Cilantro Habanero Potato Gratin Food

SOUTHWESTERN POTATO GRATIN

Steps:

• Preheat oven to 400 degrees.
• Char chiles over gas flame or in a broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop chiles.
• Butter a 13-inch-by-9-inch-by- 2-inch glass baking dish. Sprinkle garlic over bottom of dish.
• Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then 1/3 of the chiles and 1/3 of the cilantro. Repeat layering of potatoes, chiles and cilantro, 2 more times, seasoning with salt and pepper. Top with any remaining potatoes.
• Pour broth over, then cream. Sprinkle with salt and pepper.
• Cover dish with aluminum foil. Bake until potatoes are tender, about 1 hour and 15 minutes.
• Uncover, sprinkle cheeses over the potatoes and continue baking until liquid thickens, about 15 minutes.
• Cool slightly. Sprinkle with cilantro. Serve and enjoy.

HABANERO POTATOES AU GRATIN

Steps:

• In a skillet, heat oil and cook onions, garlic and habanero chile until tender.
• Add can of tomatoes, chicken bullion and water and simmer for 3 minutes.
• In a lightly greased oven proof crystal baking dish, layer potatoes.
• Pour tomato mixture over potatoes.
• Pour cream over potatoes and sprinkle cheese.
• Bake in a pre-heated oven at 175C until potatoes are tender and cheese is golden brown.

CREAMY AU GRATIN POTATOES

Steps:

• 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.

CHEESY POTATOES AU GRATIN

Steps:

• Preheat oven to 350°.
• Place frozen hash browns in a buttered 9x13-inch pan.
• In a medium saucepan over medium heat, combine half and half, butter and cheese cubes, stirring until cheese has melted and sauce is smooth.
• Pour over the frozen hash browns, making sure all the sauce is incorporated into the potatoes.
• Let stand at room temperature for one hour.
• Bake, uncovered for one hour until potatoes are lightly browned and bubbly.

CILANTRO AND GARLIC POTATOES

Steps:

• Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.

CLASSIC POTATO GRATIN

Steps:

• Heat the oven to 400°F.
• Using a very sharp knife, a mandoline, or th slicing blade on a food processor, cut the potatoes into uniform 1/8-inch slices (no thicker).
• Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic.
• Cook the mixture over medium-high heat until the cream boils, stirring occasionally (very gently with a rubber spatula so you don't break up the slices).
• When the cream boils, pour the mixture into a 2 1/2- or 3-qt.
• baking dish.
• If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves (I leave them in, they're delicious!).
• Shake the dish to let the slices settle and then sprinkle the cheese on top.
• Bake until the top is deep golden brown, the cream has thickened and bubbled, and the potatoes are extremely tender when pierced with a knife, about 40 min.
• Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit.
• Before serving, let the potatoes cool until they're very warm but not hot (at least 15 min.) or serve them at room temperature.
• Note: This is also great for breakfast, barely re-warmed in the microwave.