Potato Sausage And Cheese Gratin Recipes

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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

SAUSAGE POTATOES AU GRATIN



Sausage Potatoes Au Gratin image

A packaged potato mix gets special treatment when jazzed up with sausage and vegetables. "I enjoy serving this cheesy casserole with warm bread," informs Mary Akker, Ellsworth, Minnesota.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 pound fully cooked smoked sausage, halved lengthwise and sliced
1 medium onion, chopped
1 tablespoon canola oil
4 medium carrots, julienned
1 package (5-1/4 ounces) au gratin potatoes
2-2/3 cups water
1/4 teaspoon pepper
1 package (9 ounces) frozen broccoli cuts, thawed and drained
1 cup shredded cheddar cheese

Steps:

  • In a large saucepan, cook sausage and onion in oil until lightly browned; drain. Stir in the carrots, potatoes with contents of sauce mix, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-20 minutes or until vegetables are tender. , Stir in broccoli; cover and cook 5 minutes longer or until heated through. Sprinkle with cheese; cover and let stand until cheese is melted.

Nutrition Facts : Calories 687 calories, Fat 43g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 2223mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 6g fiber), Protein 27g protein.

RUMBLEDETHUMPS - CELTIC POTATO, CABBAGE & CHEESE GRATIN



Rumbledethumps - Celtic Potato, Cabbage & Cheese Gratin image

A wonderful combination of mashed potatoes, Savoy cabbage, cheese & chives - baked OR grilled to give a crispy cheesy topping. This is one of my very favourite family recipes - my Mum used to make it, as did her Mum before her! This is a Scottish recipe, similar to Irish Colcannon, which is also a potato & cabbage dish. You can serve this as a vegetable accompaniment or as a light luncheon dish with crusty bread & extra vegetables. P.S. My daughter calls this baked Bubble and Squeak & always asks for it when she comes home from university!

Provided by French Tart

Categories     Lunch/Snacks

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 1/2 lbs potatoes, peeled & cut into small even size pieces
6 -8 large savoy cabbage leaves, washed, trimmed & cut into 1/4-inch strips
4 tablespoons fresh chives, chopped
2 ounces butter
2 -4 tablespoons milk
salt
pepper
4 ounces scottish cheddar cheese or 4 ounces local cheddar cheese, grated

Steps:

  • Preheat oven to 225C/450F - ONLY if you wish to bake this. Otherwise, this dish can be grilled.
  • Lightly grease a heat resistant serving or baking dish.
  • Boil the potatoes for about 20 minutes or until soft.
  • At the the same time, boil the savoy cabbage for 5 minutes maximum - take off the heat, drain & allow to cool in a colander.
  • Drain the potatoes and add the butter, milk, salt and pepper. Using a potato masher or hand held mixer - mix & mash the potatoes thoroughly until smooth & with no lumps.
  • Add the cabbage & chives to the mashed potatoes - gently mix together.
  • Pile the Rumbledethumps mixture into your serving or baking dish - scatter the grated cheddar cheese over the top and EITHER, bake for 15 - 20 minutes in the oven OR put under a hot grill for about 5 minutes, until the cheese has melted and is bubbling.
  • Serve immediately with grilled or roast meat, casseroles, stews or roast chicken.
  • This also makes a wonderful vegetarian meal or a light luncheon dish - serve with crusty bread and extra vegetables if you wish.
  • This serves 4 people as an accompaniment and 2 people as a light luncheon dish.

POTATO, "SAUSAGE" AND CHEESE GRATIN



Potato,

A wonderful rich and creamy breakfast dish made with potato, sausage and cheese - a hearty dinner!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h10m

Yield 6

Number Of Ingredients 7

1 can (10 3/4 oz) condensed cream of potato soup
1 container (8 oz) smoked Cheddar cold-pack cheese food
1 container (8 oz) reduced-fat sour cream
4 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag)
2 cups fresh small broccoli florets
1 package (8 oz) frozen soy-protein breakfast patties, cut into 1/2-inch pieces
1 1/2 cups seasoned croutons, coarsely crushed

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat soup and cheese product over medium heat, stirring frequently, until cheese is melted. Remove from heat. Stir in sour cream.
  • In large microwavable bowl, microwave potatoes on High 3 to 4 minutes, stirring every minute, until thawed. Stir in broccoli, cut-up patties and soup mixture. Spread evenly in baking dish. Sprinkle with crushed croutons.
  • Bake uncovered 40 to 45 minutes or until mixture is heated through and topping is golden brown.

Nutrition Facts : Calories 460, Carbohydrate 46 g, Cholesterol 45 mg, Fat 1, Fiber 7 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 7 g, TransFat 1 g

AU GRATIN SAUSAGE SKILLET



Au Gratin Sausage Skillet image

This is a Gooseberry Patch recipe;submitted by Teresa Podracky. It is a quick weeknight supper that takes less than 25 minutes to get from stove to table. I have changed it from oil to coconut oil and from regular cheddar to light cheddar cheese to make it diet friendly.

Provided by Miss Fannie

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 6

16 ounces kielbasa, cut into slices
2 tablespoons coconut oil
5 1/4 ounces au gratin potato mix
2 cups frozen mixed vegetables
2 1/2 cups water
2 cups lowfat shredded cheddar cheese

Steps:

  • In a skillet over medium heat, cook sausage in until lightly golden; drain. Add potatoes with contents of sauce mix. Stir in water. Cover and cook for 18 minutes, stirring often. Add vegetables; cover and cook for 5 minutes, or until vegetables are tender. Sprinkle with cheese. Remove from heat; cover and let stand until cheese is melted.

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