Cheddar Potato Gratin Recipes

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CHEDDAR CHEESY POTATOES AU GRATIN

Meet your new favorite cheese potatoes, the Cheddar Cheesy Potatoes Au Gratin! The evaporated milk and sharp cheddar make Cheddar Cheesy Potatoes Au Gratin extra-deluxe creamy.

Provided by My Food and Family

Categories     Home

Time 1h45m

Yield 12 servings

Number Of Ingredients 8



Cheddar Cheesy Potatoes au Gratin image

Steps:

  • Heat oven to 350ºF.
  • Melt butter in medium saucepan on medium heat. Add flour and mustard; stir. Cook 1 min., stirring constantly. Gradually stir in 2% milk, then evaporated milk; cook 3 to 5 min. or until thickened, stirring constantly. Add 1-1/2 cups cheese; cook and stir 2 to 3 min. or until melted.
  • Layer potatoes, onions and cheese sauce in 12 (1-cup) baking dishes sprayed with cooking spray; place on rimmed baking sheet. Cover.
  • Bake 1-1/4 hours or until potatoes are tender. Sprinkle with remaining cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 5 g, Protein 8 g

1/4 cup butter
1/4 cup flour
1/2 tsp. dry mustard
1-3/4 cups 2% milk
1 can (5 oz.) evaporated milk
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided
2 lb. Yukon gold potato es (about 7), peeled, thinly sliced
1 small onion, thinly sliced

CHEESY POTATO GRATIN

Provided by Nancy Fuller

Categories     side-dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 11



Cheesy Potato Gratin image

Steps:

  • Preheat the oven to 300 degrees F.
  • Melt 4 tablespoons of the butter in a large, oven-safe high-sided skillet over medium-high heat. When the foam subsides, add the flour and cook, stirring constantly, until it has the consistency of wet sand, about 3 minutes. Remove from the heat and whisk in the milk, little by little.
  • Put the saucepan over high heat and bring to a boil, whisking constantly. Lower the heat and whisk in 2 cups of the Cheddar, 2 cups of the Gruyere, the garlic, pepper and salt. Whisk until the cheese is melted, then stir in the nutmeg. Add the sliced potatoes to the pan. Scatter the remaining 2 tablespoons butter and the remaining 1 cup Cheddar and 1 cup Gruyere over the top.
  • Bake in the oven for 45 minutes, then increase the oven temperature to 400 degrees F., and bake until the potatoes are fork-tender and the top is bubbly and golden brown, about 15 minutes more. (Cover the dish with foil if the top becomes too dark before the potatoes are tender.) Scatter the chopped parsley over the top, and serve.

6 tablespoons unsalted butter
1/3 cup all-purpose flour
1 quart milk
3 cups shredded sharp Cheddar cheese
3 cups shredded Gruyere cheese
2 cloves garlic, smashed
1/2 teaspoon freshly ground pepper
Kosher salt
1/2 teaspoon freshly grated nutmeg
7 medium Yukon gold potatoes, unpeeled, cut in 1/2-inch thick coins
1/4 cup chopped fresh parsley, for garnish

CHEDDAR POTATO GRATIN

Enjoy this rich cheesy potato casserole - perfect to serve a crowd.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 12



Cheddar Potato Gratin image

Steps:

  • Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
  • In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices.
  • In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese.
  • Bake 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving. Cover and refrigerate any remaining potatoes.

Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 70 mg, Fat 4, Fiber 1 g, Protein 8 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 1 g

1/2 cup butter or margarine
2 cloves garlic, finely chopped
1/3 cup Gold Medal™ all-purpose flour
2 cups half-and-half
1 cup whipping cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
3 lb Betty Crocker™ fresh russet potatoes, peeled (about 4 large)
1/4 cup thinly sliced green onions (4 medium)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup shredded Parmesan cheese

POTATO GRATIN

In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated Gruyere cheese on top becomes gooey in the oven. Using a mandoline creates thin slices, which helps the gratin cook more evenly.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 7



Potato Gratin image

Steps:

  • Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
  • Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.

2 1/2 pounds Yukon Gold potatoes
1 garlic clove, halved
1 1/2 cups heavy cream
1 cup whole milk
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
3 ounces Gruyere cheese, grated (1 cup)

CHEESY HASSELBACK POTATO GRATIN

This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.

