Garlic Mashed Potato Gratin Food

GARLIC POTATO GRATIN

Steps:

• Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, chopped thyme, 1 teaspoon salt, and pepper to taste and continue cooking, stirring occasionally, until the garlic and onion are slightly golden, about 5 minutes. Add the wine and cook until mostly evaporated, about 2 minutes.
• Meanwhile, combine the breadcrumbs or matzo meal, parsley, chives, the remaining 1 tablespoon olive oil, and salt and pepper to taste in a bowl; reserve 2 tablespoons for topping.
• Arrange one-third of the potatoes over the onion in the skillet. Sprinkle with half of the remaining crumb mixture; top with another layer of potatoes. Repeat with another layer of the crumb mixture and potatoes. Pour the broth on top. Cover, bring to a boil and cook, undisturbed, 5 minutes.
• Uncover, sprinkle with the reserved crumb mixture, drizzle with olive oil and season with salt. Transfer the skillet to the oven; bake until the potatoes are golden brown and crisp on top, about 45 minutes. Let rest 5 to 10 minutes before serving.

MASHED POTATOES AU GRATIN

Steps:

• Put the potatoes in a pot and cover with the chicken broth. Bring to a low boil over medium-high heat. Reduce the heat to low, partially cover and simmer until the potatoes are fork-tender, 15 to 20 minutes.
• Preheat the oven to 375 degrees F. Coat a baking dish with nonstick cooking spray.
• While the potatoes are cooking, heat the butter in a skillet over medium heat. Add the shallots and cook until translucent and tender, 7 to 8 minutes. Stir in the garlic and cook an additional minute.
• Transfer the potatoes and chicken broth to a large mixing bowl. Add the butter mixture and half-and-half. Use a handheld electric mixer or a potato masher to mash the potatoes until smooth and creamy. Stir in the salt, 1 cup of the Gruyere and 1/2 cup Parmesan.
• Transfer the mixture to the prepared baking dish and top with the remaining 1 cup Gruyere and 1/2 cup Parmesan. (The dish can be prepared to this point, covered and refrigerated until ready to bake.)
• Bake until the cheese is golden and bubbly, about 30 minutes.

CREAMY GARLIC MASHED POTATOES

Steps:

• Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

MASHED POTATO GRATIN

Steps:

• Simmer 1 1/2 pounds cubed peeled Yukon Gold potatoes in salted water with 1 sprig rosemary and 2 crushed garlic cloves until tender, 15 minutes; drain and discard the rosemary. Mash with 1/2 cup low-fat milk, 2 tablespoons each olive oil and chopped parsley, and salt and pepper. Transfer to a baking dish; top with grated parmesan. Broil until golden.

GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

GARLIC POTATOES GRATIN

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
• Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
• Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
• Bake in preheated oven for 75 minutes. Serve immediately.

GARLIC MASHED POTATOES

Steps:

• In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.
• Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.
• Process the potatoes and garlic through a food mill fitted with the medium disk. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season, to taste, and serve hot.

GOAT CHEESE MASHED POTATO GRATIN

Steps:

• Boil potatoes in salted water until tender.
• Drain and peel when cool enough to handle.
• Boil garlic with potatoes until soft.
• Remove and peel.
• Mash potatoes with garlic, cream, butter and cheese.
• Stir in scallions.
• Spoon into buttered casserole dish.
• Run under the broiler until golden-brown on top.

MASHED-POTATO GRATIN

Steps:

• Preheat oven to 400 degrees. Butter a shallow, 1 1/2-quart baking dish. In a large pot, cover potatoes with water by 1 inch; add 1 tablespoon salt. Bring to a boil; reduce heat. Simmer until easily pierced with a paring knife, about 20 minutes. Drain. Wipe pan; return potatoes.
• Add butter; mash with a potato masher until creamy. Cool slightly. Fold in egg yolks, milk, 1 1/4 cups cheese, and 2 teaspoons salt. Spread in prepared dish.
• Top with remaining cheese. Bake until golden brown in spots, rotating dish halfway through, about 30 minutes.

GARLIC MASH POTATO BAKE

Steps:

• Cook the potatoes in a large pan of water for 15 mins or until soft. Drain well. Place the pan back on the heat. Melt a little butter and cook the garlic for 1 min to soften, then stir in the cream or milk and heat through. Return the potatoes to the pan and mash until smooth.
• Heat oven to 180C/fan 160C/gas 4. Spoon the mixture into a 20 x 30cm baking dish. Sprinkle the breadcrumbs, cheese and thyme over the top. Can be made up to this point the day before and stored in the fridge or frozen for up to 1 month. Cook for 15 mins until the crumbs are crisp and the cheese has melted. To cook from frozen, simply cook for 1 hr 10 mins.

MASHED POTATO GRATIN

Steps:

• Heat oven to 350. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover potatoes by 1 inch. Heat to boiling over high heat. Reduce heat to medium-low; simmer uncovered 20 minutes or until potatoes are tender and can be easily pierced with fork.
• Drain potatoes; return to saucepan. Add butter; mash with potato masher until creamy. Stir in egg yolks, salt, milk and 1 cup of the cheese. Spread potato mixture evenly in baking dish. Sprinkle with remaining 1/2 cup cheese.
• Bake 30 minutes or until edges are light brown. Sprinkle with chopped parsley.