Potato Gratin Rosie Daley Recipes

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Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 10

Potato Gratin image


  • 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).

2 cups heavy cream
2 cups whole milk
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
4 large Yukon gold potatoes (about 2 1/2 pounds; see Cook's Note)
2 tablespoons unsalted butter, melted
4 large cloves garlic, minced
2 cups grated Gruyere cheese
1 1/2 cups finely grated Parmesan
2 sprigs fresh thyme


Try Tyler Florence's super-cheesy and creamy potatoes gratin from Food Network.

Provided by Tyler Florence

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 7

Potatoes Gratin image


  • Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.

2 pounds baking potatoes, peeled and sliced paper-thin
2 cups heavy cream
2 garlic cloves, split
Leaves from 4 fresh thyme sprigs
3 tablespoons chopped fresh chives, plus more for garnish
1 cup grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper


This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.

Provided by Emily Weinstein

Categories     casseroles, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 8

Cheesy Hasselback Potato Gratin image


  • Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
  • Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
  • Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams

3 ounces finely grated Gruyère or comté cheese
2 ounces finely grated Parmigiano-Reggiano
2 cups heavy cream
2 medium cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped
Kosher salt and black pepper
4 to 4 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note)
2 tablespoons unsalted butter


Make and share this Potato Gratin (Rosie Daley) recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

Potato Gratin (Rosie Daley) image


  • Preheat oven to 400ºF.
  • Coat a 10-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
  • Layer 1/3 of the potatoes over the bottom of the prepared gratin dish, overlapping the slices in a spiral pattern.
  • Over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings.
  • Dust with the cayenne and 1/2 teaspoon of the paprika.
  • Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper, and 1 tablespoon of the parmesan.
  • Scatter the zucchini, dusting with the nutmeg and Spike seasoning.
  • Top with a spiral layer of the remaining potatoes.
  • Pour the evaporated milk over the gratin and add the remaining paprika and parmesan.
  • Cover with foil and bake for 45 minutes.
  • Remove the foil, lower to 350ºF, and bake for about 15 minutes more, until the top is golden brown.
  • Remove the gratin from the oven and allow it to cool for 10 minutes.
  • Garnish with the chopped parsley.

cooking spray
3 medium baking potatoes, thinly sliced
2 tablespoons flour
1 medium onion, thinly sliced
1/8 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon black pepper
2 tablespoons parmesan cheese, grated
1 small zucchini, thinly sliced
1/4 teaspoon ground nutmeg
1/2 teaspoon spike seasoning
12 ounces evaporated milk
2 tablespoons fresh parsley, chopped


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

Creamy Au Gratin Potatoes image


  • 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

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese


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

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8-10 servings.

Number Of Ingredients 9

Rosemary Au Gratin Potatoes image


  • In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 220 calories, Fat 11g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 408mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
3 pounds potatoes, peeled and cut into 1/8-inch slices
2/3 cup grated Parmesan cheese


Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.

Provided by Julia Moskin

Categories     casseroles, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

Julia Child's Provençal Potato Gratin image


  • Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
  • In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
  • In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
  • If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
  • Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams

2 to 3 onions, thinly sliced (2 heaping cups)
1/4 cup extra-virgin olive oil, more for drizzling
Salt and freshly cracked black pepper
1 1/2 pounds ripe tomatoes, seeded and cut into strips about 3/8-inch wide
1 2-ounce can anchovies packed in olive oil, drained (reserve anchovies and oil separately)
2 large cloves garlic, smashed and peeled
1 tablespoon fresh herbs, such as thyme, oregano or savory, or 1 teaspoon dried herbes de Provence
About 2 pounds thin-skinned, waxy potatoes like Yukon Gold, sliced 1/8-inch thick (6 to 7 cups)
1/2 cup grated Parmigiano-Reggiano or Gruyère

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