Provided by Emily Weinstein

Categories     casseroles, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 8



Cheesy Hasselback Potato Gratin image

Steps:

  • Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
  • Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
  • Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams

3 ounces finely grated Gruyère or comté cheese
2 ounces finely grated Parmigiano-Reggiano
2 cups heavy cream
2 medium cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped
Kosher salt and black pepper
4 to 4 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note)
2 tablespoons unsalted butter

CREAMY AU GRATIN POTATOES

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8



Creamy Au Gratin Potatoes image

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.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

SIMPLE AU GRATIN POTATOES

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9



Simple Au Gratin Potatoes image

Steps:

  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

POTATO AND GROUND BEEF GRATIN

Comfort food at its finest! Don't pass on this casserole of beef and potatoes in a creamy Cheddar sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 6

Number Of Ingredients 10



Potato and Ground Beef Gratin image

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  • Meanwhile, in 3-quart saucepan, melt butter over medium-low heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 to 2 minutes, stirring constantly, until bubbly; remove from heat. Stir in thyme.
  • Stir milk into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 2 cups of the cheese until melted.
  • Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes.
  • Cover with foil; bake 45 minutes. Sprinkle remaining 1 cup cheese over potatoes. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly and potatoes are tender. Let stand 5 minutes before serving.

Nutrition Facts : Calories 640, Carbohydrate 45 g, Cholesterol 130 mg, Fat 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 9 g, TransFat 1 1/2 g

1 lb lean (at least 80%) ground beef
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
3 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme leaves
3 cups milk
3 cups shredded mild Cheddar cheese (12 oz)
6 medium white potatoes (2 1/2 lb), peeled, thinly sliced (6 cups)

WHITE CHEDDAR POTATO GRATIN

Make and share this White Cheddar Potato Gratin recipe from Food.com.

Provided by lucy k.

Categories     Potato

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 7



White Cheddar Potato Gratin image

Steps:

  • Preheat oven to 375 degrees.
  • Butter 13 x 9 inch glass baking dish.
  • Whisk together cream, shallots, rosemary, salt and pepper in a medium bowl.
  • Put half of the potatoes in the baking dish, overlapping slightly.
  • Sprinkle with 3/4 cup cheese.
  • Add a second layer of potatoes.
  • Pour cream mixture over potatoes.
  • Sprinkle with the rest of the cheese.
  • Cover with foil and bake 1 hour.
  • Uncover and bake about 45 minutes more, until top is golden brown and potatoes are tender.
  • Cool 10 minutes before serving.

2 1/2 cups whipping cream
3/4 cup finely chopped shallot
2 teaspoons chopped fresh rosemary
2 teaspoons salt
3/4 teaspoon ground black pepper
4 lbs russet potatoes, peeled and cut into 1/4 inch-thick rounds
2 cups packed grated sharp white cheddar cheese (about 8 ounces)

HAM, CHEDDAR, AND POTATO GRATIN

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 8



Ham, Cheddar, and Potato Gratin image

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Butter a shallow 3-quart (3-liter) baking dish.
  • In a small saucepan, combine the broth, cream, garlic and sage. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes.
  • Meanwhile, trim any fat from the ham steak, if using, and remove and discard the center bone. Cut the ham steak or baked ham into 1/2-inch (12-millimeter) dice. Arrange one-third of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and one-third of the shredded cheese. Repeat the layers of potatoes, diced ham and shredded cheese. Top with the remaining potatoes and the remaining cheese.
  • Remove the broth-cream mixture from the heat. Remove and discard the garlic cloves. Season the broth-cream mixture to taste with pepper and pour over the layered vegetables, distributing it as evenly as possible. Bake, uncovered, until the potatoes are tender when pierced and the top is brown, about 1 hour. Remove from the oven and let stand for about 5 minutes before serving.

