Chicken Potatoes Au Gratinjen Recipe 455

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CHICKEN & POTATOES AU GRATIN/JEN RECIPE - (4.5/5)



CHICKEN & POTATOES AU GRATIN/Jen Recipe - (4.5/5) image

Provided by vickysue_4

Number Of Ingredients 12

YOU WILL NEED:
CHICKEN & POTATOES AU GRATIN
4 to 5 strips of crispy bacon
4 to 6 boneless boneless skinless chicken breasts
1 stick (cube) of margarine to brown the chicken in
1 cup of flour (for dredging the flour in)
5 About 5 - med to lg. potatoes
enough to fill a 9×13 glass baking dih
1 pint whipping cream- 2 cups
Salt and Pepper
2 tsp. Parsley flakes
2 cups grated cheddar cheese

Steps:

  • Directions: Place bacon slices on a foil lined baking sheet. Preheat the oven to 400 degrees and place bacon in the oven for 15 to 20 minutes, or until bacon is crisp & brown. Remove bacon to a paper towel lined plate and pat away any remaining grease. Set bacon aside for later. While the baking is cooking, brown the chicken breasts. In a large skillet or electric fry pan, melt 1 stick of margarine. (I use margarine, because butter burns too quickly) Place 1 cup of flour into a baggie and season it with salt & pepper. About 1/2 tsp of each will do. Shake each piece of chicken in the seasoned flour until it's well coated. Place chicken pieces in skillet and brown until golden on each side. Place browned chicken in a 9×13 " glass baking pan. Cut your potatoes into thin french fry strips, and lay the fries around the chicken (Arctic circle type of thin!) Pour all of the cream over the top of the fries and the chicken. Salt and pepper a bit more. Crumble bacon over the top. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese. Spray the underside of the foil with pam or pan release, and cover the chicken and potatoes. Poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn't boil over into your oven! Cook at 400 degrees for about 1 hour, or until potatoes are tender. Place your oven rack in the middle of the oven to begin with. For crispy potatoes: During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy. EAT! Serve with a nice green salad and warm rolls.

CHICKEN POTATO AU GRATIN



Chicken Potato Au Gratin image

Instead of rice, this chicken casserole uses potatoes. I buy the rotisserie chicken from the grocery store to cut back on time. Substitute another cheese if you like...it works with most any kind.

Provided by getoutofmygalley

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

1 store-bought rotisserie-cooked chicken
1 teaspoon garlic, minced
1 cup sour cream
3/4 cup milk
1 small onion, minced
1 cup peas, frozen
1 teaspoon mustard
4 medium potatoes, sliced thin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup romano cheese, grated
2 tablespoons butter, melted
1 cup breadcrumbs

Steps:

  • Spray a casserole dish with vegetable cooking spray.
  • Now, get ready to tear that bird apart! Take off the skin and separate the meat from the bones, tearing into bite-sized pieces. Set aside.
  • In a bowl, mix together the garlic, sour cream, 1/4 cup of the milk, onion, peas and mustard.
  • Sprinkle potatoes with salt and pepper.
  • Place 1/3 of the potatoes in the dish; top with half the chicken, then half the sour cream mixture.
  • Repeat layers and then top with remaining third of the potatoes.
  • Pour remaining 1/2 cup of milk over all; sprinkle with romano cheese.
  • Mix the butter with the bread crumbs and sprinkle over the top.
  • Bake in 375 degree oven about 1 hour, or until potatoes are tender.

Nutrition Facts : Calories 464.8, Fat 22.7, SaturatedFat 10.3, Cholesterol 96.6, Sodium 451.8, Carbohydrate 35.1, Fiber 4.2, Sugar 3.4, Protein 29.5

AU GRATIN CHICKEN AND POTATO BAKE



Au Gratin Chicken and Potato Bake image

Make and share this Au Gratin Chicken and Potato Bake recipe from Food.com.

Provided by Lorac

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 lbs of your favorite chicken parts
1 (5 1/4 ounce) package au gratin potato mix
2 1/4 cups boiling water
2/3 cup milk
1/4 teaspoon ground mustard
2 tablespoons grated onions
1 (10 ounce) package frozen mixed vegetables, thawed and drained
1/4 cup Italian style breadcrumbs
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 350ºF.
  • In large skillet, sprayed with non-stick cooking spray, brown chicken on all sidesand drain on paper towels.
  • Pour potatoes and sauce mix into large rectangular baking pan.
  • Stir in water, milk and mustard.
  • Mix in onion and vegetables.
  • Top with chicken pieces.
  • Roast, uncovered, 45 to 55 minutes.
  • Sprinkle with breadcrumbs and cheese.
  • Cook another 5 minutes, or until breadcrumbs brown and chicken juices run clear when stuck with a fork.

