YUKON GOLD POTATOES AU GRATIN RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter. Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes. In a small bowl, whisk the cream and chicken stock with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
YUKON GOLD POTATO AND FUJI APPLE GRATINS
This recipe is an accompaniment for [Roasted Pork Chops with Serrano Ham Vinaigrette](/recipes/food/views/108574) .
Provided by Thomas Keller
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Lightly butter six 3/4-cup soufflé dishes or custard cups. Place on baking sheet. Melt 1 tablespoon butter in heavy medium saucepan over medium-low heat. Add shallots; sauté until beginning to soften, about 3 minutes. Add cream, thyme, and bay leaf; increase heat to medium. Simmer 3 minutes. Add potatoes; simmer until partially cooked and mixture is thick and creamy, about 4 minutes. Discard thyme sprigs and bay leaf. Season with salt and pepper.
- Sprinkle diced apple over bottom of prepared soufflé dishes, dividing equally. Spoon potato mixture over. Cover dishes tightly with foil. Bake until potato mixture and apples are tender, about 30 minutes (tops will not be brown). Remove from oven; let stand 10 minutes. Uncover; sprinkle with chives and serve.
GRATIN OF YUKON GOLD POTATOES
Years ago, one of the first meals I served my newlywed son and wife included this gratin. It's delicious without a lot of extra fat. There are some similar potato gratin recipes here, but none exactly the same. This is the one I know and love, the original, published by Martha Stewart in 1994.
Provided by ninja
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
- Using a mandoline, slicer or a very sharp knife, slice potatoes 1/8" thick and combine gently but thoroughly with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper in a mixing bowl.
- Arrange potatoes in a neat, overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top.
- Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs as desired.
Nutrition Facts : Calories 199.8, Fat 8.6, SaturatedFat 4.5, Cholesterol 23.6, Sodium 507.4, Carbohydrate 23.3, Fiber 2.1, Sugar 1.1, Protein 8
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- Preheat oven to 375°. Lightly butter soufflé dishes; place on a rimmed baking sheet. Melt remaining 1 Tbsp. butter in a medium heavy saucepan over medium-low heat. Add shallots and sauté until beginning to soften, about 3 minutes. Add cream, thyme, and bay leaf; increase heat to medium and simmer for 3 minutes. Stir in potatoes and simmer until partially cooked and mixture is thick and creamy, about 4 minutes. Discard thyme sprigs and bay leaf and season with salt and pepper.
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