Au Gratin Taters N Chops Recipes

Steps:

• 1. Heat oven to 375. Spray an 8" x 8" pan w/ cooking spray. In bowl combine, 1 cup cheddar cheese, flour, milk, italian seasonings, onion powder, salt and pepper.
• 2. Arrange 1/2 the potato slices in bottom of pan. Pour 1/2 the cheese mix over potatoes. Place remaining potatoes in pan. Pour remaining cheese mix over potatoes.
• 3. Dot w/ butter. Cover, bake 45 mins. Remove from oven, gently stir, Cover, bake 20 mins. Sprinkle w/ paprika, remaining cheddar cheese and parmesan cheese. Bake 10 more mins. Sprinkle w/ parsley.

Steps:

• In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream, soup and 1/4 cup butter. Pour over potato mixture and mix gently to combine. Transfer to a greased 3-qt. baking dish. Toss cornflakes and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 45-55 minutes or until heated through.

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until carrots are almost tender. , Meanwhile, in a small saucepan, saute onion in 3 teaspoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. , Remove from heat; stir in cheese and parsley until cheese is melted. Drain carrots; add to sauce., Transfer to a greased 2-cup baking dish. Melt remaining butter; stir in cornflakes. Sprinkle over carrots. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and golden brown.

Steps:

• Combine potatoes and sauce mix according to package directions. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish; set aside. In a large skillet, brown pork chops in oil; arrange over potatoes.
• Bake, uncovered, at 375 degrees F for 20-25 minutes or until meat juices run clear and potatoes are tender. Sprinkle cheese and bacon over chops. Bake 2-3 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 375.
• Combine all ingredients into a large boiler (keep out 1 cup of cheese). Bring all ingredients to a low boil on stovestop, stirring often because the potatoes with burn to bottom if they settle.
• Once mixture has come to a boil, pour into a 13 x 9 baking dish. Cover top with remaining cheese and cover with foil.
• Bake for 40 minutes and then remove foil and finish baking about 10/15 minutes. Enjoy!

Steps:

• Preheat oven to 400°. In a small skillet, saute artichokes and garlic in 2 tablespoons butter until tender. Transfer to a greased 1-qt. baking dish., In a small saucepan, melt remaining butter. 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 a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted., Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, 20-25 minutes or until heated through.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
• In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
• Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
• Bake in preheated oven for 20 minutes, or until bubbly and golden brown.