Au Gratin Potatoes
My friend Cathy sent me this recipe yesterday and swears it is the best potato recipe EVER!
Ingredients
- 4 large potatoes (Yukon Gold are recommended) thinly sliced
- 1 small onion, finely chopped
- 3 tbsp butter
- 3 tbsp all purpose flour
- 2 cups milk
- 1 1/2 to 2 cups shredded cheddar cheese, or any cheese blend you prefer
- large dollop of cream cheese
- salt & pepper to taste
*Optional: add fresh chopped thyme to the potatoes
Directions
- preheat oven to 400 F
- saute chopped onions until clear
- layer potatoes onto bottom of buttered casserole dish
- top with sauted onions
- add remainder of potatoes and season with salt & pepper
- in medium saucepan, melt butter over medium-low heat
- mix in flour and stir constantly with a whisk
- stir in milk and simmer until milk bubbles
- stir in cream cheese and continue to simmer until melted
- add shredded cheese and continue to simmer until cheese is melted
- pour cheese sauce over potatoes & cover with aluminium foil
- bake for 90 minutes
- remove foil for last 15 minutes to allow top to brown
*Cool Tip - Cathy uses this same cheese sauce recipe for macaroni. Yum!
Enjoy!
~ The Lazy Gourmet
Showing posts with label Side dishes. Show all posts
Showing posts with label Side dishes. Show all posts
Wednesday, 5 February 2014
Friday, 10 January 2014
Creamy Stove-top Corn
Creamy Stove-top Corn
*A quick easy twist on our Creamy Crock Pot Corn.*
The Crock Pot version of this recipe is fabulous for serving a large group, but my son wanted the Creamy Corn this week and so I created this easy twist for serving just the 2 of us.
Ingredients
- 1 can corn niblets
- 1 tbsp butter or margarine
- 1 tbsp cream cheese
- salt and pepper to taste
Directions
- in small pot on stove top, combine corn, butter, cream cheese, salt & pepper
- heat on low-medium heat, stirring occasionally to melt butter and cream cheese
- once butter & cream cheese is melted, cover and reduce heat to low until ready to serve
*Makes 2 to 3 side dish servings. Recipe can be doubled for larger portions.
*Please refer to our Creamy Crock Pot Corn recipe if you are serving a larger group*
Enjoy!
~ The Lazy Gourmet
*A quick easy twist on our Creamy Crock Pot Corn.*
The Crock Pot version of this recipe is fabulous for serving a large group, but my son wanted the Creamy Corn this week and so I created this easy twist for serving just the 2 of us.
Ingredients
- 1 can corn niblets
- 1 tbsp butter or margarine
- 1 tbsp cream cheese
- salt and pepper to taste
Directions
- in small pot on stove top, combine corn, butter, cream cheese, salt & pepper
- heat on low-medium heat, stirring occasionally to melt butter and cream cheese
- once butter & cream cheese is melted, cover and reduce heat to low until ready to serve
*Makes 2 to 3 side dish servings. Recipe can be doubled for larger portions.
*Please refer to our Creamy Crock Pot Corn recipe if you are serving a larger group*
Enjoy!
~ The Lazy Gourmet
Tuesday, 3 December 2013
Spinach & Sun Dried Tomato Rice
Spinach & Sun Dried Tomato Rice
This was just submitted by an old college friend. It can be made on the stovetop or as a casserole. Directions for both methods are included below.
Ingredients
- 2 tbsp butter or margarine
- 1 cup chopped onion (optional)
- 6 garlic cloves, minced
- 2 cups converted rice, dry (Uncle Ben's has been recommended)
- 6 cups milk
- 10 oz pkg (300g) frozen spinach, thawed and squeezed dry
- 1/2 cup sliced sun dried tomatoes in oil, drained
- 1/2 cup grated parmesan cheese
Directions - STOVETOP METHOD
- in large pot melt butter over medium heat
- add onion and garlic and cook 4 minutes or until softened, stirring regularly
- add rice and milk
- bring mixture to a boil
- stir in spinach, sun dried tomatoes and 1/4 cup parmesan cheese
- cover and simmer for 20 minutes
- sprinkle with remaining parmesan cheese before serving
Directions - OVEN BAKE METHOD (Apparently best this way)
- preheat oven to 350F
- lightly grease 9" x 13" glass pan
- in large pot melt butter over medium heat
- add onion and garlic and cook 4 minutes or until softened, stirring regularly
- add rice and milk
- bring mixture to a boil
- stir in spinach, sun dried tomatoes and 1/4 cup parmesan cheese
- pour into prepared glass pan & sprinkle with remaining parmesan cheese
- bake for 30 minutes until rice is tender and casserole is lightly browned
- let stand 5 minutes before serving
Prep time: 5 minutes
Cook time: 20 to 30 minutes (depending on method)
Servings: 12
Enjoy!
~ The Lazy Gourmet
This was just submitted by an old college friend. It can be made on the stovetop or as a casserole. Directions for both methods are included below.
