Blue Bayou Potatoes Au Gratin Recipes

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BLUE POTATOES AU GRATIN



Blue Potatoes au Gratin image

A creamy and cheesy side dish for your next dinner.

Provided by Paula Deen

Categories     casserole     cheesy     comfort food     potluck     vegetarian

Time 10m

Yield 6-8

Number Of Ingredients 7

2 1/2 lbs peeled and sliced 1/4-inch thick russet potatoes
2 cloves minced garlic
2 tablespoons butter
2 tablespoons all purpose flour
2 cups heavy cream
1 cup shredded Gruyere cheese
1/2 cup crumbled blue cheese

Steps:

  • Directions
  • Preheat oven to 375 °F. Butter a 9 by 13-inch baking dish or similar sized casserole dish.
  • Arrange the sliced potatoes in the prepared dish. In a medium saucepan, saute the minced garlic in butter over medium heat until softened and fragrant. Stir in flour and cook for 3 minutes. Gradually whisk in the cream until smooth and thick. Remove from the heat and stir in the cheeses. Season with salt and pepper.
  • Pour cheese sauce over the potatoes in the dish. Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes until browned.

BLUE BAYOU POTATOES AU GRATIN



Blue Bayou Potatoes Au Gratin image

Authentic recipe for creamy potatoes au gratin from the Blue Bayou restaurant at the Disneyland Resort in California. Chef Moises Carranza.

Provided by Carson F.

Categories     Vegetable

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 10

3 lbs peeled and thin-sliced yukon gold potatoes
1 yellow onion, sliced
1 tablespoon butter (for baking dish)
2 cups heavy cream
1 1/4 tablespoons salt
1/8 teaspoon fresh ground black pepper
1/4 teaspoon fresh thyme leave
2 tablespoons granulated garlic
1 teaspoon jalapeno pepper, fine diced
4 ounces grated parmesan cheese

Steps:

  • Mix potatoes, jalepeno and onions and put in a buttered baking dish.
  • Mix cream, garlic, salt, black pepper and thyme leaves.
  • Pour mixture over potatoes and onions and cover.
  • Put in a 350F pre-heated oven and bake for 1-1/2 hours or until potatoes are tender.
  • Remove potatoes from oven and sprinkle with parmesan cheese.
  • Return dish to oven uncovered and bake for 10 more minutes or until brown.

Nutrition Facts : Calories 441, Fat 27.7, SaturatedFat 17.1, Cholesterol 97.8, Sodium 1351.3, Carbohydrate 39.6, Fiber 3.5, Sugar 2.3, Protein 10.4

LARGE RECIPE POTATOES AU GRATIN



Large Recipe Potatoes Au Gratin image

This was devised for my daycare children and most of them asked for seconds the first time I made it. The teachers also requested the recipe & said they would top with ham or meat for a main course.

Provided by Chef Puterdust

Categories     Potato

Time 1h15m

Yield 24-30 serving(s)

Number Of Ingredients 6

5 lbs potatoes, boiled and diced, no need to peel
3 (10 ounce) cans cream of mushroom soup
1 (10 ounce) soup can sour cream
1 cup diced onion (optional)
2 cups cheese sauce
1 cup shredded cheese, any will do

Steps:

  • Combine soup and sour cream.
  • Spoon enough to barely cover bottom of two 9x13 pans.
  • Place potatoes over sauce mix.
  • Top with cheese sauce (put into plastic bag, cut hole in corner and squeeze out onto potatoes).
  • Add veggie(s) of choice.
  • Cover with remaining sauce. Don't worry about covering completely.
  • Sprinkle shredded cheese all over and/or top with crushed potato chips.
  • Bake 375 for 30-40 minute.

Nutrition Facts : Calories 181.8, Fat 8.7, SaturatedFat 4.1, Cholesterol 14.6, Sodium 460.4, Carbohydrate 21.3, Fiber 2.2, Sugar 1.4, Protein 5.2

BUTTERMILK BLUE CHEESE POTATOES AU GRATIN



Buttermilk Blue Cheese Potatoes Au Gratin image

If there is only one potato recipe you want to try, then this one has to it! it is an amazing potato dish, that will have you drooling at the table lol! This is a killer potato recipe, and one you should not pass up. Although the original recipe does not state to par-boil the potatoes, I always do this for a layered potato dish, it cooks in a much lesser time. You can use one (10-ounce) package of frozen broccoli pieces that have been steamed, in place of fresh, I have even made this dish without using the broccoli and pimento for garnish, it is still a "killer"! Make sure your buttermilk is at room temperature before using for the recipe. This buttermilk blue cheese sauce recipe can be used for a number of other recipes also.