1 1/2 cups (12 fluid ounces/375 milliliters) chicken broth
1/2 cup (4 fluid ounces/125 milliliters) heavy (double) cream
3 cloves garlic
5 or 6 fresh sage leaves, chopped, or 1 teaspoon dried sage
1 center-cut ham steak, about 1 1/4 pound (625 grams), or 1 1/4 pound (625 grams) good-quality baked ham, cut into slices about 1/2 inch (12 millimeters) thick
4 large baking potatoes, about 3 pounds (1.5 kilograms) total weight, peeled and thinly sliced
1/2 pound (250 grams) sharp cheddar cheese, finely shredded
Ground pepper

CHEDDAR FENNEL POTATO GRATIN

This Cheddar au gratin dish has slices of fennel and a touch of nutmeg for a delicious potato side dish.

Provided by Dietz & Watson

Categories     Trusted Brands: Recipes and Tips     Dietz & Watson

Yield 6

Number Of Ingredients 10



Cheddar Fennel Potato Gratin image

Steps:

  • In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside.
  • In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Layered a casserole dish with 1/2 potatoes slices and 1/3 cup of cheddar cheese and repeat.
  • Pour over mixture; gently toss to coat potatoes. Cover and bake at 350 degrees F for 1 hour or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 444.4 calories, Carbohydrate 49.7 g, Cholesterol 79.3 mg, Fat 23.2 g, Fiber 7.7 g, Protein 11 g, SaturatedFat 13.8 g, Sodium 792 mg, Sugar 2.2 g

9 cups sliced peeled potatoes
1 cup Dietz & Watson Yellow NY C-Sharp Cheddar Cheese, shredded
2 medium fennel bulbs, sliced
1 tablespoon butter
2 tablespoons all-purpose flour
1 ¼ cups chicken broth
1 cup heavy whipping cream
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg

IRISH CHEDDAR POTATO GRATIN

Make and share this Irish Cheddar Potato Gratin recipe from Food.com.

Provided by Little Bee

Categories     Potato

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 5



Irish Cheddar Potato Gratin image

Steps:

  • Coat a gratin/ovenproof dish with some butter. Layer the dish with sliced potatoes, finely chopped onions and grated Cheddar cheese. Build up layers until dish is full or you run out of potatoes. Finish off with a layer of cheese and a few dabs of butter.
  • Prepare a beef/chicken stock cube in 3/4 cup boiling water and pour over dish. Season with salt and pepper and bake in at 350 to 375 degrees F until finished, about 1 to 1 1/4 hours.

Nutrition Facts : Calories 475, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.1, Sodium 138.8, Carbohydrate 107.6, Fiber 13.5, Sugar 4.9, Protein 12.5

10 large potatoes, sliced
1 beef stock cube or 1 chicken stock cube
1 -2 bunch spring onion, finely chopped
grated cheddar cheese
butter, to coat dish and (to garnish)

POTATO GRATIN WITH WHITE CHEDDAR CHEESE

Categories     Milk/Cream     Cheese     Potato     Side     Bake     Vegetarian     Cheddar     Rosemary     Spring     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 Servings

Number Of Ingredients 7



Potato Gratin with White Cheddar Cheese image

Steps:

  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.

2 1/2 cups whipping cream
3/4 cup finely chopped shallots
2 teaspoons chopped fresh rosemary
2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)

CHEESY CHEDDAR POTATOES AU GRATIN

Are you a fan of anything au gratin? This potato bake, made cheesy with shredded cheddar and grated Parmesan, will be right up your alley.

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 12 servings

Number Of Ingredients 8



Cheesy Cheddar Potatoes au Gratin image

Steps:

  • Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
  • Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups cheddar; cook and stir 1 min. or until melted. Stir in mustard.
  • Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
  • Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until cheddar is melted.

Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 270 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 4 g, Protein 8 g

2-1/2 lb. baking potatoes (about 7)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
2-1/2 cups milk
1-3/4 cups KRAFT Shredded Cheddar Cheese, divided
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese

CHEDDAR AND MASHED POTATO GRATIN

Categories     Cheese     Potato     Side     Bake     Thanksgiving     Casserole/Gratin     Cheddar     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 6



Cheddar and Mashed Potato Gratin image

Steps:

  • Preheat oven to 400°F. Cook bacon and shallots in heavy large skillet over medium-high heat until bacon is crisp, stirring frequently, about 10 minutes. Stir in mashed potatoes and herbs. Mix in 1/4 cup milk, adding more milk if mixture is dry. Season potato mixture with salt and pepper. Transfer to 2-quart gratin dish. Sprinkle cheese over and bake until cheese is beginning to brown, about 30 minutes.

