Au Gratin Recipes

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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

SIMPLE AU GRATIN POTATOES



Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

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.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

PERFECT POTATOES AU GRATIN



Perfect Potatoes au Gratin image

For a hearty side dish, make Ree Drummond's Perfect Potatoes au Gratin recipe from The Pioneer Woman on Food Network. Sharp cheddar and green onions add flavor.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h10m

Yield 16 servings

Number Of Ingredients 9

2 tablespoons butter, softened
8 large russet potatoes, scrubbed clean
3 cups heavy cream
1 cup whole milk
1/4 cup all-purpose flour
2 teaspoons salt
Freshly ground black pepper
2 cups freshly grated sharp Cheddar
2 green onions, sliced thin (white and light green parts only)

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.

VEGETABLES AU GRATIN



Vegetables Au Gratin image

This creates a very rich dish, which can be varied according to taste by simply changing the cheese and / or vegetables used.

Provided by Minxkat1

Categories     Cauliflower

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons margarine
2 tablespoons red onions, minced
2 tablespoons flour
1/4 teaspoon celery salt
1/4 teaspoon oregano
1 cup milk
1/2 cup chicken broth
1 teaspoon lemon juice
1 1/2 cups shredded medium cheddar
2 tablespoons olive oil
1/2 cup dry breadcrumbs
2 tablespoons grated romano cheese
1 tablespoon dried parsley
2 cups baby carrots
2 cups cauliflower florets
1 cup green beans, chopped

Steps:

  • Steam carrots, cauliflower and green beans until fork tender.
  • In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
  • Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
  • Cook and whisk until thickened and bubbly all over.
  • Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
  • Pour vegetables and sauce into deep one quart casserole dish.
  • In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
  • Sprinkle bread crumb mixture over the top of vegetables.
  • Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.

AU GRATIN POTATOES



Au Gratin Potatoes image

Enjoy these delicious potatoes topped with cheese and bread crumbs - perfect for a side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 6

Number Of Ingredients 10

2 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups shredded sharp Cheddar cheese (8 oz)
6 medium potatoes, peeled and thinly sliced (6 cups)
1/4 cup dry bread crumbs
Paprika, if desired

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.

Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 55 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 7 g, TransFat 1/2 g

AU GRATIN



Au Gratin image

Provided by Jacques Pepin

Categories     appetizer

Time 1h

Yield 6 to 7 cups of mix

Number Of Ingredients 9

1 pound salted codfish
2 large Idaho potato (about 1 pound)
8 cloves garlic, peeled
1 large lemon
1 1/2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3/4 cup virgin olive oil, plus oil for dish
2 baguettes (8 each), cut into about 50 rounds, each about 1/2-inch thick

Steps:

  • Rinse the cod under cold running water, and place in a large bowl containing about 5 quarts of cold water. Let soak about 2 hours.
  • Meanwhile, wash the potatoes, place them in a saucepan, and cover them with cold water. Bring to a boil, reduce the heat, and boil the potatoes gently about 45 minutes, until tender. Drain and set aside.
  • After two hours, drain the cod and place in a saucepan with 2 quarts of cold water. Bring to a light boil (this will take 10 to 12 minutes), drain immediately, rinse the pot and return the cod to the pot with 1 quart of cold water. Bring to a boil, reduce the heat, and boil gently about 10 minutes. Remove from the heat, cover, and let the cod steep for about 5 minutes. Drain the cod in a colander and transfer it to a plate, removing and discarding any bones or pieces of skin.
  • Place the cod and the garlic in the bowl of a food processor and process about 15 seconds, until smooth. Peel the potatoes and cut them into 2-inch pieces. Grate the skin of the lemon (you should have about 1 tablespoon of grated lemon rind), and squeeze the lemon to obtain about 1/4 cup of lemon juice (adding vinegar, if necessary to bring it to this level).
  • Add the rind, potatoes and hot milk to the cod, and process about 1 minute, until smooth, stopping to clean the mixture off the sides and push it down into the bottom of the bowl midway through the processing. Add the lemon juice, black pepper and cayenne pepper, and process briefly to incorporate. Then, with the machine still running, add the oil slowly and continue processing until the mixture is very smooth. (You should have 6 to 7 cups of the brandade.)
  • Lightly oil a 8-cup gratin dish and transfer the contents of the processor bowl into the dish, spreading it out evenly. Cover with plastic wrap and set aside until ready to serve.
  • Preheat oven to 400 degrees.
  • If the brandade is still slightly warm at serving time, remove the plastic wrap and place it in the oven for 10 to 15 minutes, until the top is lightly browned and it is hot throughout. If the brandade is cold, increase the cooking time about 10 minutes.
  • Arrange the rounds of bread in a single layer on a cookie sheet. Place in a 400-degree oven about 10 minutes or until nicely browned.
  • Mound some of the brandade on each of six individual plates. Serve with the croutons.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 289 milligrams, Sugar 4 grams, TransFat 0 grams

POTATOES AU GRATIN



Potatoes Au Gratin image

This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 8

1/3 cup unsalted butter, softened
1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices
1/2 cup grated Gruyere
1/2 cup freshly grated Parmesan
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon paprika

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.

APPLES AU GRATIN



Apples Au Gratin image

This dish is similiar to a pineapple casserole or an apple crisp. I serve it as a dessert, a side dish with chicken or ham or as a brunch/breakfast dish. My kids LOVE it....

Provided by Sherrybeth

Categories     Apple

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs granny smith apples, peeled and sliced
1/2 cup raisins
1/2 teaspoon cinnamon
1/4 cup lemon juice
3/4 cup brown sugar, packed
1/2 cup flour
1/8 teaspoon salt
1/4 cup butter, softened
1 cup sharp cheddar cheese, grated

Steps:

  • In a well buttered one quart casserole dish, arrange your apple slices.
  • Sprinkle the apple slices with raisins, cinnamon and lemon juice.
  • In a small bowl, combine the brown sugar, flour, salt, butter and cheese.
  • Sprinkle this mixture over the apples.
  • Bake at 350 for 30 minutes or until apples are tender.

Nutrition Facts : Calories 605.1, Fat 21.5, SaturatedFat 13.3, Cholesterol 60.2, Sodium 350.7, Carbohydrate 99.8, Fiber 6.8, Sugar 74.6, Protein 10

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From recipeland.com


POTATOES AU GRATIN - SPEND WITH PENNIES
2021-12-11 Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted. Spoon cheese sauce over potatoes. Cover with foil (sprayed with cooking spray) and bake 60 minutes. Remove foil and bake an additional 20-30 minutes or until lightly browned and potatoes are cooked.
From spendwithpennies.com


POTATOES AU GRATIN RECIPES | ALLRECIPES
102. Muffin Tin Potatoes Gratin. 354. Tartiflette (French Potato, Bacon, and Cheese Casserole) 37. This striking looking dish is basically a potato, onion, and bacon casserole, topped with Reblochon cheese. Creamy Cod and Potato Gratin. 30. Scalloped Potatoes au Gratin.
From allrecipes.com


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