Cheesy Au Gratin Potatoes

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Cheesy Au Gratin Potatoes for a Perfect Fall Meal

Cheesy Au Gratin Potatoes are the perfect side dish to a family meal. Finely sliced potatoes and onions are blanketed in a creamy cheese sauce then baked to perfection for a dish that the whole family will love. I can never quite seem to make enough Cheesy Au Gratin Potatoes and the pan is empty in minutes when it gets to the table!

Easy Ingredients for Cheesy Au Gratin Potatoes

Cheesy Au Gratin Potatoes have a few ingredients, and one of the great things about this recipe is that you can make them gluten-free! With so many people looking for gluten-free recipes, it’s nice to find some comfortable favorites that fit the bill. I use tapioca flour instead of all purpose flour in Cheesy Au Gratin Potatoes for a smooth cheese sauce. You can use a variety of cheeses, but I find the best flavor with an extra sharp cheddar or smoked cheddar. When I don’t have shredded I slice the block thinly and it works just as well as shredded. I’ve found that round white potatoes work best and have a creamy texture in the finished Cheesy Au Gratin Potatoes. Plus, they are pretty inexpensive, making this dish even more attractive.

Cheesy Au Gratin Potatoes on a Buffet

Cheesy Au Gratin Potatoes are an easy dish to make for a buffet or gathering, especially with a slow cooker. Follow the recipe as above, layering in a buttered crock of your slow cooker. Turn to low and let cook 6-7 hours, until potatoes are tender. You’ll have a fantastic pot of Cheesy Au Gratin Potatoes that everyone can enjoy.

Cheesy Au Gratin Potatoes

Ingredients

4 large round potatoes, sliced thin (peeled, if desired)
2 onions, sliced thin
½ lb ham, diced
salt
pepper
3 T butter
3 T tapioca or all purpose flour
½ t salt
2 C milk
2 C shredded extra sharp cheddar cheese

Instructions

Heat oven to 425 degrees F.
Butter a 2 quart casserole dish. Layer the potatoes, onions, and ham, lightly salting and peppering the potatoes of each layer. Set aside.
in a medium saucepan, melt 3 T butter over medium heat.
When melted, add the tapioca flour and stir until combined. Cook 1 minute.
Add the milk slowly, stirring constantly. Allow to come to a slight simmer.
Add the cheese slowly in small batches, stirring constantly.
When the cheese is completely melted, pour over potatoes and onions in casserole, moving layers slightly to ensure the sauce gets to the bottom of the pan.
Cover and bake in heated oven for an hour, or until potatoes are tender when pierced with a fork.
Serve hot.

http://www.raininghotcoupons.com/cheesy-au-gratin-potatoes/

Ingredients:

4 large round potatoes, sliced thin (peeled, if desired)
2 onions, sliced thin
½ lb ham, diced
salt
pepper
3 T butter
3 T tapioca or all purpose flour
½ t salt
2 C milk
2 C shredded extra sharp cheddar cheese

Directions:

Heat oven to 425 degrees F.
Butter a 2 quart casserole dish. Layer the potatoes, onions, and ham, lightly salting and peppering the potatoes of each layer. Set aside.
in a medium saucepan, melt 3 T butter over medium heat.
When melted, add the tapioca flour and stir until combined. Cook 1 minute.
Add the milk slowly, stirring constantly. Allow to come to a slight simmer.
Add the cheese slowly in small batches, stirring constantly.
When the cheese is completely melted, pour over potatoes and onions in casserole, moving layers slightly to ensure the sauce gets to the bottom of the pan.
Cover and bake in heated oven for an hour, or until potatoes are tender when pierced with a fork.
Serve hot.

Whether it’s for your family or a gathering, Cheesy Au Gratin Potatoes are a hit.

Springtime Wilder Rice Recipe

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Springtime Wilder Rice Brings out the Best of Spring

I love spring. My favorite vegetables are in the markets, fresh and delicious, such as pencil thin asparagus, spring onions, fresh plump mushrooms, and beautiful edible blossoms. The flavors are amazingly diverse and very versatile, lending themselves to fantastic dishes, like Springtime Wilder Rice. It’s rare that I use edible blossoms, but I found some in the produce section with the fresh herbs, and had to add the zesty blooms to the dish. Not only do they lend beautiful color, but they add a spicy bite not available in ordinary ground peppers.

