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Easy Potatoes au Gratin

I love potatoes [1] and I love cheese. This au gratin recipe combines the two – and it’s just as easy as it is delicious!

au gratin

What is au grain?

Au gratin simply means something has been baked with cheese or breadcrumbs on top. The term “gratin” is the French term used for anything with a browned crust on top.

True “potatoes au gratin” are made with very thinly sliced potatoes, heavy cream and butter and a sharp cheese, like cheddar or gruyère.

Here’s how you do it:

Cut the potatoes about 1/2 to 3/4 inch thick. I used russet, but you can use any kind of potatoes. Red or white are a nice creamy texture – and the yellow ones add their own butteryness.

Next step – Melt the butter and cream cheese together, stir well. The cream cheese will be chunky, sort of curdled looking like cottage cheese. You can use an immersion blender to break it up more, or just leave it like I did. That slightly tart piece in your mouth with a bite of potato was actually quite good!

Now, using a spray oil, spray the bottom of a shallow casserole dish. Put a layer of potatoes in the bottom. Cover with half of the cheddar, then sprinkle with salt and pepper.

I like to use extra sharp cheddar. I enjoy that sharp bite – but you can use mild if that’s what you prefer.

potatoes

Pour half of the butter-cream cheese mixture on top of that.

au gratin

Lay the remaining potatoes on top of the cheese. Add more salt and pepper, the remaining cheddar and top it with the remaining butter. Sprinkle half the thyme on the cheese. You can use dried thyme (use half the amount) but it’s so much better with the fresh.

au gratin

Bake at 350 degrees for 40 to 45 minutes, or until the cheese is golden brown.

potatoes

Remove from the oven and top with the remaining thyme.

Allow to cool a little before serving.

au gratin

© Copyright 2023 The Lazy Gastronome

au gratin

5 from 10 votes
potatoes
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Easy Potatoes Au Gratin

Cheesy potatoes that are simple to prepare.

Course: Side Dish
Cuisine: American
Keyword: cheddar, cheeses, cream cheese, easy, potatoes
Servings: 4 servings
Author: HelenFern
Ingredients
  • 5 - 6 medium to large potatoes
  • 1/2 cup butter
  • 1/4 cup cream cheese, softened
  • 2-1/2 cups grated cheddar
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoons kosher salt
  • fresh cracked pepper
Instructions
  1. Cut the potatoes about 1/2 to 3/4 inch thick.

  2. Melt the butter and cream cheese together, stir well.

  3. Now, using a spray oil, spray the bottom of a shallow casserole dish. Put a layer of potatoes in the bottom. Cover with half of the cheddar, then sprinkle with salt and pepper.

  4. Pour half of the butter-cream cheese mixture on top of that.

  5. Lay the remaining potatoes on top of the cheese. Add more salt and pepper, the remaining cheddar and top it with the remaining butter. Sprinkle half the thyme on the cheese.

  6. Bake at 350 degrees for 40 to 45 minutes, or until the cheese is golden brown.

  7. Remove from the oven and top with the remaining thyme.

  8. Allow to cool a little before serving. 

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

au gratin

Leave me a comment – I’d love to hear your thoughts!

Twice Baked Potatoes

Posted By HelenFern On In Main dish,Meatless,Potatoes,Side Dishes | 4 Comments

I love cheesy potatoes [6]. So does my family. These twice baked are almost a meal in themselves. And perfect as a side with a pork chop or a steak – give them a try! You’ll love them too.

twice baked

Here’s How to Do it:

Preheat the oven to 350° and bake the potatoes. When they are fork tender, remove from the oven and let them cool.

NOTE: You can bake them the day before if you want. Refrigerate them, but be sure to bring them to room temperature before you start working with them.

While they are cooling, melt the butter and grate the cheese.

When the potatoes are cool enough to handle, slice them in half lengthwise.

Carefully scoop out the inside, leaving a little in the skin shell. Put the insides in a bowl and set the jackets in a shallow, 2 qt. baking dish [7].

Crack some pepper and a little sea salt onto the potato jackets.

Pour 1/8 cup of the melted butter evenly over each half.

Now prepare the insides – Add 1/4 cup of the melted butter to the potato insides. Mash together.

