Au Gratin Potato Recipe Wanted

Subject: Au Gratin Potato Recipe Wanted
Newsgroups: rec.food.cooking

From: damsel at dacmail.net (Damsel in dis Dress)
Date: Sun, 28 Dec 1997 19:50:09 GMT
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I love au gratin potatoes. I've had good ones in restaurants, but I've only made them from boxed mixes at home. I'd love to try a recipe that uses sliced, fresh potatoes, etc., etc. Oh, and onion is a necessity!

Anyone have a great recipe?

Thanks,
Carol

From: brawny at mindspring.com (Bill)
Date: Sun, 28 Dec 1997 21:36:03 GMT
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these are very good!! and I am sure that I will be flamed for the cheese that I have selected, but 'em sure are good eatin'!!
Title: Myrtlewood AuGratin
Categories: Side dish
Yield: 6 Servings

3 lb Potatoes
1 lg Onion, thin slice
4 tb Flour
Salt & Pepper to taste
10 sl Velveeta cheese
1 c Heavy Cream

Preheat oven to 350F.

Prepare 9 x 13 pan and spray with Pam.

Peel and slice potatoes. Keep submerged in water until ready for use.

Drain excess water from potatoes. Place single layer of potatoes in pan, overlapping. Place single layer of onion rings in pan. Sprinkle with flour, lightly. Place single layer of Velveeta slices. Add salt & pepper to taste. Repeat procedure until all ingredients are used with potatoes on top.

Pour cream over entire dish and bake for 55 minutes or until golden brown.

From: Kaari Jae (kaari at hem1.passagen.se)
Date: Mon, 29 Dec 1997 00:28:50 +0100
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How about trying a bit different Potatoes Au Gratin?

Slice a suitable amount of potatoes thinly, slice thinly about half an onion per person too (or use leeks).
Oil a deep oven pan, put first layer potatoes, second layer onion, third grated cheese, salt and pepper, add layer after layer til you filled the pan, last layer potatoes. Take some beef broth or boullion made from cubes and pour it over the potatoes, about one third deep, top with a layer of grated cheese. Bake in the oven until the potatoes are soft. I also add some chopped garlic (to say the truth I add it a lot :)) between the layers but that's optional. If you make the bouillon from cubes check the amount salt.

From: mrobbins at netins.net (Marge Robbins)
Date: 29 Dec 1997 01:14:36 GMT
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I make them all the time, but I don't have a recipe per say. Just boil some potatoes until about 1/2 done. Cool peel and slice. Layer in a baking dish with sliced onion and cubed velveeta cheese ending with cheese on top. Mix several TBS of flour with a small amount of cold water then add to milk and pour over all. Salt and pepper to taste. Dot with butter. Bake in a hot oven for about 45 minutes or until potatoes are tender. Sorry I can't be more specific, but about the only time I use a recipe is when I am making an unfamilliar dish for the first or second time. My mother always cooked by "eye and feel". Guess that rubbed off on me.

From: Fred Towner (townerf at cyberlink.bc.ca)
Date: 29 Dec 1997 02:47:19 GMT
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I've attached a few for you to look over.

Title: Gratin Dauphinois
Keywords: Potatoes, Side dish, Cheddar cheese
Number of Servings: 8

1 clove garlic - halved
2 cup whipping cream
2 cup milk
1 tsp ground nutmeg
3 1/2 lbs. russet potatoes - peeled, thinly sliced
1 cup cheddar cheese - grated

Preheat oven to 375. Rub garlic over inside of 13x9-inch baking dish. Place garlic in saucepan. Add cream, milk and nutmeg to saucepan; bring to simmer. Arrange potatoe slices in 1 layer in dish. Season with salt and pepper. Repeat layering with remaining potatoes, seasoning each layer with salt and pepper. Pour cream mixture over potatoes. Sprinkle with cheese. Bake until potatoes are tender and top is deep golden, about 1 hour 45 minutes. Cool slightly before serving.

Source: Bon Appetit - December, 1993
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Title: Ham and Potatoes Au Gratin
Categories: Casseroles, Cheese, Main dish, Meats, Vegetables
Yield: 4 servings

1/3 c Butter Or Regular Margarine
3 ts Unbleached Flour
1 1/2 c Milk; Heated
1 c Cheddar; Sharp, Shredded
1 c Ham; Cooked, Diced
1 tb Onion Flakes
2 c Potatoes; Cooked, Sliced
1 tb Parsley; Minced

Preheat the oven to 400 Degrees F. Butter a 2-qt casserole and set aside.

