Parmesan Dijon Potatoes Au Gratin Recipes

Steps:

• 1. In a medium saucepan, combine cream and garlic; bring just to a simmer over medium heat. Simmer uncovered for 5 minutes (DO NOT BOIL). Remove from heat; let stand.
• 2. Generously butter a 3- to 3-1/2-quart au gratin or baking dish. Layer one-third of potato slices in dish. In a small bowl combine grated cheese, thyme, salt, nutmeg, and pepper. Sprinkle one third of cheese mixture over potato layer. Repeat layers twice. Pour garlic/cream mixture over all. Cover with foil.
• 3. Bake in a preheated 350-degree oven for 1-1/4 to 1-1/2 hours or until potatoes are almost tender. Uncover; bake 20 to 30 minutes more, or until liquid is absorbed and potatoes are browned. If dish is broiler safe, broil 3 to 4 inches from heat for 2 to 3 minutes or until top is crisp and brown. Let stand 10 minutes. Add desired toppings.

Steps:

• Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
• Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
• Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
• Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.

Steps:

• Preheat oven to 325°. Combine the first five ingredients. Layer a third of the potatoes and 2/3 cup cheese mixture in a greased 8-in. square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture., Bake, covered Cover for 65 minutes. Increase oven temperature to 375°. Uncover; bake until potatoes are tender and top is golden brown, 25-30 minutes longer. Let stand for 10 minutes before serving.

Steps:

• Heat oven to 400°F.
• Melt butter in large skillet on medium heat. Add onions and garlic; cook and stir 3 min. Stir in cream, mustard and 1/3 cup cheddar; cook on medium-low heat 5 min. or until cheddar is melted and mixture is well blended, stirring constantly. Remove from heat. Stir in 1 Tbsp. parsley.
• Layer 1/3 each of the potatoes and cream sauce in 2-qt. casserole sprayed with cooking spray; repeat layers twice. Sprinkle with Parmesan. Cover.
• Bake 1 hour; uncover. Top with remaining cheddar and pimentos. Bake 5 to 10 min. or until potatoes are tender. Let stand 5 min. Sprinkle with remaining parsley.

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Layer 1/3 of potatoes evenly in prepared dish. Sprinkle with salt and pepper. Drizzle with 1/3 of melted butter. Top with 1/3 of Parmesan cheese. Repeat layering twice more with remaining potatoes, butter and Parmesan cheese. Pour milk evenly over.
• Bake potatoes 15 minutes. Reduce temperature to 350°F. Continue to bake until potatoes are tender, top is golden brown and most of milk is absorbed, about 1 hour longer. Remove from oven; let stand 10 minutes and serve.

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups Swiss; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until Swiss is melted.

Steps:

• 1. Preheat oven to 375 degrees. Butter 9-inch pie dish well. I used a deep dish.
• 2. Peel and slice potatoes; rinse with cold water. Cover potatoes with cold water while preparing other ingredients.
• 3. Combine cream, butter, garlic, thyme and nutmeg in sauce pan. Bring to a simmer over a medium heat.
• 4. Meanwhile layer potatoes in pie plate. With each layer, salt and pepper to taste and sprinkle with Parmesan cheese. I made 2 layers. When cream is hot (but not boiling) pour over the potatoes. Dab soft butter on top.
• 5. Bake uncovered for 40 minutes. Remove from oven, sprinkle with additional Parmesan and put under broiler long enough to lightly brown.

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups Monterey Jack; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until Monterey Jack is melted.

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until shredded cheese is melted.