Chickenpotato Au Gratin Food

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CREAMY CHICKEN AND POTATO BAKE



Creamy Chicken and Potato Bake image

This Creamy Chicken and Potato Bake with extra veggies is a whole meal in one dish! Kind of like a creamy chicken, carrot and spinach casserole, topped with potato gratin!

Provided by Nicky Corbishley

Categories     Dinner

Time 1h

Number Of Ingredients 17

1 tbsp vegetable oil
1 onion (peeled and chopped)
2 cloves garlic (peeled and minced)
3 medium carrots (peeled and chopped into small chunks)
4 tbsp white wine
215 ml (1 cup minus 2 tbsp) double/heavy cream
1 tsp Dijon mustard
100 g (1 packed cup) mature cheddar cheese (grated)
50 g (1/2 cup) Parmesan cheese (grated)
½ tsp salt
½ tsp pepper
Pinch of dried thyme
375 g (13oz) cooked chicken (approx. 3 chicken breasts, shredded)
100 g (3 1/4 packed cups) baby spinach leaves
350 g (3/4lb) baby new potatoes (thinly sliced (no need to peel))
1 tbsp melted butter
Fresh thyme to garnish

Steps:

  • Preheat the oven to 200C/400F.
  • Heat the oil in a large frying pan. Add the onion, garlic and carrots and cook on medium heat, stirring regularly until the onion softens.
  • Add the wine, bring to the boil, then simmer for 2-3 minutes. Add the cream and mustard and stir together. Heat through until almost boiling, then stir in both cheeses, along with a good pinch of salt, pepper and dried thyme.
  • Add the cooked chicken and spinach and heat through until the spinach wilts.
  • Spoon the chicken mixture into a large baking dish, then layer the potatoes on top, starting from the outside and working inwards. Once covered in the potato slices, brush with the melted butter and sprinkle on a pinch of salt and pepper.
  • Place in the oven to bake for 30-40 mins, until the potatoes are tender and golden brown.
  • Top with fresh thyme before serving.

Nutrition Facts : Calories 717 kcal, Carbohydrate 26 g, Protein 37 g, Fat 50 g, SaturatedFat 27 g, Cholesterol 187 mg, Sodium 833 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

POTATO GRATIN



Potato Gratin image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 10

2 cups heavy cream
2 cups whole milk
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
4 large Yukon gold potatoes (about 2 1/2 pounds; see Cook's Note)
2 tablespoons unsalted butter, melted
4 large cloves garlic, minced
2 cups grated Gruyere cheese
1 1/2 cups finely grated Parmesan
2 sprigs fresh thyme

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).

CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM



Chicken and Potato Gratin With Brown Butter Cream image

This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.

Provided by Christian Reynoso

Categories     Dinner     Casserole/Gratin     Chicken     Potato     Shallot     Butter     Milk/Cream     Garlic     Pepper     Nutmeg     Thyme     Sage     Lemon

Yield 4 Servings

Number Of Ingredients 13

3 lb. skin-on, bone-in chicken thighs and drumsticks
7½ tsp. kosher salt, divided
1 lb. small potatoes (such as fingerling or baby Yukon Gold), halved lengthwise
8 oz. small or medium shallots, halved through root ends
5 Tbsp. unsalted butter, divided
¾ cup heavy cream
2 garlic cloves, finely grated
½ tsp. freshly ground black pepper
¼ tsp. freshly grated or ground nutmeg
8 sprigs thyme
8 sage leaves
3½ oz. country-style bread, preferably day-old, torn into large pieces
1 lemon, cut into wedges (optional)

Steps:

  • Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
  • Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
  • Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
  • Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
  • Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
  • Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
  • To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.

CHICKEN POTATO GRATIN



Chicken Potato Gratin image

Being big fans of chicken pot pie, our family loves the combination of shredded chicken breast and potatoes. Oftentimes, however, my pot pies are overstuffed with so much chicken and veggies that there's little room for potatoes too! So that we can have our chicken and eat our potatoes too, I decided to get creative with...

