2785 twice gratine Recipes

au gratin potato mix, canola oil, salt & pepper, boneless skinless chicken breasts , cut into strips, broccoli florets (fresh or frozen )

betty crocker au gratin potatoes, boiling water, half-and-half, butter, bacon, cooked, crumbled, shredded cheddar cheese, green onion, sliced, black pepper, breadcrumbs (i use panko), butter, melted, fresh parsley, chopped

au gratin potatoes, boneless pork chops, vegetable oil, shredded cheddar cheese, bacon, strips cooked and crumbled

fully cooked sausage , halved lengthwise and sliced, onion, chopped, oil, carrots , julienned, au gratin potato mix, water, pepper, frozen broccoli cuts, thawed and drained, shredded cheddar cheese

parsnips, peeled, sweet potato, peeled, celery root, peeled, russet potatoes, peeled, heavy cream, low-sodium chicken stock, dried tarragon, minced garlic, gorgonzola cheese, crumbled, salt, freshly ground black pepper, special equipment : a 1 1/4 quart oval gratin dish

dry au gratin potato mix, diced cooked ham, chopped roasted red pepper, water, condensed cheddar cheese soup

ground beef, au gratin potatoes, whole kernel corn, undrained, no-salt-added stewed tomatoes, undrained, milk, water, taco seasoning, shredded cheddar cheese

au gratin potatoes (i used betty crocker), boiling water, milk, butter or 2 tbsp margarine, carrot, shredded, breaded fish fillets, frozen

dry au gratin potato mix, diced cooked ham, bottled roasted sweet red pepper, drained and chopped, water, condensed cheddar cheese soup, snipped fresh chives (optional)

ground turkey, betty crocker au gratin potatoes, margarine, water, milk, green bell pepper, chopped, squash, chopped, cheddar cheese (optional), garlic (to taste), pepper (to taste)

au gratin potatoes (betty crocker), green pepper, diced, onion, diced, cooked ham or 1 cup turkey ham, diced

au gratin potato mix (i use betty crocker), boiling water, half-and-half, butter, bacon, cooked, crumbled, shredded monterey jack cheese (4 oz) or 1 cup shredded cheddar cheese (4 oz), sliced green onion (4 medium), fresh coarse ground black pepper, plain breadcrumbs, butter, melted

au gratin potatoes, chunk light tuna, drained and chunked, chopped onion, frozen broccoli cuts, cooked and drained, shredded cheddar cheese, breadcrumbs

ground beef, onion, chopped, stewed tomatoes, mixed beans (you can use whatever you like), au gratin potatoes (favorite brand )

olive oil, lamb chops , shoulder cut, 1 1/4 inches thick, salt and freshly ground pepper, spanish onion, coarsely chopped, carrots, coarsely chopped, stalk celery, coarsely chopped, red wine, port, chicken stock, bay leaf, fresh thyme sprigs, plus chopped leaves for garnish, cold butter, potato-artichoke gratin , recipe follows, parsley, chopped for garnish, artichokes, onion, chopped, lemon, quartered, dry white wine, baking potatoes , like russets, thinly sliced on a mandoline, salt and freshly ground pepper, heavy cream, fresh thyme, chopped fresh thyme, freshly grated parmigiano reggiano, fresh bread crumbs

unsalted butter, softened, olive oil, sliced onions, garlic, sliced, cream, red hawk triple creme cheese, yukon gold potatoes, sliced 1/8-inch thick, unpeeled, grated parmesan (set aside 1/2 cup of cheese for topping the gratin)

head savoy cabbage, cored, cleaned, and shredded, slab bacon, thinly sliced, unsalted butter, plus more for greasing the gratin dish, garlic cloves, finely chopped, fresh chives, finely chopped to 1/4 cup, sea salt and freshly ground black pepper, baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see cook s note, heavy cream, grated parmesan

sweet onion gratinate, sweet onions , such as vidalia or walla walla, extra-virgin olive oil, butter, bay leaves, salt, more thick slices of hearty white bread (about 3/4 lb) see note below, soft butter, freshly grated parmigiano-reggiano or grana padano (about 12 oz), best bread :a hearty home-baked or home style white bread, in sandwich loaf shape. a day old or 2 day old unsliced loaf from the bakery is perfect: cut 1/2-inch thick slices yourself. otherwise, a good quality packaged white bread is satisfactory., recommended equipment :a 12- or 14-inch skillet with a cover, for sauteing the onions, a large rimmed baking sheet such as a 12- by 18- inch half sheetcooking the onions