Parmesan Garlic Potatoes Au Gratin Scalloped Potatoes Food

PARMESAN GARLIC POTATOES AU GRATIN (SCALLOPED POTATOES)

Steps:

• Preheat oven to 400 degrees
• Pour heavy cream into a small pot over low heat. Add garlic,thyme and salt and pepper. Allow to steep for 10 minutes.
• While the heavy cream is steeping, wash potatoes and slice potatoes on a mandolin slicer about 1/8-inch thick. There is no need to peel them on Yukon Golds because the skin becomes super tender and practically unnoticeable.
• Butter an 13×9 inch casserole dish (or baking pan).
• Add 1/3 of the potatoes, spreading them out. Season with salt and pepper. Add 1/3 of the cheeses.
• Continue to do this until all the potatoes have been used up, leaving the top layer without cheese.
• Add the steeped cream to the potatoes, pouring evenly. Shake the pan a bit to ensure everything is evenly distributed.
• Season with salt and pepper and the remaining cheeses.
• Cover the pan with aluminum foil and place into the preheated oven. Immediately turn down the heat to 350-degrees.
• Continue to bake covered for 40 minutes. Then remove foil and cook for another 15-20 minutes until golden brown.
• Serve hot.

SCALLOPED POTATOES (AU GRATIN)

Steps:

• Preheat oven to 400ºF and generously butter a 3-quart (9 x 13-inch) casserole dish. Layer ½ of the potato sliced into bottom. In a medium-size saucepan over medium heat, melt butter and sauté onion with garlic for 3 minutes. Using a slotted spoon, transfer onion mixture over the potatoes in the prepared casserole dish; set aside.
• Return saucepan to stovetop and pour cold milk. Bring to a simmer and add cheese, stirring until cheese has melted completely. Pour cornstarch mixture and stir until sauce thickens. Pour ½ cheese sauce over onion mixture and season with black pepper and cayenne. Add the remaining potatoes and pour the remaining sauce; season with black pepper and cayenne once again. Cover dish with greased aluminum foil and bake 1 ½ hours in the preheated oven. Remove foil for the last 15 minutes for golden brown top.
• Note: Sprinkle with Panko® for extra crispiness or use green onions and, crumbled and cooked bacon.

SCALLOPED POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
• While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

SCALLOPED POTATOES AU GRATIN

Steps:

• Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth and thyme, and season with the salt and pepper. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes.
• Transfer the potatoes and cream to a shallow baking dish. Sprinkle the cheeses evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving.

POTATO GRATIN WITH BROTH AND PARMESAN

Steps:

• Adjust oven rack to center position and heat oven to 350 degrees.
• Rub bottom and sides of 5- to 6-cup gratin dish or shallow baking dish with garlic. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes,spread dish with half the butter.
• Bring broth, salt, pepper, bay leaf, cayenne (if desired), potatoes, other herbs if you are using and reserved garlic to boil in medium saucepan over medium-high heat, stirring occasionally with wooden spoon (liquid will just barely cover potatoes). Reduce heat and simmer until liquid thickens, about 2 minutes.
• Pour potato mixture into prepared dish; shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid; dot with remaining butter.
• Bake for about 1 hour 15 minutes until golden brown, basting once or twice during first 45 minutes and topping with grated parmesan cheese after 45 minutes. Let rest 5 minutes and serve.

GARLIC, ROSEMARY AND PARMESAN AU GRATIN POTATOES

Steps:

• In a large saucepan, melt butter over medium heat.
• Stir in flour until smooth.
• Gradually stir in milk, bring to a boil and cook 2 minutes until thick.
• Remove from heat and stir in rosemary, garlic, salt, pepper and potatoes.
• Transfer to a 13 x 9 baking dish.
• Sprinkle with Parmesan cheese.
• Cover and bake at 350 degrees for 45 minutes.
• Uncover and bake for 15 minutes more.