Best Potatoes Au Gratin Food

POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
• Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).

THE PERFECT POTATO GRATIN

Steps:

• I love roast potatoes and you'll always find them on my Christmas table. But, if you've got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.
• Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
• Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
• Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
• Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.

CREAMY AU GRATIN POTATOES

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.

AU GRATIN POTATOES

Steps:

• Preheat oven to 350°F.
• Boil potatoes until just tender, 20-25 minutes; drain.
• When cool enough to handle, peel and dice into 1/2 inch pieces.
• Put potatoes in 3 qt round casserole or rectangular baking dish.
• In a large saucepan, melt butter over medium heat.
• Add flour; stir while cooking, 1-2 minutes.
• Whisk in milk and add garlic.
• Season with salt and cayenne pepper.
• Stir in cheddar cheese and all but 2 tbs parmesan cheese.
• Add potatoes to sauce and stir to mix evenly.
• Pour into casserole dish.
• Sprinkle remaining parmesan cheese over top.
• Bake casserole 45 minutes or until potatoes are tender and dish is bubbling and lightly brown on top.
• Let stand 5 minutes before serving.

POTATOES AU GRATIN

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter.
• In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
• Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top.
• Place in the oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.
• Make Ahead: This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don't discolor), store in the refrigerator, and bake before serving. The potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking.

VELVEETA POTATOES AU GRATIN

Steps:

• Cook the potato halves in boiling salted water until just firm tender.
• Let cool to room temperature then chill until completely cold.
• When potatoes are cold slice about 1/3-inch thick (or a little larger).
• Set oven to 350 degrees.
• Butter a 13 x 9-inch casserole dish.
• Layer half of the chilled sliced potatoes in the bottom of the buttered dish, sprinkle with salt and pepper on top.
• Then sprinkle with half of the onion, then half of the Velveeta cheese.
• Repeat the layers.
• Drizzle with the whiping cream, then sprinkle with grated Parmesan cheese on top.
• Bake for about 50 minutes.

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.

POTATOES GRATIN

Steps:

• Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.

PERFECT POTATOES AU GRATIN

Steps:

• Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
• Slice the potatoes into sticks, and then cut the sticks to create a dice.
• Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
• Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.

POTATOES AU GRATIN

Steps:

• Melt butter in a 2-quart saucepan.
• Add flour and seasonings, stir or whisk until smooth. Whisk in milk and continue to cook on medium-low heat, stirring constantly for 5 minutes.
• Turn off heat under saucepan. Add cheese and grated onion and stir until melted.
• Wash and slice potatoes approximately 1/8 inch thick. Do not peel.
• Place potato slices (and 1 cup sliced onion, if you choose) in a large 3-quart casserole. Note: if you use a smaller casserole, place it on a pizza pan or cookie sheet to catch any sauce that bubbles over.
• Pour cheese sauce on top and fold into potato slices.
• Bake at 375F for 45 minutes, stir gently, and return to oven. Bake for an additional 30-45 minutes, until potatoes are tender.

POTATOES AU GRATIN

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 POTATOES AU GRATIN #5FIX

Steps:

• Spread diced potatoes in casserole dish, making a layer about 1/2 inch thick. Mix soup with milk and fold into potatoes. Fold in 1 cup of the cheese. Season with Salt & Pepper, top with remaining 1 cup cheese and the French's onions. Dot with butter and bake at 350 for 30-40 minutes. Serve!

LOADED POTATOES AU GRATIN WITH SMOKED GOUDA & BACON

Steps:

• Preheat the oven to 400 degrees F, ensuring one oven rack is in the center position & a second oven rack is in the top position under the broiler. Lightly spray a 9×13 deep baking dish with cooking spray (see Recipe Notes) & set aside. Gather & prep all ingredients according to Ingredients List, above.
• Place the bacon in a large skillet over medium heat. Cook until rendered & crisp, 4-5 minutes per side. Transfer cooked bacon to paper towel-lined plate & set aside. Carefully transfer 3 tablespoons of the bacon drippings from the skillet to a small bowl. Drain & discard any remaining bacon drippings.
• Add the flour to the small bowl with the reserved bacon drippings. Whisk to combine well, eliminating any lumps & bumps. Transfer the flour mixture to the same skillet used to fry the bacon in Step 2 & place over medium heat. While whisking constantly, gradually pour the half & half into the skillet. Add the smoked gouda to the skillet, whisking until the cheese melts. Season with 1 teaspoon kosher salt & ground black pepper as desired. The sauce may be a little lumpy - this is fine, it will smooth out as the au gratin bakes. Do not allow the sauce to come to a boil. Once melted, remove from the heat & set aside.
• Transfer half of the sliced potatoes to the prepared baking dish, arranging them in a uniform layer. Spoon half of the prepared smoked gouda sauce over the potatoes. Repeat, creating a second layer of potatoes & finishing with the remaining smoked gouda sauce. Lightly spray one side of a piece of foil with nonstick cooking spray. Place the foil over the baking dish, oiled side down, wrapping the edges around the baking dish to seal.
• Set the baking dish on a rimmed baking sheet & transfer to the oven. Bake 50 minutes, then carefully remove the foil & bake for 20 minutes longer, or until the potatoes are fork-tender.
• Remove the baked potatoes au gratin from the oven. Place the sour cream over top, using a spatula to spread it into an even layer over the potatoes. Sprinkle the gruyère cheese over top. Preheat the broiler to its highest setting. Carefully transfer the loaded potatoes au gratin back into the oven, on the top rack under the broiler. Broil about 5 minutes, or until the gruyere is melted & golden brown. Remove from the oven.
• Meanwhile, as the potatoes au gratin broils, finely chop the cooked bacon from Step 2. Once the potatoes are removed from the oven, sprinkle the sliced bacon over top. Set aside to rest for 5 minutes - this helps the loaded potatoes au gratin set up & also warms the bacon through.
• Immediately before serving, sprinkle finely sliced chives over the potatoes au gratin. Serve & enjoy!

CHEESY AU GRATIN POTATOES

Steps:

• Preheat the oven to 350°F.
• In a large oven-safe skillet, melt the butter over low to medium-low heat, add the sliced garlic, and spread the potatoes evenly into the warmed skillet. Watch the temperature of your skillet, ensuring that it remains on a low to medium-low setting, as you do not want the garlic to brown.
• Cook the potatoes for about 10 to 15 minutes. Season with salt and pepper and stir thoroughly to coat the potatoes with butter. Then add the heavy cream and half Swiss cheese, and bring to a boil.
• When the mixture has reached a boil, remove the skillet from the stove.
• Top with remaining cheese.
• Bake for approximately 45 minutes, or until the top is golden brown.

SCALLOPED POTATOES AU GRATIN

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.