ROSEMARY DIJON BRISKET WITH AU GRATIN POTATOES
Provided by Food Network
Time 14h35m
Yield 25 to 30 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 225 degrees F.
- Trim brisket fat cap to approximately 1/4-inch. Sprinkle salt and pepper over brisket and rub in. Add regular and whole-grain Dijon and rub evenly over brisket, coating entire surface. Sprinkle with chopped rosemary, parsley, garlic and onion powder, evenly distributing over the surface of the brisket.
- Place brisket in a deep roasting pan. Pour vinegar, lemon juice and 1/2 cup water into pan. Place whole rosemary on top of brisket and tent pan with parchment paper and foil. Roast for 14 hours. Drain liquid, then slice brisket to desired thickness. Serve with Au Gratin Potatoes.
- Slice potatoes thinly, approximately 1/4-inch wide. Place in a bowl of cold water, fully submerged, and keep in the refrigerator for approximately 2 hours. Remove from refrigerator, drain, and pat dry.
- Preheat the oven to 375 degrees F.
- Mix together sliced potatoes, coconut milk, margarine, thyme, salt and pepper in a large mixing bowl. Layer in an 8-inch square greased pan. Cover with parchment and foil, then bake 30 to 35 minutes. Remove parchment and foil and continue to bake until golden brown, approximately 10 minutes.
DIJON POTATOES AU GRATIN
Dijon mustard, basil and Swiss cheese add extra flavor to this classic creamy potato casserole. Serve with any meat entrée for a delicious side dish.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Cook and stir shallots in 1 Tbsp. of the margarine in medium saucepan on medium heat until tender. Add half-and-half, mustard and remaining 1 Tbsp. margarine; cook 5 min., stirring frequently. Reduce heat to low. Add 1/2 cup of the cheese and the basil; cook until cheese is completely melted, stirring frequently.
- Layer potatoes and cream sauce alternately in greased 2-qt. round casserole dish; sprinkle with remaining 1/2 cup cheese. Cover with foil.
- Bake 45 to 55 min. or until potatoes are tender.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
MONTEREY JACK-DIJON POTATOES AU GRATIN
A savory blend of Dijon mustard and shredded Monterey Jack cheese are baked into this luscious potatoes au gratin side dish.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
- Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups Monterey Jack; cook and stir 1 min. or until melted. Stir in mustard.
- Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
- Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until Monterey Jack is melted.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 4 g, Protein 8 g
CREAMY PEPPER JACK POTATOES AU GRATIN
Shredded pepper Jack cheese made with a touch of cream cheese gives this creamy potatoes au gratin side dish some serious star power on the dinner table.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
- Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
- Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
- Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until shredded cheese is melted.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 8 g
MONTEREY JACK-DIJON POTATO CASSEROLE
A savory blend of Dijon mustard and shredded Monterey Jack cheese is baked into this creamy bacon- and Parmesan-topped potato casserole.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
- Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
- Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
- Bake 25 to 30 min. or until heated through. Top with combined remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 9 g
PARMESAN-TOPPED POTATOES AU GRATIN
We've upped the cheesy goodness with these potatoes au gratin. A blend of cheddar and Monterey Jack are baked in, and it's topped with Parmesan.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
- Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
- Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
- Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until shredded cheese is melted.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 270 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 4 g, Protein 8 g
DORIE'S FOUR-CHEESE POTATOES AU GRATIN
These potatoes au gratin, baked with Monterey Jack, Colby, cheddar cheeses with a touch of PHILLY and topped with Parmesan will please all cheese lovers.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
- Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
- Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
- Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until shredded cheese is melted.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 4 g, Protein 8 g
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