AU GRATIN CHEESY POTATOES
"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
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.
CHEESY POTATOES GRATIN
Provided by Anne Burrell
Categories side-dish
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a large saucepan over medium heat. Add the onions, then season with salt and cook until the onions are soft and very aromatic, 5 to 7 minutes. Add the garlic and cook for another 2 to 3 minutes. Whisk in the flour and cook until the roux is the consistency of wet sand, 3 to 4 minutes. Whisk in the milk, bring to a boil and cook for 5 to 6 minutes. Turn off the heat and whisk in the mustard and cheeses. Season with salt to taste to make sure it is delicious!
- Place a quarter of the potatoes in the bottom of a 9-by-13-inch baking dish. Ladle a quarter of the cheese sauce evenly over the potatoes. Repeat this process 3 or 4 more times with the remaining potatoes and sauce, pushing down the potatoes between each layer and topping with the sauce. Place the baking dish on a sheet tray lined with foil. Bake, rotating the dish halfway through, until the potatoes are soft when poked with a fork, 50 to 60 minutes. Tent with foil if the top is getting too brown.
- Let sit for 15 to 20 minutes before serving.
- Hot cheesy potatoes!
POTATO AND PESTO GRATIN
I've always loved the combination of pesto and warm potatoes. I usually just toss steamed potatoes with the sauce, but this time I sliced up some Yukon golds, tossed them with the pesto and made a gratin.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Oil a 2-quart baking dish or gratin with olive oil. Slice the potatoes about 1/4 inch thick and place in a large bowl. Season to taste with salt and pepper, and add the pesto or pistou. Stir the mixture until the potato slices are evenly coated, then transfer to the baking dish, making sure to scrape all of the pesto out of the bowl.
- Cover the baking dish with foil or a lid and place in the oven. Bake 30 minutes, then uncover and return to the oven. Bake another 15 to 20 minutes, until the potatoes are thoroughly tender, the olive oil in the dish - now a beautiful green - is sizzling, and the top is beginning to color. Serve hot or warm.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 406 milligrams, Sugar 1 gram
CHEESY POTATOES GRATIN WITH PESTO AND PEAS RECIPE [SIP BITE GO]
Scalloped potatoes gratin with pesto? Yes, please! If you love cheesy potatoes and milk-based, flavorful white sauces, you'll be so pleased with this super easy potatoes gratin with pesto and peas and caramelized onions. It's packed with flavor in each bite from the savory, cheesy center to the bubbling crunchy top. It requires a little prep but is an easy make-ahead potato side dish. Bake time is one hour. Leftovers are phenomenal. All this is making me hungry - let's get to making this potato gratin with store-bought pesto.
Provided by Jenna Passaro
Categories Side Dish
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Caramelize onions first. Add diced onions, olive oil, and salt to a small pan on medium heat on the stove. Stir onions regularly for 5-10 minutes until they are caramelized and turn golden brown. If they begin to burn, add a little drizzle of olive oil. If they are burning really badly the heat is probably too high. Turn down the heat to medium-low to fix this and add 1 tbsp of water to lift the burnt onions from the pan. Then add a drizzle of olive oil and keep stirring until caramelized.
- Whisk together the milk, flour, and pesto, and set aside. Grease the bottom of a cast iron skillet or a baking dish with butter or cooking spray. Choose a vessel that will hold all the potatoes because they don't cook down very much.
- Add half of the potatoes to the baking dish. Then half of the filling ingredients: caramelized onions, cheddar, and mozzarella cheese, and peas. Add the rest of the sliced potatoes so they are about level with the top of the dish.
- Pour the milk mixture over the potatoes until the liquid is about level with the potatoes. Add the rest of the filling/topping.
- Bake potatoes gratin at 400 degrees for one hour, until the cheese is bubbling and brown. Let cool and set for 15-30 minutes before serving.
Nutrition Facts : Calories 305 kcal, Carbohydrate 33.7 g, Protein 9 g, Fat 14.7 g, SaturatedFat 6.9 g, Cholesterol 31 mg, Sodium 507 mg, Fiber 4.8 g, Sugar 6.3 g, ServingSize 1 serving
CHEESY AU GRATIN POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
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.
AU GRATIN PEAS AND POTATOES
While this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes-but it's still good old-fashioned comfort food at its best! -Marie Peterson, DeForest, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender. , Layer with potatoes, salt, peas, 1 cup cheese and bacon. Reduce heat; cover and simmer until heated through, about 10 minutes. , Combine mayonnaise and milk until smooth; pour over bacon. Sprinkle with the remaining cheese. Remove from the heat; let stand for 5 minutes before serving.
Nutrition Facts : Calories 473 calories, Fat 31g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 794mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.
CHEESY HASSELBACK POTATO GRATIN
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.
Provided by Emily Weinstein
Categories casseroles, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
- Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
- Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams
CHEESY POTATOES
Easy microwave recipe for yummy potatoes that go great with everything!!!
Provided by MEAMIGOS
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes.
- Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.
Nutrition Facts : Calories 508 calories, Carbohydrate 66.8 g, Cholesterol 54.3 mg, Fat 18.4 g, Fiber 8.4 g, Protein 20.5 g, SaturatedFat 11.2 g, Sodium 355.1 mg, Sugar 3.9 g
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4.6/5 (78)Author Carla Lalli MusicServings 6Estimated Reading Time 9 mins
- Butter one side of a large (12x12") square of foil with room-temperature unsalted butter. Line a large rimmed baking sheet with another sheet of foil. Place a rack in upper third of oven; preheat to 400°.
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- Scrub 3 lb. russet potatoes (about 6 medium), then peel. Using a sharp chef’s knife (or a mandoline if you have one), slice potatoes crosswise into ¼"-thick rounds, transferring to a large bowl as you go. Very thinly slice ½ large yellow onion crosswise into half-moons, then add to bowl with potatoes.
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FROZEN MIXED VEGETABLES POTATOES AU GRATIN (+ VIDEO) - SIP BITE GO
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Ratings 1Total Time 1 hr 10 minsCategory Brunch, Dinner, Side DishCalories 391 per serving
- Preheat the oven to 400 degrees. Set out an 11” oven safe casserole dish. Grease the bottom of the dish with butter or spray if desired. In my enamel pan, greasing is unnecessary.
- Prep the potatoes. Use a mandoline to slice the potatoes thin, up to ¼” thick. You can slice them all the same thickness, or vary the thickness like I do in the recipe video. It doesn’t really matter, but sometimes I change it up. In the video, the bottom layer of potatoes is ¼” thick and the top layer of potatoes are sliced paper-thin. Either way, it will bake just fine.
- Add a layer of half the potatoes to the casserole dish. You can do a mix of both yellow and sweet potatoes, or do one type of potato in this bottom layer, the other type on top. Again, it doesn’t matter - whatever you’re in the mood for!
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