Easy Au Gratin Potato Soup Food

QUICK & EASY AU GRATIN POTATOES

Steps:

• Preheat oven to 350°. In a large bowl, mix sour cream, condensed soup, salt and pepper; stir in potatoes, cheese and onion. Transfer to a greased 13x9-in. baking dish., In a small bowl, mix crushed cornflakes and melted butter; sprinkle over potato mixture. Bake, uncovered, 50-60 minutes or until golden brown.

SLOW COOKER AU GRATIN POTATO SOUP

Steps:

• In a slow cooker, combine seasoning packet from au gratin potato mix, chicken broth, and water. Whisk to dissolve seasoning.
• Add potatoes from au gratin mix, carrots, celery, onion, salt, and pepper.
• Cover and cook on low for 2-4 hours, until potatoes are tender.
• Stir in whipping cream, cover, and cook for 30 more minutes.
• Using an immersion blender, carefully blend soup to desired consistency.

EASY AU GRATIN POTATO SOUP

Steps:

• Mix potato slices, cheese sauce mix, broth, water, carrots and celery in large saucepan.
• Heat to boiling, stirring occasionally.
• Reduce heat; cover and simmer for 25 to 30 minutes or until potatoes are tender.
• Remove from heat and stir in cream or sour cream.

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.

SOUPER EASY AU GRATIN POTATOES

Steps:

• Preheat oven to 375°.
• I used a 10x7-inch dish for this recipe.
• Slice potatoes (I leave the skins on because it is quicker, but you can take them off if you like).
• Mix together the soup, milk, and Cheese Whiz (if you do not want to use Cheese Whiz it should still turn out fine, I have yet to try it that way).
• Cut butter into small cubes.
• Grease pan or spray it.
• Now layer in dish.
• Start with half of the potatoes.
• Then half of the butter, half of flour, salt n pepper, and half of the soup mix.
• Then add half of the cheese.
• Repeat layers.
• Cover and bake for 45-1 hour (It only took mine 45 minutes, but I sliced my potatoes very thin).
• Then remove cover.
• Sprinkle with paprika and cook for another 15 minutes or until done.

EASY AU GRATIN POTATOES

Steps:

• Cut potatoes in half lengthwise and slice 1/8" thick. Keep slices in cold water until all are ready to parboil. (It will keep them from darkening) You will need enough to fill a 13x9x2 pan to within 1/2" from the top.
• Parboil potato slices until halfway cooked. Pour into colander to drain.
• Preheat oven to 350 degrees.
• Melt the butter in a medium saucepan. Lightly saute' the onions to flavor the butter. Add the cheddar cheese soup and pepper and stir to mix thoroughly. Stir in milk to thin the sauce a bit.
• Place potato slices in a large bowl, and pour sauce over them. Gently fold the sauce and potato slices together.
• Spread evenly in a greased or sprayed 13x9x2 pan and bake at 350 degrees for 40 minutes or until the top potatoes begin to brown around the edges.
• If you like, you can top these with bread crumbs or shredded cheese before baking. I occasionally throw in a cup or so of 1/2" ham cubes for extra flavor.

AAAHH! POTATO SOUP

Steps:

• In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.

SOUR CREAM AU GRATIN POTATOES

Steps:

• Cook potatoes with skins on, till tender.
• Cool.
• Peel potatoes when cold; then cut into small cubes, or grate.
• Place the potatoes into a 9x13-inch pan.
• Combine all other ingredients, and pour over potatoes.
• Cover and bake at 325° for 30-45 minutes.
• EASY AND DELICIOUS!

EASY AU GRATIN POTATOES

Steps:

• Preheat oven to 375°.
• Lightly butter a 2 quart baking dish.
• Layer 1/2 potatoes and onions. Sprinkle 1 1/2 tablespoons flour over mixture. Dot with 1 1/2 tablespoons butter. Season with salt and pepper to taste. Spread 1/2 of the cheese over all. Repeat with another layer ending with cheese.
• Pour warmed milk over all.
• Bake at 375° for 40 to 60 minutes or until potatoes are tender and sauce is bubbly. If cheese browns too quickly cover with foil.

EASY AU GRATIN POTATOES

Steps:

• Pre-heat oven to 350 degrees.
• Break up the frozen potatoes, and put in an ungreased glass baking dish.
• In a saucepan, melt the Velveeta cheese with 2 tbsp milk.
• Add the Hellman's mayo and stir.
• Pour mixture over potatoes and bake for 45 minutes.
• Serve warm.

EASIEST AU GRATIN POTATOES

Steps:

• Spray a large, deep loaf pan with non-stick oil spray.
• Layer frozen potatoes and cheese, making three layers, and ending with cheese.
• Pour cream or half& half evenly over all.
• Cover pan with foil and seal well.
• Bake at 375 for 1 hour, removing foil for last 15 minutes.
• I don't usually add salt before baking as most cheddars are fairly salty.
• This can be varied by using different cheeses such as swiss, blue, smoked gouda, etc.
• You can also use plain hash browns if you don't like the onion/green pepper taste.
• I've never made this using the low-fat/non-fat versions of cheese or cream, but I wouldn't recommend subbing them.
• The glory of this recipe is its decadence.

EASY AU GRATIN POTATO BAKE

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 50 min. or until heated through.

AU GRATIN CHEESE SOUP

Steps:

• Mix potato slices, cheese sauce mix, broth, water, carrots and celery in large saucepan.
• Heat to boiling, stirring occasionally.
• Reduce heat; cover and simmer for 25 to 30 minutes or until potatoes are tender.
• Remove from heat and stir in cream.