Triple Cheddar Parmesan Potatoes Au Gratin Recipes

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CHEDDAR POTATO GRATIN



Cheddar Potato Gratin image

Enjoy this rich cheesy potato casserole - perfect to serve a crowd.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 12

1/2 cup butter or margarine
2 cloves garlic, finely chopped
1/3 cup Gold Medal™ all-purpose flour
2 cups half-and-half
1 cup whipping cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
3 lb Betty Crocker™ fresh russet potatoes, peeled (about 4 large)
1/4 cup thinly sliced green onions (4 medium)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
  • In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices.
  • In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese.
  • Bake 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving. Cover and refrigerate any remaining potatoes.

Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 70 mg, Fat 4, Fiber 1 g, Protein 8 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 1 g

PARMESAN POTATOES AU GRATIN



Parmesan Potatoes Au Gratin image

This recipe represents my philosophy of cooking to its best - cooking with love. A good test to see if you have enough cream in the recipe is to gently press on the top of the layers (once finished). If there is enough cream, you should see it coming out on the sides, but not overflowing. Letting the au gratin rest is very important . . . even though it is so delicious that you would want to jump right in. If you like onions, slice thinly and add in between the layers. -Theresa Danos, Hyde Park, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 9 servings.

Number Of Ingredients 7

2 cups grated Parmesan cheese
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds red potatoes, very thinly sliced
2-1/2 cups heavy whipping cream

Steps:

  • Preheat oven to 325°. Combine the first five ingredients. Layer a third of the potatoes and 2/3 cup cheese mixture in a greased 8-in. square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture., Bake, covered Cover for 65 minutes. Increase oven temperature to 375°. Uncover; bake until potatoes are tender and top is golden brown, 25-30 minutes longer. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 378 calories, Fat 30g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 434mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.

3 CHEESE POTATOES AU GRATIN



3 cheese potatoes au gratin image

Layered with butter, cream, three cheeses and garlic before being baked until golden and bubbling, potatoes au gratin is the perfect side dish.

Provided by Alida Ryder

Categories     Side Dish

Time 1h20m

Number Of Ingredients 13

1 tbsp butter
8 large potatoes (peeled and thinly sliced)
100 g (3.5oz) Gruyere (grated)
100 g (3.5oz) Raclette (grated )
50 g (1.5.oz) Parmesan (finely grated )
2 tbsp thyme leaves
salt and pepper (to taste)
½ cup milk
1 tbsp cornflour / cornstarch
2 cups heavy / whipping cream
1 tsp salt
½ tsp pepper
5 garlic cloves (thinly sliced)

Steps:

  • Preheat the oven to 180°C/350°F.
  • Butter a large casserole dish then add a layer of sliced potatoes.
  • Combine all the cheeses then reserve ? for the topping.
  • Season the potatoes with salt, pepper and thyme. Add a few tablespoons of cheese. Repeat until all the potatoes and cheese have been used.
  • Combine the milk, cornflour/cornstarch, cream, salt and pepper and whisk until smooth.
  • Pour the cream mixture over the potatoes. Press down to allow the cream to cover the potatoes.
  • Cover the dish with foil then place in the oven.
  • Allow to bake for 45 minutes until a knife can easily be inserted. Remove the foil, top with the remaining cheese and place back in the oven.
  • Allow to bake for another 15 minutes until the cheese has melted and the top is golden brown.
  • Remove from the oven, allow to cool for 5 minutes then serve.

Nutrition Facts : Calories 206 kcal, Carbohydrate 28 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 365 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

TRIPLE CHEDDAR-PARMESAN POTATO CASSEROLE



Triple Cheddar-Parmesan Potato Casserole image

The triple-cheddar cheese baked into this potato casserole makes it cheesy. And the Parmesan and bacon crumbles on top? Why, that's just gilding the lily.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 12 servings

Number Of Ingredients 9

2-1/2 lb. baking potato es (about 7)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
2-1/2 cups milk
1-3/4 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese
6 slices OSCAR MAYER Bacon, cooked, crumbled

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 Triple Cheddar 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 and bacon; bake 5 min. or until cheese is melted.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 340 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 9 g

