potaoes au gratin recipes..please!!?

Question

I need a recipe for potatoes au gratin.

Answer 1

Potatoes Au Gratin

INGREDIENTS:
3 cups diced cooked potatoes
6 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups milk
1 cup shredded Cheddar cheese
salt and pepper
1 cup soft bread crumbs
PREPARATION:
Potatoes au gratin recipe.
Place potatoes in a shallow, broilerproof baking dish. In a saucepan over medium-low heat, melt 6 tablespoons butter. Remove 3 tablespoons of butter to a cup or bowl; set aside.
To the remaining 3 tablespoons of butter in the saucepan, add flour. Stir to blend well; gradually stir in milk. Continue cooking, stirring constantly, until sauce is thick and smooth. Add cheese and continue stirring until cheese is melted. Pour sauce over potatoes in baking dish; mix gently. Place bread crumbs in a bowl; drizzle with remaining 3 tablespoons melted butter; toss to coat. Sprinkle buttered bread crumbs evenly over potatoes. Bake potatoes au gratin at 400° for about 15 minutes to heat through, then broil until golden brown. Recipe for potatoes au gratin serves 4.

Answer 2

My Cheddar Scalloped potatoes or Potatoes Au Gratin


Preheat oven to 375 F / gas mark 5

3 large Idaho OR
5 - 6 Yukon Gold OR
Russet OR Maris Piper potatoes - VERY thinly sliced
(do this step last, just before assembling it to bake so they don't turn dark - DON'T soak them in water as that will wash away the natural starch!)

4 oz to 6 oz good mature Cheddar cheese, grated (amount is to taste and volume of potatoes)

2 small or 1 medium VERY sweet onion (or even better are several shallots) peeled, thinly sliced into a bowl with the grated cheese.

To the onion/cheese add the following and toss until all is coated; 1/4 tsp salt, several grinds of fresh grated black pepper, pinch ground nutmeg, 1/4 c flour.

In a large baking dish (13 x 9) is a good size start making layers as follows;

Potato, cheese/onion, potato, cheese/onion, potato, final generous layer of cheese/onion. Press down to fit all in pan.

Final step is to place the baking dish onto the rack in the oven and carefully and slowly pour in milk to the potatoes just until the milk has filled all the open spaces between the layers and reaches even with the top layer of cheese. Cover the pan with foil, tightly so as to form a nice seal and bake 45 minutes (WITHOUT peeking under the foil please!)

Boost the temp to 400 (gas mark 6); remove the foil, if desired sprinkle the top with more Cheddar OR crushed Ritz crackers and bake a further 15 to 25 minutes until deeply brown and yummy.

After you take it from the oven, it's good to let it rest about 10 more minutes so the starches finish setting and it gets nice and gooey.

Cheers

Answer 3

Here is a Belgian recipe:
If you can get Chicons (endives) cut the heart (bitter part) out and then steam them. Next, wrap them in ham cold cuts, add small pieces of boiled potatoes, add sauce dauphinoise or a simple sauce blanche (look these up for precise measurements, I just do it by eye), cover with gruyere or (not so great but still OK) mozzarella cheese. Bake on 180 degrees celcuis for 35 minutes or until the top is brown and crusty. Bon Appetit!

Answer 4

SAVORY SAUSAGE LOAF

2 lbs bulk pork sausage
4 carrots, peeled and processed
1 green pepper, processed with the carrots
1 can tomatoes, processed
1 egg
1 cup packaged bread crumbs
3 tbsp chopped parsley
1 1/2 tsp salt
1/2 tsp ground pepper
1 onion, chopped
1 tbsp olive oil
2 cups packaged seasoned stuffing mix

Combine sausage, carrots, green pepper, tomato, egg, bread-crumbs, parsley, salt and pepper in a large bowl; mix well.

Saute the onion in oil until soft.

Add stuffing; blend well. Press half the sausage mixture into a lightly greased 8-cup ring mold or a big loaf pan. Spread stuffing mixture evenly over sausage. Spoon in remaining sausage mixture, pressing down firmly.

Bake in moderate oven (350 F) for 1 1/4 hours or until the loaf shrinks from the sides of the mold. Remove from the oven; pour off any juices. Unmold onto serving platter, Garnish with boiled small carrots, green pepper strips and a few cilantrillo leaves.

POTATOES AU-GRATIN

1 1/2 lbs unpeeled potatoes
Salt

1/4 stick butter
2 tb flour
1 1/2 cups hot milk
1/2 cup shredded sharp cheddar cheese
1 tsp. Freshly grated Parmesan
1 garlic clove, minced
Salt and pepper, to taste

Shredded Cheddar; Grated Parmesan and Paprika for topping

Boil potatoes. Cool, peel and slice. Layer slices in buttered casserole.

Preheat oven to 350 F.

Melt butter in medium saucepan and stir in flour until mixture is smooth. Gradually add hot milk, stirring constantly. Stir in cheeses and garlic and continue cooking until cheese is melted. Season to taste with salt and pepper. Pour over potatoes and sprinkle with cheddar, Parmesan and Paprika.

Cover with foil and bake 20 minutes.

Uncover; place under broiler just until brown and bubbly. Serve immediately with the Sausage Loaf and a green salad.

Answer 5

This one is super easy and taste great!!!
2# frozen hash browns (chuck) partially thawed
Onion optional
1 can cheddar cheese soup
1 can cream of chicken soup
1 pint sour cream
1/2 cup butter
1 tsp. salt
1/2 tsp. pepper
1-2 cups sharp cheddar cheese (depending how cheesy you like)
Mix together and put in a 9 x 13 pan.
2 cups crushed corn flakes
1/4 cup butter
Mix together and put on top of potato mixture.
Bake 350 degree oven for 45 minutes ENJOY!!!!