BUTTERMILK-BLUE POTATOES AU GRATIN
Each holiday my husband asks me to make something new that I have never made before, & this is one of the 5 dishes that I came up with. Not only is it an impressive dish but it really does taste great. Our daughter Briana drove in from Ohio, just in time to help prepare all of the food, all three of us was in the kitchen,...
Provided by Rose Mary Mogan
Categories Side Casseroles
Time 1h50m
Number Of Ingredients 19
Steps:
- 1. PREHEAT THE OVEN TO 350 DEGREES F. Butter a 9 X 12 or 2 1/2 quart size casserole dish & set aside till needed. The original version of this recipe came from a cookbook called "THE OLD FARMERS GARDEN FRESH ALMANAC COOKBOOK", I DID MAKE A FEW minor variations and additions to the original recipe. WE REALLY LOVED THIS RECIPE.
- 2. Boil potatoes till partially cooked through, or fully cooked if desired. Allow potatoes to cool enough to handle. Then slice half of them and arrange in bottom of prepared casserole dish. I chose to leave the skins on for added fiber, but you can peel if desired.
- 3. Drain mushrooms if using canned and arrange over top of potatoes.
- 4. Slice the remaining potatoes and set aside till needed.
- 5. Mince the shallots and garlic. Then using a medium sauce pan over low heat, melt the butter, add the garlic & shallots & sauté for 1 minute. Add the flour. Stir or whisk till blended, and cook for about 3 minutes more. Add the milk, stirring constantly until the sauce thickens & bubbles. Then remove the sauce pan from the heat.
- 6. Now add in the pepper, mayonnaise, mustard, Worcestershire sauce, parsley, and half of the blue cheese, and stir till blended together. We used about twice as much blue cheese because we really love blue cheese. Now add in the buttermilk and stir.
- 7. Spread or pour half of the cheese sauce on top of the mushrooms, then sprinkle with half of each the Monterey Jack and cheddar cheese.
- 8. Now layer the remaining potatoes over the cheese, and cover with remaining sauce. Sprinkle with remaining Blue Cheese, cheddar & shredded Monterey Jack. Bake for 45 minutes if potatoes were not fully cooked. I cooked mine completely, and only baked for 30 minutes.
- 9. Now add the crushed potato chips, over the top, and bake for 10 additional minutes. While casserole is baking for the 10 minutes. Steam the broccoli in a sauce pan or in microwave until crisp tender.
- 10. Now arrange the broccoli around the outer edge of the casserole, and garnish with roasted red pepper strips or chopped pimentos. Bake for 5 additional minutes. Serve while still hot.
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
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.
BUTTERMILK PARMESAN POTATOES
I created this potato dish when I had leftover ingredients to use up. They give a little subtle twist to scalloped potatoes, and may make you want seconds! They also reheat well, that is if you have leftovers...
Provided by BELFLOREK
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h52m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside.
- Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and onion; cook and stir until the onion is transparent, about 5 minutes. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir until mixture bubbles and thickens, about 2 minutes. Continue to stir the flour mixture while gradually pouring in the milk and buttermilk, and return the mixture to boiling. Stir in 3/4 cup Parmesan cheese; cook for 2 minutes until melted, and mixture is smooth. Pour the mixture over the potatoes in the baking dish, stirring to coat evenly.
- Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, stir the potato mixture again, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 20 minutes more.
Nutrition Facts : Calories 362.9 calories, Carbohydrate 55.5 g, Cholesterol 29.9 mg, Fat 10.7 g, Fiber 5.3 g, Protein 13.2 g, SaturatedFat 6.5 g, Sodium 440.3 mg, Sugar 6.2 g
BUTTERMILK POTATOES AU GRATIN
The buttermilk adds a really creamy texture to this au gratin recipe, and the four-cheese sauce mix gives a nice cheesy taste, but one that doesn't overpower the potato flavor in the dish.
Provided by TasteTester
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F In saucepan, bring potatoes, and enough salted water to cover, to a boil. Cook 12 minutes more and drain.
- Meanwhile, prepare sauce mix according to package directions, substituting buttermilk for regular milk. Stir in 2 tablespoons of the chives, and the mustard. Reserve 1/2 cup of the sauce.
- In a bowl, combine potatoes and remaining sauce; spoon into a 1-1/2 quart ovenproof casserole dish.