Add salt and pepper to taste at this point. Finally, stir in the 1-3/4 cup of the cheddar.

twice baked

Stuff each potato with 1/4 of the mixture.

twice baked

Top with the remaining 1/2 cup of cheese spread evenly over each potato.

twice baked

Place them back in the oven and bake for about 20-25 minutes, or until the tops are golden brown and the cheese is fully melted.

twice baked

Top with some chopped green onions. Serve!

© Copyright 2021 The Lazy Gastronome

twice baked

twice baked
Print [8]
Twice Baked Potatoes

Super easy, cheese potatoes that could be a meal in itself - but great as a side too!

Course: main dish, Side Dish
Cuisine: American
Keyword: butter, cheddar, potato, potatoes, twice baked
Servings: 4 servings
Author: HelenFern
Ingredients
  • 2 large russet potatoes (russets have the best texture for stuffing with cheese)
  • 3/8 cup melted butter
  • 2-1/4 cup grated extra sharp cheddar cheese
  • salt and pepper to taste
  • 2-3 whole green onions, sliced
Instructions
  1. Preheat the oven to 350° and bake the potatoes. When they are fork tender, remove from the oven and let them cool.

  2. While the potatoes are cooling, melt the butter and grate the cheese. 

  3. When the potatoes are cool enough to handle, slice them in half lengthwise.

  4. Carefully scoop out the inside, leaving a little in the skin shell. Put the insides in a bowl and set the jackets in a shallow baking dish.

  5. Crack some pepper and a little sea salt onto the potato jackets.

  6. Pour 1/8 cup of the melted butter evenly over each half. 

  7. Now prepare the insides - Add 1/4 cup of the melted butter to the potato insides. Mash together.

  8. Add salt and pepper to taste at this point. Finally, stir in the 1-3/4 cup of the cheddar. 

  9. Stuff each potato with 1/4 of the mixture.

  10. Top with the remaining 1/2 cup of cheese spread evenly over each potato.

  11. Place them back in the oven and bake for about 20-25 minutes, or until the tops are golden brown and the cheese is fully melted.

  12. Top with some chopped green onions. Serve!

Recipe Notes

NOTE: You can bake the potatoes the day before if you want. Refrigerate them, but be sure to bring them to room temperature before you start working with them. 

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Caesar Potato Salad – Anchovies Optional

Posted By HelenFern On In Potatoes,Side Dishes | 3 Comments

Looking for a new twist on the old potato salad? If you like Caesar salad [11] this might be for you. It’s got all the flavors of the classic Caesar, sans the lettuce. Anchovies optional.

Caesar

Here’s How to Do it:

Cut the potatoes in half and place in a pan of salted water.

Bring to a boil, then reduce heat to medium and cook until the potatoes are both fork tender.

No need to peel them. The peel will slide off after cooked.

Once the potatoes are done, drain and chill for at least an hour. Grate the cheese and prep all the other ingredients.

When the potatoes are fully cooled, slide the skin off and cut them into bite sized pieces. The softer outer edges will mush into the salad and add some creaminess to the finished dish.

Caesar

Place the potatoes in a large bowl.

Stir in all the remaining ingredients

Caesar

(except the anchovies and croutons) and mix well.

Caesar

Add additional salt and pepper to taste.

Chill for at least three hours or over night.

If you are using anchovies, stir them in at serving.

Top with some croutons to add some texture and add to the “Caesarness” to the potato salad.

Serve!

caesar

© Copyright 2021 The Lazy Gastronome

5 from 1 vote
Caesar
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Caesar Potato Salad

All the flavors of the classic Caesar mixed in with potatoes. Anchovies optional.

Course: Salad, Side Dish
Cuisine: American
Keyword: anchovies, caesar, parmesan, parsley, potato
Servings: 4 Servings
Author: HelenFern
Ingredients
  • 2 LARGE russet potatoes
  • 1/2 cup grated fresh parmesan (not canned)
  • 2 Tablespoons capers
  • 2 cloves crushed fresh garlic
  • 1/2 cup Caesar salad dressing (I used Cardini's)
  • 2 Tablespoons fresh parsley, chopped
  • 1 teaspoon lemon pepper
  • 1 Tablespoon chopped anchovies (optional)
  • Salt and pepper to taste
Instructions
  1. Cut the potatoes in half and place in a pan of salted water.

