Swedish Onions And Potatoes Au Gratin Recipes


From the cookbook Onion Harvest Cookbook. Another cookbook given to me by a friend. For cook time, I'm including the cooking of the potatoes, because that has to be done concurrently, almost, with the onions.

Recipe From food.com

Provided by Studentchef

Time 1h20m

Yield 8-10 serving(s)

Categories Cheese


  • Saute onions in the butter, on medium heat. until limp, but not brown.
  • In a medium baking dish, alternate layers of potatoes, onions and cheese, making sure that the cheese is at the top and final layer.
  • Add the milk, salt and pepper. Cover with chopped parsley and sprinkle with paprika. Bake uncovered at 325 F for 30 minutes, or until heated through.
  • Serve warm.

Swedish Onions and Potatoes Au Gratin image

Number Of Ingredients: 8


  • 4 large potatoes, boiled, peeled and sliced
  • 6 large onions, peeled and sliced
  • 3/4 lb cheddar cheese, grated
  • 3 tablespoons butter
  • 1 cup milk
  • paprika, to taste
  • parsley, chopped
  • salt and pepper, to taste


Posted for ZWT6 for Scandinavian Region. Found on Scandinaviafood.com. They suggest serving with roasted lamb but I think this would be a great addition to any meat honestly. Very simple to prepare.

Recipe From food.com

Provided by HokiesMom

Time 1h30m

Yield 1 casserole, 4 serving(s)

Categories Potato


  • Peel and slice potatoes and onion.
  • Bring the cream to a boil, add finely chopped garlic, salt and pepper.
  • Butter an ovenproof baking dish, then layer potato-slices and onion. Poor the cream-sauce over the potatoes and top with the cheese.
  • Bake for about 45 minutes at 440F (225C), then cover the top with aluminum foil and bake for an additional 15-20 minutes.

Swedish Potato Gratin - Potatisgratäng image

Number Of Ingredients: 7


  • 8 -10 medium sized potatoes
  • 1 1/4 cups cream (I would like light cream would be fine too)
  • 1 onion
  • 2 garlic cloves, chopped (or minced)
  • 1/2 teaspoon salt (or to taste)
  • 1/2-1 teaspoon ground pepper (or to taste)
  • 1 cup cheddar cheese, grated (or Vasterbotten cheese is also recommended)


I had some potatoes I needed to use and was planning on making plain scalloped potatoes. I noticed that I also had two sweet onions that I probably should use also so this is the recipe that came out of it.

Recipe From food.com

Provided by PENNY

Time 1h35m

Yield 6-8 serving(s)

Categories Potato


  • Preheat oven to 350 degrees F and grease a 9x13 baking dish.
  • Melt 2 tablespoons.
  • butter in small saucepan over medium heat and whisk in 1 tablespoons.
  • flour.
  • Add milk in slowly, constantly stirring.
  • Add cracked pepper, oregano, basil and minced garlic and whisk until well blended and slightly thickened and set aside.
  • Thinly slice potatoes and onions separating the onions into rings.
  • Layer 1/3 of the potato slices, 1/2 of the onion rings and 1 cup of the cheddar cheese.
  • Repeat one more time.
  • End with the last 1/3 of the potato slices on the top.
  • Pour the cream sauce evenly over potatoes, cover with bread crumbs and sprinkle melted butter over all.
  • Bake covered for 1 hour, uncover and bake 15 minutes more or until done.

Au Gratin Scalloped Potatoes & Onions image

Number Of Ingredients: 12


  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 1/2 cups milk
  • cracked pepper
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 2 minced garlic cloves
  • 6 small potatoes
  • 2 small sweet onions (such as Vidalia)
  • 2 cups grated cheddar cheese
  • Italian breadcrumbs
  • 1/4 cup melted butter


Recipe From foodnetwork.com

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Categories side-dish


  • Heat a small skillet with the butter over medium heat. Add the onions, season with salt ground thyme, bay leaf and cook until very soft and sweet and lightly caramelized, 20 minutes. Season with salt and pepper, to taste, and discard the bay leaf.
  • While the onions cook, put the potatoes in a medium pot and cover with water. Bring to a boil, then salt the water and cook to tender, 12 to 15 minutes. Drain and return the potatoes to the hot pot. Mash the potatoes with the cream and Parmesan and season with salt and pepper, to taste.
  • Preheat the broiler.
  • Arrange the mashed potatoes in individual gratin dishes or 1 shallow casserole. Top the potatoes with the onions and Gruyere cheese. Put them on a sheet pan and brown under a hot broiler until bubbly, about 2 minutes. Remove from the oven and serve hot.

