Deluxe Potato Gratin Food

THE ULTIMATE POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a 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 give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
• Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. 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 the remaining Parmesan.
• Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
• *Cook's Note: Slice the potatoes immediately before using so they don't turn brown.

DELUXE POTATO GRATIN

Steps:

• Preheat the oven to 400 F or 200 degrees C.
• Peel the potatoes and slice thinly.
• Wash the starch off them and then pat dry in a cloth.
• Trim the leeks, discarding the coarse green ends, then slice thinly.
• Butter a gratin dish and put in half the potatoes and top with all the leeks.
• Cut the bacon into strips, fry until crisp, and then put the bacon over the leeks.
• Briefly fry the sage leaves in the leftover bacon fat until browned and crisp.
• Scatter over the leeks, along with the bacon fat.
• Grate the cheese directly over the top of the dish and then cover with the rest of the potatoes.
• Heat the stock and pour it over the potatoes until it reaches the top layer, but do not submerge them.
• Season with salt and pepper and dot with most of the remaining butter.
• Smear the last of the butter on a sheet of waxed paper and lay it, buttered side down, on top of the dish.
• Cook for 45 minutes.
• Remove and check with a skewer that the potatoes are nearly cooked.
• Mix the mustard with the creme fraiche and pour it over the gratin, smoothing with a rubber spatula to spread it evenly.
• Place the dish back in the oven without the paper for a further 15 minutes or until it is golden, bubbling and cooked through.
• Serve immediately.

CLASSIC BISTRO POTATO GRATIN DAUPHINOISE

Steps:

• Preheat oven to 350 degrees.
• Butter a 2 quart flame proof casserole or gratin dish.
• Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
• Combine the garlic, cream, salt and pepper in a small bowl.
• Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
• Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
• Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
• Remove the gratin from the oven and allow to cool for 10 minutes before serving.

DELUXE MASHED POTATOES

Steps:

• Peel and cube the potatoes; place in a saucepan and cover with water. Cook over medium heat until tender; drain. Mash until smooth (do not add milk or butter). Stir in cream cheese, sour cream, chives, onion salt and pepper. Spoon into a greased 1-1/2-qt. baking dish. Dot with butter; sprinkle with paprika if desired. Cover and bake at 350° for 35-40 minutes or until heated through.

POTATOES AU GRATIN WITH EMMENTAL

Steps:

• Boil potatoes until soft, drain well and break with a spoon into bite sized pieces.
• Combine Devon Cream with potatoes, onions, salt, pepper and cheese.
• Pour mixture in a casserole dish and heat in a 350 degree oven for about 15 minutes or until hot.

DELUXE POTATO CASSEROLE - CROCK-POT

Steps:

• Combine soup, sour cream, onion, 1/4°C butter and salt in small bowl.
• Combine potatoes and cheese in CrockPot.
• Pour soup mixture over potato mixture.
• Sprinkle dry stuffing mix over potato mixture.
• Drizzle with remaining 3 T butter.
• Cover and cook on LOW 8-10 hours or on HIGH 5-6 hours.

DELUXE POTATO HAM BAKE

Steps:

• In a large bowl, combine first 5 ingredients; mix well.
• Stir in ham and potatoes.
• Spread in greased 9x13x2 baking dish.
• Combine topping ingredients and sprinkle over casserole.
• Bake uncovered at 350* for 1 hour or until potatoes are tender.