Scalloped Potatoes Au Gratin Recipe 465

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SCALLOPED POTATOES AU GRATIN



Scalloped Potatoes au Gratin image

I FOUND I could cut down the time in preparing scalloped potatoes by first simmering them on top of the stove in an ovenproof skillet and then slipping it into the oven to finish them nicely with a brown crust.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 6

2 cups thinly sliced peeled potatoes (about 2 large)
2 teaspoons all-purpose flour
Dash each salt, pepper and ground nutmeg
2 teaspoons butter
2/3 to 1 cup half-and-half cream
1/3 cup shredded Gouda cheese

Steps:

  • Place half of the potatoes in a greased small ovenproof skillet; sprinkle with 1 teaspoon flour. Repeat layers. Sprinkle with salt, pepper and nutmeg. Dot with butter., Add enough cream to fill skillet about three-fourths full. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until most of the liquid is absorbed. , Carefully place skillet in oven. Bake, uncovered, at 350° for 10-15 minutes or until bubbly and potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 353 calories, Fat 17g fat (11g saturated fat), Cholesterol 72mg cholesterol, Sodium 301mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

SCALLOPED POTATOES AU GRATIN



Scalloped Potatoes au Gratin image

My mom made scalloped potatoes this way, and I love the recipe because it always tastes great. You don't have to add seasonings and you will always have a consistent product. Turn it into a main dish by adding ham slices to bottom of pan or ham pieces layered in.

Provided by Barbara Burns

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h35m

Yield 8

Number Of Ingredients 6

2 (10.75 ounce) cans cream of mushroom soup, divided
1 cup cooked ham slices, or to taste, divided
6 large russet potatoes, or more to taste, thinly sliced and divided
1 onion, thinly sliced and divided
1 ½ cups shredded Italian cheese blend, or more to taste, divided
⅓ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about half the ham slices, 1/3 of the potato slices, half the onion slices, and 1/3 of the Italian cheese blend, respectfully, atop the mushroom soup.
  • Layer about half the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over the potatoes.
  • Finish layering with remaining ham slices, remaining onion slices, about half the remaining cheese, and the remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese over the soup. Cover dish with aluminum foil.
  • Bake in preheated oven for 1 hour. Remove foil and continue baking another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

Nutrition Facts : Calories 410.9 calories, Carbohydrate 57.4 g, Cholesterol 26.9 mg, Fat 13.9 g, Fiber 6.6 g, Protein 15.6 g, SaturatedFat 6.1 g, Sodium 913.7 mg, Sugar 5 g

SCALLOPED POTATOES AU GRATIN



Scalloped Potatoes au Gratin image

Talk about comfort food; this side dish can instantly brighten my mood. Everything that is great about comfort food is woven into this dish: melted cheese, creamy sauce and buttery potatoes. Need I say more?!

Provided by Kelsey Nixon

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

1 tablespoon unsalted butter
1 yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup low-sodium chicken broth
2 teaspoons fresh thyme leaves
1 1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 pounds russet potatoes, peeled and sliced into 1/8-inch slices
1/2 cup shredded Cheddar
1/2 cup shredded gruyere cheese

Steps:

  • Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth and thyme, and season with the salt and pepper. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes.
  • Transfer the potatoes and cream to a shallow baking dish. Sprinkle the cheeses evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving.

SCALLOPED POTATOES (AU GRATIN)



Scalloped Potatoes (Au Gratin) image

This Scalloped Potato recipe is deliciously tasty and creamy! It's an elegant way to serve potatoes which go very well with a wide variety of dishes!

Provided by CLUBFOODY

Categories     Vegetable

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

4 large russet potatoes, peeled, washed and sliced into 1/4-inch thick
3 tablespoons butter, plus more for baking dish
1 white onion, cut into thin strips (Lyonnaise-style cut)
2 large garlic cloves, pressed
2 cups cold half-and-half cream
2 1/2 cups shredded aged cheddar cheese (mixed yellow and white)
2 teaspoons cornstarch (mixed with 1/2 cup water)
1/2 tablespoon cayenne (to taste)
1/2 tablespoon fresh ground black pepper (to taste)

Steps:

  • Preheat oven to 400ºF and generously butter a 3-quart (9 x 13-inch) casserole dish. Layer ½ of the potato sliced into bottom. In a medium-size saucepan over medium heat, melt butter and sauté onion with garlic for 3 minutes. Using a slotted spoon, transfer onion mixture over the potatoes in the prepared casserole dish; set aside.
  • Return saucepan to stovetop and pour cold milk. Bring to a simmer and add cheese, stirring until cheese has melted completely. Pour cornstarch mixture and stir until sauce thickens. Pour ½ cheese sauce over onion mixture and season with black pepper and cayenne. Add the remaining potatoes and pour the remaining sauce; season with black pepper and cayenne once again. Cover dish with greased aluminum foil and bake 1 ½ hours in the preheated oven. Remove foil for the last 15 minutes for golden brown top.
  • Note: Sprinkle with Panko® for extra crispiness or use green onions and, crumbled and cooked bacon.

Nutrition Facts : Calories 412.7, Fat 23.2, SaturatedFat 14.6, Cholesterol 70.9, Sodium 294.1, Carbohydrate 37.9, Fiber 4.5, Sugar 2.4, Protein 14.7

SCALLOPED POTATO GRATIN



Scalloped Potato Gratin image

For a rich and creamy side, try Tyler Florence's ultimate Scalloped Potato Gratin recipe from Food Network.

