Potato Au Gratin

potato au gratin, looking for these recipes? check this for 5 best potato au gratin: Scalloped Potatoes Au Gratin , Cheesy Garlicky Potatoes Au Gratin, my way , Potato and broccoli au gratin , Potatoes au Gratin , Au Gratin Potato Cups

Potatoes au Gratin

image credit: LydiiaHope cookpad.com


  • 2 kg Potatoes
  • 2 cup heavy cream
  • 1 1/2 cup grated cheese of your choice.
  • dash chopped parsley
  • 2 tbsp butter
  • 1 clove garlic
  • 2 tbsp cream cheese
  • Steps

  • Preheat oven to 250-300 degrees celcius (or mark 6).
  • Peel potatoes, wash and drain well.
  • Slice the potatoes as finely as possible or use a slicer to make things easier.
  • Rub the garlic around a baking dish or skillet. Grease the dish with butter. I also greased it with cream cheese.
  • Start laying the sliced potatoes in the dish separating them only slightly, keeping them compact. Add salt, pepper, parsley. Add a layer of cream. Spread the cream on the potatoes. Add some grated cheese.
  • Repeat step 5 for as many layers as you have potatoes. You might need to add cream or cheese.
  • On the final layer top with some parsley and a lot of cheese and bake for 45-60minutes.
  • Cheesy Garlicky Potatoes Au Gratin, my way

    image credit: SherryRandall cookpad.com


  • 4 large potatoes, peeled and sliced
  • 16 oz block of Muenster cheese, or cheese of choice, i sliced mine thin OR grate it
  • Salt and pepper
  • Grated parm for each layer
  • 3 tbsp flour
  • 3 tbsp butter or margarine
  • 2 cups milk
  • to taste Salt, pepper, garlic powder or fresh garlic, smashed and chopped
  • I cup of garlic bread crumbs or a cup or so of garlic croutons crushed
  • Steps

  • Preheat oven to 375. Spray or grease an iron skillet or casserole dish. Place a layer of potatoes in the bottom of the skillet or pan, covering the bottom.
  • Salt and pepper the potatoes and cover the layer with the cheese and a sprinkling of parm. Muenster is a softish cheese so I sliced it thin but you can grate it if you’re adventurous.
  • Repeat the layers the same until all the potatoes and cheese are used, ending with cheese.
  • In a medium sauce pan, On med/high heat, melt butter and add flour and stir for a minute. Pour in milk and whisk. Stir until it bubbles up and thickens. Add garlic, salt and pepper and stir.
  • Pour sauce over potatoes and cover with foil. Bake for 45 minutes.
  • Uncover the potatoes after 45 minutes and add bread crumbs and another sprinkling of parm. Return to oven, uncovered, and bake until hot, brown and bubbly, about another 15-20 minutes. Let sit for a few minutes then cut and enjoy.
  • Potato and broccoli au gratin

    image credit: shaethelioness cookpad.com


    6 servings

  • side dishes
  • 2 large russet potatoes peeled and sliced thin
  • 1 1/2 cup frozen broccoli florets
  • 1/4 cup grated onion
  • 2 cup warm half and half
  • 1 salt and pepper to taste
  • 3 tbsp unsalted butter
  • 3 cup sharp cheddar cheese
  • Steps

    1 hour

  • Butter a 9×13 baking dish and preheat oven to 375°. Toss potatoes, onions, broccoli and salt pepper together. Place in baking dish creating layers with cheese. Add warm half and half and butter.
  • Bake 25-35minutes. Checking after 30 mins. Potatoes should be tender, cheese bubbly and sauce thickened slightly.
  • Remove from oven and let stand for 10minutes before serving. Sauce will thicken more as it cools. Enjoy.
  • Au Gratin Potato Cups

    image credit: Brenda cookpad.com


    6 servings

  • 5 medium russet potatoes
  • half & half or cream
  • monterrey jack cheese, shredded
  • Mexican blend cheese, shredded
  • Weber Roasted garlic & herb (or seasonings of choice)
  • Steps

  • Preheat oven to 425°F. Spray a large muffin tin with non-stick cooking spray.
  • Using a mandolin slicer, slice the potatoes very thin.
  • Lay 2-3 slices of potatoes in the bottom of the individual tins.
  • Sprinkle lightly with seasoning. Sprinkle about 1 tbsp. of cheese on top. Repeat layers to top ending with potato.
  • Pour about 2 Tbsp. of half & half or cream on top of potatoes and sprinkle with seasoning.
  • Bake covered with foil for about 35 minutes. Uncover. Poke with a fork and bake an additional 10 minutes or until potatoes are tender.
  • Top with additional cheese and place back in oven until cheese is melted or crispy depending on your preference.
  • Scalloped Potatoes Au Gratin

    image credit: alley927cat cookpad.com


    4-6 servings

  • 5 medium russet potatoes, peeled and sliced thin
  • 2 cups (1 pkg) shredded Colby and Jack cheese
  • 1 1/2 cups milk
  • 1/4 cup flour
  • 2 tbsp butter
  • Extra cheese and milk
  • Progresso Italian bread crumbs
  • Steps

    about 30-35mins

  • Put sliced potatoes in a glass or ceramic casserole dish and microwave in 4 minute intervals on high, stir potatoes around in between intervals, for a total of 16 minutes
  • While the potatoes are in the microwave, make the cheese sauce, put milk, butter and flour in a medium sauce pan over a medium low flame
  • Stir sauce with whisk until mixture thickens, consistency will be visibly thicker, about 5-10mins
  • Add the cheese and continue to whisk until cheese is melted and mixture is creamy, if sauce is too thick, thin with extra milk
  • After potatoes finish microwaving, pour cheese sauce over and stir potatoes to throughly coat with sauce
  • Sprinkle top of potatoes with extra shredded cheese and bread crumbs, cook in preheated 350° oven for 15-20 mins
  • Serve and enjoy!
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