SCALLOPED POTATOES AU GRATIN
Steps:
- Preheat the oven to 350 degrees F. Spray a 2 quart, shallow flameproof baking dish with olive oil spray.
- Put the potatoes into a large pot and cover with water. Bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Drain and set aside to cool somewhat.
- Put the milk and flour into a large saucepan and whisk until the flour is dissolved. Add the garlic and thyme and heat over a medium-high heat, stirring constantly, until the mixture comes to a boil and is thickened, about 8 minutes. Remove from the heat, discard the thyme sprig, and stir in the salt. Add 1 cup of the cheese and stir until melted.
- Arrange half of the potatoes in the baking dish. Pour over half of the cheese sauce. Add the remaining potatoes and top with rest of the sauce. Sprinkle with the remaining cheese and bake for 25 minutes, until bubbling. Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot.
- Serving size: about 1 cup
Nutrition Facts : Calories 280, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 30 milligrams, Sodium 570 milligrams, Carbohydrate 38 grams, Fiber 4 grams, Protein 14 grams
SCALLOPED POTATOES AU GRATIN
My mom made scalloped potatoes this way, and I love the recipe because it always tastes great. You don't have to add seasonings and you will always have a consistent product. Turn it into a main dish by adding ham slices to bottom of pan or ham pieces layered in.
Provided by Barbara Burns
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h35m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 57.4 g, Cholesterol 26.9 mg, Fat 13.9 g, Fiber 6.6 g, Protein 15.6 g, SaturatedFat 6.1 g, Sodium 913.7 mg, Sugar 5 g
SCALLOPED POTATOES AU GRATIN
Talk about comfort food; this side dish can instantly brighten my mood. Everything that is great about comfort food is woven into this dish: melted cheese, creamy sauce and buttery potatoes. Need I say more?!
Provided by Kelsey Nixon
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth and thyme, and season with the salt and pepper. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes.
- Transfer the potatoes and cream to a shallow baking dish. Sprinkle the cheeses evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving.
SCALLOPED POTATOES (AU GRATIN)
This Scalloped Potato recipe is deliciously tasty and creamy! It's an elegant way to serve potatoes which go very well with a wide variety of dishes!
Provided by CLUBFOODY
Categories Vegetable
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400ºF and generously butter a 3-quart (9 x 13-inch) casserole dish. Layer ½ of the potato sliced into bottom. In a medium-size saucepan over medium heat, melt butter and sauté onion with garlic for 3 minutes. Using a slotted spoon, transfer onion mixture over the potatoes in the prepared casserole dish; set aside.
- Return saucepan to stovetop and pour cold milk. Bring to a simmer and add cheese, stirring until cheese has melted completely. Pour cornstarch mixture and stir until sauce thickens. Pour ½ cheese sauce over onion mixture and season with black pepper and cayenne. Add the remaining potatoes and pour the remaining sauce; season with black pepper and cayenne once again. Cover dish with greased aluminum foil and bake 1 ½ hours in the preheated oven. Remove foil for the last 15 minutes for golden brown top.
- Note: Sprinkle with Panko® for extra crispiness or use green onions and, crumbled and cooked bacon.
Nutrition Facts : Calories 412.7, Fat 23.2, SaturatedFat 14.6, Cholesterol 70.9, Sodium 294.1, Carbohydrate 37.9, Fiber 4.5, Sugar 2.4, Protein 14.7
POTATOES AU GRATIN
This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
- Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
- In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
SCALLOPED POTATO GRATIN
For a rich and creamy side, try Tyler Florence's ultimate Scalloped Potato Gratin recipe from Food Network.
Provided by Tyler Florence
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
- While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.
SCALLOPED POTATO GRATIN
Is there anything better than a molten, golden-topped potato gratin? I don't think so, either. This one stays fairly classic - scented with sage, garlic and nutmeg, then showered with lots of nutty Gruyère. My tweak is in form rather than flavor. Instead of piling the potatoes an inch or two deep in a gratin dish, I shingle the slices in a shallow sheet pan. It gives the whole thing a more elegant look, and you get maximum browning and crunch on top. There's less of the gooey center, but what it loses in ooze it makes up for in increased surface area for the crisp-edged baked cheese.
Provided by Melissa Clark
Categories weekday, casseroles, vegetables, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees, and brush 1/4 cup butter on a rimmed 17-by-13-inch baking sheet. Brush one or two pieces of foil (enough to cover the top of the pan) with more butter. Set the foil aside.
- In a medium pot, bring the cream, sage, garlic, nutmeg, and a pinch of salt to a simmer. Simmer until reduced by a quarter, about 15 minutes.
- In a large heatproof bowl, lightly beat the eggs. Beating constantly, gradually add a little of the hot cream to the eggs, then slowly pour in the rest of the hot cream, whisking to prevent the eggs from curdling. Set aside.
- Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch-thick rounds.