  2. Bring to a boil, then reduce heat to medium and cook until the potatoes are both fork tender.

    (No need t peel them. The peel will slide off after cooked.)

  3. Once the potatoes are done, drain and chill for at least an hour.

  4. When the potatoes are fully cooled, slide the skin off and cut them into bite sized pieces. The softer outer edges will mush into the salad and add some creaminess to the finished dish.

  5. Place the potatoes in a large bowl.

  6. Stir in all the remaining ingredients (except the anchovies and croutons) and mix well.

  7. Add additional salt and pepper to taste.

  8. Chill for at least three hours or over night.

  9. If you are using anchovies, stir them in at serving. Top with some croutons to add some texture and add to the "Caesarness" to the potato salad.

  10. Serve!

Recipe Notes

© Copyright 2021 The Lazy Gastronome

Caesar

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


German Potato Salad – Throw Back Thursday

Posted By HelenFern On In Potatoes,Salads,Side Dishes | 4 Comments

Welcome to the new feature – Throw Back Thursday. Every other Thursday, a vintage recipe will be posted. Some may be the original versions, while others maybe an upscaled and updated version of the original. And to start it all off – The German Potato Salad.

german potato salad

So what makes the German Potato Salad different from any other potato salad [16]?

American salad is made with a mayonnaise base that is served cold, where as the German salad is a vinegar base, typically served warm. Kartoffelsalat (the German name) originated in Southern Germany. The northern version is similar to our American salad, which was inspired by the German Potato Salad.

The potato itself has an interesting history, traveling from South America to Spain and then to other parts of Europe more than 200 years ago. In the 1700’s in Germany, there were many wet summers that ruined the wheat crops. Ol’ King Frederick the Great ordered all farmers to grow potatoes for human consumption. Up to that point, they were primarily fed to the pigs and peasants! During this time, the kartoffelsalat (kartoffel being the German word for potato) was created.

German immigrants brought this sweet and sour salad to America. It wasn’t called a “German” potato salad. It was simply associated with the German community – hence the “German” potato salad. And it is the addition of ham or speck (German bacon) that makes it unique. This salad has been around for decades. Look at any cookbook from the 1950s and you’ll find a recipe. And I think every German grandma made it too. I know mine did. That’s where I learned the simplicity of the dish.

Red potatoes are typically used because they have less starch and hold their shape well. But any kind of potato can be used. Here I used new potatoes from my garden (yukon gold and rose finn) mixed with the last russet we had on the shelf.

You’ll also find a new way to cook the potatoes the yields evenly and perfectly cooked potatoes. Are you ready?

Here’s How to Do it:

Place the cold water in a large sauce pan. Add the salt and stir. Drop in the cut potatoes while the water is still cold. If you start with boiling water the outside will cook much faster than the inside. You want them to be cooked evenly.

Bring the water to a boil and keep boiling for about 2 to 3 minutes. Cover and turn off the heat.

In about 30 minutes, drain the potatoes and let them cool.

Heat a heavy skillet on high heat, then reduce to medium high. Cook the bacon until it’s nearly but not quite crisp. Drain it on paper towels and then chop it into pieces. Save the fat!!

Heat the bacon fat over a medium high heat. Be careful not to over heat and burn it. Add the onions and sauté until just starting to soften. Add the bacon and continue to cook until it’s crisp.

In the same pan, add the vinegar, sugar, mustard, dijon and garlic. Stir until well blended. Give it a taste and add fresh cracked pepper and sea salt to taste. I like a lot of pepper – the way grandma made it.

Gently stir in the potatoes until they are well coated.

Serve with chopped parsley on the top.

german potato salad

© Copyright 2021 The Lazy Gastronome

german potato salad
Print [17]
German Potato Salad

An authentic recipe from my German grandma - and so easy to make!!

