Recipes for "au gratin potatoes"

Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch casserole dish.

Mix together both condensed soups, sour cream, bell pepper, and onion in a bowl until well combined.

Spread frozen hash browns into the bottom of the prepared pan; pour soup mixture over top.

Bake in the preheated oven for 1 hour. Sprinkle Cheddar cheese over top and continue to bake until melted, about 30 minutes more.

Add the cream to a small pot over low heat. Add the garlic cloves, shallot, thyme sprigs, salt, and pepper. Barely bring to a simmer, then turn off the heat, cover, and let sit for 10 minutes.

Simply Recipes / Mark Beahm

Meanwhile, use a mandolin to slice the potatoes into thin slices, no thicker than 1/8 inch. If you don’t have a mandolin, you can use a knife, but take your time to get them into even, thin slices.

Add the sliced potatoes to a large bowl of cold water to rinse off some starch.

Simply Recipes / Mark Beahm

Liberally butter a large rimmed 11x14 half-sheet pan with butter. Get all the sides, corners, and the bottom.

Remove the potato slices from the water and dry on a few clean kitchen towels or paper towels. Add half the slices to the sheet pan in a single layer, shingling the potatoes so they overlap slightly.

Combine the gouda and Parmesan cheeses in a small bowl. Set aside about 1/3 of the cheese for sprinkling at the end. Sprinkle the layer of potatoes with half of the remaining cheese. Repeat, making another layer, with the potatoes and cheese going in the opposite direction.

Remove the garlic, shallot, and thyme from the cream. Pour the infused cream over the potatoes, being careful to evenly distribute it all over.

Simply Recipes / Mark Beahm

Cover the pan with foil and bake for 30 minutes. At this point, the liquid should be bubbling and the potatoes should be tender around the edges of the pan but still pale on top. Remove the foil and add the remaining cheese, then return to the oven until the potatoes are very tender (easily pierced with a fork) and the top of the potatoes are lightly browned and bubbling, about 15 minutes.

Let the potatoes cool for 5 to 10 minutes before slicing into servings. Garnish with chives and serve while warm.

Leftover potatoes will keep in an airtight container in the fridge for up to 5 days.

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Simply Recipes / Mark Beahm

Gather the ingredients. Preheat an oven to 350 degrees F (175 degrees C).

Grease one 9x13 inch baking pan with butter. Spread potatoes evenly in the pan.

Whisk together heavy cream, milk, garlic, flour, salt, and pepper in a large bowl. Pour cream mixture over the potatoes. Cover with foil.

Bake in the preheated oven for 20 minutes, then remove the foil. Continue baking until the potatoes are easily pierced with a fork, about 40 minutes.

Remove potatoes from the oven and sprinkle Cheddar cheese on top. Return to oven and bake until the cheese is melted, 5 to 10 minutes. Allow to cool for 5 minutes before serving.

Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish.

Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes.

Season potatoes with salt and pepper.

Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds.

Pour cheese sauce over potatoes and cover dish with aluminum foil.

Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.

Layer potato slices in prepared baking dish. Pour cream over potatoes; sprinkle with Parmesan cheese. Season potatoes with salt and pepper.

Bake in preheated oven until potatoes are soft, about 1 hour. Remove from oven; gently stir potatoes. Sprinkle with the Cheddar cheese; cover and let rest until cheese is melted, about 5 minutes.

Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.

Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.

Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.

Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.

Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.

Slice potatoes into 1/4-inch thick slices using a mandolin. Rinse under cold water to remove excess starch.

Turn on a multi-functional pressure cooker (such as Instant Pot). Add potatoes, chicken broth, onion, parsley, garlic powder, paprika, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Add evaporated milk, Cheddar cheese, and Monterey Jack cheese to the pot. Gently stir until cheese is melted. Transfer potatoes to an oven-safe baking dish.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil for 4 minutes or until top is brown and bubbly. Remove potatoes from the oven and let rest for 10 minutes to thicken.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel and slice potatoes into thin rounds.

Melt butter in a saucepan over medium heat. Saute green onions in hot butter until tender, 3 to 4 minutes. Stir sour cream, condensed chicken soup, Cheddar cheese, and salt into onion mixture until completely combined.

Preheat oven to 375 degrees F (190 degrees C).

Arrange potato slices in the bottom of an 8x8-inch baking pan. Pour cheese sauce over potatoes.

Bake in the preheated oven until brown around the edges, about 45 minutes.

Preheat grill for medium heat. Spray a 24-inch piece of aluminum foil with cooking spray.

Place potatoes on the prepared piece of aluminum foil; spray with cooking spray.

Mix bread crumbs, Parmesan cheese, seasoned salt, and pepper together in a bowl; sprinkle over potatoes. Fold aluminum foil over potato mixture and seal edges together.

Cook on the grill until potatoes are tender, 20 to 30 minutes.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons cubed butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.

Heat milk in a saucepan over medium-low heat until warm. Pour enough warm milk over mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.

Bake in the preheated oven until potatoes are tender and the creamy sauce is bubbling with a golden brown crust, 45 to 60 minutes. The cream sauce may bubble up over the sides of the baking dish; place a baking sheet underneath to catch any drips. Serve hot and enjoy!

Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups with cooking spray.

Heat butter in a saucepan over medium heat. Cook and stir garlic in melted butter until fragrant, about 1 minute. Add flour; cook and stir until mixture is smooth and thickened, about 2 minutes.

Pour milk in slowly, whisking continuously, until sauce is smooth and thickened, about 5 minutes. Remove the saucepan from heat and stir in Parmesan cheese until melted. Season with salt and pepper. Set cheese sauce aside.

Layer potatoes evenly into the prepared muffin cups. Spoon cheese sauce over potatoes.

Bake in the preheated oven until potatoes are tender and a paring knife is easily inserted into the center, about 25 minutes.