Buttermilk Potatoes Au Gratin Food

SIMPLE AU GRATIN POTATOES

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.

BUTTERMILK SCALLOPED POTATOES

Steps:

• Pre-heat oven to 350°F.
• Coat the inside of a 2-quart casserole dish with nonfat cooking spray.
• In a large zip-type plastic bag, combine flour, salt, pepper and paprika.
• Add potato slices and seal bag. Shake until potato slices are coated with flour mixture.
• Layer slices in casserole dish.
• In a medium saucepan, saute onion in butter until tender, about 5 minutes.
• Add buttermilk to pan and heat; DO NOT BOIL!
• Pour mixture over potatoes and bake, uncovered, 1 hour or until potatoes are tender.

EASY AU GRATIN POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch glass or ceramic dish with olive oil.
• Layer potatoes on the bottom of the dish. Pour 1/3 of the buttermilk over the potatoes and sprinkle with 1/3 of the salt, pepper and cheese. Repeat 2 more times, ending with cheese on top.
• Bake in preheated oven for 30 to 35 minutes, or until hot, bubbly and golden brown.

BUTTERMILK PARMESAN POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside.
• Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and onion; cook and stir until the onion is transparent, about 5 minutes. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir until mixture bubbles and thickens, about 2 minutes. Continue to stir the flour mixture while gradually pouring in the milk and buttermilk, and return the mixture to boiling. Stir in 3/4 cup Parmesan cheese; cook for 2 minutes until melted, and mixture is smooth. Pour the mixture over the potatoes in the baking dish, stirring to coat evenly.
• Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, stir the potato mixture again, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 20 minutes more.

POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
• Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).

BUTTERMILK-BLUE POTATOES AU GRATIN

Steps:

• 1. PREHEAT THE OVEN TO 350 DEGREES F. Butter a 9 X 12 or 2 1/2 quart size casserole dish & set aside till needed. The original version of this recipe came from a cookbook called "THE OLD FARMERS GARDEN FRESH ALMANAC COOKBOOK", I DID MAKE A FEW minor variations and additions to the original recipe. WE REALLY LOVED THIS RECIPE.
• 2. Boil potatoes till partially cooked through, or fully cooked if desired. Allow potatoes to cool enough to handle. Then slice half of them and arrange in bottom of prepared casserole dish. I chose to leave the skins on for added fiber, but you can peel if desired.
• 3. Drain mushrooms if using canned and arrange over top of potatoes.
• 4. Slice the remaining potatoes and set aside till needed.
• 5. Mince the shallots and garlic. Then using a medium sauce pan over low heat, melt the butter, add the garlic & shallots & sauté for 1 minute. Add the flour. Stir or whisk till blended, and cook for about 3 minutes more. Add the milk, stirring constantly until the sauce thickens & bubbles. Then remove the sauce pan from the heat.
• 6. Now add in the pepper, mayonnaise, mustard, Worcestershire sauce, parsley, and half of the blue cheese, and stir till blended together. We used about twice as much blue cheese because we really love blue cheese. Now add in the buttermilk and stir.
• 7. Spread or pour half of the cheese sauce on top of the mushrooms, then sprinkle with half of each the Monterey Jack and cheddar cheese.
• 8. Now layer the remaining potatoes over the cheese, and cover with remaining sauce. Sprinkle with remaining Blue Cheese, cheddar & shredded Monterey Jack. Bake for 45 minutes if potatoes were not fully cooked. I cooked mine completely, and only baked for 30 minutes.
• 9. Now add the crushed potato chips, over the top, and bake for 10 additional minutes. While casserole is baking for the 10 minutes. Steam the broccoli in a sauce pan or in microwave until crisp tender.
• 10. Now arrange the broccoli around the outer edge of the casserole, and garnish with roasted red pepper strips or chopped pimentos. Bake for 5 additional minutes. Serve while still hot.

EASY AU GRATIN POTATOES RECIPE

Steps:

• Preheat oven to 400° F. Grease a 2-quart baking dish; set aside.
• In a large skillet, melt the butter over medium heat. Whisk in the flour and garlic; cook for 1 minute. Gradually whisk in the milk and cream; cook, whisking, until thickened, another 2 minutes or so. Add the thyme, salt, pepper, nutmeg, half of the cheddar and half of the Gruyere. Whisk for about 1 more minute, making sure that all of the cheese is melted. Taste and season with additional salt and pepper, if necessary.
• Arrange half of the potatoes in the prepared baking dish. Season with a little bit of salt. Pour half of the sauce over top. Arrange the remaining potatoes on top, season with another pinch of salt, and pour the remaining sauce over all. Sprinkle with remaining cheese. Cover and bake for 50-60 minutes (or until the potatoes are just about tender), then uncover and bake until browned on top, an additional 15-20 minutes. Let cool slightly, then serve.

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.

BUTTERMILK POTATOES AU GRATIN

Steps:

• Heat oven to 350°F In saucepan, bring potatoes, and enough salted water to cover, to a boil. Cook 12 minutes more and drain.
• Meanwhile, prepare sauce mix according to package directions, substituting buttermilk for regular milk. Stir in 2 tablespoons of the chives, and the mustard. Reserve 1/2 cup of the sauce.
• In a bowl, combine potatoes and remaining sauce; spoon into a 1-1/2 quart ovenproof casserole dish.
• Bake uncovered for 20 minutes, or until heated through, pouring reserved sauce over potatoes during the last 5 minutes of cooking. Sprinkle with remaining chives and serve.