Awesome Augratin Potato Balls Recipes

Steps:

• Bake potatoes, either in oven or microwave, Cool, peel and shred. (I use shredder on my Salad shooter) In a large bowl combine dried onion, sour cream, cream cheese, butter and seasonings. Mix in shredded potatoes until well combined. Take an ice cream scoop and dip out mixture and roll into a ball. Roll the potato ball in Parmesan cheese until well coated and place on a cookie sheet. Continue making balls until all mixture is gone. Cover and freeze. Once frozen the balls can be placed in plastic bags or containers and stored in freezer. To use, remove as many as needed and place on a cookie sheet. Bake in 350°F. oven for 15 to 20 minutes until lightly browned.

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:

• 1. Clean and slice potatoes about 1/4 inch wide. Rinse them again.
• 2. Cut your onion in half then slice about 1/4 wide
• 3. Grease a 9x13 casserole dish and layering the dish with the potatoes first then the onions
• 4. Sprinkle each layer with dash of salt, pepper, and bouillon. Set aside
• 5. In medium sauce pan, melt butter under medium heat. Add garlic and sauté for 2 minutes.
• 6. Add flour and stir for about 5 minutes. Add seasoning, mix well.
• 7. Add the milk, stirring frequently until sauce has thickened.
• 8. Remove from heat and stir in cheese until melted and well blended. Pour over potatoes and cover with aluminum foil. Bake in oven at 400' degrees for 1 hour and 45 minutes or until potatoes are tender.

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.

Steps:

• Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
• Slice the potatoes into sticks, and then cut the sticks to create a dice.
• Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
• Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.

Steps:

• Bake potatoes in either oven or microwave; cool, peel & shred.
• In a large bowl combine onion, cream cheese, sour cream, butter, and seasonings.
• Mix in shredded potatoes until well combined.
• Take an ice cream scoop & dip out mixture & roll into balls.
• Roll the potato ball in Parmesan cheese until well coated and place on a cookie sheet.
• Continue making balls until all mixture is gone.
• Cover & Freeze.
• Once frozen, they can be placed in freezer bags & kept frozen.
• To cook, remove as many as you want and place on a cookie sheet.
• Bake at 350 degrees for 10-12 minutes or until lightly browned.
• Note: You could cook all at once and freeze the leftover portion for a later date and reheat in microwave.