SAGE POTATOES AU GRATIN
Provided by Sunny Anderson
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Butter an 8 by 8-inch casserole dish using 1 tablespoon of the butter.
- In a pot, add the heavy cream, 1/2 teaspoon salt, and sage leaves. Bring to a simmer and steep for 10 minutes. While steeping, peel and slice the potatoes 1/8-inch thick on a mandolin. Begin to layer the potatoes on the bottom of the prepared dish, overlapping each slice by half. When the first layer of potatoes is complete, season with salt, cayenne pepper, and sprinkle with a third of the cheese. Repeat two more times, ending with a final layer of just potatoes.
- Strain the heavy cream and discard the sage. Pour the heavy cream over the casserole, pressing the potatoes down. Dot the remaining 2 tablespoons butter in pieces evenly over the top of the potatoes. Cover with aluminum foil and place in the oven, lowering the temperature to 350 degrees F. Bake, covered, for 40 minutes. Uncover and bake 20 minutes more. Serve hot.
POTATO GRATIN WITH SPRING ONIONS
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Combine the heavy cream, thyme, bay leaves, garlic and nutmeg in a medium saucepan. Bring to a gentle simmer over medium heat. Add the spring onion whites and simmer until just starting to soften, about 5 minutes. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Remove the thyme sprigs and bay leaves. Stir in about half of the spring onion greens.
- Spread the potatoes in a 9-by-13-inch baking dish. Pour the cream mixture over the top and gently stir, pressing and submerging the potatoes to make an even layer. Cover with foil and bake until the potatoes are tender and the cream is bubbling, 45 to 55 minutes.
- Uncover the potatoes and sprinkle with the cheese. Bake until the cheese is golden, 10 to 15 minutes. Let cool 15 minutes. Sprinkle with the remaining spring onion greens just before serving.
CARAMELIZED VIDALIA ONION AND POTATO GRATIN WITH FRESH SAGE
From the Great Big Food Show
Provided by Bobby Flay
Categories side-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Heat oil and butter in a large saute pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly.
- Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Repeat each step to yield 12 layers. Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving.
SAGE AND POTATO GRATIN WITH BACON AND ONIONS
Matahami is a French dish of layered bacon, potato, onions and herbs and it works well with sage and smoked bacon.
Provided by MarieRynr
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the potatoes in a saucepan of cold water and bring to the boil, adding salt to the water.
- Cook for 12 minutes, or until you can just pierce the potatoes with a skewer.
- (they should be not quite cooked).
- Drain well and slice as thinly as possible.
- Melt half the butter in a frying pan, add the onion and cook until softened and translucent, about 5 minutes.
- Preheat the oven to 200*C 425*F.
- Put the cream in a saucepan and bring to the boiling point, then simmer for 3 minutes.
- Arrange one third of the bacon in a large baking dish, greased with butter.
- Put 4 sage leaves on top.
- Add a layer of half the potato slices, then another of half the onion.
- Pour inhalf the cream.
- Put half the remaining bacon on top and 4 more sage leaves.
- use the remaining potatoes and onion in the same way, pour in the remaining cream, then put the remaining bacon and sage on top.
- Dot the sage with the rest of the butter.
- Bake in the oven for 20 minutes.
- Cover the dish with foil and bake for a further 30 minutes.
- Using a skewer, test to see if the potatoes are soft all through.
- If necessary, return to the oven, uncovered, for a further 5 to 10 minutes, making sure that the bacon and sage don't burn.
POTATO GRATIN WITH CARAMELIZED ONIONS
Another Canadian Living mag. recipe I wanted to test for Thanksgiving dinner. Marvelous mouth watering potatoes and onion!! Half a recipe worked great!! and we will have it for Thanksgiving dinner.
Provided by Derf2440
Categories Potato
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, bring cream, garlic, peppercorns, thyme and salt to boil, reduce heat to low, cover and simmer for 15 minutes.
- Remove from heat and set aside.
