Garlic Potato Gratin Food

THE PERFECT POTATO GRATIN

Steps:

• I love roast potatoes and you'll always find them on my Christmas table. But, if you've got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.
• Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
• Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
• Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
• Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.

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 POTATO GRATIN

Steps:

• Preheat the oven to 375˚. Slice off about 1/4 inch from the top of the garlic head. Place cut-side up on a piece of foil. Top with the olive oil and a pinch of salt; snap a rosemary sprig in half and place on top of the garlic. Wrap in the foil. Roast until the garlic is soft and golden, about 1 hour. Carefully open the foil and let the garlic cool slightly, then squeeze the cloves out of the skin; discard the rosemary.
• Meanwhile, butter a 2-quart baking dish. Smash the remaining 2 garlic cloves; add to a large pot along with the potatoes and the remaining 3 rosemary sprigs. Cover with cold water by 1 inch and season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 15 to 18 minutes. Drain well; discard the rosemary sprigs.
• Increase the oven temperature to 450˚. Press the potatoes, boiled garlic and roasted garlic through a ricer or food mill back into the pot. (Alternatively, return the potatoes and boiled garlic to the pot along with the roasted garlic and mash with a potato masher.)
• Fold in the butter until melted. Gradually stir in 3/4 cup milk until smooth. If the potatoes still seem thick, gradually add the remaining 1/4 cup milk as needed. Season with salt.
• Transfer the mashed potatoes to the prepared baking dish. Bake until browned on top, 30 to 40 minutes.

SIMPLE AU GRATIN POTATOES

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.

ULTIMATE GRATIN DAUPHINOIS

Steps:

• Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
• Pour the milk and cream into a saucepan. Add the garlic, thyme and shallot (if using). Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
• Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don't have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.
• Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.

SUPER EASY POTATO GRATIN

Steps:

• Gather the ingredients. Preheat the oven to 350 F (175 C/Gas Mark 4).
• Peel, rinse, and dry the potatoes and slice as thinly as possible (a mandoline is good for this, but a sharp knife works too).
• In a large saucepan, place the potatoes, milk, cream, 1 of the crushed garlic cloves, salt to taste, a dash of pepper, and a dash of nutmeg or mace.
• Bring to a very gentle boil over medium-low heat and simmer for 10 minutes until the cream thickens.
• Remove from the heat and add the grated Gruyère. Stir until the cheese has melted.
• Generously grease a 1 1/2 to 2-quart baking dish with 1 teaspoon of the butter, then rub the dish all over with the remaining lightly crushed clove of garlic.
• Pour the potato mixture into the dish, using a spoon to gently move the potatoes in the cream mixture to make sure they are all covered.
• Finely slice the brie into long strips and lay across the top of the gratin. Dot the surface with the remaining 2 tablespoons butter. Season with salt and pepper.
• Bake for about 40 minutes or until the top is bubbly and golden brown and the potatoes are soft when pierced with a knife. If the top is browning too quickly before the potatoes are cooked, cover with aluminum foil. Serve immediately. Enjoy.

GARLIC & WINE POTATO GRATIN

Steps:

• Preheat oven to 375 degrees F.
• In a skillet, saute onion and garlic in butter until soft, about 10 to 15 minutes.
• Add potatoes, broth, wine, sherry, thyme and salt and pepper to taste.
• Cook, covered, for 10 minutes.
• Transfer the mixture into an 8x8 baking dish, or round pie dish.
• Bake until potatoes are golden, soft and most of the liquid has been absorbed, about 50 minutes.
• If you wish, sprinkle potatoes with a little grated Parmesan or Manchego cheese and return to oven until cheese is melted and lightly browned.

POTATO GRATIN

Steps:

• 1. Peel and wash the potatoes and slice them into rounds 1/8 inch thick, using a mandoline, the slicing disk of a food processor, or a sharp knife.
• 2. Generously butter a 9 by 12-inch heavy shallow baking dish, preferably earthenware or cast-enamel, or an oval gratin dish of comparable size. (You can also use a 12-inch cast-iron skillet.) Rub the dish with half of the crushed garlic.
• 3. In a small saucepan, bring the half-and-half to a simmer with the remaining garlic and season generously with salt and pepper. Set aside.
• 4. Preheat the oven to 350°F. Arrange the potatoes in one overlapping layer on the bottom of the dish. Season the layer generously with salt, pepper, and nutmeg. Arrange two more layers on top, seasoning each layer liberally. You might not need all the potatoes. Press the layers down to compact them. Pour in enough half-and-half to come up just a little below the top layer of potatoes. Set the baking dish on a larger baking sheet, cover with foil, and bake until the potatoes feel tender when pierced with a knife, about 1 hour.
• 5. Raise the oven temperature to 425°F, remove the foil, and bake until the top begins to brown, about 10 minutes. Pour just enough cream to cover the top, dab it with crème fraîche, if using, and sprinkle evenly with the Parmesan. Bake until the top is brown and bubbly, 15 to 20 minutes more. Remove from the oven and let the potatoes stand for 10 minutes to absorb the cream. Cut into squares and serve.

POTATO GRATIN

Steps:

• Heat the oven to 375°F.
• Combine the cream, milk, garlic, herbs, 1 teaspoons of salt and 1/4 teaspoons pepper in a medium saucepan. Bring to a low simmer and cook for 30 minutes. Strain, discarding the garlic and herbs and reserve the flavoured cream.
• While the cream is cooking, peel the potatoes and cut into thin slices using a mandolin or a sharp knife. Rinse in a bowl of cold water and pat dry with paper towels.
• Butter a 10x14 gratin dish with 1 tablespoon of the butter. Arrange one layer of potatoes in the bottom, overlapping by almost half. Sprinkle with a little salt and pepper and pour 1/2 cup of cream over top. Repeat with remaining potatoes and cream, about 4-5 more layers. Dot the top with the remaining butter and cover with foil.
• Bake for 45 minutes. Remove the foil and bake for another 15 minutes, until the top is golden brown. Cool for 5 minutes before serving.

CHEESY AU GRATIN POTATOES

Steps:

• Preheat the oven to 350°F.
• In a large oven-safe skillet, melt the butter over low to medium-low heat, add the sliced garlic, and spread the potatoes evenly into the warmed skillet. Watch the temperature of your skillet, ensuring that it remains on a low to medium-low setting, as you do not want the garlic to brown.
• Cook the potatoes for about 10 to 15 minutes. Season with salt and pepper and stir thoroughly to coat the potatoes with butter. Then add the heavy cream and half Swiss cheese, and bring to a boil.
• When the mixture has reached a boil, remove the skillet from the stove.
• Top with remaining cheese.
• Bake for approximately 45 minutes, or until the top is golden brown.