Copycat Au Gratin Potatoes Recipes

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.

Steps:

• 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.

Steps:

• Preheat oven to 425. Melt the butter, and saute the onion over medium heat until soft and translucent. Add the garlic, salt and pepper and cook for about 30 seconds. Add the potatoes, stock, and cream and bring to a good simmer. Cover, reduce heat to medium low and simmer gently until the potatoes are nearly tender when pierced with a knife, about 15 to 20 minutes. Transfer the mixture to a buttered 8x8 or equivalent sized baking dish (or about 5 to 6 individual casseroles). Top with the cheese and bake in the preheated oven for about 15 minutes for the casserole (a little less for individual casseroles) or until the sauce is bubbling and the cheese is melted. Cool a few minutes before serving. Sprinkle with chopped parsley.

Steps:

• Peel and cube the potatoes into about 1 inch cubes. In a mixing bowl, add the cream, flour, garlic, salt, and pepper together with 1/4 cup cheddar cheese and 1/4 cup of the Gruyere. Add the potatoes and coat evenly. Grease the ramekins or oven safe dish with butter. Divide the potato mixture evenly among the dishes, making sure that the cream is also evenly distributed. Top with the remaining Gruyere and Cheddar cheese, and a sprinkle of more pepper. Cover with foil and bake at 400 degrees F for about 35 minutes. Remove the foil and allow the gratin to brown and crisp for another 15 to 20 minutes!