Melt the 3 tb of butter in a 2-quart saucepan, on moderate heat, and add the flour; cooking for 2 minutes, stirring constantly. Add the milk and cook until thickened, stirring constantly. Add the cheddar cheese and stir until melted. Remove from the heat and stir in the ham and onion flakes. Stir in 1 cup of potato slices. Pour into the prepared casserole. Arrange the remaining potato slices on the top of the Ham mixture. Melt the remaining butter and brush on the potato slices. Sprinkle with the minced parsley and bake for 20 minutes or until heated through. Serve hot.
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Title: Gratin of Potatoes and Cheese
Categories: Garlic, Vegetables
Yield: 8 servings

2 ea Lg. cloves garlic *
4 ea Lg. idaho potatoes **
1 x Salt & pepper to taste
2 c Grated gruyere cheese
2 pt Whipping cream

* Garlic cloves should be peeled and split.
** Potatoes should be peeled and sliced paper-thin. (Slice at the last minute so that they do not darken; do not soak in cold water).

Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin dish with the cut sides of the garlic. Leave the garlic in the dish. Cover with a layer of potatoes. Sprinkle with some salt and freshly ground pepper and cheese. Pour some cream over the whole thing. Repeat until all the potatoes, cream, and cheese are used. Place the pan, uncovered in the oven. (Put a baking sheet underneath to catch spills.) Bake for 1 hour or more, until the top is browned and the cream has cooked down to a thick sauce. During the first 1/2 hour of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while. Serve hot, at room temerature or cold.
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Title: Leek and Potato Gratin
Categories: Main dish, Vegetables
Yield: 8 servings

2 tb Margarine
2 ea Lg leeks, white part chopped
1 ea Red bell pepper, diced
3 ea Matzos, broken
1 c Hot water
4 ea Potatoes, baked, peel, slice
6 oz Evaporated skim milk
1 ea Salt and pepper
1 c Grated mozzarella
1 ea Minced chives for top

Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute, cover until wilted. Add red pepper saute 5 min.

Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess water.

Combine leek mixture and matzos with remaining ingredients, except cheese and chives. Stir until fully mixed. Pour into an oiled shallow 2 qt. casserole. Sprinkle cheese over top followed by chives.

Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut.
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Title: Au Gratin Turnips and Potatoes
Categories: Vegetables, Side dish
Yield: 4 servings

4 c Sliced turnips & potatoes (any combination,) peeled and thinly sliced
1 md Onion peeled and finely sliced,
2 tb Melted butter
1/2 c Milk
1/8 ts Grated nutmeg
1/4 ts Ground white pepper
1/2 ts Salt
1/2 c Grated Swiss cheese

PREHEAT OVEN TO 375F. TOSS together turnips, potatoes, onion with melted butter and place in a 9-inch square or round baking dish. Cover tightly and place in preheated oven for 30 minutes. In a small pot on top of the stove combine milk, nutmeg, pepper and salt and bring to a boil. Immediately remove from heat. Remove turnip-potato mixture from the oven, remove cover and mix in half the cheese. Pour the milk over the potatoes and sprinkle with remaining cheese. Replace in oven, uncovered, another 20 to 25 minutes. If the gratin is golden brown, it's ready to serve. If not, preheat broiler. Place gratin under broiler about 3 minutes to brown top before serving.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Title: Gratin of Potatoes and Porcini Mushrooms in Cream
Categories: Side dish
Yield: 6 servings

1/2 oz Dried porcini mushrooms rinsed
1/2 c Hot water
2 md Shallots
2 lb Baking potatoes (preferably Idaho), peeled, halved lengthwise
1 1/2 tb Olive oil
2/3 c Whipping cream
2/3 c Milk
1/2 ts Salt
Freshly ground pepper
3 tb Whipping cream

Soak porcini in hot water 1-1/2 hours. Strain through paper towels; reserve liquid. Rinse porcini; squeeze dry. Discard any hard stems. Cut into strips.

Preheat oven to 325 F. Generously butter 2-quart gratin dish.

Mince shallots. Slice potatoes thinly.

Heat oil in heavy large saucepan over medium heat. Add shallots and saute until tender, about 2 minutes. Add porcini and saute 1 minute. Add reserved porcini liquid, 2/3 cup cream, milk, salt and pepper and bring to simmer. Add potatoes, stirring gently to separate slices. Cook until potatoes begin to soften, stirring occasionally, about 15 minutes. Taste and adjust seasoning. Transfer to prepared dish.

Spoon remaining 3 tablespoons cream over top of potatoes. (Can be prepared 1 day ahead. Refrigerate.)

Bake until potatoes are tender, about 1 hour. Preheat broiler. Broil until top is browned, about 3 minutes.

