MASHED POTATOES AU GRATIN
Provided by Katie Lee Biegel
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
POTATO GRATIN
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
- Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).
POTATOES AU GRATIN
Classic potatoes au gratin is baked in a cream sauce enriched with cheese and topped with breadcrumbs. This favorite potato recipe is as easy to make as it is delicious.
Provided by Sally Vargas
Categories Side Dish Casserole Comfort Food Make-ahead
Time 1h35m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven and prepare the baking dish: Preheat the oven to 375°F. Butter a large (3-quart) shallow baking dish.
- Make the buttered breadcrumbs: In a small bowl, mix the melted butter and breadcrumbs together until combined. Stir in 3/4 cup of the grated cheese. Set aside.
Nutrition Facts : Calories 483 kcal, Carbohydrate 40 g, Cholesterol 96 mg, Fiber 4 g, Protein 12 g, SaturatedFat 19 g, Sodium 457 mg, Sugar 5 g, Fat 31 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
POTATOES AU GRATIN
This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
- Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
- In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
KATHY'S POTATO GRATIN
You'll enjoy the caramelized onions in this dish. From the recipe collection of Bird's sister Kathy.
Provided by 2Bleu
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Spray a shallow 2 qt baking dish with non-stick cooking spray and set aside.
- in a large nonstick skillet, heat the oil and butter over medium-low heat. Add the onions and garlic and cook until onions are soft and beginning to brown, about 15-20 minutes.
- Meanwhile, Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until potato slices are tender, about 10 minutes.
- Drain potatoes and spread a thin layer in the baking dish. Top with a third amounts of onion, cheese, thyme, salt, and pepper. Repeat layering twice. Pour milk gently over top and sprinkle with panko and then paprika.
- Bake 20-25 minutes or until potatoes are lightly browned.
Nutrition Facts : Calories 381.3, Fat 14, SaturatedFat 5.3, Cholesterol 19.9, Sodium 448.4, Carbohydrate 56.1, Fiber 6.8, Sugar 8.4, Protein 9.9
CLASSIC POTATO GRATIN
I like to call this decadent dish "Yummy Potatoes of Death" because it is TO DIE FOR and it is also chock full of fat and calories. Note: You can sub half-and-half for all or part of the cream, or use half broth and half cream for a lighter dish. But it's worth the splurge once a year or on a special occasion! You can use half sweet potatoes and half regular potatoes for a great Thanksgiving side dish, just layer the potatoes in the baking dish (alternating regular and sweet) and pour the hot cream mixture over the top. Source: Fine Cooking
Provided by Tracy K
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
SWEET POTATO GRATIN
This recipe is from the chef at a nearby golf club. Of course, he doesn't measure anything, so the original quantities were "to taste." The end result has always gotten rave reviews. Sept 2005 Update: Thanks to Thorsten for providing measurements and a photo!
Provided by Kathy
Categories Yam/Sweet Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Peel and slice yams 1/8" thick- easily done in a food processer.
- Layer yam slices (overlapping) lengthwise in a 13 x 9 casserole.
- Sprinkle with salt, pepper, brown sugar, and cinnamon.
- Repeat yam and spice layers.
- Pour whipping cream over everything so dish is half full.
- Bake 1 hour.
Nutrition Facts : Calories 142.9, Fat 5.6, SaturatedFat 3.5, Cholesterol 20.4, Sodium 302.7, Carbohydrate 22.2, Fiber 3, Sugar 1.5, Protein 1.4
CHEESY HASSELBACK POTATO GRATIN
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.
Provided by Emily Weinstein
Categories casseroles, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
- Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
- Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams
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