Cheesy Chipotle Sour Cream Au Gratin Potatoes Recipes

CHEESY CHIPOTLE SOUR CREAM AU GRATIN POTATOES

Steps:

• Heat oven to 350°F.
• Mix ingredients.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 55 min. to 1 hour or until heated through and golden brown around edges.

EASY POTATOES AU GRATIN

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.

CHEESY AU GRATIN POTATOES

Steps:

• Heat oven to 375°F.
• Scrub potatoes but do not peel. Cut into 1/8-inch slices to measure about 4 cups.
• Melt butter in 2-quart saucepan 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 and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes.
• Bake uncovered 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.

MOM'S AU GRATIN POTATOES

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.

AU GRATIN CHEESY POTATOES

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.

CHEESY POTATOES WITH SOUR CREAM

Steps:

• Place potatoes in a saucepan; cover with water. Cover and bring to a boil; cook until just tender, about 5 minutes. Drain well. In a bowl; combine 3 cups cheese, sour cream, soup, butter and 3 tablespoons chives. Add potatoes; stir gently until potatoes are coated., Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until heated through. Sprinkle with remaining cheese; bake 2-3 minutes longer or until cheese is melted. Sprinkle with remaining chives.

EASY SOUR CREAM SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
• Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

CHEESY POTATOES AU GRATIN

Steps:

• Preheat oven to 350°.
• Place frozen hash browns in a buttered 9x13-inch pan.
• In a medium saucepan over medium heat, combine half and half, butter and cheese cubes, stirring until cheese has melted and sauce is smooth.
• Pour over the frozen hash browns, making sure all the sauce is incorporated into the potatoes.
• Let stand at room temperature for one hour.
• Bake, uncovered for one hour until potatoes are lightly browned and bubbly.

EXTRA-CHEESY AU GRATIN POTATOES

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place potatoes (from au gratin potato boxes), and Cheddar, Monterey Jack and Parmesan cheeses in baking dish.
• In 3-quart saucepan, heat water to boiling, stir in sauce mixes (from au gratin potato boxes) with whisk until dissolved. Stir in half-and-half. Pour over potatoes and cheese in baking dish. Bake 30 to 35 minutes or until potatoes are tender.
• Stir potatoes; sprinkle with onions. Bake 5 to 7 minutes longer or until French-fried onions are golden brown. Let stand 5 minutes before serving (sauce will thicken as it stands).

CHEESY POTATOES (EASY AU GRATIN POTATOES)

Steps:

• Place thawed hash browns in very large bowl. Add creamed soups and sour cream; stir to combine and set aside. In saute pan melt 1/4 cup of butter and saute onion and garlic till tender. Add to potato mixture along with seasonings and cheese. Stir together till nicely combined. Spread evenly into a 9 by 13 inch greased glass baking dish. In a small bowl combine Corn Flakes with the melted butter. Evenly place topping over potatoes then sprinkle over topping with dried parsley. Cover with foil and bake in a 350 degree oven for 1 hour and 15 minutes, then remove foil and bake 30 more minutes, or till golden and bubbly. Let stand 15 minutes before serving.