* Source: Bon Appetit, December 1988 * Typed for you by Karen Mintzias
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Title: Ham and Cheese Potatoes Au Gratin
Categories: Meats, Cheese/eggs, Vegetables
Yield: 2 servings

2 c Sliced peeled potatoes, cooked
1 c Diced cooked ham
1 tb Minced onion
1/3 c Butter or margarine
3 tb All-purpose flour
1 1/2 c Milk
1 c Shredded cheddar cheese (4 oz.)
3/4 ts Salt
1 ds White pepper
Chopped fresh parsley

Combine potatoes, ham and onion in a greased 1-qt casserole; set aside. In a saucepan, melt butter or medium heat; stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees for 35-40 minutes or until bubbly. Garnish with parsley. Yield 2 servings.

SOURCE: *Novella Cook, Hinton, WV, Reminisce Magazine Nov/Dec 92
SHARED BY: Jim Bodle 3/93
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Title: Au Gratin Potatoes And Ham
Categories: Crockpot, Potatoes, Ham, Cheese
Yield: 1 servings

6 md Potatoes, peeled, sliced
1 md Onion, coarsley chopped
8 oz Cooked ham, cubed
4 oz Shredded american cheese
1 cn Cream of mushrooom soup
1/2 c Milk
1/4 To 1/2 t. thyme leaves

In slow cooker, layer 1/2 of the potatoes, onion, ham and cheese; repeat layers. In small bowl, combine soup, milk and thyme; pour over top. Cover; cook on high setting for 3 hours. Reduce to low setting; cook for 2 to 2 1/2 hours or until potatoes are tender.

Posted by: Lisa Hlavaty

From: mardi at wctravel.com
Date: Tue, 30 Dec 1997 00:53:54 GMT
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And for a low-fat version that is suprisingly tasty, try this one:

Potatoes Gratin

4 Servings

3 1/4 pounds potatoes
3 cups chicken broth, or vegetable broth
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/3 cup Gruyere cheese, shredded

Peel potatoes and cut into 1/8" slices. Put in casserole and shake to settle potatoes down in casserole. Mix broth and spices and pour over potatoes. Bake in a 425 degree oven until potatoes are very tender (1 to 1 1/2 hours). As potatoes get dry on top, tilt casserole and baste with broth. Sprinkle potatoes evenly with cheese and bake until cheese melts. Let casserole sit 5 to 10 minutes to allow juice to soak into potatoes.

From: heather at spam.orpheum.com (Heather)
Date: Wed, 31 Dec 1997 20:45:16 GMT
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i never measure anything but i made this recipe up myself.

i slice enough potatoes to pretty much fill a 9x13 pan. I grate a biggish block of cheddar cheese and throw that in a sauce
pan and melt it over low heat. the cheese melts to that funky gummy stage and i let it go even further. Then i add about 16 ounces of sour cream and STIR REALLY HARD until incorporated. Some cheese has a higher water content than others, if my cheese is kind of low then i add a little milk.

At this point you could add onions or garlic or whatever else suits your fancy, then mix the cheese and potatoes in a big bowl then dump into a greased 9x13.

I know this isnt specific, but i hope it helps.

Oh, and i also use this recipe with monterey jack cheese and i add chilis and spices and pour it over enchiladas before baking.

From: moyerclan (jmoyer at concentric.net)
Date: Wed, 31 Dec 1997 20:07:42 -0800
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When I want scallopped potatoes I slice the potatoes and layer them in a casserole dish with white sauce, sliced onion (thinly sliced) and salt and pepper on each layer. To make au gratin I'd add shredded cheddar. Bake at 350 for 1 hour or more and eat. Nothing hard about that! Madeline

From: Atlanta Sam (atlsam at bellsouth.net)
Date: Fri, 02 Jan 1998 10:13:40 GMT
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This recipe will feed two gourmands or four gourmets.

Preheat oven to 350F.
3 peeled baking medium potatoes
1 small thinly sliced onion
2 cups shredded sharp cheddar cheese
1 pint heavy whipping cream
freshly grated nutmeg
salt and pepper

Thinly slice potatoes and onions with a mandolin. In a oven-proof casserole layer in an attractive circular pattern the potatoes, onions, S&P, nutmeg then cheese. Repeat until the potatoes and onions are used and cheese covers the top. Carefully pour cream all over layered ingredients, pushing some of the potatoes aside with a knife, so that cream filters down around all the layers. Bake at 350F for one hour or until a knife can be inserted easily into the middle of the casserole. Consider utting foil on the bottom of the oven to catch overflows.