Cheesy Potato Gratin Farmhouse Rules Recipe 55

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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

CHEESY POTATOES AU GRATIN



Cheesy Potatoes Au Gratin image

Recipe from New Orleans Cooking by Emeril Lagasse. Simple and tasty side dish. Did add a couple of extra spices as the recipe seemed to be bland with just salt & pepper. The additions of garlic & onion powder seemed to make a difference in the layers.

Provided by Chippie1

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb idaho potato, peeled and thinly sliced (about 2 very large potatoes)
4 ounces cheddar cheese (grated or shredded)
3/4 cup heavy cream
salt, to taste
pepper, to taste
garlic powder, to taste
onion powder, to taste

Steps:

  • Preheat oven to 400 degrees.
  • Lightly grease a medium gratin dish with butter.
  • Cover the bottom of the pan with an overlapping layer of potatoes.
  • Lightly season with salt, pepper, garlic powder, and onion powder and top with a sprinkling of cheese (about 2 tablespoons).
  • Continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top.
  • Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream.
  • Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes.
  • Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes.
  • Remove from the oven and let rest 10 minutes before cutting into portions.

POTATO GRATIN WITH CHEESE AND BACON



Potato Gratin With Cheese and Bacon image

Easy potato gratin with cheese and bacon makes the perfect supper dish. Change it up by adding onions, mushrooms, or greens.

Provided by Elaine Lemm

Categories     Dinner     Side Dish

Time 1h50m

Yield 4

Number Of Ingredients 7

2 1/2 pounds (1.2 kilograms) waxy potatoes
1 ounce (25 grams) unsalted butter
9 ounces (255 grams) Reblochon cheese, or other strong cheese
6 ounces (175 grams) smoked bacon pieces, or lardons
2 1/2 cups (600 milliliters) heavy cream , or double cream
Sea salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Preheat the oven to 300 F / 150 C / Gas 2 and grease a 10 x 12-inch (25 x 30-centimeter shallow baking dish with a little of the butter.
  • Peel and slice the potatoes into thick slices, approximately 1/8-inch (3-millimeters) thick. Place the potatoes in a colander and rinse thoroughly under cold, running water. Dry with kitchen paper and season well with salt and pepper (potatoes soak up a lot of salt while cooking, so be generous). Keep to one side.
  • Cut the cheese into small cubes.
  • Heat a large frying pan to hot but not burning. Dry fry (fry without any fat) for about 5 minutes until the bacon lardons are crisp and golden. Drain on kitchen paper. Place half the potatoes neatly into the dish, sprinkle over the bacon, then top with half the cheese followed by the remaining potatoes.
  • Pour in enough cream to just cover the potatoes-don't worry if you don't use it all. Dot the surface with the remaining butter.
  • Bake in the preheated oven until the potatoes are tender when pricked with a knife, about 1 1/4 hours.
  • Remove the baking dish from the oven, dot the surface with the remaining cheese and return to the oven and cook until bubbling and golden, about 15 minutes. Remove from the oven and leave to stand for 15 minutes covered in foil before serving.

Nutrition Facts : Calories 1302 kcal, Carbohydrate 71 g, Cholesterol 291 mg, Fiber 7 g, Protein 41 g, SaturatedFat 55 g, Sodium 1370 mg, Sugar 8 g, Fat 97 g, ServingSize Serves 4, UnsaturatedFat 0 g

POTATOES AU GRATIN



Potatoes Au Gratin image

The only Potatoes Au Gratin recipe you'll ever need! It's tender and creamy with a deliciously crispy and cheesy crust! It's best carb-loaded side dish for almost any meal!

Provided by Teri & Jenny

Categories     dinner     Side Dish

Time 1h30m

Number Of Ingredients 7

4 tablespoons softened unsalted butter (divided)
3 pounds (4 or 5 medium) russet potatoes (peeled)
1 cup heavy cream
1/2 cup shredded white cheddar cheese
6 tablespoons grated Parmesan (divided)
3 garlic cloves (minced)
salt and pepper to taste

Steps:

  • Preheat oven to 375˚F. Grease a baking dish with 2 tablespoons butter.
  • Very thinly slice potatoes (using a mandolin, if you have one).
  • In a large mixing bowl, combine cream, shredded cheddar, 4 tablespoons Parmesan, and garlic.
  • Add sliced potatoes and toss together until all potatoes are well coated. Generously season with salt and pepper and toss together.
  • Take a stack of potatoes and line baking dish, keeping potatoes upright. Repeat until all potatoes have been used.
  • Evenly pour excess cream mixture over potatoes and lightly season with salt and pepper.
  • Dot top with remaining 2 tablespoons butter.
  • Cover baking dish with foil and bake for 35 to 40 minutes.
  • Remove from oven, uncover potatoes, sprinkle top with remaining Parmesan and continue to bake for an additional 25 to 30 minutes or until potatoes are fork tender.
  • Remove from oven and cool for about 10 minutes. Serve.

