Does anyone have a good recipe for Potatoes au gratin (the cheezier the better)?

Answer 1

Jenny's Cheesy Potatoes

8 Yukon Gold potatoes, cooked in chicken broth until crisp tender, cooled, and sliced into 1/4 inch slices
1 cube butter
1 16 oz package of Velveeta
1 cup half and half
1 tsp flour
1 tsp salt
1/2 tsp fresh ground pepper

In small sauce pan, melt 2 T butter and add flour. Stir and brown slightly. Add half and half and stir until thickened. Add half of the Velveeta cheese and melt. Add salt and pepper. Slice remaining cheese and butter. In baking pan, layer sliced potatoes, butter, sliced cheese, and cheese sauce. Repeat until you end up with sauce. Bake for 45 minutes in a 350 degree oven or until bubbling and slightly browned.

Answer 2

ONe of my favorite cheezy potatoe recipes is very easy....not au gratin but very good.

take 1 pkg of shredded hash browns
1 bag of shredded colby jack cheese(if you like more cheese don't be afraid to add more)
ham diced into about 1/2 in chunks (no set amount, add as much or as little meat as you like I usually use 1-2 cups)
1/4-1/2 cup sour cream(more or less to taste)

mix them all together in a casarole dish (size will depend on the amount you make)....a glass cake pan works the best in my mind.....You can mix more or less up depending on how many people you want to feed....just cut the amounts in half or add more...


bake at 350 until the potatoes are almost done...usually about 20-30 min....stir at least once half way through cooking....

remove from oven and top with crumbled up corn flakes. Top with as much or as little as you like....I prefer a lot....place back into oven until the corn flakes are a nice colden brown...
This makes a great main dish or side....usually when I make as a side I withhold the ham because my main dish will have meat already but thats up to you....very simple and very good....

Answer 3

Yes! I make this ALL the time. I LOVE it. Now, I normally throw things into it, so this is a rough estimate of my "recipe"

Approx 4 or 5 large brown (baker) potatoes, peeled and cubed
8 oz sour cream
1 can of Cream of Chicken soup (you can use cream or mushroom, or potato) Do not add anything to it, just the un-prepared soup.
Lots of shredded cheddar cheese
Salt and pepper

Boil potatoes until soft, but not mushy. You want them to hold up to stirring and baking. So, still a little firm.

Mix potatoes, sour cream, soup and potatoes. Stir in generous amounts of shredded cheddar cheese. Salt and pepper to taste. Really, just put in as much cheese as you want. (I probably use about a 1/3 of a two pound block) Put into casserole dish, shred more cheddar cheese over. I normally put a lid on the casserole dish, but all you're really doing is cooking it until it's heated through.

I bake at 375 for about 25 minutes, or until the cheese is bubbly and it's hot in the center.

Sorry for the vagueness, but seriously, I've made it so many times, I just throw it together without thinking!

Answer 4

I'm single and 67
so when I cook I can't stand to waste.
I use a small loaf pan Aluminum 5/pkg.
what ever the recipe calls for in cheese I double it and use several kinds.
Mix it all up and divide it up
I have even hid a small meat loaf inside to spice it up.