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Subject: desparately looking for potatoes au gratin recipe
Newsgroups: rec.food.cooking

============================

From: PJ Browning 
Date: Mon, 01 Jan 2001 22:31:34 -0800
--------
okay I'm in trouble. My brother and I just moved to another state and in
the process I accidentally tossed my recipe for Potatoes au gratin that
he just loves. The big trouble is that his birthday is next week and he
is expecting me to make it. (It was one of those recipes that our great
aunt made for us when we would visit). I've made it several times but I
don't remember all of it. And I've been on the web for two weeks and
can't find anything. All I remember is that it had 3 different cheeses
in it and bacon on the bottom (that might be something that our aunt
added).

can anyone help?

============================

From: zxcvbob 
Date: Mon, 01 Jan 2001 22:59:10 -0600
--------
PJ Browning wrote:
> okay I'm in trouble. My brother and I just moved to another state and in
> the process I accidentally tossed my recipe for Potatoes au gratin that
> he just loves. The big trouble is that his birthday is next week and he
> is expecting me to make it. (It was one of those recipes that our great
> aunt made for us when we would visit). I've made it several times but I

This is kind of obvious, but is your aunt still alive?  How 'bout one of
her brothers or sisters, or your grandmother?

Best regards,
Bob

============================

From: "John J. Kmieciak Jr." 
Date: Tue, 2 Jan 2001 19:02:04 -0600
--------
Here are two Potato Au Gratin recipes. Are they anywhere near what you're
looking for?


* Exported from MasterCook *

                            Potatoes Au Gratin

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : April '97                       Side Dish
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  1% low-fat milk
  1         tablespoon  black peppercorns
  1              slice  onion (1/2-inch-thick)
  1                     garlic clove -- crushed
  1 1/2         pounds  peeled baking potato -- cut into 1/4-inch-thick
slices (about 4 cups)
  1         tablespoon  stick margarine
  2        tablespoons  diced shallots
  3        tablespoons  all-purpose flour
     1/2           cup  shredded reduced-fat, reduced-sodium Swiss
                        cheese (2 ounces)
     1/4      teaspoon  salt
     1/8      teaspoon  ground black pepper
                        Cooking spray

Combine first 4 ingredients in a small saucepan; bring to a boil. Remove
from heat. Cover; let stand 10 minutes. Pour milk mixture through a sieve
over a large bowl, reserving liquid; discard solids.

Preheat oven to 350º.

Place potato in a medium saucepan. Cover with water; bring to a boil. Reduce
heat. Simmer 15 minutes or until tender; drain. Place in a large bowl; set
aside.

Melt margarine in a saucepan over medium heat. Add shallots; sauté 3 minutes
or until soft. Stir in flour; gradually add reserved milk. Stir with a whisk
until blended. Bring to a boil. Cook 1 minute or until slightly thick; stir
constantly. Remove from heat; stir in cheese, salt, and pepper. Pour milk
mixture over potato; toss. Spoon potato into an 11 × 7-inch baking dish
coated with cooking spray. Bake at 350º for 20 minutes. Broil 5 minutes or
until lightly browned.

Serving Size: 1 cup

Source:
  "Cooking Light, April 1997, p.158"
Copyright:
  "© Cooking Light"
Yield:
  "4 cups"
T(Cooking Time):
  "0:25"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 288 Calories (kcal); 6g Total Fat; (16% calories from fat); 14g
Protein; 47g Carbohydrate; 11mg Cholesterol; 294mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 2261 27187 26411 2135 0 26631 0 26151 0 0 5443


* Exported from MasterCook *

                     BLUE BROCCOLI POTATOES AU GRATIN

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Casserole                       Potato


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  7             medium  russet potatoes -- parboiled, peeled,
                        and sliced thin
  2 1/2    tablespoons  unsalted butter
  1                     garlic clove -- crushed
  2                     shallots -- minced
  2        tablespoons  flour
  1 1/2           cups  milk -- at room temperature
  1                cup  buttermilk -- at room temperature
  1           teaspoon  white pepper
     1/4           cup  mayonnaise
  1           teaspoon  Dijon mustard
     1/2      teaspoon  Worcestershire sauce
     1/4           cup  chopped fresh parsley
  2             ounces  blue cheese -- crumbled
  3               cups  sliced raw mushrooms
  1                cup  grated Monterey Jack cheese
  1 1/2           cups  coarsely crushed potato chips
  1            package  frozen chopped broccoli -- (10 ounce) thawed
  1         tablespoon  diced pimiento


Preheat oven to 350 degrees F. Arrange half of the potato slices in
the bottom of a shallow buttered 2-1/2-quart casserole dish. Melt
butter in a medium saucepan over low heat. Add garlic and shallots;
sauté 1 minute. Add flour; stir, and cook 3 minutes more. Add milk and
buttermilk all at once. Cook, stirring constantly, until sauce
thickens and bubbles. Remove from heat; stir in pepper, mayonnaise,
mustard, Worcestershire sauce, parsley, and 1 ounce blue cheese.

Layer mushrooms over the potatoes; top with half the sauce. Sprinkle
cheese over the sauce. Layer remaining potatoes over cheese; spoon
remaining sauce over. Sprinkle with remaining blue cheese. Bake 45
minutes. Sprinkle potato chips over top; bake 10 minutes longer.

Blanch broccoli. Arrange broccoli around outer edge of casserole;
garnish with pimiento. Bake 5 minutes longer.

by Tiffany Taylor

Serves 6.

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 1681 Calories (kcal); 107g Total Fat; (55% calories from fat);
47g Protein; 144g Carbohydrate; 198mg Cholesterol; 1675mg Sodium
Food Exchanges: 7 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 14
1/2 Fat; 0 Other Carbohydrates

============================

From: Gargoylle 
Date: Tue, 02 Jan 2001 19:28:19 -0600
--------
>okay I'm in trouble. My brother and I just moved to another state and in
>the process I accidentally tossed my recipe for Potatoes au gratin that

soar has a bunch of them. Here's one that looked ok

http://soar.berkeley.edu/recipes/


                     *  Exported from  MasterCook  *

                     Bill Knapp's Au Gratin Potatoes

Recipe By     : Lansing State Journal
Serving Size  : 8    Preparation Time :0:00
Categories    : Casseroles                       Cheese
                Potatoes                         Side Dishes
                4 Star

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          potatos, about 7 medium -- diced, boiled,
chill
   2      cups          milk
     1/2  cup           butter
     1/2  teaspoon      salt
     1/4  cup           flour
   1      teaspoon      paprika
     1/4  teaspoon      pepper
   1      teaspoon      instant chicken bouillon granules
   6      ounces        Velveeta cheese

Prepare potatoes. Melt butter in large saucepan. Add flour and blend.
Gradually add the milk and cook until thick. Add remaining ingredients and
stir until cheese melts. Add potatoes and stir well. Pour into a greased
casserole dish. Bake, uncovered, at 350 F. for 25-30 minutes. until top is
browned. 
Note: for best results use whole milk and butter. No substitutes. Can top
with buttered soft bread crumbs. 


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