- Arrange one layer of potatoes on the buttered baking sheet, slightly overlapping the slices. Sprinkle with 3/4 teaspoon of the salt, add pepper to taste, then pour half the egg mixture over the potatoes. Top with 1/2 cup cheese. Repeat the layers of potato, seasoning and egg mixture. Top with the remaining 1 3/4 cups cheese. Cover the baking sheet with the foil (buttered-side down) and bake for 20 minutes. Remove the foil and bake until the potatoes and cheese are browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.
EASY SCALLOPED POTATOES AU GRATIN
It only takes 15 minutes to prep our easy scalloped potatoes au gratin. But the results-cheesy, creamy and delicious-are hugely rewarding.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 min.; whisk until cream cheese is melted and mixture is blended. Gradually stir in broth. Add potatoes and 1-1/2 cups cheddar; toss to coat.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
- Bake 1 hour or until potatoes are tender, uncovering and topping with remaining Cheddar for the last 5 min. Let stand 5 min. before serving.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
SIMPLE AU GRATIN POTATOES
These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
AU GRATIN SCALLOPED POTATOES & ONIONS
I had some potatoes I needed to use and was planning on making plain scalloped potatoes. I noticed that I also had two sweet onions that I probably should use also so this is the recipe that came out of it.
Provided by PENNY
Categories Potato
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F and grease a 9x13 baking dish.
- Melt 2 tablespoons.
- butter in small saucepan over medium heat and whisk in 1 tablespoons.
- flour.
- Add milk in slowly, constantly stirring.
- Add cracked pepper, oregano, basil and minced garlic and whisk until well blended and slightly thickened and set aside.
- Thinly slice potatoes and onions separating the onions into rings.
- Layer 1/3 of the potato slices, 1/2 of the onion rings and 1 cup of the cheddar cheese.
- Repeat one more time.
- End with the last 1/3 of the potato slices on the top.
- Pour the cream sauce evenly over potatoes, cover with bread crumbs and sprinkle melted butter over all.
- Bake covered for 1 hour, uncover and bake 15 minutes more or until done.
Nutrition Facts : Calories 439.7, Fat 26.4, SaturatedFat 16.7, Cholesterol 78.6, Sodium 356.6, Carbohydrate 36.8, Fiber 4.2, Sugar 2.5, Protein 15.4
RICH AND CREAMY POTATOES AU GRATIN
These are the easiest, creamiest potatoes au gratin I have ever had... YUM!
Provided by Celeste
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 352 calories, Carbohydrate 32.1 g, Cholesterol 70.5 mg, Fat 20 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 12.1 g, Sodium 330.5 mg, Sugar 0.2 g
CREAMY AU GRATIN POTATOES
This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.
Provided by CathyM
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a medium 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.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g
SCALLOPED POTATOES AU GRATIN
I FOUND I could cut down the time in preparing scalloped potatoes by first simmering them on top of the stove in an ovenproof skillet and then slipping it into the oven to finish them nicely with a brown crust.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place half of the potatoes in a greased small ovenproof skillet; sprinkle with 1 teaspoon flour. Repeat layers. Sprinkle with salt, pepper and nutmeg. Dot with butter., Add enough cream to fill skillet about three-fourths full. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until most of the liquid is absorbed. , Carefully place skillet in oven. Bake, uncovered, at 350° for 10-15 minutes or until bubbly and potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 353 calories, Fat 17g fat (11g saturated fat), Cholesterol 72mg cholesterol, Sodium 301mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
SIMPLE SCALLOPED POTATOES
My mother asked me to bring scalloped to Thanksgiving dinner. This is my usual recipe. It's really easy to make. When I first started making it DD asked me to add chopped broccoli to it next time. When she's home I do just that. It adds a nice bit of colour and flavour to this dish. If you use your food processor to slice the potatoes and chop the onions, preparation is a breeze. Found in Anne Lindsay's Lighthearted Everyday Cooking.
Provided by Dreamer in Ontario
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Spray a 13"x9" baking dish with nonstick coating.
- Arrange 1/3 of the potatoes over the bottom of the dish, sprinkle with 1/2 of the onion and top with 1/2 of the flour.
- Repeat the layers then arrange the remaining potatoes over the top.
- Pour the hot milk over everything and sprinkle with the cheese.
- Bake, uncovered, for 1 hour at 350F or until the potatoes are tender.
Nutrition Facts : Calories 241.8, Fat 3.5, SaturatedFat 2.1, Cholesterol 11.5, Sodium 129.9, Carbohydrate 43.5, Fiber 5.1, Sugar 2.5, Protein 10.1
JAMBALAYA POTATOES #5FIX
5-Ingredient Fix Contest Entry. A New Orleans classic with a twist. When the rice is substituted with potatoes it makes a delicious side dish or even a main meal!
Provided by razmataz522
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a medium pot.
- Heat to a boil.
- Reduce to a simmer for 20 to 25 minutes or until potatoes are tender.
- Stir frequently.
Nutrition Facts : Calories 198.8, Fat 15.6, SaturatedFat 5.5, Cholesterol 32.6, Sodium 1271.3, Carbohydrate 2.9, Fiber 0.1, Sugar 0.5, Protein 11
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