Easyaugratins Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish.
• Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper.
• Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over potatoes and cover dish with aluminum foil.
• Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
• Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
• In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

Steps:

• Spray a large, deep loaf pan with non-stick oil spray.
• Layer frozen potatoes and cheese, making three layers, and ending with cheese.
• Pour cream or half& half evenly over all.
• Cover pan with foil and seal well.
• Bake at 375 for 1 hour, removing foil for last 15 minutes.
• I don't usually add salt before baking as most cheddars are fairly salty.
• This can be varied by using different cheeses such as swiss, blue, smoked gouda, etc.
• You can also use plain hash browns if you don't like the onion/green pepper taste.
• I've never made this using the low-fat/non-fat versions of cheese or cream, but I wouldn't recommend subbing them.
• The glory of this recipe is its decadence.

Steps:

• Grease 1 1/2 quart casserole.
• Set aside.
• In small saucepan melt butter.
• Stir in flour, salt and pepper.
• Blend in milk and half-and-half.
• Cook on medium high heat, stirring constantly, until heated through.
• Set aside.
• Layer one-third of potato slices, half of onion, one-third of parsley, one-third of cheese and one-third of sauce in casserole.
• Repeat layers.
• Top with remaining potatoes, parsley, cheese and sauce.
• Bake in 375F degrees Convection oven on rack 3, 45-60 minutes (or bake in preheated 375F degrees radiant bake oven 1-1 1/4 hours) or until sauce is bubbly and potatoes are tender.

Steps:

• Butter a 1 quart sized crock pot.
• Layer the potato slices and onion rings in the crock, lightly seasoning with salt and pepper every few layers.
• 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.
• Gradually 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 the cheese over the potatoes, and slide a spatula between the edge of the crock and the potatoes to allow the cheese to pour down the side and cover everything.
• Cook on high for 2 hours, or on low for 4-5 hours.

Steps:

• In a large saucepan, bring cream, milk, salt and garlic powder to a boil. Add potatoes; reduce heat. Cover and simmer for 10-15 minutes or until the potatoes are tender. Coarsely crush 1/4 cup of croutons. Remove potatoes from the heat. Gently stir in the crushed croutons and pepper. , Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and remaining croutons. Bake, uncovered, at 400° for 5-6 minutes or until the cheese is melted.

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:

• Place potatoes and water in 1-1/2-quart microwavable casserole dish; cover with lid. Microwave on HIGH 8 minutes; stir. Microwave an additional 6 to 8 minutes or until potatoes are tender; drain well.
• Microwave CHEEZ WHIZ as directed on label.
• Pour over potatoes; mix lightly to coat.

Steps:

• Preheat oven to 375°.
• Lightly butter a 2 quart baking dish.
• Layer 1/2 potatoes and onions. Sprinkle 1 1/2 tablespoons flour over mixture. Dot with 1 1/2 tablespoons butter. Season with salt and pepper to taste. Spread 1/2 of the cheese over all. Repeat with another layer ending with cheese.
• Pour warmed milk over all.
• Bake at 375° for 40 to 60 minutes or until potatoes are tender and sauce is bubbly. If cheese browns too quickly cover with foil.

Steps:

• Pre-heat oven to 350 degrees.
• Break up the frozen potatoes, and put in an ungreased glass baking dish.
• In a saucepan, melt the Velveeta cheese with 2 tbsp milk.
• Add the Hellman's mayo and stir.
• Pour mixture over potatoes and bake for 45 minutes.
• Serve warm.

Steps:

• Heat oven to 350°F.
• Melt butter in medium saucepan on medium heat. Blend in flour, mustard and pepper; cook and stir 1 min. Gradually add milk, stirring until well blended; cook 3 to 5 min. until thickened, stirring constantly. Add 1-1/2 cups cheese and onions; cook 2 to 3 min. until cheese is melted, stirring frequently.
• Layer potatoes and cheese sauce alternately in 2-qt. casserole sprayed with cooking spray, ending with cheese sauce.
• Bake 1-1/4 hours or until potatoes are tender. Sprinkle with remaining cheese; bake 5 min. or until melted.