Course: Salad, Side Dish
Cuisine: German
Keyword: bacon, onion, potato, potatoes, vinegar
Servings: 4 servings
Author: HelenFern
Ingredients
  • 3 cups cut potatoes - about 1/2 to 3/4 inch pieces try to cut them the same
  • 4 cups COLD water
  • 1 teaspoon salt
  • 4 slices thick bacon I got mine at the German market
  • 1/2 cup chopped onions
  • 1/4 cup apple cider vinegar
  • 1 teaspoon sugar
  • 1-1/2 teaspoons dijon mustard
  • 2 cloves garlic, crushed
  • fresh cracked pepper and salt to taste
  • 2 Tablespoons chopped fresh parsley - preferably flat leaf
Instructions
  1. Place the cold water in a large sauce pan. Add the salt and stir. Drop in the cut potatoes while the water is still cold. If you start with boiling water the outside will cook much faster than the inside. You want them to be cooked evenly.

  2. Bring the water to a boil and keep boiling for about 2 to 3 minutes. Cover and turn off the heat. In about 30 minutes, drain the potatoes and let them cool.

  3. Heat a heavy skillet on high heat, then reduce to medium high. Cook the bacon until it's nearly but not quite crisp. Drain it on paper towels and then chop it into pieces. Save the fat!!

  4. Heat the bacon fat over a medium high heat. Be careful not to over heat and burn it. Add the onions and sauté until just starting to soften. Add the bacon and continue to cook until it's crisp.

  5. In the same pan, add the vinegar, sugar, mustard, dijon and garlic. Stir until well blended. Give it a taste and add fresh cracked pepper and sea salt to taste. I like a lot of pepper - the way grandma made it.

  6. Gently stir in the potatoes until they are well coated. Serve with chopped parsley on the top. 

Recipe Notes

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Spicy Chorizo Potatoes

Posted By HelenFern On In Potatoes,Side Dishes | 2 Comments

Chorizo – full of flavor and texture.

This is the most flavorful and easiest side dish you’ll ever make. The potatoes get crispy on the outside and creamy on the inside. And they are covered with the spicy flavors of Mexican chorizo. A great side dish to just about anything!

Here’s How to Do it:

Heat a cast iron skillet with about 1 Tablespoon olive oil in it. Remove the chorizo from the package and put it in the skillet. Cook on high until it starts to break up, then reduce heat to very low and simmer for about 45 minutes – or until the fat is cooking out and the meat is starting to crisp.

You’ll need small potatoes – about 1-1/2 to 2 inches in diameter.

Cut the small, baby potatoes in half lengthwise. Push the chorizo to the sides of the pan and lay the potatoes onto the skillet bottom, cut side down. Pushing and moving the chorizo, continue to place the potatoes in the pan until they are all in.

Push the chorizo over the potatoes and into the crevasses. You’ll see little potato rounds peeking out of the pan.

chorizo potatoes

Reduce the heat to very low, cover the pan, and cook for about 45 more minutes, or until the potatoes are fork tender. Remove from the heat and serve hot!

Sound delicious? Oh yes they were!

chorizo potatoes

© Copyright 2019 The Lazy Gastronome

chorizo potatoes
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Spicy Chorizo Potatoes

The easiest full flavored potato dish you'll ever make!

Course: Side Dish
Cuisine: American, Mexican
Keyword: chorizo, potato, potatoes
Servings: 4 people
Author: HelenFern
Ingredients
  • 1 12 to 16 oz package Mexican beef chorizo
  • 3/4 to 1 pound small yellow potatoes (about 1-1/2 to 2 inches in diameter)
  • 1 Tablespoon olive oil
Instructions
  1. Heat a cast iron skillet with about 1 Tablespoon olive oil in it. Remove the chorizo from the package and put it in the skillet. Cook on high until it starts to break up, then reduce heat to very low and simmer for about 45 minutes - or until the fat is cooking out and the meat is starting to crisp. 

  2. Cut the small, baby potatoes in half lengthwise. Push the chorizo to the sides of the pan and lay the potatoes onto the skillet bottom, cut side down. Pushing and moving the chorizo, continue to place the potatoes in the pan until they are all in. 

  3. Push the chorizo over the potatoes and into the crevasses. You'll see little potato rounds peeking out of the pan.

  4. Reduce the heat to very low, cover the pan, and cook for about 45 more minutes, or until the potatoes are fork tender. Remove from the heat and serve hot!

  5. Sound delicious? Oh yes they were!

Recipe Notes

© Copyright 2019 The Lazy Gastronome

chorizo potatoes

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!