Category: Sides

Cheesy Potato Gratin

Short and sweet…….easy and cheesy, this post is the first and Cheesy Potato Gratin is the latter.

It just a few days before Christmas…..lots to do! Not enough time!! No fear these potatoes are super simple, can be made the day ahead, and slipped into the oven an hour before dinner.

Even though our family is small and we do not have the huge feast that many do, time to relax and enjoy your family is a play, no matter if it two or twenty.

Cheesy Potato Gratin

I can’t tell you how many years I have been making this recipe. In some of my first blog posts I talked a lot about getting recipes from the little magazine from the checkout lane. I have two all time favorites. 1. Fiesta Egg Skillet and 2. Cheesy Potato Gratin.

Potatoes Au Gratin is a staple recipe for many a family get-together, and we all have our favorites. Many call for cheddar cheese and well, truth be told, it’s not my favorite cheese. I’m more of a swiss cheese gal, so when I saw this recipe my heart sang just a bit.

Cheesy Potato Gratin

What really intrigued me about the recipe was the potatoes. In the original recipe it called for frozen hash browns, you know the little cube kind. Simply Potatoes were new on the market (I said I’ve been making this for awhile)  If you don’t know what Simply Potatoes are well, listen close……they are real potatoes and in the case of this recipe…shredded, but they come in other forms, and you have NO prep work. They even come mashed!! No peeling, no boiling, in my case no shredding….what could be simpler???

We joke in my family that these are the two,two,two potatoes Everything is a measure of two…lol. A simple roux from butter and flour, add milk, swiss cheese, potatoes, into baking dish, cover and bake. Simply, simple!

Cheesy Potato Gratin

Making this ahead so you spend less time in the kitchen is key whenever you are having family or friends over for any type of eats, which is why Cheesy Potato Gratin is a staple, go to potato dish for me.

Just a couple of hints…..place a piece of parchment paper over the potatoes before you put the tin foil on if you are cooking them the next day. Placing the foil right on the potatoes will cause little black marks on your potatoes (we call it tin foil poop…lol). The parchment will not let that happen….it like a potato diaper…lol.

Take the potatoes out of the refrigerator an hour or so before cooking if making ahead, or you will need to adjust the cooking time.

Cheesy Potato Gratin

Give yourself a break and make (ahead) Cheesy Potato Gratin and serve your family a delicious new potato side dish without spending time away from them.

Happy Holidays  Tim & Marty
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Cheesy Potato Gratin

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  • Author: Marty Boyd
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 10 1x
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Ingredients

Scale
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups shredded swiss cheese
  • 2 – 20 ounce bags Simply Potatoes, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 cup shredded parmesan cheese
  • Parsley for garnish

Instructions

  1. Preheat oven to 400* degrees
  2. In a large saucepan over medium heat melt butter. Add flour and cook stirring constantly for about 1 minute. Slowly whisk in the milk.
  3. Cook stirring until mixture thickens slightly.
  4. Remove from heat and stir in cheese until melted
  5. Add potatoes and mix well to combine.
  6. Spray a 13 X 9 inch baking dish with nonstick cooking spray.
  7. Pour potato mixture into prepared pan and cover with tin foil.
  8. Place in in preheated oven and bake for 30 minutes.
  9. Remove tin foil and sprinkle with parmesan cheese.
  10. Return to oven uncovered for an additional 15 minutes or until mixture is bubbly and parmesan cheese is browned.
  11. Garnish with parsley and serve.

Notes

If making ahead place a piece of parchment paper over potatoes before covering with tin foil.
Remove from refrigerator about an hour before cooking or adjust cooking time if making ahead.

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Detox Brussels Sprouts Spinach Salad

After a long holiday week of delicious food and drink, a change of pace to recoup is in order. Detox Brussels Sprouts Spinach Salad can help.

Detox Brussels Sprouts Spinach Salad

Shredded brussels sprouts and baby spinach tossed with edamame, dried cranberries, toasted almonds, and just a touch of bacon.

