Easy Cheese Soup Potatoes Au Gratin Food

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.

EASY AU GRATIN POTATOES

Steps:

• 1. Preheat oven to 375 degrees. Peel and slice potatoes very thin. Slice onions thin as well. Place them both in a large mixing bowl.
• 2. Add to the potato and onions, 2 cups of heavy cream, flour, and 1 cup of sharp cheddar cheese. Salt and pepper to taste. Toss until completely mixed.
• 3. Spray a shallow baking dish with non-stick spray. Transfer the mixture to the baking dish and spread out evenly.
• 4. Top with remaining cup of shredded cheddar and Romano cheeses.
• 5. Bake about 45 to 50 minutes until potatoes are tender and the top is nicely browned.
• 6. Let stand 10 minutes before serving.

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.

EASY POTATOES AU GRATIN

Steps:

• Heat oven to 350°F.
• Melt butter in medium saucepan on medium heat. Blend in flour, mustard and pepper; cook and stir 1 min. Gradually add milk, stirring until well blended; cook 3 to 5 min. until thickened, stirring constantly. Add 1-1/2 cups cheese and onions; cook 2 to 3 min. until cheese is melted, stirring frequently.
• Layer potatoes and cheese sauce alternately in 2-qt. casserole sprayed with cooking spray, ending with cheese sauce.
• Bake 1-1/4 hours or until potatoes are tender. Sprinkle with remaining cheese; bake 5 min. or until melted.

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.

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.

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 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.

SCALLOPED POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about half the ham slices, 1/3 of the potato slices, half the onion slices, and 1/3 of the Italian cheese blend, respectfully, atop the mushroom soup.
• Layer about half the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over the potatoes.
• Finish layering with remaining ham slices, remaining onion slices, about half the remaining cheese, and the remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese over the soup. Cover dish with aluminum foil.
• Bake in preheated oven for 1 hour. Remove foil and continue baking another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.