POTATO GRATIN
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
- Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).
SIMPLE AU GRATIN POTATOES
These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.
Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
CREAMY AU GRATIN POTATOES
This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.
Provided by CathyM
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
- Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours in the preheated oven.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g
QUICK & EASY AU GRATIN POTATOES
On holidays, a friend serves these creamy, cheesy potatoes when we gather together to celebrate with lifelong friends and grown children. -Carol Blue, Barnesville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, mix sour cream, condensed soup, salt and pepper; stir in potatoes, cheese and onion. Transfer to a greased 13x9-in. baking dish., In a small bowl, mix crushed cornflakes and melted butter; sprinkle over potato mixture. Bake, uncovered, 50-60 minutes or until golden brown.
Nutrition Facts : Calories 394 calories, Fat 22g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 680mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
SCALLOPED POTATOES AU GRATIN
Talk about comfort food; this side dish can instantly brighten my mood. Everything that is great about comfort food is woven into this dish: melted cheese, creamy sauce and buttery potatoes. Need I say more?!
Provided by Kelsey Nixon
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth and thyme, and season with the salt and pepper. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes.
- Transfer the potatoes and cream to a shallow baking dish. Sprinkle the cheeses evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving.
POTATOES AU GRATIN
This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
- Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
- In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
BASIC POTATOE GRATIN
This is my sister's turn on this delicious dish. It's very simple, but oh so fantastic. This is the basic version, open to alterations, such as adding herbs or cheese(s). Or of course both. Goes together nicely with vegetables of your liking, lamb, steak or as a main with salad. Out of experience this dish turns out best using waxy potatoes. This dish can easily be veganized using 500ml of soy-cream, the difference in taste can hardly be noticed.
Provided by Eismeer
Categories One Dish Meal
Time 1h
Yield 6 slices, 1 serving(s)
Number Of Ingredients 6
Steps:
- Peel raw potatoes and slice very thinly (mandoline).
- Stack them in an oven proof dish (butter is not necessary, the cream will prevent the potatoes from sticking to the dish) and let them overlap (like tiles on a roof).
- Mix cream and milk together, add garlic, salt, pepper and nutmeg (here you could also throw in some rosemary if you like). Be generous with the salt!
- Put gratin into a preheated oven and let bake at 200°C until the surface has browned nicely (about 45 min.).
Nutrition Facts : Calories 1675.2, Fat 88.7, SaturatedFat 55.1, Cholesterol 317.2, Sodium 266.8, Carbohydrate 194.6, Fiber 22.1, Sugar 8.1, Protein 33.9
POTATO-FENNEL GRATIN
Steps:
- Preheat the oven to 350 degrees F.
- Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
- Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
- Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
- Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
TWO-POTATO GRATIN
Yukon Gold potatoes and sweet potatoes, baked with a vegetable broth and Gruyere cheese. Simple and delicious. We can't make enough to have leftovers, no matter how many times we double the recipe!
Provided by Cordelia
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place potatoes and sweet potatoes in a large baking dish. Mix in onion. Add 1 to 1 1/4 cups vegetable both.
- Bake in the preheated oven until potatoes start to soften, about 20 minutes. Remove from oven and add Gruyere cheese. Pour in more vegetable broth if casserole looks dry.
- Return to the oven and continue baking until potatoes are tender, about 30 minutes. Stir and serve hot.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 54.5 g, Cholesterol 29.7 mg, Fat 9 g, Fiber 7.8 g, Protein 13.1 g, SaturatedFat 5.2 g, Sodium 277.3 mg, Sugar 8.9 g
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