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Yummy Potatoes! - 31 recipes

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Slice the potatoes into rounds about 1/4 an inch thick

  • 6-7 russet potatoes peeled
  • 1 cup low-sodium chicken broth
  • 4 oz cream cheese I used reduced fat
  • 2 tablespoons heavy whipping cream
  • 1 cup milk I used almond
  • 1 1/2 cup shredded cheese
  • 1/2 cup shredded parmesan reggiano cheese
  • 2 garlic cloves, minced
  • 1 teaspoon onion powder
  • dash of salt and pepper to taste
  • 1 teaspoon chives
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  • 4 russet potatoes, sliced into 1/4 slices
  • 1 onion, sliced into rings
  • salt and pepper to taste
  • 3 Tbsp butter
  • 3 Tbsp all purpose flour
  • 1/2 tsp salt
  • 2 cups milk
  • 1 1/2 cups shredded Cheddar cheese
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1. Place potatoes in a greased 8-in

  • 2 large uncooked sweet potatoes, peeled and sliced 1/4 inch thick
  • 1 large egg
  • 2 cups heavy whipping cream
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Pinch pepper
  • 3 tablespoons grated Parmesan cheese
  • Minced fresh thyme, optional
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Preheat oven to 425. Melt the butter, and saute the onion over medium heat until soft and translucent

  • 2 Tbsp butter plus additional to butter casserole dish
  • 1/2 medium onion, minced
  • 1 garlic clove, minced
  • 1 1/4 tsp salt (less if you like)
  • 1/2 tsp ground black pepper
  • 3/4 cup chicken stock
  • 1 1/4 cup heavy cream; add a little more if it doesn't cover potatoes
  • 1 1/2 lbs (about 5 medium) russet potatoes, peeled & sliced 1/8 inch thick (thickness of standard
  • processor slicing disc)
  • 3 cups finely shredded cheese; 2 cups cheddar (8oz), and 3/4's cup (3oz) of either fontina or
  • provolone along with 1/4 cup (1oz) parmesan, mixed together
  • About 1 Tbsp chopped parsley for garnish
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Line 9X13 pan with hash browns, Mix all other ingredients except cheese and spoon over top of hash browns

  • 2 lbs. frozen hash browns
  • 1/2 cup melted butter
  • 1 tsp. salt
  • 1/4 tsp pepper
  • 1/2 chopped onion
  • 1 cup celery soup
  • 1/2 cup potato soup
  • 2 cups sour cream
  • 10 oz. shredded cheese
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Preheat oven to 350°

  • 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
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2 People

  • - 2 russet potatoes, sliced into 1/4 inch slices
  • - 1/2 onion, sliced into rings
  • - salt and pepper to taste
  • - 1.5 tbsp butter
  • - 1.5 tbsp flour
  • -1/4 tsp salt
  • - 3/4 cups shredded sharp cheddar cheese
  • -1 cup milk
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