Add a Rainbow to Your Table with Springtime Wilder Rice

Start with a wonderful wild rice mix for a great smorgasbord of textures. There are many bags and boxes of unflavored wild rice mixes on the market, so look for one that appeals to you. You’ll love it in Springtime Wilder Rice. With yellow tomatoes, or even a mix of tomatoes, you will brighten not only the flavor of the dish but the color too! And Springtime Wilder Rice wouldn’t be complete without the secret ingredients: a touch of bacon and also Mrs. Dash’s Garlic and Herb seasoning blend. Really, what isn’t made better by a bit of bacon? And Mrs. Dash adds just a bit of flavor without any salt. How perfect is that?

Springtime Wilder Rice Recipe ~ Create a Rainbow of Flavor!

Ingredients

1/2 lb bacon
1/4 C (1/2 stick) butter
3 T olive oil
4 oz baby bella mushrooms, sliced thin
1/2 lb baby asparagus, washed and cut into 1/2 inch lengths
1 1/2 C wild rice mix, dry
6 green onions, tops sliced and bottoms saved for another recipe
4 oz yellow tomatoes, cut into quarters
1/2 t Mrs. Dash Garlic and Herb seasoning blend
sm pkg edible flowers (optional)

Instructions

Cook the wild rice mix according to the package directions. While that is cooking prepare the rest of the ingredients.
Place the bacon on an ungreased baking sheet. Bake in 400 degree F oven until crispy, about 10-15 minutes. Drain and set aside.
In a saute pan, melt the butter over medium heat. Add the olive oil and mushrooms. Saute until the mushrooms start to brown. Add the cut asparagus and saute another 3 minutes. Set aside.
When the rice is cooked, place it in a large bowl. Add all the ingredients except the flowers and stir gently to mix.
Add the flowers as edible garnish and serve.

http://www.raininghotcoupons.com/springtime-wilder-rice-recipe-create-rainbow-flavor/

Make Springtime Wilder Rice Ahead!

Springtime Wilder Rice is reheatable! Leave the tomatoes on the side, but make the recipe as usual. Place in a microwaveable bowl and refrigerate. When it’s time for your meal, reheat for about 4 minutes. Stir in the tomatoes and top with the flowers for a beautiful presentation.

1/2 lb bacon

1/4 C (1/2 stick) butter

3 T olive oil

4 oz baby bella mushrooms, sliced thin

1/2 lb baby asparagus, washed and cut into 1/2 inch lengths

1 1/2 C wild rice mix, dry

6 green onions, tops sliced and bottoms saved for another recipe

4 oz yellow tomatoes, cut into quarters

1/2 t Mrs. Dash Garlic and Herb seasoning blend

sm pkg edible flowers (optional)

Cook the wild rice mix according to the package directions. While that is cooking prepare the rest of the ingredients.

Place the bacon on an ungreased baking sheet. Bake in 400 degree F oven until crispy, about 10-15 minutes. Drain and set aside.

In a saute pan, melt the butter over medium heat. Add the olive oil and mushrooms. Saute until the mushrooms start to brown. Add the cut asparagus and saute another 3 minutes. Set aside.

When the rice is cooked, place it in a large bowl. Add all the ingredients except the flowers and stir gently to mix.

Add the flowers as edible garnish and serve.

Change up your side dishes this week. Serve some Springtime Wilder Rice!

Fried Cabbage Recipe

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Fried Cabbage Recipe

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Cabbage is one of those foods that people love or hate. There’s usually no in between. My family was in the “we love it” camp. There are many recipes we used this wonderful vegetable in, but this was by far one of my favorites. It’s simple and quick to make, tasty, and healthy for you with olive oil and garlic. You can even change this up a little and instead of using cabbage, use Brussel sprouts!

Even if you are in the “I hate cabbage” camp, try something new! This recipe leaves the cabbage sweet and savory, without all the strong cabbage taste.

Fried Cabbage Recipe

Ingredients

1 cabbage, cut into wedges
1/4 C olive oil
6 garlic cloves, peeled and halved
1/2 C water
Parmesan cheese

Instructions

In a large saute pan, heat the olive oil over medium heat.
Add the cabbage, cut side down, and the garlic. Fry until browned, turning to evenly brown all sides.
Pour the water into the center of the pan and quickly cover. Simmer until the cabbage is fork-tender in the densest portions.
Serve with a sprinkling of Parmesan cheese.

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