GARLIC MASHED POTATO GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 7
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.
GOLDEN MASHED POTATOES
When there's no gravy with the meat, this is great to serve in place of regularly mashed potatoes. I make it often to take to picnics and church socials. My husband even made it for his family's reunion one year when I couldn't go! -Cindy Stith, Wickliffe, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside. , In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 370 calories, Fat 13g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 456mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 6g fiber), Protein 9g protein.
MASHED-POTATO GRATIN
Baking mashed potatoes with creamy cheese sauce creates a side dish no one can refuse. Afterall, potato gratins are a favorite for a reason.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 305 g, Fat 15 g, Fiber 2 g, Protein 12 g
MASHED POTATO GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
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.
MASHED POTATO GRATIN
Add this mashed potato gratin to your French meal. A tasty side dish created with Progresso® chicken broth and bread crumbs.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.
- Rinse and dry saucepan. In saucepan, cook 2 tablespoons of the butter and the garlic over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher.
- Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs.
- Bake about 20 minutes or until golden brown.
Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 690 mg, Sugar 1 g, TransFat 0 g
GOLDEN MASHED POTATOES
Each spoonful of Yukon gold mashed potatoes is so delicious with the creamy yogurt, it's hard to believe it is almost fat free!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) 15 to 20 minutes or until potatoes are fork-tender. Drain.
- In same saucepan, mash potatoes, butter and salt with potato masher just until lumpy. Gradually add yogurt, mashing until blended but still lumpy. Stir in pepper and chives.
Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g
GOLDEN AU GRATIN POTATOES
During the many years I've made this creamy potato dish, I haven't run into anyone who didn't like it! The sauce is very flavorful and just the right consistency-not too thick or too thin. For a family dinner or potluck dish, this casserole is always a winner. -Lavonne Hartel Williston, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine soup, sour cream, 1/2 cup butter, onion and salt. Stir in potatoes and cheese. Transfer to a greased 13-in. x 9-in. baking dish. Toss cornflakes and remaining butter; sprinkle over potatoes. Bake, uncovered, at 350° for 50-60 minutes or until heated through.
Nutrition Facts : Calories 449 calories, Fat 27g fat (18g saturated fat), Cholesterol 84mg cholesterol, Sodium 855mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
GOLDEN MASHED POTATO GRATIN
Serve this hearty potato gratin with our Apricot-Bourbon Glazed Ham as part of your Easter feast-or any sunny spring celebration.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large pot, bring potatoes to a boil in salted water over high. Reduce heat to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 12 minutes. Drain, return to pot, and mash. Add 6 tablespoons (3/4 stick) butter and stir until melted. Stir in half-and-half and sour cream and season with salt and pepper. Transfer to a shallow 2-quart baking dish.
- In a medium bowl, stir together 2 tablespoons melted butter and mustard; add breadcrumbs and stir until coated. Sprinkle over potatoes and bake until breadcrumbs are golden brown, about 20 minutes.
Nutrition Facts : Calories 444 g, Fat 23 g, Fiber 5 g, Protein 10 g, SaturatedFat 14 g
GOLDEN POTATO GRATIN
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Place rack in center of oven and preheat to 400°F. Generously butter 13x9x2-inch glass or ceramic baking dish. Whisk crème fraîche and whipping cream in medium bowl to blend.
- Arrange 1/3 of potato slices in bottom of prepared baking dish, overlapping slightly. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme. Drop 1/3 of crème fraîche mixture (about generous 1/2 cup) in dollops over potatoes, then spread evenly over (layer will be very thin). Repeat layering 2 more times.
- Bake gratin 30 minutes. Reduce oven temperature to 350°F and continue to bake until potatoes are tender and top is golden brown, about 25 minutes longer. Let gratin rest 20 minutes before serving. DO AHEAD Can be made 2 hours ahead. Cover loosely with foil. Let stand at room temperature. Before serving, rewarm in 350°F oven until heated through, about 15 minutes.
GOLDEN POTATO GRATIN
Categories Dairy Potato Side Bake Christmas Thanksgiving Casserole/Gratin Fall Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Place rack in center of oven and preheat to 400°F. Generously butter 13x9x2-inch glass or ceramic baking dish. Whisk crème fraîche and whipping cream in medium bowl to blend.
- Arrange 1/3 of potato slices in bottom of prepared baking dish, overlapping slightly. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme. Drop 1/3 of crème fraîche mixture (about generous 1/2 cup) in dollops over potatoes, then spread evenly over (layer will be very thin). Repeat layering 2 more times.
- Bake gratin 30 minutes. Reduce oven temperature to 350°F and continue to bake until potatoes are tender and top is golden brown, about 25 minutes longer. Let gratin rest 20 minutes before serving. DO AHEAD Can be made 2 hours ahead. Cover loosely with foil. Let stand at room temperature. Before serving, rewarm in 350°F oven until heated through, about 15 minutes.
GOLDEN MASHED POTATOES WITH GREEN ONIONS
Yukon gold potatoes are buttery enough, but when you mash them with more butter and lots of milk, they are a creamy sweet heaven! The green onions add flavor and color to this perfect side dish. Great by themselves or topped with your favorite gravy.
Provided by pixi
Categories Mashed Potatoes
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Return potatoes to the pot and let sit, uncovered, for about 5 minutes.