POTATO AND CHEESE GRATIN



Potato and Cheese Gratin image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 7

2 pounds russet potatoes
4 tablespoons melted butter
1/2 cup freshly grated Parmesan cheese
1-1/2 pounds vine ripened tomatoes, sliced
1/2 cup chopped fresh parsley
8 ounces grated mozzarella cheese
Salt and freshly ground black pepper

Steps:

  • Parboil potatoes for 15 minutes until barely tender. Drain, peel them and cut into thick slices. Preheat oven to 350 degrees.
  • With some of the melted butter, lightly grease bottom of shallow casserole. Arrange all of the potato slices overlapping in the bottom of a casserole and season well with salt and pepper; sprinkle with half of Parmesan.
  • Arrange tomatoes over potatoes and season them with salt and pepper and half of parsley. Scatter mozzarella over tomatoes. Mix parsley with melted butter and season with salt and pepper and scatter over mozzarella. Top with remaining Parmesan and bake for 25 minutes or until all ingredients are hot and cheese is melted.

TRIPLE CHEDDAR-PARMESAN POTATOES AU GRATIN



Triple Cheddar-Parmesan Potatoes au Gratin image

As if this potatoes au gratin dish weren't cheesy enough with the triple cheddar cheese baked in, it's also topped with Parmesan.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

2-1/2 lb. baking potato es (about 7)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
2-1/2 cups milk
1-3/4 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese

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.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 4 g, Protein 8 g

PARMESAN-CRUSTED AU GRATIN POTATOES AND ONION



Parmesan-Crusted Au Gratin Potatoes and Onion image

Potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping.

Provided by Tom Paull

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h15m

Yield 10

Number Of Ingredients 13

4 pounds russet potatoes, cut into 1/4-inch slices
salt and ground black pepper to taste
6 tablespoons butter
6 tablespoons all-purpose flour
1 ½ cups whole milk
1 cup heavy whipping cream
2 ½ cups shredded mild Cheddar cheese
1 cup shredded Asiago cheese
1 sweet onion, sliced into rings
¾ cup sliced green onions
⅓ cup shaved Parmesan cheese
7 buttery round crackers (such as Ritz®), crushed
2 tablespoons chopped fresh parsley

Steps:

  • Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
  • Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
  • Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
  • Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.

Nutrition Facts : Calories 507.3 calories, Carbohydrate 41.5 g, Cholesterol 96.2 mg, Fat 31 g, Fiber 4.6 g, Protein 17.1 g, SaturatedFat 19.1 g, Sodium 455.8 mg, Sugar 4.2 g

POTATO AND PARMESAN GRATIN



Potato and Parmesan Gratin image

Make and share this Potato and Parmesan Gratin recipe from Food.com.

Provided by invictus

Categories     Potato

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 6

4 lbs medium boiling potatoes
1 1/2 teaspoons fine sea salt
1 cup heavy cream
1 cup whole milk
3 tablespoons unsalted butter, softened
7 ounces finely grated parmigiano-reggiano cheese

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Peel potatoes and cut into 1/8-inch-thick slices with a knife or an adjustable-blade slicer, spreading slices out on a large kitchen towel. Sprinkle with sea salt (1 1/2 teaspoons).
  • Stir together cream and milk.
  • Dot bottom of a 3-quart shallow baking dish (13 by 9 inches) with half of butter and pour in 1/3 cup cream mixture. Without rinsing or drying potatoes, divide into 5 piles. Layer potatoes in baking dish, 1 pile per layer, spreading 1/3 cup cream mixture and one fourth of cheese between layers. Drizzle remaining cream mixture over potatoes and dot with remaining butter.
  • Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature 10 minutes before serving.

Nutrition Facts : Calories 460.7, Fat 23.4, SaturatedFat 14.6, Cholesterol 73.3, Sodium 894.1, Carbohydrate 48.8, Fiber 4.1, Sugar 3.8, Protein 15.3

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

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.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

CHEDDAR PARMESAN POTATOES



Cheddar Parmesan Potatoes image

People in my part of Tennessee love potato dishes! This one tickles my fancy so much I couldn't help sharing it. I'm a widow with five grown children and eight grandchildren. I make these potatoes when they come to visit for family suppers and holidays. Most often, I serve them alongside meat and vegetables-but, with the cheese, they could be a main dish all by themselves.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6-8 servings.

