Creamy Au Gratin Potatoes From Allrecipescom Food

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Butter a 1 quart 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.

CREAMY COD AND POTATO GRATIN

Steps:

• Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes.
• While potatoes simmer, trim, bone, and cut the cod fillets across into 2-inch pieces.
• Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
• Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
• Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
• Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
• Pour in lemon juice and turn off the heat; stir for about 30 seconds.
• Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
• Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
• Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
• Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

HEALTHIER CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish.
• Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper.
• Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over potatoes and cover dish with aluminum foil.
• Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.

RICH AND CREAMY POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
• Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
• Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

AWESOME CREAMY AU GRATIN POTATOES

Steps:

• Boil potatoes until halfway done, do not cook all the way, drain and pour in greased square baking dish.
• In a saucepan, melt butter and sautee the onions.
• Mix the cornstarch with the heavy cream and add to melted butter and onions.
• Add the cream cheese and chicken bouillon.
• Stir until well blended and the cream cheese has blended in well. Cook until thickened.
• Once thickened, pour onto potatoes in baking dish and mix until all potatoes are coated.
• Sprinkle the top with the crushed crackers.
• Bake in 350 degree oven for 30 minutes or until crackers turn lightly brown.

CREAMY AU GRATIN POTATOES

Steps:

• 1. Preheat oven to 400*F. Butter a 2 quart casserole dish.
• 2. 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.
• 3. 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.
• 4. Bake 1 1/2 hours in the preheated oven.
• My Note: Which I'm sure many people are already aware of, is to spray the foil with a bit of cooking spray before putting it on the dish to keep the potatoes and cheese from sticking to it. Finally, we like our potatoes to be golden brown on top, therefore I removed the foil for the last 15 - 20 minutes of cooking time.
• 12/26 02: I just made this as a side dish to my Christmas ham. I doubled the recipe -- used a lot more pepper than expected -- used Cracker Barrel's Vermont extra sharp white cheddar -- sauteed the onions with some garlic and butter before adding to layers -- and slow cooked in crock pot (oven was full of ham). WOW! This recipe rocked. I loved that it was so user friendly and easy to cook in the crock pot. It is a must have to choose side dishes that can cook in a crock at the holidays.
• Update 2/8/05: I do differently that I think makes it better. 1. No onions. (I think they just get in the way of the potato and cheese flavor) 2. Make extra cheese sauce (I think an extra half recipe of sauce will do it) 3. Put extra cheese in the sauce. (at least an extra half cup, but to your taste) 4. Layer cheese sauce between layers of potatoes. (make sure to grease the pan well or it's hard to get off after baked) 5. Sprinkle bread crumbs on top for extra crispiness. I made two huge pans of this for a party with 30+ people and it all went. Definitely a favorite of mine.
• I usually make mine by just adding shredded cheese, onion, flour and milk and bake which is delicious but these beat it! Also a great tip, this is the same cheese sauce my family uses for homemade mac n cheese, if you use this recipe and pour it over cooked elbow macaroni and add extra shredded cheese on top then bake just a bit to melt, it's the best mac n cheese you've ever had! You could make a double batch and have the mac the next night with baked chicken.
• Modified slightly by sauteeing onions 1st w/a bit of fresh/minced garlic for 4 min to reduce "raw" onion taste B4 adding to layers. Also agree to remove cover 15 min B4 serving to get a little crust or add a little buttered breadcrumbs to get a light topping. Convert this side dish recipe to a "one meal" casserole by adding left over chunks of ham (from a previous meal). This casserole is then yummy as brunch, lunch or supper.
• To me This one was ok but not great using low fat cheese. For some reason the cheese burned on the bottom. I baked it in a glass dish. If I had used full fat cheese I'm sure it would've been fabulous. I save this recipe for special occasions and use the right cheese.

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400*F. Butter a 1 quart 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.
• MY Notes: I'm constantly asked to make a update version of this recipe. Here's what I do differently that I think makes it bit better. 1. No onion rings. (I think they just get in the way of the potato and cheese flavor) 2. Make extra cheese sauce (I think an extra half recipe of sauce will do it) 3. Put extra cheese in the sauce. (at least an extra half cup, but to your taste) 4. Layer cheese sauce between layers of potatoes. (make sure to grease the pan well or it's hard to get off after baked) 5. Sprinkle bread crumbs on top for extra crispiness. I made two huge pans of this for a party with 30+ people and it all went. Definitely a favorite of mine. I adore all sorts of cuisines-Thai, Middle Eastern, Italian, Spanish, Japanese, you name it-but once in a while a lightly seasoned dish that lets you taste the potato, the cheese, the simple flour-and-milk sauce -- once in a while that simplicity is the pefect complement to your meal. I loved that it was so user friendly and easy to cook in the crock pot. It is a must have to choose side dishes that can cook in a crock at the holidays. Finally, we like our potatoes to be golden brown on top, therefore I removed the foil for the last 15 - 20 minutes of cooking time. This is the same cheese sauce my family uses for homemade mac n cheese, if you use this recipe and pour it over cooked elbow macaroni and add extra shredded cheese on top then bake just a bit to melt, it's the best mac n cheese you've ever had! You could make a double batch and have the mac the next night with baked chicken.

CREAMY AU GRATIN POTATOES RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Spray an 8 x 11 inch casserole dish with non-stick cooking spray.
• In a medium-size saucepan, melt butter over medium heat.
• Mix in the flour, salt, and garlic powder 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.
• Layer 1/2 of the potatoes into the bottom of the prepared casserole dish and season with salt and pepper.
• Top with the diced onions, then pour half of the cheese mixture on top of the onions.
• Layer the rest of the potatoes, season with salt and pepper, and top with the remaining cheese sauce.
• Cover the dish with aluminum foil and bake for 80-90 minutes (I usually remove the foil for the last 15 minutes so that the top can brown just a little bit).