MONTEREY JACK-DIJON POTATOES AU GRATIN
A savory blend of Dijon mustard and shredded Monterey Jack cheese are baked into this luscious potatoes au gratin side dish.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 8
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 Monterey Jack; 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 Monterey Jack is melted.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 4 g, Protein 8 g
PARMESAN-DIJON POTATOES AU GRATIN
Dijon mustard is blended with a mixture of shredded cheese and sautéed onions in this elegant Parmesan-topped potatoes au gratin side dish.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 12 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 270 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 4 g, Protein 8 g
DORIE'S FOUR-CHEESE POTATOES AU GRATIN
These potatoes au gratin, baked with Monterey Jack, Colby, cheddar cheeses with a touch of PHILLY and topped with Parmesan will please all cheese lovers.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 4 g, Protein 8 g
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