AUGRATIN POTATO RECIPES RECIPES

Name: Creamy AuGratin Potatoes {Crockpot}
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 serving(s)
Ingredients: 4 russet potatoes, sliced into 1/8 inch slices; 1/2 onion, sliced into rings; salt and pepper; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 2 cups milk; 1 1/2 cups cheddar cheese, shredded

CREAMY AUGRATIN POTATOES {CROCKPOT} RECIPE - FOOD.COM

Creamy AuGratin Potatoes {Crockpot} Recipe - Food.com image

Creamy augratin potatoes, for your crockpot. An excellent, and easy side dish. Based on Lavender Lynn's Creamy AuGratin Potatoes Recipe #482036, for ZWT8

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 russet potatoes, sliced into 1/8 inch slices
1/2 onion, sliced into rings
salt and pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups cheddar cheese, shredded

Steps:

Butter a 1 quart sized crock pot.
Layer the potato slices and onion rings in the crock, lightly seasoning with salt and pepper every few layers.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute.
Gradually stir in milk.
Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
Pour the cheese over the potatoes, and slide a spatula between the edge of the crock and the potatoes to allow the cheese to pour down the side and cover everything.
Cook on high for 2 hours, or on low for 4-5 hours.

Nutrition Facts : Calories 515.2, FatContent 27.4, SaturatedFatContent 17.3, CholesterolContent 84.5, SodiumContent 703.1, CarbohydrateContent 49, FiberContent 5.1, SugarContent 2.5, ProteinContent 19.7

PARMESAN-BUTTERNUT SQUASH GRATIN RECIPE - BETTYCROCKER.COM

Parmesan-Butternut Squash Gratin Recipe - BettyCrocker.com image

Crispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan, making this a can’t-miss side that even veggie skeptics adore. It’s also easy to make ahead — perfect for holiday feasts.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 8

Ingredients

1 butternut squash (2 1/2 lb)
1/4 cup butter or margarine
2 large cloves garlic, finely chopped
1/4 cup Progresso™ panko bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Nutrition Facts : Calories 180 , CarbohydrateContent 18 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 270 mg, SugarContent 6 g, TransFatContent 0 g

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