Asiago Potato Au Gratin Recipes

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ASIAGO POTATO AU GRATIN

Every year I make a special dinner for my family on valentines day. This year we were snowed in; I had to see what I had on hand. I had some potatoes, sweet vidalia onions and asiago cheese, came up with this dish. It went perfect with the bacon wrapped filet mignon w/ balsamic onion I made. My hubby and daughter loved the...

Provided by Judy Wisniewski

Categories     Potatoes

Time 2h30m

Number Of Ingredients 8



Asiago Potato Au Gratin image

Steps:

  • 1. Preheat oven 350 degrees. Slice the potato and onion @ 1/4 inch thick
  • 2. Stir the corn starch in the milk until there are no lumps, mix the seasoned salt, pepper and paprika in the milk
  • 3. Spray a baking dish with Pam or butter flavored cooking spray I used a round dish, begin layering with 1/3 of the potatoes, onions then cheese, top layer will be the cheese.
  • 4. Pour the milk minute of the top, add the 3 tbls of butter to the top, bake in oven for 1 - 1 1/2 hours.
  • 5. Allow to sit for five mins before serving.

4 red potatoes
1 sweet onion
1 c shredded asiago cheese
1 c milk
1 tsp corn starch
seasoned salt and pepper
paprika
3 Tbsp butter

ASIAGO & GRUYERE POTATO GRATIN

This grown-up version of potato gratin has the perfect flavor combination your whole family will love. The cottage cheese and half and half mixture is the liquid that cooks the potatoes. It makes the dish nice and creamy with lots of flavor from the fresh thyme and hint of cayenne. What makes this scalloped potatoes recipe...

Provided by Genny Miller

Categories     Other Side Dishes

Time 6h20m

Number Of Ingredients 9



Asiago & Gruyere Potato Gratin image

Steps:

  • 1. In a food processor or blender, combine cottage cheese, thyme, garlic, and cayenne pepper. Salt and pepper to taste. Process until smooth.
  • 2. Slowly add half and half while the processor is running. Set aside.
  • 3. Combine Gruyere and Asiago cheese; set aside.
  • 4. Layer one-third of potato slices in the bottom of a greased 13x9-inch baking dish. Sprinkle potatoes with salt to taste.
  • 5. Pour one-third of cottage cheese mixture over potatoes.
  • 6. Top with one-third of shredded cheese mixture.
  • 7. Repeat two more times with remaining ingredients.
  • 8. Cover with aluminum foil and bake in a preheated 400°F oven for 50 minutes.
  • 9. Remove cover and continue baking 40 minutes or until potatoes are tender and cheese is golden brown.
  • 10. Remove from oven and allow to stand 15 minutes before serving.

1 1/2 c cottage cheese (I used 2%)
2 Tbsp fresh thyme leaves, chopped
1 tsp garlic, chopped
1 dash(es) cayenne pepper or to taste
1 c half and half
1 1/2 c Gruyere cheese, grated
1 c Asiago cheese, grated
3 lb russet potatoes, peeled and thinly sliced (approx. 4 potatoes per pound)
salt, to taste

CREAMY AU GRATIN POTATOES

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8



Creamy Au Gratin Potatoes image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  • 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. 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 cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

POTATOES AU GRATIN

This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 8



Potatoes Au Gratin image

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.

1/3 cup unsalted butter, softened
1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices
1/2 cup grated Gruyere
1/2 cup freshly grated Parmesan
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon paprika

THREE-CHEESE POTATO GRATIN

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15



Three-Cheese Potato Gratin image

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish.
  • Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat.
  • Mix all the grated cheeses together in a medium bowl.
  • Mix the yams and potatoes together in a medium bowl.
  • Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil.
  • Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve.