Number Of Ingredients 8

1/4 cup butter
1/4 cup all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
5 cups sliced cooked peeled potatoes (about 5 medium)
1/4 cup buttered bread crumbs

Steps:

  • In a saucepan, melt butter over low heat. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Add the salt, cheddar cheese and Parmesan cheese; stir until cheese is melted. Add potatoes; stir gently to mix. , Place in a greased 2-qt. baking dish. Sprinkle bread crumbs on top. Bake, uncovered, at 350° for 30-35 minutes.

Nutrition Facts :

POTATO AND PARMESAN GRATIN



Potato and Parmesan Gratin image

Categories     Cheese     Dairy     Potato     Side     Bake     Vegetarian     Spring     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 4

2 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices
1/4 cup (1/2 stick) butter, melted
2 cups (packed) freshly grated Parmesan cheese (about 10 ounces)
2 cups whole milk

Steps:

  • Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Layer 1/3 of potatoes evenly in prepared dish. Sprinkle with salt and pepper. Drizzle with 1/3 of melted butter. Top with 1/3 of Parmesan cheese. Repeat layering twice more with remaining potatoes, butter and Parmesan cheese. Pour milk evenly over.
  • Bake potatoes 15 minutes. Reduce temperature to 350°F. Continue to bake until potatoes are tender, top is golden brown and most of milk is absorbed, about 1 hour longer. Remove from oven; let stand 10 minutes and serve.

POTATO AND PARMESAN GRATIN



Potato and Parmesan Gratin image

Provided by Oriana Neri

Categories     Cheese     Dairy     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Casserole/Gratin     Parmesan     Gourmet     Italy     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

4 lb medium boiling potatoes
1 1/2 teaspoons fine sea salt
1 cup heavy cream
1 cup whole milk
3 tablespoons unsalted butter, softened
7 oz finely grated Parmigiano-Reggiano (3 1/2 cups)

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Peel potatoes and cut into 1/8-inch-thick slices with a knife or an adjustable-blade slicer, spreading slices out on a large kitchen towel. Sprinkle with sea salt (1 1/2 teaspoons).
  • Stir together cream and milk.
  • Dot bottom of a 3-quart shallow baking dish (13 by 9 inches) with half of butter and pour in 1/3 cup cream mixture. Without rinsing or drying potatoes, divide into 5 piles. Layer potatoes in baking dish, 1 pile per layer, spreading 1/3 cup cream mixture and one fourth of cheese between layers. Drizzle remaining cream mixture over potatoes and dot with remaining butter.
  • Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature 10 minutes before serving.

CHEDDAR PARMESAN POTATOES



Cheddar Parmesan Potatoes image

Nice cheesy potatoes, a little better than au gratin. Real comfort food. Prep time includes time to cook the potatoes.

Provided by PalatablePastime

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1/4 cup butter
1/4 cup flour
2 cups milk
1/2 teaspoon salt
4 ounces cheddar cheese, shredded
1/2 cup freshly grated parmesan cheese
5 medium potatoes, cooked peeled,and sliced
1/4 cup fresh breadcrumb
1 tablespoon melted butter

Steps:

  • In a saucepan, melt the 1/4 cup butter over low heat.
  • Add the flour and whisk until smooth.
  • Add the milk slowly, stirring until the mixture thickens.
  • Remove from heat.
  • Add the salt and the cheeses, stirring until they melt.
  • Fold in the potatoes, stirring gently until coated.
  • Place the mixture in a buttered 2-quart baking dish.
  • Toss the melted tbsp of butter with the breadcrumbs and sprinkle evenly over the top.
  • Bake, uncovered, at 350 degrees F for 30-35 minutes, until lightly browned and bubbly.

