Au Gratin Potato Casserole Recipes

SIMPLE AU GRATIN POTATOES

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

CREAMY AU GRATIN POTATOES

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.

DAD'S CREAMY & CHEESY AU GRATIN POTATOES

Steps:

• Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8x12 is good) with nonstick cooking spray or grease with butter or oil.
• Place sliced potatoes in three tight slanted rows as indicated in the photos. You don't want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them.
• Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.
• Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary.
• Pour the sauce evenly over the potatoes and onions to cover them. Don't worry, the sauce will get nice and creamy while baking.
• Cover the pan with foil, then bake for 45 minutes.
• After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley. Enjoy!

AU GRATIN POTATO CASSEROLE

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12 minutes or until potatoes are almost tender. Drain. In a bowl, combine soup and milk. Stir in cheese and pepper., In a greased shallow 1-qt. baking dish, layer half of potatoes and half of soup mixture. Repeat layer. Bake, uncovered, at 350° for 20 minutes. Sprinkle with onions. Bake 5-10 minutes longer or until bubbly and onions are golden brown.

AU GRATIN POTATO CASSEROLE

Steps:

• Heat oven to 350°F.
• Melt butter in medium saucepan on medium-high heat. Add onions; cook 3 min., stirring occasionally. Stir in flour; cook 1 min., stirring constantly. Add milk and red pepper; stir until blended. Bring just to boil, stirring constantly. Simmer on medium-low heat 1 to 2 min. or until thickened, stirring constantly. Remove from heat.
• Layer half each of the sauce, potatoes and cheese in shallow casserole sprayed with cooking spray. Repeat layers.
• Bake 30 to 35 min. or until heated through.

CHEESY HASSELBACK POTATO GRATIN

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
• Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
• Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

AU GRATIN POTATOES

Steps:

• Heat oven to 375°F. Grease 1 1/2-quart casserole with shortening or spray with cooking spray.
• In 2-quart saucepan, melt butter 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. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 1 1/2 cups of the cheese until melted.
• Spread potatoes in casserole. Pour cheese sauce over potatoes. Bake uncovered 1 hour.
• In small bowl, mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes or until top is brown and bubbly and potatoes are tender.

CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM

Steps:

• Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
• Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
• Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
• Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
• Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
• Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
• To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.