Potatoes Augratin Gratin Savoyard Recipes

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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
Calories 224 calories
Fat10g fat (7g saturated fat)
Cholesterol35mg cholesterol
Sodium605mg sodium
Carbohydrate26g carbohydrate (4g sugars
Fiber2g fiber)
Protein7g protein.

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.

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese
Calories498.8 calories
Carbohydrate49.3 g
Cholesterol77.2 mg
Fat25.4 g
Fiber4.4 g
Protein19.8 g
SaturatedFat16 g
Sodium683.4 mg
Sugar9.1 g

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.

POTATOES AU'GRATIN - GRATIN SAVOYARD



Potatoes Au'gratin - Gratin Savoyard image

This is my absolute favorite recipe and I have been cooking it for years. In that time, I've perfected the stock amount and reduced the cooking time. Here is my masterpiece! This will serve 4 as a side dish, great with steak or chicken.

Provided by stephee24

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 large russet potatoes
1 tablespoon butter
3 -4 garlic cloves
2 cups of grated monterey jack cheese (3/4 of a small brick)
14 -21 ounces beef broth (about 1-1.5 cans)
salt and pepper
Calories399.6
Fat21.2
SaturatedFat12.7
Cholesterol58.9
Sodium1103.7
Carbohydrate33.4
Fiber4.1
Sugar1.8
Protein20.3

Steps:

  • Peel garlic cloves. Slice them in half and rub the freshly sliced sides onto a pie plate to leave a garlic flavor. Butter the pie plate.
  • Peel and slice the potatoes very thin (1/8" thick or less) with a food processor or a careful hand.
  • Boil the beef broth with the leftover garlic cloves.
  • Layer half of the potatoes in the bottom of the pie plate. Top with half of the cheese. Liberally salt and pepper. Repeat this process for a second layer. (Don't overflow the pie plate, use as much as you can so that it fits properly with some room at the top for the broth to boil).
  • Remove the garlic cloves and pour most of the boiling broth over the potatoes and cheese. The broth should come almost to the top of the potatoes. Save leftover broth to add near the end.
  • Microwave the potatoes on high until they are done. You should be able to sink a fork into the slices with ease. This usually takes 8 minutes (but up to 15 for larger slices or more potatoes).
  • Place the dish in a 350 degree oven for about ½ hour to brown. Pour in remaining broth if desired.

GRATIN SAVOYARD



Gratin Savoyard image

A more French take on scalloped potatoes from the Rhone-Alpes region. Originally Beaufort cheese was used, but it is difficult to find. Gruyere is a good substitute.

Provided by Carolyn Haas

Categories     Potatoes

Time 55m

Number Of Ingredients 7

2 1/4 lb waxy potatoes, peeled and thinly sliced
1-2 clove garlic
3 Tbsp unsalted butter
5 oz gruyere cheese, grated (about 1 1/4 cups)
1/2 tsp ground nutmeg
2/3 c beef or chicken broth
salt and pepper to taste

Steps:

  • 1. Preheat oven to 425ºF.
  • 2. Crush garlic with the back of a spoon and rub it all over the inside of an oven-proof dish or casserole. Then grease generously with some of the butter. Place half of the potato slices in a layer on the bottom.
  • 3. In a bowl, mix the cheese, nutmeg, salt and pepper. Sprinkle half of cheese mixture over potatoes. Dot 1/2 of the remaining butter on top of cheese.
  • 4. Then add the rest of the potatoes, the rest of the cheese mix and the last of the butter. Pour the stock over all.
  • 5. Slice the remaining garlic and sprinkle over the top. Bake for 30-40 minutes. Remove from oven and let stand for 5 minutes. Serve.

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