Two Potato Gratin With Mascarpone Recipes

Steps:

• Heat oven to 375°F. Spray 2-quart casserole dish with cooking spray.
• In 1-quart saucepan, melt butter over medium heat. Stir in flour; cook 1 minute. Gradually add milk, stirring constantly with whisk. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in mustard, salt and pepper. Remove from heat; stir in cheeses until melted.
• Layer half of the potatoes in casserole; pour half of the sauce over potatoes. Repeat layers once.
• Cover; bake 30 minutes. Uncover; bake 30 minutes longer or until potatoes are tender and top is golden brown. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 300 degrees. Butter a medium gratin dish. Line bottom with a layer of Yukon Gold potatoes. Sprinkle with a little thyme and nutmeg. Season lightly with salt and pepper, and pour over a little cream. Add a layer of sweet potato slices, and repeat with the thyme, nutmeg, salt, pepper and cream. Continue layering, ending with sweet potatoes, thyme, nutmeg, salt, pepper and cream.
• Bake in oven for 1 to 1 1/4 hours, until potatoes are tender when pierced with a fork. Cover with aluminum foil if top gets too dark.

Steps:

• Preheat oven to 400 degrees. Butter a shallow 2-quart gratin pan or ceramic baking dish.
• In a large saucepan, combine milk, salt, pepper, chili powder, and nutmeg.
• Heat to a boil over medium high heat.
• Add potatoes and return to boil, simmering a few minutes, until mixture thickens slightly.
• Remove pan from heat; stir in mustard.
• With a slotted spoon, transfer half the potatoes to gratin dish; place in an even layer, Sprinkle with 1/2 cup of Gruyere.
• Top with remaining potatoes; pour milk mixture over potatoes and sprinkle with remaining 1/2 cup Gruyere. Bake 40 minutes until potatoes are tender and the top is golden.

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.

Steps:

• Place porcini and 1 cup boiling water in medium bowl. Place small bowl atop mushrooms to keep submerged. Let soak 20 minutes. Drain and coarsely chop mushrooms.
• Melt butter with oil in medium skillet over medium heat. Add mushrooms and sauté until beginning to brown, about 3 minutes. Sprinkle with salt and pepper. Remove from heat. Whisk 1/4 cup Parmesan and next 4 ingredients in small bowl; season with salt and pepper. DO AHEAD: Mushrooms and cheese mixture can be prepared 1 day ahead. Cover separately and chill.
• Preheat oven to 325°F. Butter wide shallow 2-quart baking dish. Arrange 1/4 of potato slices in bottom of dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of mushrooms over. Repeat. Spread half of cheese mixture over, shaking dish to settle. Repeat with remaining potatoes and mushrooms in 2 layers each; spread remaining cheese mixture over. Sprinkle 2 tablespoons Parmesan over. Place gratin dish on rimmed baking sheet.
• Bake gratin until top is brown and sauce is bubbling at edges, about 1 hour 15 minutes. Let gratin rest 15 minutes before serving. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent loosely with foil and rewarm in 300°F oven 20 minutes.
• *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
• **Italian cream cheese; sold at many supermarkets and at Italian markets.