Time 1h10m Yield 6 Number Of Ingredients 8 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
Time 50m Yield 6-8 servings. Number Of Ingredients 10 Steps:
Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) that have been coated with cooking spray. , Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. , Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.
Time 1h20m Number Of Ingredients 13 Steps:
Preheat the oven to 180°C/350°F. Butter a large casserole dish then add a layer of sliced potatoes. Combine all the cheeses then reserve ? for the topping. Season the potatoes with salt, pepper and thyme. Add a few tablespoons of cheese. Repeat until all the potatoes and cheese have been used. Combine the milk, cornflour/cornstarch, cream, salt and pepper and whisk until smooth. Pour the cream mixture over the potatoes. Press down to allow the cream to cover the potatoes. Cover the dish with foil then place in the oven. Allow to bake for 45 minutes until a knife can easily be inserted. Remove the foil, top with the remaining cheese and place back in the oven. Allow to bake for another 15 minutes until the cheese has melted and the top is golden brown. Remove from the oven, allow to cool for 5 minutes then serve.
Time 50m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender., Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape.
Time 2h Yield 6 to 8 servings Number Of Ingredients 15 Steps:
Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish. Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat. Mix all the grated cheeses together in a medium bowl. Mix the yams and potatoes together in a medium bowl. Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil. Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve.
Time 1h30m Yield 10-12 , 10 serving(s) Number Of Ingredients 12 Steps:
Grease 2 1/2 qt casserole, layer 1/2 potatoes, 1/2 onions and 1/2 bacon. Sprinkle with 1 Tbl flour and 1/2 salt and pepper. Then sprinkle 1/2 of each cheese on top. Repeat layers, ending with cheese on top. Sprinkle chives on top and pour on 1 cup milk. Cover casserole dish and bake at 375 degrees for 1 to 1 1/2 hours, or until potatoes are tender.
Time 55m Yield 6 servings Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F. Peel all the potatoes and, as you peel them, put them in a large container with 1 gallon water and the lemon juice to keep them from browning. Once they are all peeled, remove them from the water and pat dry. Then slice the potatoes about 1/4-inch apart and about three-quarters of the way through to create a series of uniform slices so that they are still joined together at the bottom. This should create a fan type finish to the potatoes. Next, using a whisk, blend the butter, parsley, salt and pepper. Make sure to mix well. Dunk the potatoes into the butter mixture, making sure that the slits in the potato soak up the mixture as well. Place the potatoes on a baking sheet and bake for 30 minutes. After 30 minutes, remove the potatoes, re-heat any remaining butter and drizzle on top. Divide the cheese mixture over the potatoes. Bake the potatoes until the cheese is melted and the potatoes are cooked through, about 15 minutes. Once melted, remove the potatoes and serve.
Time 45m Yield 4 Number Of Ingredients 5 Steps:
Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Stir Sauce Mix, boiling water, cheese, chicken and broccoli with whisk in casserole. Stir in Potatoes. Bake uncovered about 35 minutes or until potatoes are tender (sauce will thicken as it stands).
Time 40m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In a large saucepan, combine the broth, milk, butter, salt and pepper; bring to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds; fluff with a fork. Transfer to a greased 1 quart baking dish. Top with the three cheese. Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted. Sprinkle with chives.
Yield Makes 12 servings Number Of Ingredients 10 Steps:
Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl. Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese. Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.
