Two Potato Gratin Recipes

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:

• Butter a 8 x 8-inch microwave-safe baking dish.
• Arrang HALF of the sliced russets in the baking dish; season with salt and pepper.
• Sprinkle about 1/4 of the dried rosemary over the russets.
• Top with HALF of the sweet potato slices, then season with salt and pepper, then sprinkle with 1/4 of the the rosemary.
• Repeat layering with russets and sweet potatoes, seasoning each layer with salt and pepper and 1/4 rosemary.
• Pour/drizzle the whipping cream over.
• Cover tightly with heavy microwave plastic wrap.
• Microwave on HIGH until the potatoes are tender (about 18-20 minutes).
• Remove and sprinkle BOTH cheeses over the potatoes.
• Return to the microwave uncovered on HIGH for about 3 minutes, or until the cheese has melted.
• Cool 10-15 minutes before serving.

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:

• After seasoning the roast (see recipe above), use the olive oil to grease a 13-by-9-by-2-inch baking dish. Layer the potatoes, overlapping them slightly, creating alternate rows of white and sweet potatoes. Season each layer lightly with salt and pepper. Pour the cream over the potatoes and sprinkle with garlic and nutmeg. Cover loosely with aluminum foil.
• Place the roast and the gratin in the oven and bake for 45 minutes. Uncover the potatoes and continue to bake for 15 minutes longer. Remove the gratin from the oven. Recover it to keep it warm and set aside while preparing veal sauce (see recipe above).
• The gratin should be cut into squares and served with the veal.

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.

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 oven to 350 degrees.
• Place potatoes in a large stockpot; cover with stock. Bring the mixture to a boil. Cook 4 minutes. Remove from heat. Carefully remove the potatoes from the pot using a slotted spoon, reserving the cooking liquid. Arrange the potato slices in a single layer on a jelly-roll pan; set aside.
• Strain the cooking liquid through a fine mesh sieve over a bowl; reserve 1 cup cooking liquid. Discard the solids and the remaining cooking liquid.
• Heat a medium saucepan over medium heat. Add the oil to the pan. Sprinkle the flour over the oil; cook 1 minute, stirring constantly with a whisk. Add the garlic; cook 2 minutes, stirring frequently. Combine milk and reserved 1 cup cooking liquid. Gradually pour milk mixture into the flour mixture in pan, stirring constantly with a whisk. Add thyme sprigs to the pan. Bring mixture to a boil; cook 4 minutes or until slightly thick, stirring frequently. Remove from the heat. Strain mixture through a fine-mesh sieve over a bowl, reserving sauce; discard solids. Stir 1/2 teaspoon salt, pepper, and Gruyere cheese into the sauce.
• Spread 1/2 cup sauce in the bottom of a broiler-safe 2 quart ceramic baking dish coated with cooking spray. Arrange a single, flat layer of sweet potato and then baking potato slices over the sauce. Over the flat layer, alternate baking potato and sweet potato slices, in shingle-like fashion. Sprinkle evenly with remaining 1/4 teaspoon salt, 1 tablespoon chives, and shopped thyme; pour remaining sauce over the potato mixture. Sprinkle with Parmigiano-Reggiano cheese. Bake at 350 degrees for 1 hour or until the potatoes are tender when pierced with a knife.
• Remove gratin from the oven. Preheat the broiler to high.
• Place the gratin in the oven. Broil the gratin 3 minutes or until lightly browned. Sprinkle with the remaining 1 tablespoon chives.

Steps:

• Arrange half of russet potatoes in 8x8x2-inch glass baking dish. Season with salt and pepper. Sprinkle 1/4 of rosemary over. Top with half of sweet potatoes. Season with salt and pepper. Sprinkle 1/4 of rosemary over. Repeat layering with remaining russets and sweet potatoes, seasoning each layer with salt, pepper and 1/4 of rosemary. Pour cream over. Cover tightly with plastic wrap and microwave on High until potatoes are tender, about 18 minutes. Sprinkle both cheeses over potatoes. Microwave uncovered on high until cheeses melt and bubble, about 3 minutes. Cool 10 minutes.

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.