This is one of my favorite dishes to make when I need something in a hurry for dinner.
Total Time: 12 minutes
Yield: 2 servings
Ingredients:
Steps:
Mix all together. Put in a greased 9x13 inch pan. Bake at 350 degrees F for 1 hour.
Butter casserole dish and alternate sauce and potatoes until full. Or just mix the potatoes and sauce together and pour into casserole.
This recipe was our Thursday night supper when all 5 kids were living at home. It is a one dish casserole meal that I usually serve with a tossed green salad and/or a veggie on the side.
I'm looking for a good Potato Au Gratin recipe, with ham slices. Any help here? I know Deeli just might ride to the rescue on this one.
Well, call me flattered, Michael! Hopefully, this recipe will do the trick to please you :-)
Deeli's Potatoes Au Gratin With Ham
3 medium russet potatoes peeled and cut in to 1/4 inch slices
Preheat oven to 400 degrees F.
Layer one half of the potatoes in bottom of a baking dish, top with the ham and onions and finish layering with remaining potatoes.
In a medium saucepan melt the butter over medium heat, add flour and stir for about one minute.
Add milk and cook, stirring constantly, until mixture has thickened.
Add all cheese and stir until just melted.
Pour mixture over the potatoes, ham and onions.
Cover and bake for about one hour.
Test for potato doneness and if potatoes are close to being tender continue baking without a cover for fifteen more minutes in order to brown the top of the casserole.
Bon Appetite and let me know how you like it ;-)
Mix all ingredients together. Put in greased 9x13 inch pan. Cover with shredded cheese. Bake at 350 degrees F for 45 minutes to 1 hour.
Mix sour cream, cream of chicken soup and milk together. Mix hash browns, cheese and onion together.
Melt butter in a saucepan over medium low heat. Stir in the onion, and cook until dark brown, about 15 minutes. Stir in the garlic and flour and cook 1 minute more.
Mix all above ingredients together and put in 9x13 inch pan. Bake 1 hour at 350 degrees F. If desired, top with buttered cracker crumbs before baking or top with crushed potato chips about 5 minutes before taking out of the oven.
I usually make these from scratch, but it was a real low energy day, so I took the easy way out. They turned out cheesy and delicious, and everyone loved them.
These are some of my favorite potatoes ever! Love the cheese.
Try using Dubliner cheese the next time you make au gratin potatoes for a different taste. This is a page about Dubliner au gratin potatoes.
White cheddar is a popular choice for making a cheese sauce for potatoes and pasta. This page is about making white cheddar au gratin potatoes.
When cooking potato gratin, usually we use mixture of milk and cream. But I never know what does milk and cream do here? So I just want to ask what is milk and cream function here? Thanks.
The milk and the cream are the liquid part of the roux--where you mix the flour and butter to start the sauce, then when it gathers, you add the milk and cream to make the smooth sauce. Full cream adds flavor (and more calories from the fat which gives it the flavor) to the dish. If your recipe specifically calls for milk and cream--the originator probably reduced the butter in the recipe to account for the extra fat from the cream--OR, maybe they just wanted a super rich flavor and kept the butter proportion in the roux the same and just split the liquid to milk and cream using the cream to add that velvety richness that it brings to dishes.
I have made mine with just skim milk and it is still just as tasty.
When I started cutting calories many years ago, I researched (in cookbooks as this was long before Google) alternate recipes. Like I said, now I use skim milk and a skim cheese when I make mine and it tastes good. You still get the rich taste from the buttered crumbs that are toasted to make it a true gratin and not just scalloped potatoes.
Think about what you would have if you did not use milk and cream. Just potatoes and cheese (butter in place of 'liquid'?) but no 'creamy sauce' and that's what makes the dish.