Subject: desparately looking for potatoes au gratin recipe
Newsgroups: rec.food.cooking
From: PJ Browning (ufolover at swbell.net)
Date: Mon, 01 Jan 2001 22:31:34 -0800
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okay I'm in trouble. My brother and I just moved to another state and in the process I accidentally tossed my recipe for Potatoes au gratin that he just loves. The big trouble is that his birthday is next week and he is expecting me to make it. (It was one of those recipes that our great aunt made for us when we would visit). I've made it several times but I don't remember all of it. And I've been on the web for two weeks and can't find anything. All I remember is that it had 3 different cheeses in it and bacon on the bottom (that might be something that our aunt added).
can anyone help?
From: zxcvbob (bob at a51web.net)
Date: Mon, 01 Jan 2001 22:59:10 -0600
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PJ Browning wrote:
> okay I'm in trouble. My brother and I just moved to another state and in
> the process I accidentally tossed my recipe for Potatoes au gratin that
> he just loves. The big trouble is that his birthday is next week and he
> is expecting me to make it. (It was one of those recipes that our great
> aunt made for us when we would visit). I've made it several times but I
This is kind of obvious, but is your aunt still alive? How 'bout one of her brothers or sisters, or your grandmother?
Best regards,
Bob
From: John J. Kmieciak Jr. (BASBOATJON at techheadnet.com)
Date: Tue, 2 Jan 2001 19:02:04 -0600
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Here are two Potato Au Gratin recipes. Are they anywhere near what you're looking for?
Potatoes Au Gratin
Serving Size: 4
Categories: April '97 Side Dish Vegetables
2 1/2 cups 1% low-fat milk
1 tablespoon black peppercorns
1 slice onion (1/2-inch-thick)
1 garlic clove -- crushed
1 1/2 pounds peeled baking potato -- cut into 1/4-inch-thick slices (about 4 cups)
1 tablespoon stick margarine
2 tablespoons diced shallots
3 tablespoons all-purpose flour
1/2 cup shredded reduced-fat, reduced-sodium Swiss cheese (2 ounces)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Cooking spray
Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat. Cover; let stand 10 minutes. Pour milk mixture through a sieve over a large bowl, reserving liquid; discard solids.
Preheat oven to 350°.
Place potato in a medium saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 15 minutes or until tender; drain. Place in a large bowl; set aside.
Melt margarine in a saucepan over medium heat. Add shallots; sauté 3 minutes or until soft. Stir in flour; gradually add reserved milk. Stir with a whisk until blended. Bring to a boil. Cook 1 minute or until slightly thick; stir constantly. Remove from heat; stir in cheese, salt, and pepper. Pour milk mixture over potato; toss. Spoon potato into an 11 × 7-inch baking dish coated with cooking spray. Bake at 350° for 20 minutes. Broil 5 minutes or until lightly browned.
Serving Size: 1 cup
Source: Cooking Light, April 1997, p.158
Copyright: © Cooking Light
Yield: 4 cups
Cooking Time: 0:25
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BLUE BROCCOLI POTATOES AU GRATIN
Categories: Casserole Potato
7 medium russet potatoes -- parboiled, peeled, and sliced thin
2 1/2 tablespoons unsalted butter
1 garlic clove -- crushed
2 shallots -- minced
2 tablespoons flour
1 1/2 cups milk -- at room temperature
1 cup buttermilk -- at room temperature
1 teaspoon white pepper
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 cup chopped fresh parsley
2 ounces blue cheese -- crumbled
3 cups sliced raw mushrooms
1 cup grated Monterey Jack cheese
1 1/2 cups coarsely crushed potato chips
1 package frozen chopped broccoli -- (10 ounce) thawed
1 tablespoon diced pimiento
Preheat oven to 350 degrees F. Arrange half of the potato slices in the bottom of a shallow buttered 2-1/2-quart casserole dish. Melt butter in a medium saucepan over low heat. Add garlic and shallots; sauté 1 minute. Add flour; stir, and cook 3 minutes more. Add milk and buttermilk all at once. Cook, stirring constantly, until sauce thickens and bubbles. Remove from heat; stir in pepper, mayonnaise, mustard, Worcestershire sauce, parsley, and 1 ounce blue cheese.
Layer mushrooms over the potatoes; top with half the sauce. Sprinkle cheese over the sauce. Layer remaining potatoes over cheese; spoon remaining sauce over. Sprinkle with remaining blue cheese. Bake 45 minutes. Sprinkle potato chips over top; bake 10 minutes longer.
Blanch broccoli. Arrange broccoli around outer edge of casserole; garnish with pimiento. Bake 5 minutes longer. Serves 6.
by Tiffany Taylor
From: Gargoylle (gargoylle at postmaster.co.uk)
Date: Tue, 02 Jan 2001 19:28:19 -0600
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>okay I'm in trouble. My brother and I just moved to another state and in
>the process I accidentally tossed my recipe for Potatoes au gratin that
soar has a bunch of them. Here's one that looked ok
http://soar.berkeley.edu/recipes/
Bill Knapp's Au Gratin Potatoes
Recipe By: Lansing State Journal
Serving Size: 8
Categories: Casseroles Cheese Potatoes Side Dishes 4 Star
6 cups potatos, about 7 medium -- diced, boiled, chill
2 cups milk
1/2 cup butter
1/2 teaspoon salt
1/4 cup flour
1 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon instant chicken bouillon granules
6 ounces Velveeta cheese
Prepare potatoes. Melt butter in large saucepan. Add flour and blend. Gradually add the milk and cook until thick. Add remaining ingredients and stir until cheese melts. Add potatoes and stir well. Pour into a greased casserole dish. Bake, uncovered, at 350 F. for 25-30 minutes. until top is browned.
Note: for best results use whole milk and butter. No substitutes. Can top with buttered soft bread crumbs.