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From canadianliving.com


AU GRATIN AND SCALLOPED POTATOES RECIPES
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 …
From recipes.servegame.org


TRIPLE SMOKED AU GRATIN POTATOES - SNOWVILLE CREAMERY
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. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes or until potatoes are fork ...
From snowvillecreamery.com


CHEDDAR-PARMESAN POTATOES | METRO
Preheat oven to 375°F (190°C). Slice potatoes 1/4 in. (6 mm) thick. Pat dry with paper towels and lay out on a baking sheet lined with parchment paper. Brush potatoes with olive oil and season with salt, pepper and herbes de Provence. Bake 15 minutes. Meanwhile, in a bowl, mix Cheddar, Parmesan, ham and green onions together. Spread over ...
From metro.ca


EASY PARMESAN POTATOES AU GRATIN | GRITSANDPINECONES.COM
2018-12-20 Preheat the oven to 350 degrees F. Add the cream, salt, and pepper to a large 4-cup measuring cup. Mix well. Spray a large gratin baking dish with non-stick cooking spray. Place approximately 1/4 of the potato slices in a single layer on the bottom of the dish. Sprinkle 1/4 cup of the parmesan cheese evenly over the potatoes.
From gritsandpinecones.com


AU GRATIN POTATOES CHEDDAR CHEESE SOUP RECIPES - YUMMLY
2022-05-22 shredded cheddar cheese, sweet onion, cheddar cheese soup, potatoes and 2 more Au Gratin Potatoes Hip and Simple potatoes, salt, milk, sour cream, cream of mushroom soup, corn flakes and 4 more
From yummly.com


EASY POTATOES AU GRATIN WITH GRUYERE RECIPE - HOME & PLATE
2020-03-02 Drain the potatoes and place half in a buttered dish. Heat the cream and milk on the stove top or microwave until just warm. Cover the potatoes with 1/2 cup cream mixture, a half cup of the cheddar cheese and one cup of the Gruyere cheese and sprinkle with salt, pepper and nutmeg. Then add the rest of the potatoes to the dish, the remaining 1/2 ...
From homeandplate.com


CHEDDAR POTATOES AU GRATIN - THE COOKING MOM
2022-04-07 5 to 6 large russet potatoes, peeled and sliced thin 1 1/2 cups heavy cream 1/2 cup milk 2 tablespoons flour 2 teaspoons garlic salt 1/2 teaspoon black pepper 2 to 3 cups shredded sharp cheddar cheese. Directions: Preheat oven to 400 degrees. In a bowl, whisk together cream, milk, flour, garlic salt, and pepper. Butter or spray a baking dish ...
From thecookingmom.com


7 EASY AND TASTY PARMESAN POTATOES AU GRATIN RECIPES BY HOME …
Parmesan Au Gratin Potatoes un peeled red potatoes, cooked in beef broth until tender and cooled in broth until cool enough to handle or up to two hours. This makes very tender easy to cube potatoes. • flour • butter • chicken stock • heavy cream ; you can use whole milk or light cream but heavy cream makes the richest sauce! • onion, finely chopped • garlic cloves, …
From cookpad.com


RECIPES | CHEESEBAR
Discover all our Cheese Bar by Agropur recipes. Recipe listing Filters 61 recipes. Reset . Sort by. A-Z; Z-A ... Fried Mac & Cheese balls with Agropur Grand Cheddar and Jarlsberg. 20min. View this result Brunches. Brie and jam puffs. 25min . View this result Main dishes. Brie cheese and mushroom pie. 15min. View this result Main dishes. Veal Burger with Mushrooms, Maple …
From cheesebar.ca


POTATOES AU GRATIN RECIPE - JESSICA GAVIN
2018-11-30 Gradually whisk in milk and cook until thickened over medium heat, 2 to 3 minutes. Turn off heat and whisk in salt, pepper, nutmeg, ½ cup gruyere, and ½ cup sharp cheddar cheese. Grease the bottom and sides of an 8-inch square casserole dish. Layer half of the potatoes, in overlapping rows in the dish.
From jessicagavin.com


CHEDDAR-BACON AU GRATIN POTATOES RECIPE - PILLSBURY.COM
2019-02-22 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 2. In 2-quart saucepan, melt butter over medium heat. Cook green onion whites in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and red pepper. Cook and stir about 30 seconds or until bubbly; remove from heat. 3.
From pillsbury.com


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