Cream Of Potato Soup Au Gratin Recipes

AU GRATIN POTATOES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.
• Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
• Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.

EASY AU GRATIN POTATO SOUP

Steps:

• Mix potato slices, cheese sauce mix, broth, water, carrots and celery in large saucepan.
• Heat to boiling, stirring occasionally.
• Reduce heat; cover and simmer for 25 to 30 minutes or until potatoes are tender.
• Remove from heat and stir in cream or sour cream.

MOM'S AU GRATIN POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel and slice potatoes into thin rounds.
• Melt butter in a saucepan over medium heat. Saute green onions in hot butter until tender, 3 to 4 minutes. Stir sour cream, condensed chicken soup, Cheddar cheese, and salt into onion mixture until completely combined.
• Preheat oven to 375 degrees F (190 degrees C).
• Arrange potato slices in the bottom of an 8x8-inch baking pan. Pour cheese sauce over potatoes.
• Bake in the preheated oven until brown around the edges, about 45 minutes.

SCALLOPED POTATOES AU GRATIN

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.

CREAM OF POTATO SOUP AU GRATIN

Steps:

• Peel and chop onion.
• Peel and dice potatoes.
• Melt butter in a saucepan.
• Saute onion in butter until soft.
• Add potatoes to the pan with the onions and stir.
• Add chile, chicken stock, salt, celery salt and pepper.
• Cook for 20 minutes or until the potatoes are tender.
• Let cool for 10- 15 minutes.
• Place the potato mixture into a blender and puree until smooth.
• Return puree mixture to the pan.
• Add milk and cream and heat through.
• When ready to serve, Pour into individual flame-proof bowls.
• Top with grated cheddar cheese.
• Dust with the parmesan cheese and sprinkle with paprika.
• Put the bowls under the broiler until the cheese is bubbly and browned.
• Serve with your favorite bread.