SIMPLE AU GRATIN POTATOES
These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
CREAMY AU GRATIN POTATOES
This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.
Provided by CathyM
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
- Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours in the preheated oven.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g
THE PERFECT POTATO GRATIN
You can never have too many spuds at Christmas! Shake things up with this indulgent gratin
Provided by Jamie Oliver
Categories Sides Vegetables Christmas Father's day French Potato
Time 1h20m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 509 calories, Fat 26.6 g fat, SaturatedFat 14.9 g saturated fat, Protein 11.2 g protein, Carbohydrate 59.7 g carbohydrate, Sugar 4.4 g sugar, Sodium 0.9 g salt, Fiber 4.5 g fibre
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.
Nutrition Facts : Calories 550 kcal, Carbohydrate 37 g, Cholesterol 126 mg, Fiber 3 g, Protein 13 g, SaturatedFat 25 g, Sodium 294 mg, Sugar 6 g, Fat 40 g, ServingSize 6 servings, UnsaturatedFat 0 g
PERFECT POTATOES AU GRATIN
Ree Drummond's potatoes au gratin are truly perfect in every way. The comforting side dish is made with plenty of butter, cream, and cheese, and flavorings.
Categories baking comfort food dinner main dish side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Smear softened butter all over the bottom of a baking dish.
- Slice potatoes, then cut slices into fourths.
- In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
- Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
- Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
- Allow to stand for a few minutes before serving by the spoonful. Delicious!
PERFECT POTATO GRATIN
To save time when making this elegant potato gratin, use a mandoline or a food processor with slicing disk to cut the potatoes.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h40m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Rub a 2-quart baking dish with garlic, then lightly butter. Layer potatoes in dish, overlapping slightly.
- In a medium saucepan, combine cream, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and pinch of nutmeg; bring to a simmer. Pour enough cream mixture into dish to just cover potatoes; cover dish with foil. Bake until potatoes are tender when pierced with a paring knife, 40 to 45 minutes. Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes. Let rest 15 minutes before serving.
Nutrition Facts : Calories 261 g, Fat 18 g, Fiber 1 g, Protein 4 g
AU GRATIN POTATOES RECIPE
An easy, but elegant potato recipe that is great for company or any day.
Provided by Karen Ciancio
Categories Side Dish
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 350ºF.
- In a saucepan, combine the sliced potatoes, cream or milk, garlic, salt and pepper. Heat this mixture until it is just coming to a boil. Immediately reduce the heat to a gentle simmer. Do not let the cream come to a hard boil. Cook for 5 or 6 minutes, or until the potatoes are almost tender but not fully cooked.
- If you are using the cornstarch mixture to thicken the sauce: In a small jar, blend the cornstarch with water. Stir this mixture into the potatoes and simmer until it is thickened, which will be about 1 minute. Remove the pan from the heat and stir in 1/4 cup of the Gruyere cheese plus the Parmesan cheese.
- Transfer the potato and cheese mixture to lightly greased 8"x8" (20.5 x 20.5 cm) baking dish. Make sure they are evenly layered.
- Sprinkle the remaining grated Gruyere cheese over the potatoes. Bake in a preheated 350ºF (180ºC) oven for 30 to 40 minutes or until the top is golden brown.
- Remove from the oven and let stand for 10 minutes before serving.
Nutrition Facts : Calories 492 kcal, Carbohydrate 18 g, Protein 11 g, Fat 42 g, SaturatedFat 26 g, Cholesterol 153 mg, Sodium 353 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
POTATO BAKE
A creamy baked potato dish
Provided by Carina Stewart
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Place the milk, cream, salt, pepper, peeled garlic cloves, thyme and nutmeg in a small saucepan and simmer over low heat for 10 minutes.
- Wash and drain the potatoes. Use a mandolin or knife to slice the potatoes about ½ cm or ¼ inch thick. Fan out each sliced potato into a 20 by 30 or 9 by 13 baking dish.
- Remove the garlic and thyme from the infused milk and cream and pour over the top of the potatoes. Bake uncovered in a 200C|400F oven for 45 minutes. Remove the dish from the oven and grate over the cheese. Bake again for 15-20 minutes or until the cheese is golden brown.
PERFECT POTATOES AU GRATIN
From The Pioneer Woman, episode Ranching in the Mist. I'm posting here so that I always have access to it. It's the easiest homemade potatoes au gratin I've ever made... and sooo tasty!
Provided by JustAMuggle
Categories Potato
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
- Dice the potatoes.
- Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
- Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot.
Nutrition Facts : Calories 382.7, Fat 23.3, SaturatedFat 14.5, Cholesterol 81.3, Sodium 426, Carbohydrate 36, Fiber 4.2, Sugar 2.4, Protein 8.9
PERFECT POTATOES AU GRATIN
For a hearty side dish, make Ree Drummond's Perfect Potatoes au Gratin recipe from The Pioneer Woman on Food Network. Sharp cheddar and green onions add flavor.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h10m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
- Slice the potatoes into sticks, and then cut the sticks to create a dice.
- Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
- Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.
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.
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- Preheat the oven to 350˚F. Smear 1/2 tablespoon butter all over the inside of a 9" X 13" baking dish. Set aside.
- Melt the remaining butter in a medium pot over medium heat. Add the sliced shallot and garlic and sauté for 5 minutes.
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POTATO GRATIN (GRATIN DAUPHINOISE) - BASIL AND BUBBLY
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- Preheat the oven to 350° F. Combine the cream, thyme, pepper, and salt in a medium sized bowl.
- Grease a 2.5 - 3 qt baking dish. Butter is preferred, but I won't tell anyone if you use cooking spray.Place a layer of 1/4 of the sliced potatoes in the dish, slightly overlapping each slice. It's fine if you have to overlap some pieces entirely with others.
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PERFECT POTATO GRATIN WITH FETA CHEESE - MY GREEK DISH
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- To prepare these amazing potato gratin recipe, finely chop the onion and garlic. Into a hot pan, add 2 tbsps of olive oil and sauté the onion and garlic, until tender. Add the honey and oregano and stir. Set aside.
- For the béchamel sauce, melt 2 tbsps of butter into a deep pan, over medium heat. Add the flour and whisk to make a paste. Add the vegetable stock, whilst whisking and then pour in the cream, a little bit at a time, whilst whisking, to form a smooth cream. Remove from the heat and season with salt and pepper.
- Peel and thinly slice the potatoes. Add the potatoes in the béchamel sauce and the spring onions and stir well. Spoon half of the potatoes mixture into the potato gratin dish in an even layer. Add the crumbled feta cheese and half of the onion mixture. Spoon the rest of the potatoes into the dish and even. Top with the rest of the onion mixture and sprinkle with Parmesan.
- Cover with aluminium foil and bake in preheated oven at 180C for 1 hour 30 minutes. Remove the foil the last 30 minutes, so that the potatoes are nicely coloured.
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