Nutrition Facts : Calories 831.7, Fat 38.5, SaturatedFat 11.9, Cholesterol 228.2, Sodium 1132, Carbohydrate 45.6, Fiber 5, Sugar 0.7, Protein 77.5

GOLDEN AU GRATIN POTATOES



Golden Au Gratin Potatoes image

During the many years I've made this creamy potato dish, I haven't run into anyone who didn't like it! The sauce is very flavorful and just the right consistency-not too thick or too thin. For a family dinner or potluck dish, this casserole is always a winner. -Lavonne Hartel Williston, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8-10 servings.

Number Of Ingredients 8

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup butter, melted, divided
3 tablespoons dried minced onion
1/2 teaspoon salt
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2-1/2 cups shredded cheddar cheese
2-1/2 cups crushed cornflakes

Steps:

  • In a large bowl, combine soup, sour cream, 1/2 cup butter, onion and salt. Stir in potatoes and cheese. Transfer to a greased 13-in. x 9-in. baking dish. Toss cornflakes and remaining butter; sprinkle over potatoes. Bake, uncovered, at 350° for 50-60 minutes or until heated through.

Nutrition Facts : Calories 449 calories, Fat 27g fat (18g saturated fat), Cholesterol 84mg cholesterol, Sodium 855mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

AU GRATIN CHICKEN BAKE



Au Gratin Chicken Bake image

Cheddar just makes dinner better. This convenient ingredient combo can be on the table in less than an hour for family or friends!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 7

1 bag (14 oz) frozen broccoli florets, thawed and drained
1 box (7.8 oz) Betty Crocker™ Deluxe creamy Cheddar au gratin potatoes
2 cups boiling water
2 tablespoons margarine or butter
1/2 cup milk
4 boneless skinless chicken breast halves (1 1/4 lb)
2 slices (1 oz each) Cheddar cheese, cut diagonally in half

Steps:

  • Heat oven to 400°F. Spray 11x7-inch baking dish or 2-quart casserole with cooking spray.
  • Spread broccoli in baking dish. Stir Potatoes, Sauce Mix, Cheese Sauce, boiling water and margarine in medium bowl. Stir in milk. Spread over broccoli. Place chicken breast halves on potato mixture.
  • Bake uncovered 30 minutes. Place cheese slices on chicken. Sprinkle with Topping. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is no longer pink when centers of thickest pieces are cut. Let stand 5 minutes or until sauce is as thick as desired.

Nutrition Facts : Calories 500, Carbohydrate 37 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 6 g, TransFat 3 g

CHICKEN AU GRATIN



Chicken Au Gratin image

This casserole has the potatoes and chicken baked together in one dish, smothered in the most wonderful-tasting cheese sauce...a favorite supper at our house....if you don't have any cooked chicken, this can be made with cooked turkey or cubed cooked ham, or even cooked shrimp, any way that you choose to make it this is a real winner.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup butter
3 tablespoons shallots
2 cloves fresh minced garlic
1/4 cup flour
1/2 cup whipping cream
2 cups chicken broth
2 cups cheddar cheese, grated
2 tablespoons chives or 2 tablespoons green onions, finely chopped
3 cups diced cooked chicken
1/2 lb cooked green beans, blanched and well drained
3 large carrots, julienned
4 potatoes, cut in thin slices
1/2-1 cup grated cheddar cheese

Steps:

  • Set oven to 450 degrees.
  • Set oven rack to center position.
  • Butter a baking dish (large enough to hold casserole).
  • For the cheese sauce, melt butter over low heat in a heavy-bottomed saucepan.
  • Gently cook shallots and garlic for a few minutes, or less, be careful not to brown.
  • Gradually whisk in cream, and then the chicken broth, whisk and cook until smooth (about 5 minutes).
  • Blend in grated cheese and green onions, stir until blended.
  • Set sauce aside.
  • In a baking dish, place the diced chicken, and cover with about 1 cup cheese sauce.
  • Top with carrots and green beans.
  • Cover with half of potato slices.
  • Then pour half of the remaining cheese sauce over the carrots and beans.
  • Cover with remainig potato slices, then finish with the remainder of sauce on top of potatoes.
  • Sprinkle top with grated cheddar cheese.
  • Bake in the center of oven for 40-45 mins.

