FRENCH ONION SOUP POTATO GRATIN
Provided by Food Network
Categories side-dish
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
- For the potato gratin: Preheat the oven to 400 degrees F.
- Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
- Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
- Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
- In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
- In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
- Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!
CREAM OF POTATO SOUP AU GRATIN
Make and share this Cream of Potato Soup Au Gratin recipe from Food.com.
Provided by Johnney
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and chop onion.
- Peel and dice potatoes.
- Melt butter in a saucepan.
- Saute onion in butter until soft.
- Add potatoes to the pan with the onions and stir.
- Add chile, chicken stock, salt, celery salt and pepper.
- Cook for 20 minutes or until the potatoes are tender.
- Let cool for 10- 15 minutes.
- Place the potato mixture into a blender and puree until smooth.
- Return puree mixture to the pan.
- Add milk and cream and heat through.
- When ready to serve, Pour into individual flame-proof bowls.
- Top with grated cheddar cheese.
- Dust with the parmesan cheese and sprinkle with paprika.
- Put the bowls under the broiler until the cheese is bubbly and browned.
- Serve with your favorite bread.
Nutrition Facts : Calories 396.5, Fat 16.5, SaturatedFat 9.9, Cholesterol 51.8, Sodium 429.7, Carbohydrate 52.4, Fiber 5.9, Sugar 4.7, Protein 11.6
AU GRATIN POTATO SOUP
This is so good on a chilly winter night! I like to put seasoned croutons in my soup along with the shredded cheese, bacon pieces and chives. YUM! Once when I was in a hurry, I baked my potatoes in the microwave, peeled and cubed them, put them in a pot with the other ingredients and had the soup in a matter of minutes. It...
Provided by Paula S.
Categories Cream Soups
Number Of Ingredients 5
Steps:
- 1. In a large pot, combine potatoes, au gratin potato mix, chicken broth, and water. Add more water to cover if necessary.
- 2. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes.
- 3. Stir in cream and heat through. Can be served as is or have shredded cheese, crumbled bacon, chopped green onions or chives, and seasoned croutons for guests to put on top of soup.
AAAHH! POTATO SOUP
This is the MOST simple and delicious potato soup recipe ever! Creamy and cheesy! Top with shredded cheese (your favorite kind), chopped scallions and cooked bacon bits.
Provided by Raymond Cooper
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.
Nutrition Facts : Calories 266.1 calories, Carbohydrate 28.1 g, Cholesterol 55 mg, Fat 16.2 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 9.9 g, Sodium 874.2 mg, Sugar 0.2 g
AU GRATIN CHEESE SOUP
Make and share this Au Gratin Cheese Soup recipe from Food.com.
Provided by mrose75
Categories Low Protein
Time 40m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Mix potato slices, cheese sauce mix, broth, water, carrots and celery in large saucepan.
- Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer for 25 to 30 minutes or until potatoes are tender.
- Remove from heat and stir in cream.
Nutrition Facts : Calories 158.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.8, Sodium 857.4, Carbohydrate 25.1, Fiber 1.9, Sugar 1.1, Protein 4.8
AU GRATIN POTATOES
Simple, simple, simple! This frozen hashbrown and canned soup recipe is the perfect side dish because it takes almost no preparation time, leaving your hands free for the main dish!
Provided by JBOPP
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 9x13 inch baking pan.
- Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour the mixture over the potatoes.
- Bake in the preheated 300 degrees F (150 degrees C) oven for 60 minutes. Remove the pan from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.
Nutrition Facts : Calories 199 calories, Carbohydrate 20 g, Cholesterol 27 mg, Fat 10.2 g, Fiber 1.8 g, Protein 7 g, SaturatedFat 5.9 g, Sodium 462.5 mg, Sugar 1.7 g
SLOW-COOKER CHEESY HAM AU GRATIN
Enjoy this cheesy ham recipe slow cooked for dinner using Whole Kernel Corn, Red and Green Peppers.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 10
Number Of Ingredients 6
Steps:
- Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. In large bowl, combine milk, soup and contents of seasoning packets from potatoes; blend well. Add potatoes, ham and corn; mix well. Pour mixture into sprayed slow cooker. Pour boiling water over potato mixture; stir to mix.
- Cover; cook on low setting for 7 to 8 hours.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 1/4 Cups, Sodium 1350 mg, Sugar 6 g
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