- Meanwhile, heat olive oil in a small saucepan over medium-low heat. Add garlic and saute just until it becomes fragrant, 1 to 2 minutes.
- Add garlic to the potatoes along with milk and butter. Mash with a potato masher until very creamy. Season with salt and pepper, then stir in green onions.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 32.5 g, Cholesterol 20.3 mg, Fat 10.3 g, Fiber 2.9 g, Protein 4.6 g, SaturatedFat 5.1 g, Sodium 70.5 mg, Sugar 1.3 g
GOLDEN BAKED MASHED POTATOES
Serve Golden Baked Mashed Potatoes alongside your favorite meat or poultry main dish. This cheesy baked mashed potatoes dish is flavored with fresh chives.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Beat potatoes, milk and butter until fluffy. Stir in chives and half of the VELVEETA.
- Spoon into 1-qt. casserole; sprinkle with Parmesan cheese.
- Bake 20 to 25 min. or until heated through. Top with remaining VELVEETA; bake 5 min. or until VELVEETA begins to melt.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 480 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 7 g
GOAT CHEESE MASHED-POTATO GRATIN
Make and share this Goat Cheese Mashed-Potato Gratin recipe from Food.com.
Provided by Michelle Figueroa
Categories Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the potatoes, peeled and cut into 1 1/2- to 2-inch pieces, and the garlic, with enough salted cold water to cover the potatoes by 1/2 inch. Bring to a simmer and cook, covered, for 15 to 25 minutes, or until they are tender but not falling apart.
- While the potatoes are cooking, in a small saucepan heat the cream with the 1 cup butter, the goat cheese, and salt and pepper, to taste over moderately low heat, stirring, until the butter and cheese are just melted and smooth. Keep the mixture warm.
- Drain the potatoes and garlic and force them through a food mill fitted with the medium disk or a ricer into a bowl. With an electric mixer beat in the butter mixture, the scallion, and salt and pepper to taste, beating just until the potatoes are fluffy and smooth (do not over-beat), and transfer the mixture to a 1-quart shallow flameproof baking dish. Dot with remaining 2 tablespoons butter.
- (The potatoes may be prepared up to this point 2 days in advance and kept covered and chilled. Reheat the potatoes in a preheated 400 degree oven for 20 minutes, or until they are heated through, before broiling them.)
- Broil the potatoes under a pre-heated broiler about 4 inches from the heat for 3 to 5 minutes, or until the top is golden.
Nutrition Facts : Calories 480.9, Fat 33.5, SaturatedFat 21, Cholesterol 95.8, Sodium 26.4, Carbohydrate 42.2, Fiber 5.2, Sugar 2, Protein 5.7
GOLDEN GARLIC MASHED POTATOES
This is a deliciously rich mashed potato recipe with a subtle garlic flavor. Because of the richness, the serving sizes are smaller. The recipe is very loosely based on a recipe by Anne Burrell, a chef on the Food Network.
Provided by PanNan
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the potatoes and garlic in a medium sauce pan and cover with cold water. Add a generous amount of salt to the pan (I use 1 - 2 tbsp). Bring to a boil and cook until the potatoes are tender (about 20 minutes). Drain the potatoes and garlic. Mash them with a potato masher or pass through a ricer or food mill. Important - don't use a food processor or mixer if you don't want a pasty result.
- While mashing the potatoes, heat the cream for a few seconds in the microwave until it's warm. Add about a third of the cream to the potatoes along with a tbsp of butter. Stir until incorporated. Repeat the process two more times.
- Taste for seasoning and add more salt if necessary. If you need to keep them warm until the rest of the meal is finished, cover and place in a 200 degree oven.
RICH AND CREAMY POTATOES AU GRATIN
These are the easiest, creamiest potatoes au gratin I have ever had... YUM!
Provided by Celeste
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
- Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
- Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.
Nutrition Facts : Calories 352 calories, Carbohydrate 32.1 g, Cholesterol 70.5 mg, Fat 20 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 12.1 g, Sodium 330.5 mg, Sugar 0.2 g
GOLDEN MASHED POTATOES
These awesome golden mashed potatoes with the unique flavor of Asiago cheese, garlic, and oregano are always a hit at the holidays or for potlucks. Using nonfat milk and whipped butter reduces the fat and calories in these mashed potatoes but keeps the flavor. The Asiago, garlic, and oregano takes the flavor of these mashed potatoes over the top.
Provided by Occasional Cooker
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain and place into a large bowl.
- Mash potatoes with a potato masher. Add milk, butter, garlic, oregano, salt, and pepper; whisk until combined.
Nutrition Facts : Calories 159 calories, Carbohydrate 23.8 g, Cholesterol 16.1 mg, Fat 5.9 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 3.6 g, Sodium 78.6 mg, Sugar 1.5 g
POTATOES AU GRATIN
The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin. Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly. Feel free to play around: Add leeks, onions, garlic or more cheese between the layers. Experiment with fresh or dried herbs. It's incredibly adaptable and practically foolproof. Just don't forget to season with salt and pepper as you go. Like all potato dishes, it needs plenty of seasoning.
Provided by Mark Bittman
Categories dinner, casseroles, vegetables, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
- Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
- Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
- Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.
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