Dijon Potatoes Au Gratin Recipes

DIJON POTATOES AU GRATIN

Steps:

• Preheat oven to 400°F. Cook and stir shallots in 1 Tbsp. of the margarine in medium saucepan on medium heat until tender. Add half-and-half, mustard and remaining 1 Tbsp. margarine; cook 5 min., stirring frequently. Reduce heat to low. Add 1/2 cup of the cheese and the basil; cook until cheese is completely melted, stirring frequently.
• Layer potatoes and cream sauce alternately in greased 2-qt. round casserole dish; sprinkle with remaining 1/2 cup cheese. Cover with foil.
• Bake 45 to 55 min. or until potatoes are tender.

MONTEREY JACK-DIJON POTATOES AU GRATIN

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups Monterey Jack; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until Monterey Jack is melted.

CREAMY DIJON POTATOES AU GRATIN

Steps:

• Heat oven to 400°F.
• Melt butter in large skillet on medium heat. Add onions and garlic; cook and stir 3 min. Stir in cream, mustard and 1/3 cup cheddar; cook on medium-low heat 5 min. or until cheddar is melted and mixture is well blended, stirring constantly. Remove from heat. Stir in 1 Tbsp. parsley.
• Layer 1/3 each of the potatoes and cream sauce in 2-qt. casserole sprayed with cooking spray; repeat layers twice. Sprinkle with Parmesan. Cover.
• Bake 1 hour; uncover. Top with remaining cheddar and pimentos. Bake 5 to 10 min. or until potatoes are tender. Let stand 5 min. Sprinkle with remaining parsley.

PARMESAN-DIJON POTATOES AU GRATIN

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until shredded cheese is melted.

PERFECT POTATOES AU GRATIN

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.

ROSEMARY DIJON BRISKET WITH AU GRATIN POTATOES

Steps:

• Preheat the oven to 225 degrees F.
• Trim brisket fat cap to approximately 1/4-inch. Sprinkle salt and pepper over brisket and rub in. Add regular and whole-grain Dijon and rub evenly over brisket, coating entire surface. Sprinkle with chopped rosemary, parsley, garlic and onion powder, evenly distributing over the surface of the brisket.
• Place brisket in a deep roasting pan. Pour vinegar, lemon juice and 1/2 cup water into pan. Place whole rosemary on top of brisket and tent pan with parchment paper and foil. Roast for 14 hours. Drain liquid, then slice brisket to desired thickness. Serve with Au Gratin Potatoes.
• Slice potatoes thinly, approximately 1/4-inch wide. Place in a bowl of cold water, fully submerged, and keep in the refrigerator for approximately 2 hours. Remove from refrigerator, drain, and pat dry.
• Preheat the oven to 375 degrees F.
• Mix together sliced potatoes, coconut milk, margarine, thyme, salt and pepper in a large mixing bowl. Layer in an 8-inch square greased pan. Cover with parchment and foil, then bake 30 to 35 minutes. Remove parchment and foil and continue to bake until golden brown, approximately 10 minutes.

SWISS-DIJON POTATOES AU GRATIN

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups Swiss; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until Swiss is melted.

POTATO GRATIN WITH MUSTARD

Steps:

• Preheat oven to 325 degrees. Brush a shallow, oval baking dish (about 12 by 7 inches) with butter.
• In a medium high-sided saucepan, combine sliced potatoes, garlic, and milk, and set over high heat. Bring to a boil, then reduce heat, and let simmer until potatoes just begin to get tender, about 8 minutes.
• Drain potatoes, reserving 1 cup milk. Combine reserved cup of milk with heavy cream. Whisk in mustard. Season well with salt and pepper.
• Layer potatoes in baking dish, sprinkling flour and scattering cheese between each layer but reserving half the cheese for the top. Pour cream mixture over potatoes; the liquid should just come to top of potatoes.
• Scatter remaining cheese over top of gratin; sprinkle with mustard seeds. Bake until potatoes are completely soft when pricked with a fork and the cream has thickened and is just starting to bubble up but is not boiling, about 25 minutes. Turn oven to broil. Adjust oven rack to top setting. Transfer gratin to rack, and broil until top is golden brown, about 3 minutes.

CREAMY AU GRATIN POTATOES

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.

MUSTARD POTATOES AU GRATIN

Steps:

• In a small saucepan, cook onions in 1 tablespoon butter for 2 minutes or until tender. Stir in the cream, mustard and remaining butter. Bring to a boil. Reduce hear; simmer, uncovered, for 5 minutes., Reduce heat to low; stir in half of the cheese until melted. Remove from the heat. In a greased shallow 2-1/2-qt. baking dish, layer a third of the potatoes; top with a third of the sauce. Repeat layers twice; sprinkle with remaining cheese., Bake, uncovered, at 400° for 30 minutes. Cover and bake 25-30 minutes longer or until potatoes are tender. Let stand for 5 minutes before serving.

POTATOES AU GRATIN

Steps:

• Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
• Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
• Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
• Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.

DIJON SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in broth, cream cheese and mustard until blended. Remove from heat. Stir in potatoes., Transfer to a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine crushed crackers, Parmesan cheese and butter; sprinkle over the top., Bake, uncovered, 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand 10 minutes before serving.

SIMPLE AU GRATIN POTATOES

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.

DIJON ROASTED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
• Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
• Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.

GARLIC POTATOES GRATIN

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
• Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
• Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
• Bake in preheated oven for 75 minutes. Serve immediately.

RICH AND CREAMY POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
• Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

POTATO GRATIN WITH MUSTARD AND CHEDDAR CHEESE

Steps:

• Melt butter in heavy large skillet over medium heat. Add breadcrumbs and stir until crumbs are golden brown, about 10 minutes. Cool crumbs (Can be prepared 2 days ahead. Cover and let stand at room temperature.)
• Position rack in center of oven and preheat to 400°F. Butter 15x10x2-inch (4-quart) glass baking dish. Mix thyme, salt and pepper in small bowl. Combine grated cheddar cheese and flour in large bowl; toss to coat cheese. Arrange 1/3 of potatoes over bottom of prepared dish. Sprinkle 1/3 of thyme mixture, then 1/3 of cheese mixture over. Repeat layering of potatoes, thyme mixture and cheese mixture 2 more times. Whisk chicken broth, whipping cream and mustard in medium bowl to blend. Pour broth mixture over potatoes.
• Bake potatoes 30 minutes. Sprinkle buttered crumbs over. Bake until potatoes are tender and top is golden brown, about 1 hour longer. Let stand 15 minutes before serving.

DIJON CRUSTED GRILLED POTATOES

Steps:

• Clean and microwave potatoes for at least 5 minute (this makes them easier to handle, and then takes them less time to cook).
• Wait 5 min after heating and cut potatoes into 1in cubes, set aside.
• slice onion, set aside.
• in medium bowl melt butter, mix in dijon mustard, parsley. garlic salt, onions and potatoes, makes sure they are evenly coated.
• make an aluminum foil pouch, pour in potatoe mixture, seal pouch by rolling sides together (you may place this pouch into a small disposable aluminum pan so they dont leak).
• heat grill on medium heat, place potatoes on grill cook for about 20-25 minutes (you may need more time), opening pouch and stirring mixture occansionally, i usually let mine go for a couple minutes more because i like when they get a little crispy.