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h30m

Yield 6-9 serving(s)

Number Of Ingredients 18

7 large potatoes, peeled, parboiled, and thinly sliced
2 cups cooked broccoli, drained well (cooked only until firm-tender, but good to garnish with!) (optional)
1 cup monterey jack cheese, grated
1 1/2 cups coarsely crushed potato chips
1 1/2 cups canned sliced mushrooms
1 -2 tablespoon pimento pepper, sliced
3 tablespoons butter
1 -2 minced fresh garlic clove
2 green onions, sliced
2 tablespoons flour
1 1/2 cups half-and-half cream or 1 1/2 cups full-fat milk
1 cup buttermilk, room temperature
pepper
1/4 cup mayonnaise
1 -2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1/4 cup chopped fresh parsley
2 -3 ounces crumbled blue cheese, divided

Steps:

  • Make sure to parboil the potatoes until soft-firm.
  • Butter a 2-1/2-quart shallow casserole dish.
  • Set oven to 350°F.
  • Arrange half of the sliced par-boiled potatoes in the bottom of the prepared dish.
  • For the buttermilk-blue cheese sauce: melt butter in a medium saucepan over low heat.
  • Add in garlic and shallots; saute for 1 minute.
  • Add/whisk in flour, whisk and stir for 3 minutes more.
  • Pour in the half and half and room temperature buttermilk all at once; cook/whisk until sauce thicken and is bubbly.
  • Remove from heat, and stir in pepper, mayonnaise, mustard, Worcestershire sauce, parsley and half of the blue cheese; mix well to combine.
  • Layer all of the sliced mushrooms over the potatoes in the casserole dish; top with half of the cheese sauce, and distribute the grated jack cheese over the sauce.
  • Layer remaining potatoes over the jack cheese and sauce.
  • Spoon with remaining sauce on top.
  • Sprinkle with remaining blue cheese.
  • Bake for 45 minutes. Remove from oven and sprinkle the potato chips over top; return to oven for 10 minutes.
  • Remove from oven and arrange the cooked broccoli around the edges of the casserole (if using) and garnish with pimento (if using); bake for 5 minutes longer.
  • Absolutely delicious!

Nutrition Facts : Calories 636.9, Fat 25.3, SaturatedFat 14.2, Cholesterol 65.7, Sodium 451.9, Carbohydrate 85.9, Fiber 10, Sugar 6.7, Protein 19.7

ORIGINAL POTATOES AU GRATIN



Original Potatoes Au Gratin image

Make and share this Original Potatoes Au Gratin recipe from Food.com.

Provided by helloletty

Categories     Potato

Time 1h39m

Yield 6-8 serving(s)

Number Of Ingredients 7

butter
12 russet potatoes, thinly sliced
salt and pepper
2 cups mild cheddar cheese, divided (shredded)
1 pint heavy whipping cream
3 garlic cloves, whole, peeled
1 teaspoon chicken flavor instant bouillon (optional)

Steps:

  • Start by preheating your oven to 350 degrees Fahrenheit.
  • Llightly butter a 13x9 inch pan so the potatoes won't stick.
  • Cut your potatoes into very thin slices (width wise).
  • Organize half of the potatoes in the pan.
  • Sprinkle salt and pepper on potatoes to taste (I use about 3/4 teaspoon of pepper and 1/2 teaspoon salt).
  • Add a layer of cheese (1 cup ).
  • Peel 3 cloves of garlic (but leave them whole).
  • In a small sauté pan add 1 pint of heavy whipping cream, the 3 whole garlic cloves, and 1 teaspoon of chicken flavor bouillon (the bouillon is optional but I always add it.).
  • Evenly add the second layer of potatoes.
  • Add salt and pepper (same amount).
  • Add the rest of the cheese (1 cup).
  • Once the heavy whipping cream mixture comes to a boil REMOVE the 3 garlic cloves; pour mixture evenly over the potatoes.
  • Bake for approximately 1 hour and 20 minutes.
  • Enjoy !

Nutrition Facts : Calories 755.8, Fat 42.2, SaturatedFat 26.3, Cholesterol 148.2, Sodium 289.9, Carbohydrate 77.6, Fiber 9.4, Sugar 3.6, Protein 19.7

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