Cheddar Potato Gratin Food

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CHEDDAR POTATO GRATIN



Cheddar Potato Gratin image

Enjoy this rich cheesy potato casserole - perfect to serve a crowd.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 12

1/2 cup butter or margarine
2 cloves garlic, finely chopped
1/3 cup Gold Medal™ all-purpose flour
2 cups half-and-half
1 cup whipping cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
3 lb Betty Crocker™ fresh russet potatoes, peeled (about 4 large)
1/4 cup thinly sliced green onions (4 medium)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
  • In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices.
  • In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese.
  • Bake 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving. Cover and refrigerate any remaining potatoes.

Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 70 mg, Fat 4, Fiber 1 g, Protein 8 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 1 g

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

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

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

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

CHEDDAR FENNEL POTATO GRATIN



Cheddar Fennel Potato Gratin image

This Cheddar au gratin dish has slices of fennel and a touch of nutmeg for a delicious potato side dish.

Provided by Dietz & Watson

Categories     Trusted Brands: Recipes and Tips     Dietz & Watson

Yield 6

Number Of Ingredients 10

9 cups sliced peeled potatoes
1 cup Dietz & Watson Yellow NY C-Sharp Cheddar Cheese, shredded
2 medium fennel bulbs, sliced
1 tablespoon butter
2 tablespoons all-purpose flour
1 ¼ cups chicken broth
1 cup heavy whipping cream
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg

Steps:

  • In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside.
  • In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Layered a casserole dish with 1/2 potatoes slices and 1/3 cup of cheddar cheese and repeat.
  • Pour over mixture; gently toss to coat potatoes. Cover and bake at 350 degrees F for 1 hour or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 444.4 calories, Carbohydrate 49.7 g, Cholesterol 79.3 mg, Fat 23.2 g, Fiber 7.7 g, Protein 11 g, SaturatedFat 13.8 g, Sodium 792 mg, Sugar 2.2 g

CHEESY CHEDDAR POTATOES AU GRATIN



Cheesy Cheddar Potatoes au Gratin image

Are you a fan of anything au gratin? This potato bake, made cheesy with shredded cheddar and grated Parmesan, will be right up your alley.

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 12 servings

Number Of Ingredients 8

2-1/2 lb. baking potatoes (about 7)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
2-1/2 cups milk
1-3/4 cups KRAFT Shredded Cheddar Cheese, divided
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese

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 cheddar; 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 cheddar is melted.

Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 270 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 4 g, Protein 8 g

HAM, CHEDDAR, AND POTATO GRATIN



Ham, Cheddar, and Potato Gratin image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups (12 fluid ounces/375 milliliters) chicken broth
1/2 cup (4 fluid ounces/125 milliliters) heavy (double) cream
3 cloves garlic
5 or 6 fresh sage leaves, chopped, or 1 teaspoon dried sage
1 center-cut ham steak, about 1 1/4 pound (625 grams), or 1 1/4 pound (625 grams) good-quality baked ham, cut into slices about 1/2 inch (12 millimeters) thick
4 large baking potatoes, about 3 pounds (1.5 kilograms) total weight, peeled and thinly sliced
1/2 pound (250 grams) sharp cheddar cheese, finely shredded
Ground pepper

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Butter a shallow 3-quart (3-liter) baking dish.
  • In a small saucepan, combine the broth, cream, garlic and sage. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes.
  • Meanwhile, trim any fat from the ham steak, if using, and remove and discard the center bone. Cut the ham steak or baked ham into 1/2-inch (12-millimeter) dice. Arrange one-third of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and one-third of the shredded cheese. Repeat the layers of potatoes, diced ham and shredded cheese. Top with the remaining potatoes and the remaining cheese.
  • Remove the broth-cream mixture from the heat. Remove and discard the garlic cloves. Season the broth-cream mixture to taste with pepper and pour over the layered vegetables, distributing it as evenly as possible. Bake, uncovered, until the potatoes are tender when pierced and the top is brown, about 1 hour. Remove from the oven and let stand for about 5 minutes before serving.

WHITE CHEDDAR POTATO GRATIN



White Cheddar Potato Gratin image

Make and share this White Cheddar Potato Gratin recipe from Food.com.

Provided by lucy k.

Categories     Potato

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 7

2 1/2 cups whipping cream
3/4 cup finely chopped shallot
2 teaspoons chopped fresh rosemary
2 teaspoons salt
3/4 teaspoon ground black pepper
4 lbs russet potatoes, peeled and cut into 1/4 inch-thick rounds
2 cups packed grated sharp white cheddar cheese (about 8 ounces)

Steps:

  • Preheat oven to 375 degrees.
  • Butter 13 x 9 inch glass baking dish.
  • Whisk together cream, shallots, rosemary, salt and pepper in a medium bowl.
  • Put half of the potatoes in the baking dish, overlapping slightly.
  • Sprinkle with 3/4 cup cheese.
  • Add a second layer of potatoes.
  • Pour cream mixture over potatoes.
  • Sprinkle with the rest of the cheese.
  • Cover with foil and bake 1 hour.
  • Uncover and bake about 45 minutes more, until top is golden brown and potatoes are tender.
  • Cool 10 minutes before serving.

HAM, CHEDDAR AND POTATO GRATIN



Ham, Cheddar and Potato Gratin image

Provided by Food Network

Number Of Ingredients 8

1 1/2 cups chicken broth
1/2 cup heavy (double) cream
3 cloves garlic
5 or 6 fresh sage leaves, chopped, or 1 teaspoon dried sage
1 center-cut ham steak, about 1 1/4 pounds, or 1 1/4 pounds good quality baked ham, cut into slices about 1/2-inch thick
4 large baking potatoes, about 3 pounds total weight, peeled and thinly sliced
1/2 pound sharp cheddar cheese, finely shredded
Ground pepper

Steps:

  • Preheat an oven to 375 degrees. Butter a shallow 3 quart baking dish. In a small saucepan, combine the broth, cream, garlic, and sage. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes. Meanwhile, trim any fat from the ham steak, if using, and remove and discard the center bone. Cut the ham steak of baked ham into 1/2-inch dice. Arrange 1/3 of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and 1/3 of the shredded cheese. Repeat the layers of potatoes, diced ham, and shredded cheese. Top with the remaining potatoes and the remaining cheese. Remove the broth-cream mixture from the heat. Remove and discard the garlic cloves. Season the mixture to taste with pepper and pour over the layered vegetables, distributing it as evenly as possible. Bake, uncovered, until the potatoes are tender when pierced and the top is brown, about 1 hour. Remove from the oven and let stand for about 5 minutes before serving.

POTATO GRATIN WITH WHITE CHEDDAR CHEESE



Potato Gratin with White Cheddar Cheese image

Categories     Milk/Cream     Cheese     Potato     Side     Bake     Vegetarian     Cheddar     Rosemary     Spring     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 Servings

Number Of Ingredients 7

2 1/2 cups whipping cream
3/4 cup finely chopped shallots
2 teaspoons chopped fresh rosemary
2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)

Steps:

  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.

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