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Next, he butters his baking dish to keep the potatoes from sticking, then layers the thin slices of potatoes with a drizzle of cream, salt and pepper until he reaches the top of a 10-by-10-inch ...
Related: Martha Stewart's Breakfast Soup Recipe Review. Courtesy of Martha Stewart. No dessert quite says “all-American” like a golden brown, perfectly flaky, double-crust apple pie. This one ...
Add a little spice to this classic holiday casserole with Cajun seasoning and hot sauce stirred right into the filling. Plus, the pop of red bell peppers brings fun Christmas colors to the dish ...
Potatoes au gratin – Cooking technique of creating a browned crust (potatoes gratiné) Green bean casserole – American dish from the 1950s Hotdish – Casserole from the American Upper Midwest – typically contains a starch , a meat or other protein, and a canned or frozen vegetable, mixed with canned soup
Sweet Potato Gratin. Just like the OG potatoes au gratin, these sweet potatoes (including purple AND orange ones) are layered with plenty of cheese and herby cream sauce and baked until golden ...
Peel & slice your potatoes, set aside. In a med. sauce pan, melt the butter and cook the onion until tender. Stir in the soup & milk, season with s&p. When that’s combined mix in 1 1/2 cups of the shredded cheddar (reserve the remaining 1/2 cup) until it’s melted and combined. Set aside.
Three words: more crispy edges! Au gratin potatoes. We love a smart and simple recipe upgrade. Small tweaks to classic dishes (using mayo instead of butter for grilled cheese, baking your salmon ...
Repeat with the remaining potatoes and onions. Sprinkle with the reserved gruyère and Swiss and the parmesan. Cover with foil, tenting it so it doesn’t touch the cheese; bake until the potatoes ...