Nutrition Facts : Calories 334 kcal, Carbohydrate 32 g, Protein 8 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 67 mg, Sodium 122 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CHEESY POTATO GRATIN RECIPE



Cheesy Potato Gratin Recipe image

Never run out of potato side dishes to try! Here's a delicious potato gratin recipe with soft, melted cheesy potatoes to eat with meat dishes or on its own.

Provided by Recipes.net Team

Categories     Casserole

Time 1h30m

Yield 4

Number Of Ingredients 8

4 sliced into 1/4 inch slices russet potatoes
1 sliced into rings onion
to taste salt and pepper
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 Fahrenheit. Butter the casserole or ramekin dishes.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dishes.
  • Add the onion slices, and the remaining potatoes on top of the onions.
  • Season with salt and pepper to taste. Set the casserole dish aside.
  • Using a medium saucepan, melt butter over medium heat.
  • Throw in flour and salt. Stir constantly with a whisk for one minute.
  • Add in milk and cook until mixture has thickened.
  • Place cheese into saucepan and continue stirring until melted.
  • Pour cheesy sauce over the potatoes, and cover the dishes with aluminum foil.
  • Bake 1 ½ hours in the preheated oven.
  • Let cool, remove aluminum foil and serve.

Nutrition Facts : Calories 520.00kcal, Carbohydrate 52.00g, Cholesterol 57.00mg, Fat 27.00g, Fiber 3.00g, Protein 20.00g, SaturatedFat 13.00g, ServingSize 4.00, Sodium 717.00mg, Sugar 9.00g

CHEESY CHEDDAR POTATOES AU GRATIN



Cheesy Cheddar Potatoes au Gratin image

Are you a fan of anything au gratin? This potato bake, made cheesy with shredded cheddar and grated Parmesan, will be right up your alley.

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 12 servings

Number Of Ingredients 8

2-1/2 lb. baking potatoes (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 Cheddar Cheese, 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 cheddar; 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 cheddar is melted.

Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 270 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 4 g, Protein 8 g

CHEESY POTATO GRATIN



Cheesy Potato Gratin image

Provided by Nancy Fuller

Categories     side-dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

6 tablespoons unsalted butter
1/3 cup all-purpose flour
1 quart milk
3 cups shredded sharp Cheddar cheese
3 cups shredded Gruyere cheese
2 cloves garlic, smashed
1/2 teaspoon freshly ground pepper
Kosher salt
1/2 teaspoon freshly grated nutmeg
7 medium Yukon gold potatoes, unpeeled, cut in 1/2-inch thick coins
1/4 cup chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 300 degrees F.
  • Melt 4 tablespoons of the butter in a large, oven-safe high-sided skillet over medium-high heat. When the foam subsides, add the flour and cook, stirring constantly, until it has the consistency of wet sand, about 3 minutes. Remove from the heat and whisk in the milk, little by little.
  • Put the saucepan over high heat and bring to a boil, whisking constantly. Lower the heat and whisk in 2 cups of the Cheddar, 2 cups of the Gruyere, the garlic, pepper and salt. Whisk until the cheese is melted, then stir in the nutmeg. Add the sliced potatoes to the pan. Scatter the remaining 2 tablespoons butter and the remaining 1 cup Cheddar and 1 cup Gruyere over the top.
  • Bake in the oven for 45 minutes, then increase the oven temperature to 400 degrees F., and bake until the potatoes are fork-tender and the top is bubbly and golden brown, about 15 minutes more. (Cover the dish with foil if the top becomes too dark before the potatoes are tender.) Scatter the chopped parsley over the top, and serve.

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.

SUPER CHEESY AU GRATIN POTATOES



Super Cheesy Au Gratin Potatoes image

This au gratin potatoes recipe is superb. The scalloped potatoes have a creamy cheesy sauce that's nicely salted with a hint of onion flavor from the onion powder. When baking, the edges get slightly crisp but the potatoes are wonderfully tender. This easy au gratin potato recipe is a delicious side dish that will be a hit at...

