Mexican Four Cheese Potatoes Au Gratin Recipes

POBLANO POTATO GRATIN

Steps:

• Preheat oven to 400 degrees Fahrenheit. Spray a 9x13-inch casserole dish or glass dish with cooking spray. Set aside.
• In a medium bowl, combine the poblano pepper strips and corn.
• In a small bowl, whisk together half and half and Mexican crema (or creme fraiche).
• Arrange half of the potato rounds, overlapping slightly, in the bottom of the prepared pan. Sprinkle half of the poblano-corn mixture on top, season with salt and pepper, then sprinkle 1/3 of the shredded cheese on top. Repeat the layers, ending with the cheese.
• Pour the cream mixture all over the potato mixture.
• Cover the dish tightly with foil and bake for 30 minutes.
• Remove the foil then bake for another 30 minutes until potatoes are cooked through and tender and the cheese is golden brown.
• Let the dish stand for 10 minutes before serving.

POTATOES AU GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
• Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
• In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

NEW MEXICAN POTATOES AU GRATIN

Steps:

• In a saucepan, melt butter over medium high heat.
• Add flour and let cook and brown slightly, forming a thick roux.
• Stir in sour cream, chilies, salt and pepper, letting sauce thicken to the consistency of thick gravy. (Add milk 1 T. at a time if you need to thin it a bit).
• Remove from heat and add most of the cheese; set aside.
• Slice unpeeled potatoes into 1/4 inch thick slices. Place one layer in small casserole, and pour half the cheese sauce over. Layer and and pour again.
• Bake at 350°F for 45 minutes-1 hour. Top with rest of cheese and bake an additional 15 minutes.

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.

CREAMY MEXICAN POTATOES AU GRATIN

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until shredded cheese is melted.