WHAT VEGETABLE GOES WITH AU GRATIN POTATOES RECIPES

CHEESY MASHED POTATOES RECIPE: HOW TO MAKE IT

Cheesy Mashed Potatoes Recipe: How to Make It image

Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. —Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 20 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield 10 servings.

Number Of Ingredients 9

Ingredients

6 large potatoes, peeled and quartered
1 package (8 ounces) cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup sour cream
1/3 cup chopped onion
1 large egg
2 teaspoons salt
1/2 teaspoon pepper
Additional shredded cheddar cheese, optional

Steps:

Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

Nutrition Facts : Calories 328 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 633mg sodium, CarbohydrateContent 42g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 10g protein.

SCALLOPED POTATO GRATIN RECIPE - SKINNYTASTE

Scalloped Potato Gratin Recipe - Skinnytaste image

A delicious Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce.

Provided by Gina

Categories Side Dish

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 7

Number Of Ingredients 10

Ingredients

olive oil spray (I used my misto)
6 medium peeled yukon gold potatoes (sliced 1/8-inch-thick (2 lb 4 oz peeled))
2 tbsp light butter (melted)
salt and fresh pepper to taste
1/2 tsp garlic powder
3 oz shredded reduced-fat Cheddar (I used Cabot) ((3/4 cup))
1 cup fat free milk
1 bay leaf
pinch freshly grated nutmeg
2 tsp thyme

Steps:

Preheat oven to 425°F.
Spray an 11 x 7-inch baking dish with cooking spray.
In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper.
Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.
In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes.
Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender.

Nutrition Facts : ServingSize 1 cup (1/7th of recipe), Calories 160 kcal, CarbohydrateContent 24.5 g, ProteinContent 7 g, FatContent 4.5 g, SaturatedFatContent 0.5 g, CholesterolContent 0.5 mg, SodiumContent 42.5 mg, FiberContent 2 g, SugarContent 2.5 g

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