Provided by Gidgit Graham

Categories     Side Casseroles

Time 1h10m

Number Of Ingredients 8

1 c milk
1 c heavy cream
1/4 c butter (not margarine)
2 tsp onion powder
1 tsp salt
6 medium potatoes, thinly sliced
1 1/2 Tbsp all-purpose flour
4 c shredded cheddar cheese

Steps:

  • 1. Preheat oven to 400 degrees.
  • 2. Combine milk, cream, butter, onion powder, and salt in medium saucepan.
  • 3. When butter melts add flour.
  • 4. Then add 2 cups shredded cheese and whisk until smooth.
  • 5. Place potatoes in prepared baking dish.
  • 6. Pour cheese sauce over potatoes.
  • 7. Cover with foil. Bake for 45 minutes.
  • 8. Uncover and add remaining cheese.
  • 9. Return to oven and bake uncovered until golden and bubbly.

CHEESY POTATO GRATIN (FARMHOUSE RULES) RECIPE - (5/5)



Cheesy Potato Gratin (Farmhouse Rules) Recipe - (5/5) image

Provided by LDenvir

Number Of Ingredients 12

Ingredients
6 tablespoons unsalted butter
1/3 cup all-purpose flour
1 quart milk
3 cups shredded sharp Cheddar cheese
3 cups shredded Gruyere cheese
2 cloves garlic, smashed
1/2 teaspoon freshly ground pepper
Kosher salt
1/2 teaspoon freshly grated nutmeg
7 medium Yukon gold potatoes, unpeeled, cut in 1/2-inch thick coins
1/4 cup chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 300 degrees F. Melt 4 tablespoons of the butter in a large, oven-safe high-sided skillet over medium-high heat. When the foam subsides, add the flour and cook, stirring constantly, until it has the consistency of wet sand, about 3 minutes. Remove from the heat and whisk in the milk, little by little. Put the saucepan over high heat and bring to a boil, whisking constantly. Lower the heat and whisk in 2 cups of the Cheddar, 2 cups of the Gruyere, the garlic, pepper and salt. Whisk until the cheese is melted, then stir in the nutmeg. Add the sliced potatoes to the pan. Scatter the remaining 2 tablespoons butter and the remaining 1 cup Cheddar and 1 cup Gruyere over the top. Bake in the oven for 45 minutes, then increase the oven temperature to 400 degrees F., and bake until the potatoes are fork-tender and the top is bubbly and golden brown, about 15 minutes more. (Cover the dish with foil if the top becomes too dark before the potatoes are tender.) Scatter the chopped parsley over the top, and serve. Recipe courtesy of Nancy Fuller Read more at: http://www.foodnetwork.com/recipes/nancy-fuller/cheesy-potato-gratin.html?oc=linkback

CHEESY POTATO GRATIN



Cheesy Potato Gratin image

I found this recipe in this months All You magazine. This is the recipe that was used, but I made some changes to it. I used low fat cheeses, and low fat milk. It turned out great, and I will use it again.

Provided by donna clark @donnacl

Categories     Potatoes

Number Of Ingredients 8

3/4 cup(s) shreded sharp cheddar cheese
3/4 cup(s) shredded swiss cheese
1/2 cup(s) grated parmesan cheese
3 tablespoon(s) all-purpose flour
4 pound(s) russet ptatoes, peeled, sliced crosswise 1/4 inch thick
- salt and pepper to taste
4 tablespoon(s) butter, unsalted and softened
3 cup(s) whole milk

Steps:

  • Preheat oven to 375 , butter a 9x13" baking pan and place on a baking sheet lined with foil.
  • Combine the three cheeses in a large bowl, sprinkle flour over the cheese and toss to coat. Arrange half of the potatoes, overlapping, on the bottom of the baking dish. Season with salt and pepper. Dot with half the butter. Sprinkle half of the cheese mixture on top. Cover with remaining potatoes and dot with remaining butter. Season with salt and pepper.
  • Bring milk to a boil over medium-high heat. Pour over potatoes. Cover with foil that has been sprayed with nonstick spray. Bake for 45 minutes or until potatoes are tender. Remove foil and sprinkle with remaining cheese mixture on top and bake uncovered until potatoes are very tender, and top is golden brown. about 30 minutes longer. Let stand 10 minutes before serving.

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