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).
POTATO AND POBLANO GRATIN
Provided by Marcela Valladolid
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
- In a medium bowl, combine the poblano strips and corn.
- In a small bowl, mix together the half-and-half and crema.
- Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
- Let stand 10 minutes before serving.
- Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.
POTATO AND JALAPEñO CHEESE BAKE
Jalapeño Cheddar cheese adds flavor to this easy potato casserole - a perfect side dish for your Thanksgiving meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add bell pepper mix; cook 5 minutes, stirring frequently. Add garlic; cook and stir 1 minute.
- Arrange half of the potato slices in baking dish. Mix salt and pepper; sprinkle potatoes with half of the mixture. Layer with half of the bell pepper mixture and one-third of the cheese. Repeat layers with remaining potato slices, salt mixture, bell pepper mixture and cheese.
- Cover; bake 40 minutes. Uncover; bake 10 minutes longer or until cheese is lightly browned and potatoes are tender.
Nutrition Facts : Calories 180, Carbohydrate 19 g, Fiber 2 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 640 mg
JALAPEñO POPPER POTATO GRATIN RECIPE - (4.7/5)
Provided by Booper-2
Number Of Ingredients 10
Steps:
- Cook the bacon, set aside on paper towels to drain and crumble when cool. Meanwhile, melt the butter in a pan over medium heat, cook until frothy, sprinkle in the flour and cook, stirring, until a light golden brown. Mix in the milk and simmer, stirring, until it starts to thicken before adding the cheese, cooking until melted and seasoning with salt and pepper to taste. Spread some of the cheese sauce in the bottom of an 8-inch square baking pan topped with layers of potatoes, cheese sauce, bacon and sliced jalapenos all finally topped with the cheddar cheese. Bake in a preheated 350°F oven until the potatoes are tender, the sides are bubbling and the cheese on top is a light golden brown, about 45 minutes. OPTIONS: Top with panko breadcrumbs for a crispy topping. Assemble the gratin the day before and just bake on the day of.
JALAPENO POTATOES
Wonderful cheesy flavor with a slight kick from the jalapenos. The pimiento and jalapenos add a nice color contrast to the pale orange sauce. Use your discretion with the amount of jalapenos. You can also sub 1/8 to 1/4 cup chopped hot mixed peppers. It's best to use a waxy-type potato so they will keep their shape.
Provided by France C
Categories Side Dish Vegetables
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
- Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
- Bake until the potatoes are completely tender, about 30 minutes.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 34.2 g, Cholesterol 26.3 mg, Fat 8.2 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 5.1 g, Sodium 856.4 mg, Sugar 5.7 g
ROASTED GARLIC AND JALAPENO MASHED POTATOES
Steps:
- Peel the potatoes and cut them into 1-inch cubes. Place in a medium-size saucepan, cover with water and bring to a boil over medium heat. Reduce the heat and simmer until tender, about 12 minutes. Drain and pass the potatoes through a ricer into a medium-size bowl.
- Stir the yogurt and milk into the hot potatoes. Add the roasted garlic, jalapeno, cayenne, salt and pepper and mix well. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 1 gram, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 329 milligrams, Sugar 4 grams
JALAPENO POTATOES
This is a wonderful recipe from "Texas Home Cooking" by Bill and Cheryl Jamison. When I serve this, DH forgets about anything else that is on his plate. It's great! (When I make this I reduce the corn oil by 2 Tablespoons).
Provided by Acerast
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the potatoes in a large pot and cover with water by at least 1 inch.
- Add the salt.
- Cook the potatoes over moderate heat until they are tender (about 25 minutes).
- Drain the potatoes, allow to cool.
- When potatoes have cooled enough to handle, slice them very thin.
- Preaheat the oven to 350°F.
- Grease a large baking dish (9x13).
- Warm the butter and oil in a sacuepan over medium heat.
- When the butter has melted, add the bell pepper, onions and garlic, and saute them until they are softened.
- Stir in the pimientos, the jalapenos, and the jalapeno liquid.
- Sprinkle the flour over the vegetables; mix it in well.
- Pour the milk in gradually, stirring to avoid lumps.
- Simmer briefly until the mixture is thickened.
- Remove the pan from the heat, add the grated cheese, mix well.
- Alternate layers of potatoes and sauce in the baking dish, ending with some of the sauce.
- Cover the dish tightly, and bake for 50-60 minutes, until the potatoes are soft and much of the sauce has been absorbed.
- Serve the potates hot.
BLUE BAYOU POTATOES AU GRATIN
Authentic recipe for creamy potatoes au gratin from the Blue Bayou restaurant at the Disneyland Resort in California. Chef Moises Carranza.
Provided by Carson F.
Categories Vegetable
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix potatoes, jalepeno and onions and put in a buttered baking dish.
- Mix cream, garlic, salt, black pepper and thyme leaves.
- Pour mixture over potatoes and onions and cover.
- Put in a 350F pre-heated oven and bake for 1-1/2 hours or until potatoes are tender.
- Remove potatoes from oven and sprinkle with parmesan cheese.
- Return dish to oven uncovered and bake for 10 more minutes or until brown.
Nutrition Facts : Calories 441, Fat 27.7, SaturatedFat 17.1, Cholesterol 97.8, Sodium 1351.3, Carbohydrate 39.6, Fiber 3.5, Sugar 2.3, Protein 10.4
CHEDDAR-JALAPENO SCALLOPED POTATOES
These potatoes are anything but old-school. A kick of hot pepper and a boost of triple Cheddar cheese make these your newest go-to side.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cook potatoes in boiling water in saucepan 20 min. or just until tender; drain. Cool. Peel and slice potatoes.
- Whisk flour and milk in large bowl. Stir in sour cream and peppers. Add potatoes; stir to coat.
- Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 4 g, Protein 6 g
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