- Bake uncovered for 20 minutes, or until heated through, pouring reserved sauce over potatoes during the last 5 minutes of cooking. Sprinkle with remaining chives and serve.
PERFECT POTATOES AU GRATIN
For a hearty side dish, make Ree Drummond's Perfect Potatoes au Gratin recipe from The Pioneer Woman on Food Network. Sharp cheddar and green onions add flavor.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h10m
Yield 16 servings
Number Of Ingredients 9
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.
BUTTERMILK BLUE CHEESE POTATOES AU GRATIN
If there is only one potato recipe you want to try, then this one has to it! it is an amazing potato dish, that will have you drooling at the table lol! This is a killer potato recipe, and one you should not pass up. Although the original recipe does not state to par-boil the potatoes, I always do this for a layered potato dish, it cooks in a much lesser time. You can use one (10-ounce) package of frozen broccoli pieces that have been steamed, in place of fresh, I have even made this dish without using the broccoli and pimento for garnish, it is still a "killer"! Make sure your buttermilk is at room temperature before using for the recipe. This buttermilk blue cheese sauce recipe can be used for a number of other recipes also.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h30m
Yield 6-9 serving(s)
Number Of Ingredients 18
Steps:
- Make sure to parboil the potatoes until soft-firm.
- Butter a 2-1/2-quart shallow casserole dish.
- Set oven to 350°F.
- Arrange half of the sliced par-boiled potatoes in the bottom of the prepared dish.
- For the buttermilk-blue cheese sauce: melt butter in a medium saucepan over low heat.
- Add in garlic and shallots; saute for 1 minute.
- Add/whisk in flour, whisk and stir for 3 minutes more.
- Pour in the half and half and room temperature buttermilk all at once; cook/whisk until sauce thicken and is bubbly.
- Remove from heat, and stir in pepper, mayonnaise, mustard, Worcestershire sauce, parsley and half of the blue cheese; mix well to combine.
- Layer all of the sliced mushrooms over the potatoes in the casserole dish; top with half of the cheese sauce, and distribute the grated jack cheese over the sauce.
- Layer remaining potatoes over the jack cheese and sauce.
- Spoon with remaining sauce on top.
- Sprinkle with remaining blue cheese.
- Bake for 45 minutes. Remove from oven and sprinkle the potato chips over top; return to oven for 10 minutes.
- Remove from oven and arrange the cooked broccoli around the edges of the casserole (if using) and garnish with pimento (if using); bake for 5 minutes longer.
- Absolutely delicious!
Nutrition Facts : Calories 636.9, Fat 25.3, SaturatedFat 14.2, Cholesterol 65.7, Sodium 451.9, Carbohydrate 85.9, Fiber 10, Sugar 6.7, Protein 19.7
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PERFECT AU GRATIN POTATOES - THE DARING GOURMET
From daringgourmet.com
4.4/5 (132)Total Time 1 hr 40 minsCategory Side DishCalories 397 per serving
- Melt the butter in a stock pot over medium-high heat. Add the flour and whisk until smooth. Simmer, whisking constantly, for 2 minutes. Add the onions and garlic and stir to combine. Add the milk, cream and salt and whisk until smooth. Bring to a simmer and whisk until thickened. Whisk in the Cheddar and half of the Parmesan cheese. Whisk until melted. Stir in the potatoes.
- Pour the potato mixture into a 2 quart casserole dish. Sprinkle with remaining Parmesan cheese.
- Cover with foil and bake for 1 hour or until the potatoes are soft. Remove foil and bake for another 20 minutes or until the top is lightly browned. Let sit for 5 minutes before serving.
CLASSIC POTATO GRATIN RECIPE | BON APPéTIT
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4.6/5 (65)Estimated Reading Time 8 minsServings 12Total Time 2 hrs
- Preheat oven to 325°. Cut 1 garlic clove in half and rub the inside of a 3-qt. shallow baking dish with cut sides. Smear butter all over inside of dish. Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
- Arrange potato slices in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crisp edges from the top). Shingle as you work until bottom of dish is covered. Tuck smaller slices into any gaps to fill. Pour cream mixture over potatoes and cover dish tightly with foil. Bake potatoes until tender and creamy, 60–75 minutes. Let cool.
- Place rack in highest position; heat broiler. Remove foil and top potatoes with Gruyère and Parmesan. Broil until cheese is bubbling and top of gratin is golden brown, 5–10 minutes. Serve topped with more thyme leaves.
- Do Ahead: Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.
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