Cheese Herb Au Gratin Potatoes Recipes

Steps:

• Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray.
• Make potatoes as directed on box for stove-top directions, reserving butter for topping. Stir in cheese until combined; pour mixture into baking dish.
• In 10-inch skillet, melt butter over medium-low heat. Toast bread crumbs in butter about 5 minutes or until light golden brown. Sprinkle over potatoes.
• Bake 10 to 12 minutes or until sauce is bubbling. Sprinkle with chives. Let stand 5 minutes before serving (sauce will thicken as it stands).

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Add potatoes and sauce mixes (from potato mix boxes) and boiling water, stirring well. Stir in half-and-half, pepper and thyme; stir in cheeses.
• Bake 35 to 40 minutes or until potatoes are tender and top is golden brown. Let stand 5 minutes before serving (sauce will thicken as it stands).
• Garnish with additional thyme, if desired.

Steps:

• Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray. Make potatoes as directed on box for stove-top directions, reserving butter for topping. Stir in cheese until combined; pour mixture into baking dish. In 10-inch skillet, melt butter over medium-low heat. Toast bread crumbs in butter about 5 minutes or until light golden brown. Sprinkle over potatoes. Bake 10 to 12 minutes or until sauce is bubbling. Sprinkle with chives. Let stand 5 minutes before serving (sauce will thicken as it stands).

Steps:

• Preheat oven to 350 degrees F.
• In a large sauce pot over medium-high heat, add butter. Stir in the flour until pasty. Add milk; stir to remove lumps and let cook for 6 minutes until it gets thick. Lower heat and add the cheese, bouillon, nutmeg and black pepper. Whisk until well combined and sauce thickens, approximately 4 minutes. Remove from heat.
• In a bowl, combine butter, panko and smoky paprika. Stir well.
• Place potatoes into a casserole dish. Pour cheese over potatoes and sprinkle au gratin on top. Wrap with foil and bake in oven for 35 to 45 minutes. Remove foil and cook for 10 minutes uncovered. Allow to sit for 10 minutes.

Steps:

• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter.
• Dice the potatoes and place in the prepared baking dish.
• Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes.
• Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve.

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
• Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
• Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

Steps:

• In a saucepan, prepare a double recipe of the white sauce. Stir in cheese, salt and pepper; cook and stir until cheese is melted. Gently stir in the potatoes until coated. , Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over potatoes. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until crumb topping is golden brown.

Steps:

• Preheat oven to 400 degrees.
• Lightly grease a medium gratin dish with butter.
• Cover the bottom of the pan with an overlapping layer of potatoes.
• Lightly season with salt, pepper, garlic powder, and onion powder and top with a sprinkling of cheese (about 2 tablespoons).
• Continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top.
• Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream.
• Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes.
• Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes.
• Remove from the oven and let rest 10 minutes before cutting into portions.

Steps:

• Preheat oven to 400°F. Butter 8x8x2-inch glass baking dish with 1 tablespoon butter. Place potatoes, cream, milk, chives, thyme, salt, pepper and remaining 2 tablespoons butter in large pot. Cover and bring mixture to boil over medium-high heat.
• Transfer potato mixture to prepared dish, overlapping top layer of potatoes in pattern, if desired. Cover dish with foil. Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is brown, about 15 minutes. Let potatoes stand 10 minutes before serving.

Steps:

• Preheat oven to 425°. With a sharp knife, cut each potato crosswise into 1/8-in. slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13x9-in. baking dish. In a small bowl, mix butter, salt and pepper; drizzle over potatoes., Bake, uncovered, 50-55 minutes or until potatoes are tender. In a small bowl, toss cheeses with herbs; sprinkle over potatoes. Bake about 5 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 400 degrees. Butter an 8x8x2-inch glass baking dish with 1 tablespoon butter and set aside.
• Place potatoes, cream, milk, chives, thyme, salt, pepper and remaining 2 tablespoons butter in a large pot. Cover and bring mixture to a boil over medium-high heat.
• Transfer potato mixture to prepared dish, overlapping top layer of potatoes in a pattern, if desired. Cover dish with foil. Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is brown, about 15 minutes. Let potatoes stand 10 minutes before serving.