4 bacon slices, chopped
1 cup sliced shallots
6 cups leftover mashed potatoes
1 tablespoon each chopped fresh parsley, thyme, and chives
1/4 cup (or more) whole milk
1 1/2 cups grated cheddar cheese

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From foodandwine.com


JALAPEñO CHEDDAR GRATIN POTATOES - CATHERYN GRIVNA
Instructions. Preheat the oven to 425°F. Cut the potatoes into ⅛-inch-thick slices. Combine the potatoes, cream, egg, one of the jalapeño peppers, thyme, rosemary, salt and pepper in a bowl and mix well. Spoon half the potato mixture into an 8×8-inch baking dish.
From catheryngrivna.com


CHEESY POTATO GRATIN FOR TWO - BAKING MISCHIEF
Instructions. Preheat your oven to 400°F and lightly grease your casserole dish. Layer half of the potatoes in the dish and top with the onions. Sprinkle with half of the salt and pepper, all of the flour, and half of the butter and cheese. Add remaining potatoes and top with remaining salt, pepper, butter, and cheese.
From bakingmischief.com


BEST CHEESY POTATOES AU GRATIN RECIPES | FOOD NETWORK CANADA
Directions. Preheat the oven to 350ºF. Butter an 8-by-8-inch baking dish. Whisk together the half-and-half, salt and pepper in a large bowl or liquid measure with a spout. Toss together the Havarti, Gouda and 3/4 cup of the Cheddar in a small bowl. Slightly overlap a third of the potato slices on the bottom of the baking dish.
From foodnetwork.ca


POTATOES AU GRATIN - JO COOKS
Top evenly with ⅓ of the sauce and about ½ cup of cheddar cheese. Repeat with another layer of potatoes, ⅓ of the sauce, and ½ cup of cheddar, the rest of the potatoes, remaining sauce, remaining cheese and finally the Parmesan cheese. Bake: Cover the casserole dish with aluminum foil and bake for about 45 minutes.
From jocooks.com


CHEDDAR, POTATO, AND BACON GRATIN | MRFOOD.COM
In a small bowl, combine soup, garlic powder, and pepper. Layer half the potatoes in a 3-1/2- or 4-quart slow cooker that's been coated with cooking spray; sprinkle with half the bacon, and pour half the soup mixture evenly over potatoes. Repeat layers, ending with soup mixture; sprinkle shredded cheese over top, and dot with butter.
From mrfood.com


SAGE AND CHEDDAR POTATO GRATIN RECIPE - FOOD CHANNEL
Preparation. 1 Preheat oven to 400°F.; 2 Mix sage, salt and pepper in small bowl.; 3 Layer 1/3 of the potatoes and 1/2 of the onion in lightly greased 13x9-inch baking dish.; 4 Sprinkle with 1 teaspoon of the sage mixture and 1/3 of the cheese. Repeat layers. Top with remaining potatoes, sage mixture and cheese. 5 Stir broth and cream in medium bowl with …
From foodchannel.com


POTATOES AU GRATIN - TASTES BETTER FROM SCRATCH
Slice the potatoes into very thin 1/8” slices. In a small saucepan over medium heat, melt butter and stir in flour until smooth. Cook 1-2 minutes, stirring constantly. Slowly stir in the milk, cream, minced garlic, dried onions, and season with salt and pepper. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
From tastesbetterfromscratch.com


CHEDDAR POTATOES AU GRATIN | FARMERS DAIRY
Peel the potatoes and slice them thinly. Cook them in lightly-salted boiling water for about 10 minutes or until tender. Drain the slices and put them in a gratin dish. Preheat the broiler. In a small saucepan, mix the Farmers Old Cheddar Cheese cubes, cream, and milk. Warm over low heat, stirring occasionally, until the cheese has melted. Do ...
From farmersdairy.ca


3 CHEESE POTATOES AU GRATIN - SIMPLY DELICIOUS
Slice the potatoes: Using a potato peeler, peel the potatoes then slice thinly with a sharp knife or mandolin. Melt butter and grease a baking dish or casserole dish. Layer the potato slices in the prepared dish with the two thirds of the grated cheese. Season every layer with salt and pepper and a sprinkle of garlic and thyme.
From simply-delicious-food.com


