF POTATO AU GRATIN
2021-10-12 This potato au gratin is the perfect make ahead dish for the holidays. We torpedo the problem of a greasy, oily separated cheese sauce by borrowing from Modernist Cuisine’s mac and cheese. The addition of a small amount of sodium citrate stabilizes the cheese sauce so your gratin will reheat to perfection – fresh out of the oven taste without the hassle.
From blog.modernistpantry.com
5/5 (1)
Total Time 1 hr


5 STAR AU GRATIN POTATO RECIPE - ALL INFORMATION ABOUT ...
Rich and Creamy Potatoes Au Gratin Recipe | Allrecipes top www.allrecipes.com. 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. Step 3 440 …
From therecipes.info


TUNA HELPER AU GRATIN RECIPE - ALL INFORMATION ABOUT ...
Tuna au Gratin Recipe - Food.com best www.food.com. Combine tuna, pepper, onion, pimiento and mayonnaise. Spoon in shallow dish. Sprinkle with bread crumbs and cheese. Bake at 350°, 20 min. or until thoroughly heated. Serves 4. Submit a Recipe Correction.
From therecipes.info


POTATOES AU GRATIN - JO COOKS
21 hours ago Potatoes Au Gratin Recipe Highlights. DELICIOUS. These potatoes are smothered in an amazing creamy sauce blessed with cheese and garlic. I’m talking the ultimate creamy and cheesy side dish. HOLIDAY FAVORITE. It’s no secret that ham is one of the most popular meats for Christmas, and what’s ham without this no brainer side of potatoes au …
From jocooks.com


ULTIMATE THREE CHEESE POTATOES AU GRATIN | COUNTRY CLEAVER
8 hours ago While cheese vs. no cheese is the main difference between scalloped potatoes and potatoes au gratin, there are some other more subtle differences. Scalloped potatoes are sliced slightly thicker than the potatoes used in potatoes au gratin. Potatoes au gratin may or may not have breadcrumbs added to the top, but a proper scalloped potato recipe does not.
From countrycleaver.com


CROCK POT AU GRATIN POTATOES - A CLASSIC HOLIDAY SIDE DISH ...
2021-11-09 The flour is used to thicken the cheese sauce. However, to make this recipe gluten-free use a gluten-free all-purpose flour instead. The sauce will still thicken and those that can’t have gluten will still be able to enjoy the taste of your Crock Pot Au Gratin Potatoes! 5. Whole milk. Whole milk is preferred because it is thicker than 2% or ...
From oldworldgardenfarms.com


BROCCOLI AU GRATIN RECIPE (WITH CHEDDAR AND PARMESAN) | KITCHN
2021-09-23 Broccoli au Gratin Recipe. A comforting bake of tender broccoli in a creamy sauce, topped with buttery breadcrumbs and Parmesan cheese. Yield Serves 6. Prep time 15 minutes. Cook time 45 minutes. Show Nutrition. Ingredients. Cooking spray or butter, for coating the baking dish. 1 1/2 pounds . broccoli crowns (about 3 medium), broccoli florets, or frozen broccoli. 1/2 . …
From thekitchn.com


EASY POTATOES AU GRATIN RECIPE | ALL THINGS MAMMA
2021-10-25 Potatoes Au Gratin is a classic side dish featuring thin slices of potato layered with a rich, creamy cheese sauce, then baked until lightly crisp on the edges. Make it for a weeknight dinner or double the recipe for a crowd!
From allthingsmamma.com


CAULIFLOWER AU GRATIN RECIPE GRUYERE - SHARE-RECIPES.NET
Cauliflower au Gratin Recipe Evolving Table. 9 hours ago Mix together the remaining Parmesan cheese and breadcrumbs in a small bowl and sprinkle over the cauliflower. Reduce the oven temperature to …. 1.Preheat oven to 425°F. 2.Add cauliflower florets to a 13 by 9-inch baking dish along with 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
From share-recipes.net


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