These Arent Potatoes Garlic Cauliflower Au Gratin Recipes

Steps:

• Heat oven to 350*.
• In casserole, melt 1/4 cup butter, stir in flour, salt and minced garlic.
• Add milk and cook until mixture boils and thickens, whisking constantly.
• Stir in cheeses until sauce is smooth.
• Add potatoes,stir until thoroughly combined.
• Mix the breadcrumbs with the melted 1 tablespoons butter and sprinkle evenly over the top.
• Bake uncovered 1 1/2 to 2 hours until bubbly on top.

Steps:

• Cut cauliflower florets from the stems. Separate florets into their smallest subsections. Slice and halve stems into small pieces.
• Whisk half-and-half, 3 teaspoons black pepper, garlic powder, and salt together in a small bowl.
• Preheat oven to 325 degrees F (165 degrees C).
• Scatter 1/3 of the butter cubes and 1/3 of the garlic slices on the bottom of a 9x13-inch baking dish. Layer 1/2 of the cauliflower on top. Scatter another 1/3 of the butter cubes and garlic slices on top. Cover with 1 1/2 cup Cheddar cheese and 1/2 of the half-and-half mixture. Repeat layering remaining butter cubes, garlic slices, cauliflower, and Cheddar cheese. Pour in remaining half-and-half mixture.
• Sprinkle remaining 1 teaspoon of black pepper on top of the baking dish. Arrange the mozzarella cheese slices across the top, covering the layers underneath.
• Bake in the preheated oven until bubbling, about 40 minutes. Remove from the oven and sprinkle Romano cheese and paprika on top.
• Return to the oven and continue baking until cheese crust is golden-brown, about 15 minutes.

Steps:

• Start by preheating your oven to 350 degrees Fahrenheit.
• Llightly butter a 13x9 inch pan so the potatoes won't stick.
• Cut your potatoes into very thin slices (width wise).
• Organize half of the potatoes in the pan.
• Sprinkle salt and pepper on potatoes to taste (I use about 3/4 teaspoon of pepper and 1/2 teaspoon salt).
• Add a layer of cheese (1 cup ).
• Peel 3 cloves of garlic (but leave them whole).
• In a small sauté pan add 1 pint of heavy whipping cream, the 3 whole garlic cloves, and 1 teaspoon of chicken flavor bouillon (the bouillon is optional but I always add it.).
• Evenly add the second layer of potatoes.
• Add salt and pepper (same amount).
• Add the rest of the cheese (1 cup).
• Once the heavy whipping cream mixture comes to a boil REMOVE the 3 garlic cloves; pour mixture evenly over the potatoes.
• Bake for approximately 1 hour and 20 minutes.
• Enjoy !

Steps:

• Cut cauliflower florets from the stems. Separate florets into their smallest subsections. Slice and halve stems into small pieces.
• Whisk half-and-half, 3 teaspoons black pepper, garlic powder, and salt together in a small bowl.
• Preheat oven to 325 degrees F (165 degrees C).
• Scatter 1/3 of the butter cubes and 1/3 of the garlic slices on the bottom of a 9x13-inch baking dish. Layer 1/2 of the cauliflower on top. Scatter another 1/3 of the butter cubes and garlic slices on top. Cover with 1 1/2 cup Cheddar cheese and 1/2 of the half-and-half mixture. Repeat layering remaining butter cubes, garlic slices, cauliflower, and Cheddar cheese. Pour in remaining half-and-half mixture.
• Sprinkle remaining 1 teaspoon of black pepper on top of the baking dish. Arrange the mozzarella cheese slices across the top, covering the layers underneath.
• Bake in the preheated oven until bubbling, about 40 minutes. Remove from the oven and sprinkle Romano cheese and paprika on top.
• Return to the oven and continue baking until cheese crust is golden-brown, about 15 minutes.

Steps:

• In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth. , Place the potatoes and onion in a 3-qt. slow cooker. Pour the milk mixture over the potato mixture; mix well. Cover and cook on low for 6-7 hours or until potatoes are tender. If desired, sprinkle with paprika.