The Ultimate Potato Gratin Recipes

Steps:

• Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
• Slice the potatoes into sticks, and then cut the sticks to create a dice.
• Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
• Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.

Steps:

• Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
• Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.

Steps:

• Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
• Pour the milk and cream into a saucepan. Add the garlic, thyme and shallot (if using). Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
• Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don't have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.
• Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.

Steps:

• Preheat oven to 350°F.
• Finely shred cabbage and cut bacon into 1/2-inch chunks.
• Place a small skillet over medium-low heat and fry bacon until crispy.
• Remove from pan with slotted spoon and drain on paper towels.
• Set aside.
• Add 1 tablespoon butter to bacon fat in frying pan.
• When it has melted, add 1/2 the garlic and let soften.
• Add cabbage and coat it with the butter, let it wilt.
• Add the bacon and season with salt and pepper.
• Remove from heat and add most of the chives, leaving some for garnish.
• Generously butter the bottom and sides of an ovenproof casserole dish (13 x 9).
• In a large bowl, combine the potatoes, 1 1/2 cups cream, 1 cup parmesan and remaining garlic.
• Season with salt and pepper.
• Using your hands, place a layer of potatoes in the greased casserole dish.
• Sprinkle with parmesan and repeat with 2 more layers of potatoes.
• Spoon the cabbage mixture on top and spread it out evenly over the potatoes.
• Top it off with 2 more layers of potato and parmesan.
• Pour the remaining 1 cup cream over the dish.
• Sprinkle with remaining parmesan.
• Cover dish with foil and bake for 1 hour, then bake uncovered for another 30 minutes or until golden brown.
• Let sit for 10 minutes and garnish with remaining fresh chives before serving.