We all do it, every year…..we swear we will only eat a little bit of everything. Instead we eat a lot….of everything, then regret it the next day….or the day after that (leftovers). In fact the average American consumes around 3,000 calories on Thanksgiving…..yikes…..kinda smacks ya in the face doesn’t it!! Continue reading “Detox Brussels Sprouts Spinach Salad”

Green Bean Casserole Turnovers

What happens when you combine two Thanksgiving favorites? You get Green Bean Casserole Turnovers.

Green Bean Casserole Turnovers

Green bean casserole and crescent roll are two Thanksgiving mainstays. Green bean casserole with it creamy sauce, and fried onions, and what not to love about present rolls…..nothing! So, why not combine the two for a yummy turkey day side?

In making this recipe I used a from scratch green beans casserole, casserole recipe. No cream of mushroom soup. The beauty of this is that if the cream of mushroom soup is your tradition you can use it easily in this recipe.

Green Bean Casserole Turnovers

Thanksgiving was always at my Grandmas tiny little house, that was filled with family and tradition. Crescent rolls being one of those. I loved to help my Grandma in the kitchen and rolling the crescent rolls was my job.

When thinking of traditions and thinking of a ways to combine traditional favorites and Green Bean Casserole Turnovers was a throw back to those bygone days.

Green Bean Casserole Turnovers

Topping the green bean casserole turnovers with the fried onions keep the crunch of the onions. The best part of green bean casserole is that crunchy fried onion topping. I have tried to make green bean casserole completely from scratch but the onion topping was never quite right. Sometimes only the tried and true will do. Thank you French’s for Crispy Fried Onions
 and check out the new flavors…delicious….the stuff new recipe  come from.

Green Bean Casserole Turnovers

Shake up your holidays this year and try Green Bean Casserole Turnovers and make a new family tradition.

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Green Bean Casserole Turnovers

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Marty Boyd
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 8 1x
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Ingredients

Scale
  • 2 – 8 ounce packages crescent roll sheets
  • 3/4 pound fresh green beans, rinsed, trimmed and cut into 1 inch pieces
  • 2 tablespoons butter
  • 6 ounces mushrooms, cut into 1/2-inch chunks
  • 1 large shallot, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme
  • 1/8 teaspoon freshly grated nutmeg
  • 3 tablespoons all-purpose flour
  • 1 cup chicken bone broth
  • 1 cup half-and-half
  • 1/2 cup Fried Onions
  • 2 tablespoons butter at room temperature

Instructions

  1. Preheat the oven to 375 degrees
  2. Bring a large saucepan of water and 2 tablespoons of salt to a boil. Add the beans and blanch for 3 minutes. Drain and immediately place beans into a large bowl of ice water to stop the cooking process. Drain beans and set aside.
  3. In a large skillet over medium-high heat melt the butter. Add the mushrooms, shallot, salt and pepper and cook, stir occasionally, 4 to 5 minutes. Add the garlic, thyme,and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the 3 tablespoons of flour over mushrooms and cook for another minute. Add the broth, stirring constantly for about 1 minute. Reduce heat to medium-low and pour in the half-and-half and continue cooking 6 to 8 minutes until the mixture thickens, stirring occasionally.
  4. Remove from the heat and allow to cool slightly.
  5. In a small bowl mix the Fried Onions and butter until mixed well, set aside.
  6. While the mixture is cooling unroll the crescent sheets and cut each sheet in quarters, rolling the pieces to make squares. They do not have to be perfect.
  7. Place a heaping quarter of a cup of the bean mixture just off center of the square. Fold the dough over the filling to form a turnover. Seal the edges. Repeat with the reaming squares, placing the turnovers on a parchment lined baking sheet.
  8. Make an egg wash using 1 egg and 1 tablespoon of water. Brush each turnover with the egg wash and top with the fried onion butter mixture dividing it equally between the turnovers.
  9. Bake in preheat 375 degree oven for 12-15 minutes until the crescent are nicely browned.
  10. Remove from oven and serve.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!