EASY PARMESAN POTATOES AU GRATIN RECIPE
This recipe for Easy Parmesan Potatoes Au Gratin is irresistibly delicious and the perfect special occasion side dish. With thinly sliced, tender Russet potatoes, nestled in a thick and decadent cream sauce and nutty parmesan cheese, this thoroughly indulgent side dish just might edge out your entrée and become the star of the show!
Provided by Sharon Rigsby
Categories Side Dish
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Add the cream, salt, and pepper to a large 4-cup measuring cup. Mix well.
- Spray a large gratin baking dish with non-stick cooking spray. Place approximately 1/4 of the potato slices in a single layer on the bottom of the dish.
- Sprinkle 1/4 cup of the parmesan cheese evenly over the potatoes. Pour 1/2 cup of the heavy cream mixture over the top. Repeat three more times to form four layers, ending with the rest of the cream, then cheese. Press the potatoes down gently with your hand to ensure they are completely covered with cream.
- Bake, uncovered for about 60 minutes, or until the top of the potatoes is golden brown, and the potatoes are tender when pierced with a fork. Serve warm.
Nutrition Facts : Calories 493 kcal, Carbohydrate 17 g, Protein 18 g, Fat 40 g, SaturatedFat 25 g, Cholesterol 136 mg, Sodium 727 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
PARMESAN POTATOES AU GRATIN
This recipe and photo came from a new cookbook I received from Midwest Living. What could be better than potatoes and cheese--and whipping cream! Oh my! This dish has got to be a little piece of heaven!
Provided by Ellen Bales
Categories Potatoes
Time 2h15m
Number Of Ingredients 10
Steps:
- 1. In a medium saucepan, combine cream and garlic; bring just to a simmer over medium heat. Simmer uncovered for 5 minutes (DO NOT BOIL). Remove from heat; let stand.
- 2. Generously butter a 3- to 3-1/2-quart au gratin or baking dish. Layer one-third of potato slices in dish. In a small bowl combine grated cheese, thyme, salt, nutmeg, and pepper. Sprinkle one third of cheese mixture over potato layer. Repeat layers twice. Pour garlic/cream mixture over all. Cover with foil.
- 3. Bake in a preheated 350-degree oven for 1-1/4 to 1-1/2 hours or until potatoes are almost tender. Uncover; bake 20 to 30 minutes more, or until liquid is absorbed and potatoes are browned. If dish is broiler safe, broil 3 to 4 inches from heat for 2 to 3 minutes or until top is crisp and brown. Let stand 10 minutes. Add desired toppings.
SIMPLE AU GRATIN POTATOES
These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
PARMESAN POTATOES AU GRATIN
This recipe represents my philosophy of cooking to its best - cooking with love. A good test to see if you have enough cream in the recipe is to gently press on the top of the layers (once finished). If there is enough cream, you should see it coming out on the sides, but not overflowing. Letting the au gratin rest is very important . . . even though it is so delicious that you would want to jump right in. If you like onions, slice thinly and add in between the layers. -Theresa Danos, Hyde Park, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Combine the first five ingredients. Layer a third of the potatoes and 2/3 cup cheese mixture in a greased 8-in. square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture., Bake, covered Cover for 65 minutes. Increase oven temperature to 375°. Uncover; bake until potatoes are tender and top is golden brown, 25-30 minutes longer. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 378 calories, Fat 30g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 434mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
POTATOES AU GRATIN
Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 1h15m
Yield 6 to 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter.
- In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
- Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top.
- Place in the oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.
- Make Ahead: This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don't discolor), store in the refrigerator, and bake before serving. The potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking.
Nutrition Facts : Calories 399, Fat 29 g, Carbohydrate 28 g, Protein 9 g, SaturatedFat 18 g, Sugar 3 g, Fiber 2 g, Sodium 518 mg, Cholesterol 101 mg
PARMESAN-CRUSTED AU GRATIN POTATOES AND ONION
Potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping.
Provided by Tom Paull
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
- Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
- Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
- Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.
Nutrition Facts : Calories 507.3 calories, Carbohydrate 41.5 g, Cholesterol 96.2 mg, Fat 31 g, Fiber 4.6 g, Protein 17.1 g, SaturatedFat 19.1 g, Sodium 455.8 mg, Sugar 4.2 g
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
SWISS-DIJON POTATOES AU GRATIN
This family-pleasing Swiss-Dijon Potatoes au Gratin side dish has a decidedly European flavor-and it's ready to pop into the oven in just 40 minutes.
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 Swiss; 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 Swiss is melted.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 4 g, Protein 9 g
CREAMY DIJON POTATOES AU GRATIN
Take your potato au gratin game to a whole new level. Use Parmesan in addition to cheddar. Add some light cream. In other words-make it awesome.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Melt butter in large skillet on medium heat. Add onions and garlic; cook and stir 3 min. Stir in cream, mustard and 1/3 cup cheddar; cook on medium-low heat 5 min. or until cheddar is melted and mixture is well blended, stirring constantly. Remove from heat. Stir in 1 Tbsp. parsley.
- Layer 1/3 each of the potatoes and cream sauce in 2-qt. casserole sprayed with cooking spray; repeat layers twice. Sprinkle with Parmesan. Cover.
- Bake 1 hour; uncover. Top with remaining cheddar and pimentos. Bake 5 to 10 min. or until potatoes are tender. Let stand 5 min. Sprinkle with remaining parsley.
Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 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
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CLASSIC POTATO GRATIN RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (65)Estimated Reading Time 8 minsServings 12Total Time 2 hrs
- Preheat oven to 325°. Cut 1 garlic clove in half and rub the inside of a 3-qt. shallow baking dish with cut sides. Smear butter all over inside of dish. Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
- Arrange potato slices in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crisp edges from the top). Shingle as you work until bottom of dish is covered. Tuck smaller slices into any gaps to fill. Pour cream mixture over potatoes and cover dish tightly with foil. Bake potatoes until tender and creamy, 60–75 minutes. Let cool.
- Place rack in highest position; heat broiler. Remove foil and top potatoes with Gruyère and Parmesan. Broil until cheese is bubbling and top of gratin is golden brown, 5–10 minutes. Serve topped with more thyme leaves.
- Do Ahead: Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.
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