More Recipes Like Peas au Gratin

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Chicken and Peas Au Gratin Casserole

Submitted by: ajo263

This simple casserole features chicken, bread, Cheddar cheese, and peas in a white sauce.

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Spinach Potatoes Au Gratin

Submitted by: Edna Shaffer

'This creamy mixture of sliced potatoes and spinach makes a pretty side dish,' writes Edna Shaffer of Beulah, Michigan. 'It may sound like it's labor-intensive, but it's not,' she assures.

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Cindy's Really Good Au Gratin Potatoes

Submitted by: MzKitty

Home Town: Dover, Minnesota, USA

Living In: Eyota, Minnesota, USA

Cheddar cheese and dry mustard powder are the secret ingredients in these family-famous au gratin potatoes.

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When putting on a party for their American Legion Post, my father and uncle prepared this yummy potato dish. I've used the recipe for smaller groups by making a half or quarter of it. It's simple to divide. -Crystal Kolady, Henrietta, New York

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Vegan Potatoes au Gratin

Submitted by: Krista B

Here's the recipe you've been looking for to make a thick and creamy vegan version of this classic side dish. Potatoes are baked with a vegetable broth and flour gravy, soy cheese, soy milk and spices. You can use rice milk, if you prefer.

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Swiss Potatoes Gratin

Submitted by: LBD903

Home Town: Wayne, New Jersey, USA

Living In: Bellmawr, New Jersey, USA

Ricotta gratin potatoes - good for a variation on the traditional recipe!

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Rosemary Au Gratin Potatoes

Submitted by: Jean Minner

Rosemary, garlic and Parmesan cheese season the tender potato slices in this delectable side dish. It's sure to satisfy family and guests alike. -Jean Minner, New Castle, Pennsylvania

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Au Gratin Potatoes II

Submitted by: Kerie Kelly

This creamy potato dish sidles up nicely to beef, poultry or pork. The corn flake topping adds crunch, while the chopped parsley provides color.

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Au Gratin Taters N Chops

Submitted by: Laura Starkey

'This easy entree will please adults and children alike,' promises Laura Starkey of Manhattan, Kansas. 'I made it often as a college student, decreasing the number chops to two so I would have great-tasting leftovers for lunch or dinner the next day.'

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Potatoes and Carrots Au Gratin

Submitted by: Verona Koehlmoos

I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time.