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
GRATIN DES POMMES DE TERRE DE FONTE (MELTING POTATOES)
Fairly easy since most of the time involved is cooking time. Speciality of the kitchens of the Hotel Splendid, Bordeaux, France as noted in the newspaper clipping in my grandmother's recipe box.
Provided by Member 610488
Categories Potato
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cut potatoes into paper thin slices. Rinse with cold water and drain. Peel and mince garlic. Trim and mince scallions.
- In a bowl, stir together garlic, scallions, thyme, nutmeg, salt and pepper.
- Heat oven to 300°F
- Butter a 3- to 4-quart heatproof baking-serving dish. Put a layer of potatoes on the bottom of the dish and sprinkle with the scallion-garlic mixture.
- Repeat 4 times, finishing with a layer of potatoes. Pour in just enough half-and-half to cover the potatoes. Cover the dish and set over very low heat on the stove for 20 minutes.
- Remove cover, dot with butter, and bake until potatoes are tender, about 2 ½ hours.
Nutrition Facts : Calories 343.8, Fat 13.6, SaturatedFat 8.4, Cholesterol 41.2, Sodium 582.5, Carbohydrate 49.3, Fiber 5.8, Sugar 2.3, Protein 8
GRATIN DE POMMES DE TERRE FORESTIER
This recipe is from Chef Daniel Boulud who served this while head chef at the Baron of Beef, the famed restaurant of the Hotel Plaza in Copenhagen, Denmark. It is a recipe from the Dauphiné, the French region famous for its potato gratins.
Provided by Member 610488
Categories Potato
Time 1h30m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Working in a medium sauté pan or skillet over medium heat, sauté each variety of mushroom in just enough butter to keep the mushrooms from sticking. Season the mushrooms with salt and pepper and cook, stirring, just until they are tender but not colored, a few minutes for each batch.
- When one type of mushroom is cooked, drain, turn it into a bowl, and repeat with the next type. You need to sauté the mushrooms separately because each type has a different cooking time, but, once cooked, all the mushrooms should be mixed together in the bowl, along with the garlic and thyme. Set aside at room temperature until needed. (The mushrooms can be sautéed up to 2 hours ahead and kept covered with plastic wrap at room temperature).
- Center a rack in the oven and preheat the oven to 350 degrees F. Butter the bottom and sides of an ovenproof 10-inch sauté pan or skillet.
- Pour the cream into a large bowl and whisk in salt and pepper and freshly grated nutmeg to taste. (Add more salt than you might normally, because the potatoes will need it.) One at a time, peel the potatoes and slice them into 1/8-inch-thick rounds. The best way to get rounds this thin is to use a mandolin. Lacking that, use the thinnest slicing blade on the food processor or a sharp knife. Toss the potatoes into the cream as you slice them.
- Using your hands, pull enough potato slices out of the cream to make a single layer on the bottom of the buttered pan, arranging them in even, slightly overlapping concentric circles. Make a second layer of potato slices and then pour some cream over the layers.
- Press down on the potatoes to compact the layers - when you do this, some of the cream should rise up between the slices. Spread the mushrooms (minus what ever liquid they may have accumulated in the bowl) over the potatoes and pour in more cream, again using your hands to press down on the ingredients and bring the cream to the top.
- Arrange the remaining potatoes in attractive layers over the mushrooms, pouring in cream and pressing down as you finish each layer. You may not need all of the cream - you'll know you've added enough when, without pressing down, you see cream at the edges of the pan.
- Dust the gratin evenly with the Parmesan cheese and place the pan on a foil-lined baking sheet that can act as a drip-catcher.
- Bake the gratin for 45 minutes, then check that it's not getting too brown. If necessary, lower the oven temperature to 300 degrees F to keep the gratin from coloring too much. Bake for 15 minutes more, or until you can easily pass a slender sharp knife through all the layers.
- Remove the gratin from the oven and let it stand in a warm place for about 20 minutes, time enough for the potatoes to soak up more cream. If it's more convenient, you can keep the gratin warm in a 200 degree F oven. Bring the gratin to the table and cut it into wedges.
Nutrition Facts : Calories 1071.3, Fat 74.5, SaturatedFat 46, Cholesterol 265.3, Sodium 197.4, Carbohydrate 88.8, Fiber 11.2, Sugar 6.1, Protein 18.9
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