Provided by Cindy DeVore

Categories     Chicken

Time 2h45m

Number Of Ingredients 11

2 large organic or natural boneless, skinless chicken breasts
3 slice bacon, local grassfed preferred; otherwise thick-cut
2 Tbsp unsalted butter
4 clove organic garlic, minced
1 medium organic sweet onion, chopped
1/4 c chives, finely chopped
kosher salt and pepper
2 lb organic baking potatoes, unpeeled and thinly sliced 1/8-inch
1 1/2 c organic heavy cream
1 c parmesan cheese, grated
1 1/2 c gruyere cheese, shredded (may substitute good, aged swiss)

Steps:

  • 1. Preheat oven to 375 degrees. Boil chicken in a pot of water for 25 to 30 minutes until cooked through. Chicken will no longer be pink inside, and juices will run clear when done. Remove chicken from pot and place on cutting board until cool to touch.
  • 2. In a hot skillet, cook the bacon until crisp. Remove from pan and drain on paper towel. Set skillet aside to reserve bacon grease. When bacon is cooled slightly, chop it into small bits. Set aside.
  • 3. Add 1 tablespoon of butter to the bacon fat in the skillet and heat until melted. Add 1/2 of the garlic and all the chopped onion. Stir well to coat with butter and bacon grease, and cook on low until onions are soft (10 to 15 minutes). Season mixture with salt and pepper. Remove from heat and stir in about 3/4 of the chopped chives. (Keep the remaining chives to use as garnish later.)
  • 4. When chicken has cooled enough to handle, slice into pieces and pull apart (shredding) by hand. Set aside.
  • 5. In a large bowl, combine potatoes, heavy cream, 1/2 cup of parmesan, the cooked garlic, onion and chive mixture, and the remaining uncooked garlic. Season with salt and pepper, and stir ingredients to mix and coat the potatoes.
  • 6. Begin placing potato slices into the dish by hand, overlapping them shingle-style against each other. (Reserve the cream left in the bowl.) When first potato layer is in place, sprinkle with 1/4 cup of parmesan, then place the shredded chicken over the potatoes to form the next layer.
  • 7. Sprinkle the cooked bacon bits evenly over the shredded chicken, and layer 1/2 cup of Gruyere cheese over the chicken and bacon.
  • 8. Repeat the next layer with potato slices, continuing to overlap them against each other shingle-style. Sprinkle potatoes with remaining 1/4 cup of parmesan. Continue to layer all remaining potatoes and sprinkle with Gruyere cheese. Top the final layer with any remaining Gruyere.
  • 9. From the bowl, pour the cream and its ingredients over all ingredients in the baking dish, making sure to coat all layers evenly. Cover dish with foil, and bake for 1 hour. Remove foil and bake an additional 30 minutes until golden brown. Let stand for 10 minutes before serving. Garnish with remaining chopped chives.

AU GRATIN CHICKEN BAKE



Au Gratin Chicken Bake image

Cheddar just makes dinner better. This convenient ingredient combo can be on the table in less than an hour for family or friends!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 7

1 bag (14 oz) frozen broccoli florets, thawed and drained
1 box (7.8 oz) Betty Crocker™ Deluxe creamy Cheddar au gratin potatoes
2 cups boiling water
2 tablespoons margarine or butter
1/2 cup milk
4 boneless skinless chicken breast halves (1 1/4 lb)
2 slices (1 oz each) Cheddar cheese, cut diagonally in half

Steps:

  • Heat oven to 400°F. Spray 11x7-inch baking dish or 2-quart casserole with cooking spray.
  • Spread broccoli in baking dish. Stir Potatoes, Sauce Mix, Cheese Sauce, boiling water and margarine in medium bowl. Stir in milk. Spread over broccoli. Place chicken breast halves on potato mixture.
  • Bake uncovered 30 minutes. Place cheese slices on chicken. Sprinkle with Topping. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is no longer pink when centers of thickest pieces are cut. Let stand 5 minutes or until sauce is as thick as desired.