Sweet Onion Potatoes Au Gratin image

Number Of Ingredients: 9


  • 2 tablespoons butter
  • 1 large or 2 medium sweet onions, such as Vidalia, thinly sliced
  • Salt and freshly ground black pepper
  • 1/2 teaspoon ground thyme
  • 1 bay leaf, fresh or dried
  • 2 pounds baby Yukon gold potatoes or fingerling potatoes
  • 1/2 to 2/3 cup heavy cream
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 pound brick Gruyere or Swiss cheese, shredded


Recipe From cooking.nytimes.com

Provided by Robert Farrar Capon

Time 1h10m

Yield 8 servings

Categories casseroles, side dish


  • Mix the first seven ingredients in a bowl. Boil the milk and cream together, add to the bowl, and mix again.
  • Rub a suitable oven-proof dish with half the butter, arrange the potato mixture in the dish, sprinkle with the remaining cheese, and dot with the rest of the butter.
  • Bake at 350 degrees until the potatoes are tender (about 1 hour). If the top is not browned, run the dish briefly under the broiler before serving.

Swedish Style Potatoes au Gratin image

Number Of Ingredients: 11


  • 6 medium-size potatoes, peeled and sliced thin
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • A few gratings of nutmeg
  • 1/2 small onion, minced fine
  • 1 egg, beaten
  • 1/2 cup grated fresh Gruyere cheese
  • 1 cup milk
  • 1 cup heavy cream
  • 3 tablespoons butter
  • 1/4 cup more grated Gruyere


This is simple and very good! The potatoes are best when cooked and completely chilled before slicing and using in this recipe, so if possible make the potatoes a day ahead, cover and refrigerate overnight.

Recipe From food.com

Provided by Kittencalrecipezazz

Time 1h15m

Yield 6 serving(s)

Categories Potato


  • Cook the potato halves in boiling salted water until just firm tender.
  • Let cool to room temperature then chill until completely cold.
  • When potatoes are cold slice about 1/3-inch thick (or a little larger).
  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch casserole dish.
  • Layer half of the chilled sliced potatoes in the bottom of the buttered dish, sprinkle with salt and pepper on top.
  • Then sprinkle with half of the onion, then half of the Velveeta cheese.
  • Repeat the layers.
  • Drizzle with the whiping cream, then sprinkle with grated Parmesan cheese on top.
  • Bake for about 50 minutes.

Velveeta Potatoes Au Gratin image

Number Of Ingredients: 7


  • 4 large russet potatoes, peeled and halved
  • 1 large onion, chopped
  • 1 (8 ounce) package Velveeta cheese, diced
  • seasoning salt (or use white salt, seasoned salt is best!)
  • black pepper
  • 1 cup whipping cream
  • grated parmesan cheese


Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.

Recipe From cooking.nytimes.com

Provided by Julia Moskin

Time 1h30m

Yield 6 servings

Categories casseroles, side dish


  • Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
  • In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
  • In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
  • If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
  • Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.

Julia Child's Provençal Potato Gratin image

Number Of Ingredients: 9


  • 2 to 3 onions, thinly sliced (2 heaping cups)
  • 1/4 cup extra-virgin olive oil, more for drizzling
  • Salt and freshly cracked black pepper
  • 1 1/2 pounds ripe tomatoes, seeded and cut into strips about 3/8-inch wide
  • 1 2-ounce can anchovies packed in olive oil, drained (reserve anchovies and oil separately)
  • 2 large cloves garlic, smashed and peeled
  • 1 tablespoon fresh herbs, such as thyme, oregano or savory, or 1 teaspoon dried herbes de Provence
  • About 2 pounds thin-skinned, waxy potatoes like Yukon Gold, sliced 1/8-inch thick (6 to 7 cups)
  • 1/2 cup grated Parmigiano-Reggiano or Gruyère


I found this on another website researching Swedish recipes. I love to make it and not tell people it has anchovies in it until after they rave about how good it is. The anchovies melt into it to make a sauce. It has such a yummy flavor! Here is a quote from the recipe: "Jansson's Temptation is a classic Swedish dish traditionally served before guests leave to ensure that during their cold journey home they have something warm inside them."

Recipe From food.com

Provided by Engrossed

Time 1h25m

Yield 10 serving(s)

Categories Potato


  • In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.
  • Preheat oven to 400.
  • In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.
  • Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.
  • Bake the casserole on the middle rack for 10 minutes.
  • Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
  • Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.
  • Great served with anything that goes well with a potato side dish.

Jansson's Temptation (Swedish Potato and Anchovy Casserole) image

Number Of Ingredients: 6


  • 2 -3 large onions, sliced
  • 3 tablespoons unsalted butter
  • 6 russet baking potatoes, peeled and sliced thin lengthwise
  • 1 (2 ounce) can anchovy fillets, drained, reserving the oil and chopped
  • 1 1/2 cups heavy cream
  • salt and pepper


Potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping.

Recipe From allrecipes.com

Provided by Tom Paull

Time 1h15m

Yield 10

Categories Side Dish,Potato Side Dish Recipes,Potatoes Au Gratin Recipes


  • Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
  • Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
  • Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
  • Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.

