Potatoes Augratin Bonefish Copycat Recipe 375

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POTATOES AU GRATIN



Potatoes Au Gratin image

Potatoes Au Gratin made with russet potatoes in a seasoned parmesan sauce assembled in layers is surprisingly easy to make, and your guests will love it!

Provided by Sabrina Snyder

Categories     Side Dish

Time 55m

Number Of Ingredients 8

2 cups heavy cream
1 large egg
1 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon coarse ground black pepper
1/4 cup grated Parmesan cheese
6 large russet potatoes (, peeled and sliced 1/4 inch thick)

Steps:

  • Preheat oven to 375 degrees and spray an 8x8 baking dish with vegetable oil spray.
  • In a large bowl whisk together the heavy cream, egg, salt, cinnamon, nutmeg, black pepper and Parmesan cheese until smooth.
  • Add potatoes to your baking dish and carefully pour the custard over the potatoes.
  • Bake, uncovered, for 45-50 minutes.

Nutrition Facts : Calories 298 kcal, Carbohydrate 35 g, Protein 6 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 72 mg, Sodium 256 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

THE FISH MARKET AU GRATIN POTATOES



The Fish Market Au Gratin Potatoes image

I came to the Bay Area CA in 1975 and the first Fish Market was opened on El Camino Real in Palo Alto CA the next year in 1976. It was only 5 minutes from work and I started going to the Fish Market often for lunch. The second Fish Market was opened in early 80's also in my neighborhood, Santa Clara. Since then, they have expanded to the Socal area. I've always loved their seafood selection. So fresh, but I also loved few other offerings such as this Au Gratin Potatoes, coleslaw and cheezy garlic bread (I posted the recipe here on food.com). This recipe comes from their own cookbook. The alternate use of olive oil is my own method I use in making this recipe.

Provided by Rinshinomori

Categories     Potato

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 lbs russet potatoes
1/4 cup unsalted butter or 1/4 cup olive oil
1/4 cup flour
2 1/2 cups milk
4 ounces sharp cheddar cheese
1 -1 1/2 teaspoon kosher salt
1/2 teaspoon pepper
paprika, sprinkle

Steps:

  • Wash the unpeeled potatoes, poke about 6-8 holes with a fork and bake 45 minutes in 375F oven for small to small/medium potatoes. For the bigger potatoes increase the baking time. They are done when you can easily pierce through the potato with a thin skewer.
  • Remove from oven, cool a bit and peel. Slice the peeled potatoes into about half inch slices and set aside.
  • Melt the butter or olive oil on low heat in a saucepan and stir in the flour. Cook without browning for about 7 minutes, stirring constantly. Take the pan off the heat and whisk in the milk quickly.
  • When the sauce is smooth return to the stove and cook over medium heat for about 18-20 minutes stirring until it is thicker, about the consistency of cream. Do not burn.
  • Add 80% of the cheese and stir until smooth. Add cooked potatoes, salt, and pepper and fold all together.
  • Pour into a serving casserole and sprinkle the remaining 20% of cheese over the top along with paprika.
  • Bake in 375 F oven for 30 minutes.

Nutrition Facts : Calories 316, Fat 17.8, SaturatedFat 11.2, Cholesterol 54.5, Sodium 466.1, Carbohydrate 28.9, Fiber 2.7, Sugar 1, Protein 11

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.

POTATOES AUGRATIN --BONEFISH COPYCAT RECIPE - (3.7/5)



Potatoes AuGratin --Bonefish Copycat Recipe - (3.7/5) image

Provided by dorchuk

Number Of Ingredients 9

2 potatoes, peeled, chopped into 1 inch cubes
1 cup heavy cream
1 tbsp flour
1 garlic clove, grated
1/2 to 1 teaspoon kosher salt
1/4 to 1/2 tsp fresh cracked pepper
1/2 cup sharp cheddar cheese, grated
1/2 Gruyere cheese, freshly grated
1 about 1 tbsp butter, for greasing the pan

Steps:

  • Peel and cube the potatoes into about 1 inch cubes. In a mixing bowl, add the cream, flour, garlic, salt, and pepper together with 1/4 cup cheddar cheese and 1/4 cup of the Gruyere. Add the potatoes and coat evenly. Grease the ramekins or oven safe dish with butter. Divide the potato mixture evenly among the dishes, making sure that the cream is also evenly distributed. Top with the remaining Gruyere and Cheddar cheese, and a sprinkle of more pepper. Cover with foil and bake at 400 degrees F for about 35 minutes. Remove the foil and allow the gratin to brown and crisp for another 15 to 20 minutes!

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.

CHEESY AU GRATIN POTATOES



Cheesy au Gratin Potatoes image

Ordinary ingredients become extraordinary when combined in this casserole.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Yield 6

Number Of Ingredients 10

6 medium boiling or baking potatoes (2 lb)
1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
1 tablespoon Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups shredded natural sharp Cheddar cheese (8 oz)
1/4 cup Progresso™ dry bread crumbs (any flavor)
Paprika

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.

Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 65 mg, Fat 2, Fiber 3 g, Protein 16 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 770 mg

RICH AND CREAMY POTATOES AU GRATIN



Rich and Creamy Potatoes Au Gratin image

These are the easiest, creamiest potatoes au gratin I have ever had... YUM!

Provided by Celeste

Categories     Potatoes Au Gratin

Time 1h30m

Yield 8

Number Of Ingredients 7

3 pounds Yukon Gold potatoes, peeled and very thinly sliced
3 cloves garlic, minced
¾ teaspoon salt
1 cup heavy cream, divided
freshly ground black pepper to taste
freshly grated nutmeg to taste
2 cups freshly shredded Gruyere cheese, divided

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.

Nutrition Facts : Calories 352 calories, Carbohydrate 32.1 g, Cholesterol 70.5 mg, Fat 20 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 12.1 g, Sodium 330.5 mg, Sugar 0.2 g

POTATOES AU GRATIN



Potatoes Au Gratin image

Make and share this Potatoes Au Gratin recipe from Food.com.

Provided by Junebug

Categories     Potato

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 -3 cloves garlic
4 -5 potatoes, depending on size,peel &,slice thin
salt
pepper
2 cups grated muenster cheese
4 cups cream

Steps:

  • Preheat oven to 375 degrees.
  • Spray a 13 x 9 pan with oil.
  • Peel and cut garlic cloves in half or thirds.
  • Rub sides and bottom of dish with cut side of garlic cloves.
  • Leave garlic pieces in bottom of pan.
  • Layer half of potatoes in bottom of pan.
  • Salt and pepper.
  • Sprinkle with half the cheese.
  • Pour half the cream over potatoes.
  • Repeat layer.
  • Bake for 60 to 75 minutes until potatoes are done.
  • Push potatoes down into cream during the first 30 minutes of baking.
  • If top gets too brown cover with foil.

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