Butter, for greasing the baking dish
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large cloves garlic, chopped
1/3 cup heavy whipping cream
1/4 cup low-sodium chicken broth
1 teaspoon minced fresh rosemary
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
5 small Yukon gold potatoes, peeled, cut into 1/8-inch-thick rounds (about 1 1/4 pounds)
1 large yam (red skinned sweet potatoes), cut into 1/8-inch to 1/4-inch-thick rounds
1 1/2 cups coarsely grated Gruyere cheese (about 5 ounces)
1/2 cup coarsely grated Asiago cheese (about 1 1/2 ounces)
1/2 cup finely grated Pecorino Romano cheese (about 1 1/2 ounces)
2 tablespoons chopped fresh flat-leaf parsley, optional

ASIAGO, POTATO, AND BACON GRATIN

Make and share this Asiago, Potato, and Bacon Gratin recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10



Asiago, Potato, and Bacon Gratin image

Steps:

  • Put potatoes in a saucepan; cover with water; bring to a boil.
  • Reduce heat and simmer 5 minutes or until almost tender; drain.
  • Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
  • Heat a saucepan coated with non-stick cooking spray over medium heat.
  • Add in the shallots; stir/saute for 2 minutes or until tender.
  • Sprinkle flour over shallots.
  • Gradually add 1/2 cup milk and stir with a whisk until well blended.
  • Gradually add 1 1/2 cups milk and stir with a whisk.
  • Cook over medium heat for about 9 minutes,stirring frequently until thick.
  • Take pan from heat source and add in 3/4 teaspoon salt, Asiago cheese, chives, pepper, and bacon; stir to combine.
  • Place half the potatoes in an 8-inch square baking dish that has been coated with cooking spray.
  • Pour half the cheese sauce over the potatoes.
  • Top with the remaining potatoes and cheese sauce.
  • Sprinkle Parmesan cheese over the top.
  • Bake in a 350° oven for about 35 minutes or until cheese is bubbly and lightly browned.

Nutrition Facts : Calories 242.2, Fat 9, SaturatedFat 3.5, Cholesterol 18, Sodium 618.1, Carbohydrate 31.9, Fiber 2.3, Sugar 5.3, Protein 8.9

1 1/2 lbs peeled yukon gold potatoes, cut into 1/4-inch thick slices
1 teaspoon salt, divided
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup grated asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon fresh ground pepper
4 slices bacon, cooked and crumbled
1/4 cup grated fresh parmesan cheese

ROSEMARY AU GRATIN POTATOES

Rosemary, garlic and Parmesan cheese season the tender potato slices in this delectable side dish. It's sure to satisfy family and guests alike. -Jean Minner, New Castle, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8-10 servings.

Number Of Ingredients 9



Rosemary Au Gratin Potatoes image

Steps:

  • In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 220 calories, Fat 11g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 408mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
3 pounds potatoes, peeled and cut into 1/8-inch slices
2/3 cup grated Parmesan cheese

ASIAGO POTATOES

Categories     Cheese     Potato     Side     Bake     Super Bowl     Oscars     Dinner     Poker/Game Night     Potluck     Gourmet

Number Of Ingredients 8



Asiago Potatoes image

Steps:

  • Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.
  • Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes.
  • Drain garlic, reserving oil for another use, then mash to a paste.
  • Preheat oven to 350°F with rack in middle.
  • Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.
  • Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell.
  • Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

16 small Red Bliss potatoes (about 2 inches in diameter)
12 garlic cloves
1/2 cup olive oil
10 large basil leaves
1/2 lb Asiago cheese, grated
1 cup mayonnaise
Garnish:
paprika

SIMPLE AU GRATIN POTATOES

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9



Simple Au Gratin Potatoes image

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.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

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

ASIAGO AND SAGE POTATOES AU GRATIN

Number Of Ingredients 7



ASIAGO AND SAGE POTATOES AU GRATIN image

Steps:

  • Preheat oven to 350. Combine heavy cream, 1/2 cup Asiago cheese, garlic, nutmeg, pepper & salt (a generius amount of salt @ 1 tablespoon)in large sauce pan and simmer for about 10 minutes until the cream in the mixture begins to slightly thicken. Arrange a third of potatoes in a 8X8 baking dish and sprinkle with a third of the cream sauce, a third of the sage leaves and a third of the cheese. Repeat 3 tines, ending with a layer of the potatoes and sauce. Bake for 1-1 1/4 hours or until the potatoes have softened. Remove from oven and top with additional cheese and broil for @ 5-10 minutes or until the top turns a nice golden brown color. Let rest for 5 minutes before servings.

2 Cups Heavy Cream
1 Cup Shredded Asiago Cheese (1/2 Cup + 1/2 Cup plus additional for topping)
2 Cloves Garlic, minced
1/8 Teaspoons Nutmeg
4-5 Baking Potatoes, peeled and sliced 1/8 - 1/4 inch thick
12-15 Sage leaves, chopped roughly
Salt & pepper

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