Nutrition Facts : Calories 500, Carbohydrate 37 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 6 g, TransFat 3 g

CHICKEN POTATO AU GRATIN



Chicken Potato Au Gratin image

Instead of rice, this chicken casserole uses potatoes. I buy the rotisserie chicken from the grocery store to cut back on time. Substitute another cheese if you like...it works with most any kind.

Provided by getoutofmygalley

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

1 store-bought rotisserie-cooked chicken
1 teaspoon garlic, minced
1 cup sour cream
3/4 cup milk
1 small onion, minced
1 cup peas, frozen
1 teaspoon mustard
4 medium potatoes, sliced thin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup romano cheese, grated
2 tablespoons butter, melted
1 cup breadcrumbs

Steps:

  • Spray a casserole dish with vegetable cooking spray.
  • Now, get ready to tear that bird apart! Take off the skin and separate the meat from the bones, tearing into bite-sized pieces. Set aside.
  • In a bowl, mix together the garlic, sour cream, 1/4 cup of the milk, onion, peas and mustard.
  • Sprinkle potatoes with salt and pepper.
  • Place 1/3 of the potatoes in the dish; top with half the chicken, then half the sour cream mixture.
  • Repeat layers and then top with remaining third of the potatoes.
  • Pour remaining 1/2 cup of milk over all; sprinkle with romano cheese.
  • Mix the butter with the bread crumbs and sprinkle over the top.
  • Bake in 375 degree oven about 1 hour, or until potatoes are tender.

Nutrition Facts : Calories 464.8, Fat 22.7, SaturatedFat 10.3, Cholesterol 96.6, Sodium 451.8, Carbohydrate 35.1, Fiber 4.2, Sugar 3.4, Protein 29.5

AU GRATIN CHICKEN AND POTATO BAKE



Au Gratin Chicken and Potato Bake image

Make and share this Au Gratin Chicken and Potato Bake recipe from Food.com.

Provided by Lorac

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 lbs of your favorite chicken parts
1 (5 1/4 ounce) package au gratin potato mix
2 1/4 cups boiling water
2/3 cup milk
1/4 teaspoon ground mustard
2 tablespoons grated onions
1 (10 ounce) package frozen mixed vegetables, thawed and drained
1/4 cup Italian style breadcrumbs
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 350ºF.
  • In large skillet, sprayed with non-stick cooking spray, brown chicken on all sidesand drain on paper towels.
  • Pour potatoes and sauce mix into large rectangular baking pan.
  • Stir in water, milk and mustard.
  • Mix in onion and vegetables.
  • Top with chicken pieces.
  • Roast, uncovered, 45 to 55 minutes.
  • Sprinkle with breadcrumbs and cheese.
  • Cook another 5 minutes, or until breadcrumbs brown and chicken juices run clear when stuck with a fork.

Nutrition Facts : Calories 831.7, Fat 38.5, SaturatedFat 11.9, Cholesterol 228.2, Sodium 1132, Carbohydrate 45.6, Fiber 5, Sugar 0.7, Protein 77.5

CHICKEN/POTATO AU GRATIN



Chicken/potato Au Gratin image

Make and share this Chicken/potato Au Gratin recipe from Food.com.

Provided by Aroostook

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

4 cups cooked chicken, broken into pieces
1/2 cup chicken broth
1 clove garlic
3 large potatoes, sliced thin
2 cups broccoli florets (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup sour cream
3/4 cup milk, divided
1 small onion, minced
1 teaspoon prepared mustard
2 tablespoons lemon juice
2 tablespoons grated romano cheese
2 tablespoons margarine, melted
1 cup breadcrumbs

Steps:

  • Mix broth with cooked chicken.
  • Butter 2-quart shallow baking dish.
  • Mince garlic and place in small bowl.
  • Add to garlic, sour cream, 1/4 cup milk, onion, and mustard; stir.
  • Sprinkle potatoes with salt and pepper.
  • In prepared baking dish, place 1/3 of the potatoes; top with half of the chicken and broccoli and half of the sour cream mixture.
  • Repeat layer and then top with potatoes.
  • Pour remaining 1/2 cup of milk all over; sprinkle with lemon juice and Romano cheese.
  • Mix together margarine and bread crumbs; spread all over.
  • Bake in 375°F.
  • oven about 1 hour or until potatoes are tender.

