Cheesy Potatoes Gratin Food

CHEESY AU GRATIN POTATOES

Steps:

• Heat oven to 375°F.
• Scrub potatoes but do not peel. Cut into 1/8-inch slices to measure about 4 cups.
• Melt butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
• Stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes.
• Bake uncovered 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.

CHEESY POTATOES AU GRATIN

Steps:

• Preheat oven to 400 degrees.
• Lightly grease a medium gratin dish with butter.
• Cover the bottom of the pan with an overlapping layer of potatoes.
• Lightly season with salt, pepper, garlic powder, and onion powder and top with a sprinkling of cheese (about 2 tablespoons).
• Continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top.
• Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream.
• Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes.
• Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes.
• Remove from the oven and let rest 10 minutes before cutting into portions.

AU GRATIN CHEESY POTATOES

Steps:

• In a saucepan, prepare a double recipe of the white sauce. Stir in cheese, salt and pepper; cook and stir until cheese is melted. Gently stir in the potatoes until coated. , Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over potatoes. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until crumb topping is golden brown.

CHEESY HASSELBACK POTATO GRATIN

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
• Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
• Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

CHEESY POTATO GRATIN

Steps:

• Preheat the oven to 300 degrees F.
• Melt 4 tablespoons of the butter in a large, oven-safe high-sided skillet over medium-high heat. When the foam subsides, add the flour and cook, stirring constantly, until it has the consistency of wet sand, about 3 minutes. Remove from the heat and whisk in the milk, little by little.
• Put the saucepan over high heat and bring to a boil, whisking constantly. Lower the heat and whisk in 2 cups of the Cheddar, 2 cups of the Gruyere, the garlic, pepper and salt. Whisk until the cheese is melted, then stir in the nutmeg. Add the sliced potatoes to the pan. Scatter the remaining 2 tablespoons butter and the remaining 1 cup Cheddar and 1 cup Gruyere over the top.
• Bake in the oven for 45 minutes, then increase the oven temperature to 400 degrees F., and bake until the potatoes are fork-tender and the top is bubbly and golden brown, about 15 minutes more. (Cover the dish with foil if the top becomes too dark before the potatoes are tender.) Scatter the chopped parsley over the top, and serve.

CHEESY POTATO GRATIN STACKS (MUFFIN TIN)

Steps:

• Preheat oven to 350°F/180°C (all oven types).
• Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)
• Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.
• Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit tge muffi tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife.
• Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.
• Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture.
• Cheese slice: Top with cheese slice.
• Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping).
• Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.
• Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
• Garnish with thyme: Sprinkle with remaining thyme.
• Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)
• To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon.

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.

CHEESY POTATOES AU GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Lightly grease a medium baking dish with butter.
• Cover the bottom of the pan with an overlapping layer of potatoes.
• Lightly season with salt and pepper and top with a sprinkling of cheese.
• Continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top.
• Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream.
• Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes.
• Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes.
• Remove from the oven and let rest 10 minutes before cutting into portions.

3-CHEESE POTATOES AU GRATIN

Steps:

• Move the oven rack to the middle position and preheat the oven to 400 degrees F.
• Wash the potatoes under cold water, and peel and cut them into 1/8' slices. Lay half of the potatoes flat in a buttered 2-quart baking dish. Set the remaining potatoes aside.
• In a large measuring cup add the milk, mustard powder, salt, and pepper and set aside.
• In a medium saucepan over medium heat melt the butter. Add the flour a cook, stirring constantly, for 3 minutes. Slowly whisk in the milk mixture and continue whisking until the mixture is thickened and bubbly about 3-4 minutes. Remove the pan from the heat and whisk in the cheese until melted and velvety. Season to taste with salt and pepper.
• Pour half of the sauce over the potatoes, layer the rest of the potatoes on top of the sauce, and cover the potatoes with the remaining sauce. Sprinkle the reserved cheddar cheese over the sauce.
• Spray a piece of foil with nonstick cooking spray and cover the dish with foil. Bake for 60 minutes, and then remove the foil and bake an additional 20-30 minutes or light golden brown in color and the potatoes are cooked through.
• Cool on a wire rack for 5 minutes, and then garnish with freshly chopped parsley or chives (optional), and serve.

DAD'S CREAMY & CHEESY AU GRATIN POTATOES

Steps:

• Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8x12 is good) with nonstick cooking spray or grease with butter or oil.
• Place sliced potatoes in three tight slanted rows as indicated in the photos. You don't want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them.
• Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.
• Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary.
• Pour the sauce evenly over the potatoes and onions to cover them. Don't worry, the sauce will get nice and creamy while baking.
• Cover the pan with foil, then bake for 45 minutes.
• After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley. Enjoy!

