Potatoes Au Gratin__________

Potatoes Au Gratin with Mustard and Ham
Serves 4

1 clove garlic, minced
1/3 cup chopped green onions
1/3 cup Dijon Mustard
2/3 cup shredded cheddar cheese, divided
2 tablespoons chopped parsley
2 pounds potatoes, thinly sliced
1 1/2 cups diced cooked ham
2 tablespoons butter
1 1/2 cups light cream or half-and-half

Cook green onions and garlic in butter until tender. Reduce heat to low and stir in cream, mustard and 1/3 cup Cheddar cheese; cook and stir until cheese melts and mixture is smooth. Remove from heat and stir in 1 tablespoon parsley.

Layer 1/3 each of the potatoes, ham and cream sauce in greased 9-inch square baking dish. Repeat layers twice, ending with cream sauce. Sprinkle top with remaining cheese.

Bake covered at 375°F for 45 minutes. Uncover; bake 15 or 20 minutes more or until potatoes are tender and cheese is browned in spots. Let stand 5 minutes before serving; garnish with remaining parsley.





Super Easy Potatoes Au Gratin
Serves 6

6 medium baking potatoes
2 cups cheddar cheese, shredded
4-5 tablespoons butter
1 1/2 cups fat-free sour cream
3 green onions, chopped
Salt and ground black or red pepper to taste

Bake or boil potatoes in skins, cool. Peel and shred into a large bowl, on a coarse grater.   Preheat oven to 325ºF. 

Combine 1¼ cups cheese and 3 tablespoons butter in saucepan; heat and stir until cheese is almost melted. Remove from heat.   Blend in sour cream, onions, salt, and pepper. Fold in potatoes.  Spoon into a greased 2-quart casserole dish. Dot with 1-2 tablespoons butter and sprinkle the remaining cheese on top. 

Cover with aluminum foil and bake about  20-25 minutes.  Remove foil and continue baking about 5-8 minutes or until cheese is slightly browned in spots.

Variation:  Instead of baking and grating the potatoes, prepare mashed potatoes your way. Continue with the rest of recipe.


Ham & Cheese Potatoes Au Gratin
Serves 2-4

2 cups sliced peeled potatoes, cooked
1 cup diced cooked ham
1 tablespoon minced fresh onion
1 large garlic clove, minced
1/3 cup butter
3 tablespoons flour
1-1/2 cups milk
1 cup shredded cheddar cheese (4 oz.)
3/4 teaspoon Salt
White or black pepper to taste
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°F for 35-40 minutes or until bubbly. Garnish with parsley.


Potatoes AuGratin for 50

10 pounds baking potatoes
12 ounces butter
6 ounces all-purpose flour
1 tablespoon salt
3 quarts milk
1 pound-8 ounces shredded cheddar cheese
12 ounces bread crumbs (optional)
8 ounces butter, melted

Peel and dice potatoes and steam or boil until just tender.  Sprinkle with salt if steamed or add salt to the cooking water if boiling.   Melt butter, add flour and salt.  Stir until smooth and  cook 5-10 minutes.

Add milk gradually while stirring. Cook until thickened.   Add shredded cheese to sauce and stir until cheese is melted.  Pour mixture over potatoes.   Put potatoes into two 12x20x2-inch baking pans. 

If using, combine crumbs and melted butter. Sprinkle over top of potatoes. 

Bake at 350°F for 25-30 minutes.



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