Provided by Tyler Florence

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 cups heavy cream
3 bay leaves
2 sprigs fresh thyme, plus more to finish
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1/2 cup grated Parmesan, plus more for broiling

Steps:

  • Preheat the oven to 400 degrees F.
  • In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
  • While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

SCALLOPED POTATOES AU GRATIN #5FIX



Scalloped Potatoes Au Gratin #5FIX image

5-Ingredient Fix Contest Entry. This delicious recipe will be a huge hit with your family and friends. It's so easy to prepare and uses only five low cost ingredients. You will love it, I promise!

Provided by klm39

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1 (10 ounce) can cream of chicken soup
1 cup milk
2 cups shredded cheddar cheese
1 (10 ounce) can frenchs French-fried onions

Steps:

  • Spread diced potatoes in casserole dish, making a layer about 1/2 inch thick. Mix soup with milk and fold into potatoes. Fold in 1 cup of the cheese. Season with Salt & Pepper, top with remaining 1 cup cheese and the French's onions. Dot with butter and bake at 350 for 30-40 minutes. Serve!

Nutrition Facts : Calories 330.5, Fat 25.1, SaturatedFat 14.5, Cholesterol 73.5, Sodium 878.3, Carbohydrate 8.6, Sugar 0.7, Protein 17.8

EASY SCALLOPED POTATOES AU GRATIN



Easy Scalloped Potatoes au Gratin image

It only takes 15 minutes to prep our easy scalloped potatoes au gratin. But the results-cheesy, creamy and delicious-are hugely rewarding.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 5

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup sour cream
1 cup chicken broth
2 lb. red potatoes (about 6), peeled, thinly sliced
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided

Steps:

  • Heat oven to 375°F.
  • Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 min.; whisk until cream cheese is melted and mixture is blended. Gradually stir in broth. Add potatoes and 1-1/2 cups cheddar; toss to coat.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
  • Bake 1 hour or until potatoes are tender, uncovering and topping with remaining Cheddar for the last 5 min. Let stand 5 min. before serving.

Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

SCALLOPED POTATO GRATIN



Scalloped Potato Gratin image

Is there anything better than a molten, golden-topped potato gratin? I don't think so, either. This one stays fairly classic - scented with sage, garlic and nutmeg, then showered with lots of nutty Gruyère. My tweak is in form rather than flavor. Instead of piling the potatoes an inch or two deep in a gratin dish, I shingle the slices in a shallow sheet pan. It gives the whole thing a more elegant look, and you get maximum browning and crunch on top. There's less of the gooey center, but what it loses in ooze it makes up for in increased surface area for the crisp-edged baked cheese.

Provided by Melissa Clark

Categories     weekday, casseroles, vegetables, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 10

1/4 cup unsalted butter (1/2 stick), plus more for greasing the aluminum foil, at room temperature
3 cups heavy cream
1/4 cup chopped fresh sage leaves
4 fat garlic cloves, finely grated or minced
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons fine sea salt, plus more as needed
5 large eggs
4 pounds russet potatoes (about 6 large or 8 medium)
Freshly ground black pepper
2 1/4 cups grated Gruyère (8 1/2 ounces)

Steps:

  • Heat oven to 350 degrees, and brush 1/4 cup butter on a rimmed 17-by-13-inch baking sheet. Brush one or two pieces of foil (enough to cover the top of the pan) with more butter. Set the foil aside.
  • In a medium pot, bring the cream, sage, garlic, nutmeg, and a pinch of salt to a simmer. Simmer until reduced by a quarter, about 15 minutes.
  • In a large heatproof bowl, lightly beat the eggs. Beating constantly, gradually add a little of the hot cream to the eggs, then slowly pour in the rest of the hot cream, whisking to prevent the eggs from curdling. Set aside.
  • Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch-thick rounds.
  • Arrange one layer of potatoes on the buttered baking sheet, slightly overlapping the slices. Sprinkle with 3/4 teaspoon of the salt, add pepper to taste, then pour half the egg mixture over the potatoes. Top with 1/2 cup cheese. Repeat the layers of potato, seasoning and egg mixture. Top with the remaining 1 3/4 cups cheese. Cover the baking sheet with the foil (buttered-side down) and bake for 20 minutes. Remove the foil and bake until the potatoes and cheese are browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

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Best Scalloped Potatoes Recipe | Au Gratin | Classic & Variety | Creamy & Cheesy
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Top Asked Questions

How do you make scalloped potato gratin?
Assemble by layering your potatoes, sauce, and cheese a couple times. Place it your assembled scalloped potato gratin in the oven and let it back away until the potatoes are tender and the cheesy top is bubbling and golden brown. Equipment I used in this recipe (affiliate links):
What is the difference between Au Gratin and scalloped potato gratin?
Potatoes au gratin = cheesy potato perfection. Scalloped potato gratin = the best of both worlds! This is basically just a baked, layered potato dish with a creamy sauce and cheese, all topped with cheese that gets melty, bubbly, golden brown.
How to bake potatoes au gratin?
Whisk – Mix the cream sauce ingredients together until very smooth. Layer – Stack the potatoes, and cheese in a baking dish, pouring cream sauce over every layer. Bake – Bake in the oven until very soft. I like to cover the top with foil at the beginning. Then take it off at the end. Get the Full (Printable) Easy Potatoes au Gratin Recipe Below!
How to cook scalloped potatoes in oven?
Learn How to Make Scalloped Potatoes the easy way. Preheat the oven to 450 degrees F. Set out a 3 quart (9X13 inch) baking dish. Shred both the cheeses, then mix them together. (Use block cheese and shred it yourself, because it melts better than pre-shredded cheese.)

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