CHEESY POTATOES AU GRATIN

Steps:

• Preheat oven to 350°.
• Place frozen hash browns in a buttered 9x13-inch pan.
• In a medium saucepan over medium heat, combine half and half, butter and cheese cubes, stirring until cheese has melted and sauce is smooth.
• Pour over the frozen hash browns, making sure all the sauce is incorporated into the potatoes.
• Let stand at room temperature for one hour.
• Bake, uncovered for one hour until potatoes are lightly browned and bubbly.

CHEESY POTATO-BACON GRATIN

Steps:

• Heat oven to 350ºF.
• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to drippings in skillet; cook and stir 5 min. or until tender, adding garlic for the last minute.
• Add milk and cream cheese; cook and stir 2 min. or until cream cheese is completely melted and mixture is well blended. Whisk in sour cream, thyme and pepper. Add potatoes; mix lightly. Cover; cook on low heat 5 min.
• Place half the potato mixture in 13x9-inch baking dish sprayed with cooking spray; cover with layers of half each of the bacon and mozzarella. Repeat all layers.
• Bake 40 to 45 min. or until potatoes are tender and top is golden brown.

POTATO AND CHEESE GRATIN

Steps:

• Parboil potatoes for 15 minutes until barely tender. Drain, peel them and cut into thick slices. Preheat oven to 350 degrees.
• With some of the melted butter, lightly grease bottom of shallow casserole. Arrange all of the potato slices overlapping in the bottom of a casserole and season well with salt and pepper; sprinkle with half of Parmesan.
• Arrange tomatoes over potatoes and season them with salt and pepper and half of parsley. Scatter mozzarella over tomatoes. Mix parsley with melted butter and season with salt and pepper and scatter over mozzarella. Top with remaining Parmesan and bake for 25 minutes or until all ingredients are hot and cheese is melted.

POTATOES GRATIN

Steps:

• Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.

CHEESY POTATO GRATIN

Steps:

• Preheat the oven to 200 °C/400 °F.
• Slice the potatoes, using a mandoline or a very sharp chef's knife, into 1/8"/ 3-4 mm thick.
• In a large bowl, grate the cheddar and Parmesan. Add spices, fresh thyme leaves, cream, milk and melted butter. Stir to combine. Then add potato slices and toss with your hands until every slice is coated with the cream-cheese mixture. Make sure to separate any slices that are sticking together to get the mixture in between every slice.
• Grease a baking dish with olive oil. Pick up a handful of potatoes, arrange the slices upright, tightly against each other, until all potatoes have been added. If necessary, slice more potatoes. Pour excess cream-cheese mixture over the potatoes. Cover with aluminum foil and transfer to the oven. Bake for 60 minutes.
• After this, remove the aluminum foil. Sprinkle with extra black pepper, crushed red pepper flakes and sage leaves. Return to the oven. Bake until deep golden brown and crispy on top, about 30 minutes.
• Remove from oven, let rest for 10 minutes, serve. Enjoy!

CHEESY AU GRATIN POTATOES

Steps:

• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter.
• Dice the potatoes and place in the prepared baking dish.
• Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes.
• Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve.

CHEESY AU GRATIN POTATOES

Steps:

• Preheat the oven to 350°F.
• In a large oven-safe skillet, melt the butter over low to medium-low heat, add the sliced garlic, and spread the potatoes evenly into the warmed skillet. Watch the temperature of your skillet, ensuring that it remains on a low to medium-low setting, as you do not want the garlic to brown.
• Cook the potatoes for about 10 to 15 minutes. Season with salt and pepper and stir thoroughly to coat the potatoes with butter. Then add the heavy cream and half Swiss cheese, and bring to a boil.
• When the mixture has reached a boil, remove the skillet from the stove.
• Top with remaining cheese.
• Bake for approximately 45 minutes, or until the top is golden brown.

CHEESY POTATOES (EASY AU GRATIN POTATOES)

Steps:

• Place thawed hash browns in very large bowl. Add creamed soups and sour cream; stir to combine and set aside. In saute pan melt 1/4 cup of butter and saute onion and garlic till tender. Add to potato mixture along with seasonings and cheese. Stir together till nicely combined. Spread evenly into a 9 by 13 inch greased glass baking dish. In a small bowl combine Corn Flakes with the melted butter. Evenly place topping over potatoes then sprinkle over topping with dried parsley. Cover with foil and bake in a 350 degree oven for 1 hour and 15 minutes, then remove foil and bake 30 more minutes, or till golden and bubbly. Let stand 15 minutes before serving.

CHEESY AU GRATIN POTATOES

Steps:

• Place a layer of peeled and sliced potatoes on the bottom of a deep casserole dish.
• Next, sprinkle chopped onions, then bacon, then thin slices of butter, enough to cover the potatoes. Then crush 1/4 of the stack of Ritz crackers on top of this and then pour 1/4 cup of milk evenly over this. Place slices of Velveeta evenly over this.
• Repeat all steps until casserole is filled.
• Bake at 350° for 40-60 minutes, covered.