POTATO GRATIN WITH CHICKEN BROTH, GARLIC AND THYME



Potato Gratin With Chicken Broth, Garlic and Thyme image

Pair your lamb roast with a delicious potato gratin and broiled asparagus.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Potato Side Dish Recipes

Yield 12

Number Of Ingredients 6

6 garlic cloves, peeled
½ cup extra-virgin olive oil
1 ½ teaspoons dried thyme leaves
4 pounds starchy potatoes, such as russets, peeled
Salt and freshly ground black pepper
3 cups canned or cartoned chicken broth

Steps:

  • Adjust oven rack to lowest position. Heat oven to 350 degrees.
  • With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).
  • Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs.
  • Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.
  • Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 27 g, Fat 9.5 g, Fiber 3.4 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 9.4 mg, Sugar 1.2 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.

CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM



Chicken and Potato Gratin With Brown Butter Cream image

This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.

Provided by Christian Reynoso

Categories     Dinner     Casserole/Gratin     Chicken     Potato     Shallot     Butter     Milk/Cream     Garlic     Pepper     Nutmeg     Thyme     Sage     Lemon

Yield 4 Servings

Number Of Ingredients 13

3 lb. skin-on, bone-in chicken thighs and drumsticks
7½ tsp. kosher salt, divided
1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise
8 oz. small or medium shallots, halved through root ends
5 Tbsp. unsalted butter, divided
¾ cup heavy cream
2 garlic cloves, finely grated
½ tsp. freshly ground black pepper
¼ tsp. freshly grated or ground nutmeg
8 sprigs thyme
8 sage leaves
3½ oz. country-style bread, preferably day-old, torn into large pieces
1 lemon, cut into wedges (optional)

Steps:

  • Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
  • Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
  • Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
  • Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
  • Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
  • Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
  • To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.

CHICKEN WITH POTATOES AU GRATIN & BROCCOLI



Chicken with Potatoes Au Gratin & Broccoli image

Chicken with Potatoes Au Gratin & Broccoli sounds fancy, but with a 10-minute prep time and 30 minutes in the oven, this recipe is weeknight doable.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 5 servings

Number Of Ingredients 3

1 pkg. (10.23 oz.) VELVEETA Cheesy Au Gratin Potatoes
1 pkg. (10 oz.) frozen chopped broccoli, thawed
5 bone-in skinless chicken thighs (1-1/4 lb.)

Steps:

  • Heat oven to 375°F.
  • Prepare Potatoes as directed on package for oven baking; stir in broccoli. Spoon into 13x9-inch baking dish sprayed with cooking spray. Top with chicken.
  • Bake 30 min. or until chicken is done (165ºF).
  • Transfer chicken to plate; cover to keep warm. Stir Cheese Sauce into potato mixture. Serve with chicken.

Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 115 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

JACKIE'S EASY AU GRATIN CHICKEN BAKE



Jackie's Easy Au Gratin Chicken Bake image

My friend Jackie sent me this recipe to try. It sure looks like one I would love! If you try it before I do, let me know how it came out.

Provided by Lindas Busy Kitchen

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 (14 ounce) package frozen broccoli florets, thawed, and drained
1 (7 7/8 ounce) box betty crocker deluxe creamy cheddar au gratin potato mix
2 cups boiling water
2 tablespoons margarine or 2 tablespoons butter
1/2 cup milk
4 boneless skinless chicken breast halves (1 1/4 pounds)
2 slices cheddar cheese, cut diagonally in half (1 oz. slices)

Steps:

  • Heat oven to 400.
  • Spray 11x7" baking dish, or 2 quart casserole with cooking spray.
  • Spread broccoli in baking dish.
  • Stir potatoes, sauce mix, cheese sauce, boiling water and margarine in a medium bowl.
  • Stir in milk.
  • Spread over broccoli.
  • Place chicken breast halves on potato mixture.
  • Bake uncovered for 30 minutes.
  • Place cheese slices on chicken.
  • Sprinkle with topping.
  • Bake 3-5 minutes longer, or until cheese is
  • melted, and juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Let stand 5 minutes, or until sauce is as
  • thick as desired.