Parmesan-Crusted Au Gratin Potatoes and Onion image

Number Of Ingredients: 13


  • 4 pounds russet potatoes, cut into 1/4-inch slices
  • salt and ground black pepper to taste
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 1 cup heavy whipping cream
  • 2 ½ cups shredded mild Cheddar cheese
  • 1 cup shredded Asiago cheese
  • 1 sweet onion, sliced into rings
  • ¾ cup sliced green onions
  • ⅓ cup shaved Parmesan cheese
  • 7 buttery round crackers (such as Ritz®), crushed
  • 2 tablespoons chopped fresh parsley


These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h50m

Yield 8 servings.

Categories Side Dishes


  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Simple Au Gratin Potatoes image

Number Of Ingredients: 9


  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup shredded cheddar cheese
  • 5 cups thinly sliced peeled potatoes (about 6 medium)
  • 1/2 cup chopped onion
  • Additional pepper, optional


The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin. Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly. Feel free to play around: Add leeks, onions, garlic or more cheese between the layers. Experiment with fresh or dried herbs. It's incredibly adaptable and practically foolproof. Just don't forget to season with salt and pepper as you go. Like all potato dishes, it needs plenty of seasoning.

Recipe From cooking.nytimes.com

Provided by Mark Bittman

Time 50m

Yield 4 to 6 servings

Categories dinner, casseroles, vegetables, side dish


  • Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
  • Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
  • Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
  • Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.

Potatoes au Gratin image

Number Of Ingredients: 6


  • 3 to 4 pounds potatoes, peeled and cut into 1/4-inch slices
  • Kosher salt and black pepper
  • 2 tablespoons unsalted butter
  • 2 to 3 cups half-and-half or heavy cream
  • 1/4 cup grated Parmesan or Gruyère
  • Pinch of nutmeg (optional)


A creamy cheesy au gratin potato dish with added spinach and caramelized onion goodness.

Recipe From allrecipes.com

Provided by Mrs.Williams

Time 1h45m

Yield 6

Categories Side Dish,Potato Side Dish Recipes,Potatoes Au Gratin Recipes


  • Preheat an oven to 400 degrees F (200 degrees C). Combine the potatoes and spinach in a 9x13-inch baking dish; set aside.
  • Melt 3 tablespoons of butter in a saucepan over medium-low heat. Stir in the onion, and cook until dark brown, about 15 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add butter and when melted, add flour. Cook and stir until golden, 2 to 3 minutes. Season with salt, and stir in the milk and cream. Bring to a simmer over medium heat; cook and stir until the sauce has thickened, about 10 minutes. Stir in 3/4 of the Muenster cheese until melted, and pour over the potatoes.
  • Cover the potatoes with aluminum foil, and bake in the preheated oven 30 minutes. Uncover, and cook 20 minutes more, then sprinkle with the remaining Muenster cheese, return to the oven, and bake until the potatoes are tender and the cheese is bubbly, about 10 minutes more.

Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes image

Number Of Ingredients: 10


  • 8 red potatoes, cubed
  • 5 ounces fresh spinach leaves
  • ¼ cup butter
  • 1 onion, sliced
  • 1 teaspoon minced garlic
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 1 cup milk
  • 1 cup heavy cream
  • 2 cups shredded Muenster cheese


My mom made scalloped potatoes this way, and I love the recipe because it always tastes great. You don't have to add seasonings and you will always have a consistent product. Turn it into a main dish by adding ham slices to bottom of pan or ham pieces layered in.

Recipe From allrecipes.com

Provided by Barbara Burns

Time 2h35m

Yield 8

Categories Side Dish,Potato Side Dish Recipes,Potatoes Au Gratin Recipes


  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread about 2/3 of one can of mushroom soup into the bottom of a 9-inch square baking dish. Layer about half the ham slices, 1/3 of the potato slices, half the onion slices, and 1/3 of the Italian cheese blend, respectfully, atop the mushroom soup.
  • Layer about half the remaining potatoes atop the first layers. Mix soup remaining in first can with milk; pour over the potatoes.
  • Finish layering with remaining ham slices, remaining onion slices, about half the remaining cheese, and the remaining potato slices. Spread second can of mushroom soup over the top layer. Sprinkle remaining cheese over the soup. Cover dish with aluminum foil.
  • Bake in preheated oven for 1 hour. Remove foil and continue baking another 45 minutes. Turn heat off, replace aluminum foil on the dish, and let the potatoes bake in the cooling oven until the sauce is absorbed, about 30 minutes more.

Scalloped Potatoes au Gratin image

Number Of Ingredients: 6


  • 2 (10.75 ounce) cans cream of mushroom soup, divided
  • 1 cup cooked ham slices, or to taste, divided
  • 6 large russet potatoes, or more to taste, thinly sliced and divided
  • 1 onion, thinly sliced and divided
  • 1 ½ cups shredded Italian cheese blend, or more to taste, divided
  • ⅓ cup milk

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