RICH AND CREAMY POTATOES AU GRATIN
These are the easiest, creamiest potatoes au gratin I have ever had... YUM!
Provided by Celeste
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
- Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
- Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.
Nutrition Facts : Calories 352 calories, Carbohydrate 32.1 g, Cholesterol 70.5 mg, Fat 20 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 12.1 g, Sodium 330.5 mg, Sugar 0.2 g
HEALTHIER CREAMY AU GRATIN POTATOES
These potatoes are so creamy, even with reduced-fat cheese and milk. This is a great side dish to a low-fat meat entree. Just add a green salad to complete the meal!
Provided by MakeItHealthy
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish.
- Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper.
- Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over potatoes and cover dish with aluminum foil.
- Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.
Nutrition Facts : Calories 463.9 calories, Carbohydrate 53.5 g, Cholesterol 62.2 mg, Fat 20.1 g, Fiber 5.4 g, Protein 21.2 g, SaturatedFat 12.1 g, Sodium 840.5 mg, Sugar 8.9 g
CREAMY AU GRATIN POTATOES
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
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
CREAMY AU GRATIN POTATOES
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 a wonderful dinner. 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 Lavender Lynn
Categories Mashed Potatoes
Time 2h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Butter a 1 quart 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 520.7, Fat 27.4, SaturatedFat 17.3, Cholesterol 84.5, Sodium 703.6, Carbohydrate 50.3, Fiber 5.3, Sugar 3.1, Protein 19.8
CREAMY POTATO GRATIN
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F.
- Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approximately 1/2-inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterward, but any excuse for long, lazy soaking rather than brisk pre-or postprandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really, dauntingly, stuck with cooked-on gunge, it's more effective to soak them in hot water and detergent (i.e., the stuff you put in the washing machine, though I haven't tried, and don't think I would, with tablets) rather than dish liquid.
- Use some of the butter to grease a large roasting pan (15 by 12-inches) and then pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10 to 20 minutes and then serve.
- This is not the most labor saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything in the days that follow.
CREAMY AU GRATIN POTATOES
Thinly sliced potatoes and onion are layered in a creamy cheese sauce creating the perfect au gratin potato recipe.
Provided by CHEF GRPA
Categories Potato
Time 2h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400*F. Butter a 2 quart casserole dish.
- 2. 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.
- 3. 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.
- 4. Bake 1 1/2 hours in the preheated oven.
- My Note: Which I'm sure many people are already aware of, is to spray the foil with a bit of cooking spray before putting it on the dish to keep the potatoes and cheese from sticking to it. Finally, we like our potatoes to be golden brown on top, therefore I removed the foil for the last 15 - 20 minutes of cooking time.
- 12/26 02: I just made this as a side dish to my Christmas ham. I doubled the recipe -- used a lot more pepper than expected -- used Cracker Barrel's Vermont extra sharp white cheddar -- sauteed the onions with some garlic and butter before adding to layers -- and slow cooked in crock pot (oven was full of ham). WOW! This recipe rocked. I loved that it was so user friendly and easy to cook in the crock pot. It is a must have to choose side dishes that can cook in a crock at the holidays.
- Update 2/8/05: I do differently that I think makes it better. 1. No onions. (I think they just get in the way of the potato and cheese flavor) 2. Make extra cheese sauce (I think an extra half recipe of sauce will do it) 3. Put extra cheese in the sauce. (at least an extra half cup, but to your taste) 4. Layer cheese sauce between layers of potatoes. (make sure to grease the pan well or it's hard to get off after baked) 5. Sprinkle bread crumbs on top for extra crispiness. I made two huge pans of this for a party with 30+ people and it all went. Definitely a favorite of mine.
- I usually make mine by just adding shredded cheese, onion, flour and milk and bake which is delicious but these beat it! Also a great tip, this is the same cheese sauce my family uses for homemade mac n cheese, if you use this recipe and pour it over cooked elbow macaroni and add extra shredded cheese on top then bake just a bit to melt, it's the best mac n cheese you've ever had! You could make a double batch and have the mac the next night with baked chicken.
- Modified slightly by sauteeing onions 1st w/a bit of fresh/minced garlic for 4 min to reduce "raw" onion taste B4 adding to layers. Also agree to remove cover 15 min B4 serving to get a little crust or add a little buttered breadcrumbs to get a light topping. Convert this side dish recipe to a "one meal" casserole by adding left over chunks of ham (from a previous meal). This casserole is then yummy as brunch, lunch or supper.
- To me This one was ok but not great using low fat cheese. For some reason the cheese burned on the bottom. I baked it in a glass dish. If I had used full fat cheese I'm sure it would've been fabulous. I save this recipe for special occasions and use the right cheese.
AWESOME CREAMY AU GRATIN POTATOES
This is a different spin on traditional au gratin potatoes, the taste is so addicting that you will keep coming back for more!
Provided by Mebriella
Categories Potato
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Boil potatoes until halfway done, do not cook all the way, drain and pour in greased square baking dish.
- In a saucepan, melt butter and sautee the onions.
- Mix the cornstarch with the heavy cream and add to melted butter and onions.
- Add the cream cheese and chicken bouillon.
- Stir until well blended and the cream cheese has blended in well. Cook until thickened.
- Once thickened, pour onto potatoes in baking dish and mix until all potatoes are coated.
- Sprinkle the top with the crushed crackers.
- Bake in 350 degree oven for 30 minutes or until crackers turn lightly brown.
Nutrition Facts : Calories 325.8, Fat 28.1, SaturatedFat 16.9, Cholesterol 92.1, Sodium 396.9, Carbohydrate 16.3, Fiber 1.5, Sugar 1.6, Protein 3.4
CREAMY AU GRATIN POTATOES
Make and share this Creamy Au Gratin Potatoes recipe from Food.com.
Provided by True Texas
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Grease a 1 quart casserole dish.
- In 1 quart saucepan over medium heat cook onions (in small amount of oil or butter) until tender.
- Stir in soup and cream cheese, cook stirring until smooth and hot.
- In casserole alternate potatoes and hot sauce, end with sauce layer.
- Cover and bake for 45 minutes or until potatoes are tender.
- Remove from oven and sprinkle with cheese.
Nutrition Facts : Calories 281.3, Fat 20.4, SaturatedFat 10.4, Cholesterol 36.1, Sodium 373.5, Carbohydrate 20.8, Fiber 1.3, Sugar 2, Protein 5.8
CREAMY AU GRATIN POTATOES RECIPE
I love some good Au Gratin Potatoes. These Creamy Au Gratin Potatoes are my most favorite. They are so easy to make and only require a few simple ingredients. You will love them.
Provided by Camille Beckstrand
Categories Side Dish
Time 1h55m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Spray an 8 x 11 inch casserole dish with non-stick cooking spray.
- In a medium-size saucepan, melt butter over medium heat.
- Mix in the flour, salt, and garlic powder 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.
- Layer 1/2 of the potatoes into the bottom of the prepared casserole dish and season with salt and pepper.
- Top with the diced onions, then pour half of the cheese mixture on top of the onions.
- Layer the rest of the potatoes, season with salt and pepper, and top with the remaining cheese sauce.
- Cover the dish with aluminum foil and bake for 80-90 minutes (I usually remove the foil for the last 15 minutes so that the top can brown just a little bit).
Nutrition Facts : Calories 286 kcal, Carbohydrate 25 g, Protein 12 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 47 mg, Sodium 390 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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