AU GRATIN CHICKEN CHOWDER



Au Gratin Chicken Chowder image

Everyone will want more of this quick and robust chowder. The flavor is unbeatable! Use up canned corn and packaged potatoes for an easy meal. -Ella Eberly, Englewood, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 10

6 bacon strips, diced
1 small onion, chopped
1 package (4.9 ounces) au gratin potatoes
2 cups water
1-1/2 cups 2% milk
1-1/4 cups chicken broth
1 can (15-1/4 ounces) whole kernel corn, drained
1 bay leaf
3 cups cubed cooked chicken
2/3 cup evaporated milk

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., Saute onion in drippings until tender. Add the potatoes with contents of sauce mix, water, milk, broth, corn and bay leaf. Cook, uncovered, over medium heat for 15-20 minutes or until potatoes are tender, stirring occasionally., Reduce heat. Stir in the chicken, evaporated milk and bacon; heat through. Discard bay leaf.

Nutrition Facts : Calories 451 calories, Fat 20g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 1162mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 30g protein.

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From foodiecrush.com


CHICKEN AND POTATOES AU GRATIN RECIPE - SPRY LIVING
Instructions. Mix broth with cooked chicken. Spray 2-quart shallow baking dish with vegetable cooking spray. Rub dish with garlic halves; then mince garlic and place in small bowl. Add to garlic, sour cream, 1/4 cup of the milk, onion, pimento and mustard; stir to mix well. Sprinkle potatoes with salt and pepper.
From spryliving.com


MARK BITTMAN POTATOES AU GRATIN - THERESCIPES.INFO
Bring to a boil, add potatoes, reduce heat to medium and cook for about 10 to 15 minutes or until they are semifirm but not too soft. Remove with a slotted spoon and set aside. Over medium heat, reduce milk mixture to about a cup. Discard garlic. Arrange
From therecipes.info


CHICKEN POTATO GRATIN - TASTED RECIPES
2018-03-30 For preparing the creamy white sauce, heat butter in a pan and Maida (all purpose flour) in it. Keep on stirring until the flour turns light golden. Stir continuously so that the flour doesn’t stick and turn brown. Add milk to the flour and mix it well. Simmer for 5 minutes and add black pepper powder and salt to it.
From tastedrecipes.com


CHICKEN AU GRATIN POTATOES RECIPES ALL YOU NEED IS FOOD
Pour potatoes and sauce mix into large rectangular baking pan. Stir in water, milk and mustard. Mix in onion and vegetables. Top with chicken pieces. Roast, uncovered, 45 to 55 minutes. Sprinkle with breadcrumbs and cheese. Cook another 5 minutes, or until breadcrumbs brown and chicken juices run clear when stuck with a fork.
From stevehacks.com


CHICKEN AND POTATO GRATIN - THYME FOR COOKING
2018-05-16 Combine potatoes, paprika, olive oil in a large bowl.Stir well. Put potatoes into a flattish casserole large enough to hold everything. Roast, uncovered, 400F (200C) for 10 minutes while you prep the rest. Prep the rest – put it all, except the cheeses, into the same bowl and stir well to combine. After 10 minutes, remove the potatoes.
From thymeforcookingblog.com


3 CHEESE POTATOES AU GRATIN - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for 3 Cheese Potatoes Au Gratin are provided here for you to discover and enjoy 3 Cheese Potatoes Au Gratin - Create the …
From recipeshappy.com


CHICKEN & POTATOES & BACON AU GRATIN » HTTPS://WWW ...
2012-04-19 Directions: Place bacon slices on a foil lined baking sheet. Preheat the oven to 400 degrees and place bacon in the oven for 15 to 20 minutes, or until bacon is crisp & brown. Remove bacon to a paper towel lined plate and pat away …
From justgetoffyourbuttandbake.com


POTATOES AU GRATIN | KITCHN
2020-10-11 Arrange a rack in the middle of the oven and heat the oven to 400ºF. Coat a 9x13-inch baking dish with 1 teaspoon of the unsalted butter. Grate the cheese. Grate 8 ounces Gruyère or sharp cheddar cheese on the large hole of a box grater and set aside. Thinly slice the potatoes and onions, and mince the garlic.
From thekitchn.com


CHICKEN AU GRATIN | CANADIAN GOODNESS - DAIRY FARMERS OF CANADA
Over low heat, melt butter in a large thick bottomed saucepan. Gently cook shallots and garlic for a few minutes, being careful not to brown. Using a whisk, gradually blend in milk then chicken broth. Simmer 10 to 15 minutes. Blend in cheese and chives, stir until sauce is smooth.
From dairyfarmersofcanada.ca


OMAHA POTATOES AU GRATIN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


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