POTATO AND ONION GRATIN - MEALSWITHKRAFT.COM
Live. •. Preheat the oven at 200 degrees. Place the potatoes and onions in a bowl, cover with hot water and cook in the microwave for 5 minutes. Mix the cooking cream with the seasoning (1 teaspoon garlic powder and 1 teaspoon of thyme with salt and pepper to taste). Strain the potatoes and onions from the water. Butter the baking dish (9x13 in).
From mealswithkraft.com


SAGE AND CHEDDAR POTATO GRATIN | MCCORMICK
1 package (8 ounces) shredded Cheddar cheese, (2 cups) 1 cup heavy cream. 1 cup chicken broth. INSTRUCTIONS. 1 Preheat oven to 400°F. Mix sage, salt and pepper in small bowl. Layer 1/3 of the potatoes and 1/2 of the onion in lightly greased 13x9-inch baking dish. Sprinkle with 1 teaspoon of the sage mixture and 1/3 of the cheese.
From mccormick.com


CHEDDAR PARMESAN POTATO GRATIN | THE GOOD EATS COMPANY
Preheat oven to 400 degrees. Spray heavy two quart casserole dish with cooking spray or use soft butter to grease dish. Gently whisk cream, stock and garlic together in small mixing bowl. Add one third potatoes to casserole evenly …
From thegoodeatsco.com


DAD'S CREAMY & CHEESY AU GRATIN POTATOES | AMBITIOUS KITCHEN
Preheat the oven to 375 degrees F and grease a 2 quart square or an 8×12 baking dish. Add your potatoes. Place sliced potatoes in three tight slanted rows as indicated in the photos. Make your sauce. Melt butter in a pan, whisk in …
From ambitiouskitchen.com


BAKED CHEDDAR POTATO GRATIN WITH FRESH THYME - KERRYGOLD USA
Directions: Preheat oven to 400 degrees. Spray an oval baking dish lightly with cooking spray and set aside. Peel potatoes, cut into 1/8 inch thin slices and place in a large bowl. Heat cream, thyme and garlic over low heat until warm but not boiling and pour over potatoes. Season with salt and pepper. Stir gently to coat.
From kerrygoldusa.com


SCALLOPED POTATOES AND HAM PIONEER WOMAN – WATCH RECIPE …
With a salad on the side, it’s a meal in itself! Ree drummond’s recipe for scalloped potatoes and ham is so good, you might not want to share. Nutrition Information: Serving: 1 serving, Calories: 550 kcal, Carbohydrates: 28 g, Protein: 4.9 g, Sugar: 0.9 g, Sodium: 995 mg, Cholesterol: 2 mg, Fiber: 1 mg, Fat: 15 g.
From lissasloves.com


GOUDA CHEDDAR PARMESAN SCALLOPED POTATOES AU GRATIN
Immediately place the sliced potatoes in a bowl of very cold water. Let the potatoes sit in the water for a few minutes. Using the mandolin, slice the shallot very thinly – about1/16” thick, set aside. Grease the bottom and sides of a 9×13 (or similar) baking dish using the 1 Tablespoon of butter.
From xoxobella.com


CHEDDAR POTATO GRATIN RECIPE | MYRECIPES
Instructions Checklist. Step 1. Mix sage, salt and pepper in a cup; set aside. Layer 1/3 of potatoes and half of onion in a lightly greased 13"x9" baking pan. Sprinkle with one teaspoon of sage mixture and 1/3 of cheese. Repeat layers with remaining ingredients, ending with cheese. Whisk cream and broth together until well blended; pour evenly ...
From myrecipes.com


CHEESY SCALLOPED POTATOES (AU GRATIN) - YELLOWBLISSROAD.COM
Remove from heat and stir in shredded cheese. Season with salt and pepper. Gently peel potatoes and slice into ⅛ inch rounds. Place ⅓ of the potatoes overlapping in a single layer in the baking dish, seasoning with salt and pepper. Spoon about ⅓ of the cheese sauce on top of the potatoes. Repeat for two more layers.
From yellowblissroad.com


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