Nutrition Facts : Calories 339.4, Fat 12.3, SaturatedFat 5.4, Cholesterol 21.1, Sodium 415.6, Carbohydrate 49.3, Fiber 5.1, Sugar 4.3, Protein 9

TRUFFLE CHICKEN & POTATO GRATIN



Truffle chicken & potato gratin image

Introduce a little luxury to a creamy chicken and potato gratin by adding truffle. A great comfort dish to serve in winter, or when you want something special

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 1h25m

Number Of Ingredients 11

2 chicken legs , skin on
1 tbsp salted butter , softened, plus a little extra, melted
1 small black truffle from a jar, sliced into very thin discs (use a mandoline if you have one) or a jar of truffle & porcini paste
125ml double cream
125ml chicken stock
1 garlic clove , peeled
1 bay leaf
6 sage leaves , plus a few extra for topping
500g floury potatoes , peeled and finely sliced (use a mandoline if you have one)
15g parmesan , finely grated
watercress salad , to serve

Steps:

  • Carefully pull the skin on the chicken legs away from the flesh, trying not to break the skin, then rub ¼ tbsp butter between the skin and flesh on each leg. Carefully put half of the truffle discs on top of the butter, or smear on some truffle paste and smooth back the skin. Season the skin, then set aside in the fridge.
  • Heat the double cream and stock together with the garlic cloves, remaining truffle, bay and sage then, once simmering, set aside to infuse for 30 mins.
  • Heat oven to 180C/160C fan/gas 4 and butter the inside of a shallow baking dish that will fit both chicken legs. Layer the potatoes, adding the truffle slices from the cream between the layers along with some seasoning, then strain over the infused cream and stock mixture. Sprinkle over the parseman and scatter over the remaining sage leaves. Place the chicken legs on top, brush with melted butter, then roast for 1 hr or until the potatoes are cooked and the chicken golden and cooked through. Allow to rest for 10 mins, letting the chicken juices drip into the potatoes, then serve with a watercress salad.

Nutrition Facts : Calories 1063 calories, Fat 75 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 50 grams protein, Sodium 0.9 milligram of sodium

CHICKEN AU GRATIN



Chicken Au Gratin image

This casserole has the potatoes and chicken baked together in one dish, smothered in the most wonderful-tasting cheese sauce...a favorite supper at our house....if you don't have any cooked chicken, this can be made with cooked turkey or cubed cooked ham, or even cooked shrimp, any way that you choose to make it this is a real winner.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup butter
3 tablespoons shallots
2 cloves fresh minced garlic
1/4 cup flour
1/2 cup whipping cream
2 cups chicken broth
2 cups cheddar cheese, grated
2 tablespoons chives or 2 tablespoons green onions, finely chopped
3 cups diced cooked chicken
1/2 lb cooked green beans, blanched and well drained
3 large carrots, julienned
4 potatoes, cut in thin slices
1/2-1 cup grated cheddar cheese

Steps:

  • Set oven to 450 degrees.
  • Set oven rack to center position.
  • Butter a baking dish (large enough to hold casserole).
  • For the cheese sauce, melt butter over low heat in a heavy-bottomed saucepan.
  • Gently cook shallots and garlic for a few minutes, or less, be careful not to brown.
  • Gradually whisk in cream, and then the chicken broth, whisk and cook until smooth (about 5 minutes).
  • Blend in grated cheese and green onions, stir until blended.
  • Set sauce aside.
  • In a baking dish, place the diced chicken, and cover with about 1 cup cheese sauce.
  • Top with carrots and green beans.
  • Cover with half of potato slices.
  • Then pour half of the remaining cheese sauce over the carrots and beans.
  • Cover with remainig potato slices, then finish with the remainder of sauce on top of potatoes.
  • Sprinkle top with grated cheddar cheese.
  • Bake in the center of oven for 40-45 mins.

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