Ingredients
- 2 tbsp butter or margarine
- 1 cup chopped onion (optional)
- 6 garlic cloves, minced
- 2 cups converted rice, dry (Uncle Ben's has been recommended)
- 6 cups milk
- 10 oz pkg (300g) frozen spinach, thawed and squeezed dry
- 1/2 cup sliced sun dried tomatoes in oil, drained
- 1/2 cup grated parmesan cheese
Directions - STOVETOP METHOD
- in large pot melt butter over medium heat
- add onion and garlic and cook 4 minutes or until softened, stirring regularly
- add rice and milk
- bring mixture to a boil
- stir in spinach, sun dried tomatoes and 1/4 cup parmesan cheese
- cover and simmer for 20 minutes
- sprinkle with remaining parmesan cheese before serving
Directions - OVEN BAKE METHOD (Apparently best this way)
- preheat oven to 350F
- lightly grease 9" x 13" glass pan
- in large pot melt butter over medium heat
- add onion and garlic and cook 4 minutes or until softened, stirring regularly
- add rice and milk
- bring mixture to a boil
- stir in spinach, sun dried tomatoes and 1/4 cup parmesan cheese
- pour into prepared glass pan & sprinkle with remaining parmesan cheese
- bake for 30 minutes until rice is tender and casserole is lightly browned
- let stand 5 minutes before serving
Prep time: 5 minutes
Cook time: 20 to 30 minutes (depending on method)
Servings: 12
Enjoy!
~ The Lazy Gourmet
Sunday, 1 December 2013
Creamy Crock Pot Corn
Creamy Crock Pot Corn
I have to admit that I have not yet tried this recipe but it sounds super yummy and super EASY so it is on my list of things to try this week. It appears to serve 6 so if you are making this for a large crowd I would recommend doubling the entire recipe. Enjoy!
**UPDATE - I tried this last night and it was really good! My son is not a fan of the texture of frozen corn so I may try the canned niblets next time, but overall it was very good and could not have been easier! :)
Ingredients
- 4 cups (approx 1 large bag) frozen corn
- 1 cup of brick cream cheese, cubed (I'm going to use regular creamy cream cheese when I try it)
- 1/3 cup butter or margarine
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Directions
- combine all ingredients in Crock Pot
- cover and cook on LOW for 4 hours or until heated through and cream cheese is melted
- stir well before serving
*Makes 6 servings.
Enjoy!
~ The Lazy Gourmet
I have to admit that I have not yet tried this recipe but it sounds super yummy and super EASY so it is on my list of things to try this week. It appears to serve 6 so if you are making this for a large crowd I would recommend doubling the entire recipe. Enjoy!
**UPDATE - I tried this last night and it was really good! My son is not a fan of the texture of frozen corn so I may try the canned niblets next time, but overall it was very good and could not have been easier! :)
Ingredients
- 4 cups (approx 1 large bag) frozen corn
- 1 cup of brick cream cheese, cubed (I'm going to use regular creamy cream cheese when I try it)
- 1/3 cup butter or margarine
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Directions
- combine all ingredients in Crock Pot
- cover and cook on LOW for 4 hours or until heated through and cream cheese is melted
- stir well before serving
*Makes 6 servings.
Enjoy!
~ The Lazy Gourmet
Saturday, 30 November 2013
Sweet Orange Baby Carrots
Sweet Orange Baby Carrots
This is a great side dish for holiday meals and it's super sweet so the kids always love it! I also sometimes do it as a mid-week side to chicken nuggets. Classy, I know! :P
Ingredients
*NOTE - the recipe as stated below will serve approx 4 people. If you are serving a larger crowd you will need to double or triple the recipe accordingly.
- 1 small bag of baby carrots
- 1 cup orange juice
- 2 tbsp brown sugar
Directions
- bring pot of water to rolling boil on stove top
- add carrots to boiling water and continue to boil for 10 to 15 min or until carrots have softened to your liking
- drain water and return carrots to stove
- with burner on significantly lower heat (3 or 4 tops) add orange juice and brown sugar to carrots
- combine all and continue to simmer on LOW heat for a further 10 to 15 min
*NOTE - the juice and sugar will not thicken into a sauce, but the flavour will soak into the carrots as you boil the mixture. Best served with a slotted spoon to avoid a soupy plate. :)
Enjoy!
~ The Lazy Gourmet
This is a great side dish for holiday meals and it's super sweet so the kids always love it! I also sometimes do it as a mid-week side to chicken nuggets. Classy, I know! :P
Ingredients
*NOTE - the recipe as stated below will serve approx 4 people. If you are serving a larger crowd you will need to double or triple the recipe accordingly.
- 1 small bag of baby carrots
- 1 cup orange juice
- 2 tbsp brown sugar
Directions
- bring pot of water to rolling boil on stove top
- add carrots to boiling water and continue to boil for 10 to 15 min or until carrots have softened to your liking
- drain water and return carrots to stove
- with burner on significantly lower heat (3 or 4 tops) add orange juice and brown sugar to carrots
- combine all and continue to simmer on LOW heat for a further 10 to 15 min
*NOTE - the juice and sugar will not thicken into a sauce, but the flavour will soak into the carrots as you boil the mixture. Best served with a slotted spoon to avoid a soupy plate. :)
Enjoy!
~ The Lazy Gourmet
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