- Meanwhile, in nonstick frypan, heat oil over medium low heat; cook onion, stirring often, until light brown, about 45 minutes.
- Slice potatoes as thinly as possible, use mandoline if available.
- Layer one quarter of the potatoes in greased 8 inch square glass baking or casserole dish; top with one third of the onion and one quarter of the cheese.
- Repeat twice.
- Top with remaining potatoes.
- Strain cream mixture over potatoes, shaking casserole to distribute evenly; sprinkle with remaining cheese.
- Bake at 300f degree oven until tender and knife inserted in bottom pierces potatoes easily, 1 1/2 to 2 hours.
- (Make ahead: let cool; cover and refrigerate for up to 2 days. Reheat in 375f degree oven for 30 minutes.).
Nutrition Facts : Calories 305, Fat 26, SaturatedFat 15.2, Cholesterol 88.9, Sodium 266.2, Carbohydrate 14.9, Fiber 1.2, Sugar 1.2, Protein 4.5
POTATO GRATIN WITH PARMESAN AND CARAMELIZED ONIONS
I love these potatoes! So delicious, and very easy to put together!!! Edited to change pan size! Originally stated 9-in pie plate. Personally I find a 9 x 9 square pan works better, just make sure to use a deep dish pan!
Provided by kittycatmom
Categories Potato
Time 1h15m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook potatoes until tender, about 20 minutes. Let the potatoes cool slightly, then peel and cut them into 1/4 inch-thick slices.
- Meanwhile, heat the canola and olive oils in a medium skillet. Add the onions and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes. Reduce the heat to moderately low and cook, stirring, until caramelized, about 15 minutes; add 1 to 2 tablespoons of water if the skillet is dry. Stir in the garlic, rosemary, sage and thyme and season with salt and pepper.
- Preheat the oven to 350 degrees.
- Coat a 9-in x 9-in square baking (deep dish) pan with cooking spray.
- Arrange half of the potato slices in the pie pan, overlapping them slightly, and season with salt and pepper. Top with the onions and half of the Parmesan cheese. Cover with the remaining potato slices.
- In a bowl, combine the egg whites, whole eggs, skim milk, dry milk and nutmeg and season with salt and pepper. Pour the custard over the potatoes and sprinkle the remaining Parmesan on top. Bake the gratin for about 45 minutes, or until the custard is set and the top is golden. Let the gratin rest for 10 minutes before serving.
Nutrition Facts : Calories 335.6, Fat 8.8, SaturatedFat 3.4, Cholesterol 118.8, Sodium 333.2, Carbohydrate 46.5, Fiber 3.9, Sugar 7.3, Protein 18.3
CREAMY POTATO GRATIN WITH CARAMELISED ONIONS
The sweetness of the caramelised onions cuts through the rich creaminess of this dauphinoise-style bake
Provided by Good Food team
Categories Side dish
Time 2h35m
Number Of Ingredients 9
Steps:
- Up to 2 days before serving, heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan. Add the onions and thyme, cover, and cook over a gentle heat for 10-15 mins until softened and caramelised. Pour the cream and milk into a large bowl and season well. Add the potatoes and mix to combine.
- Butter a 23 x 28cm ovenproof dish, then layer in half the potatoes. Spread the onion mixture on top, then layer on the remaining potatoes. Press down with your hands. Pour over the milk mixture, which should come just level with the potatoes. If not, add a little more milk until it does. Cover with foil, then bake for 11⁄2 hrs until tender. Remove from the oven and leave to cool. Cover and store in the fridge.
- On the day, heat the oven to 220C/200C fan/gas 7. Uncover the gratin, spread the crème fraîche on top, then sprinkle over the Parmesan. Put in the oven and cook for 30 mins until the cheese is melted, the top crisp and golden brown, and the gratin piping hot. Serve garnished with extra thyme.
Nutrition Facts : Calories 357 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.29 milligram of sodium
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
POTATO GRATIN
In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated Gruyere cheese on top becomes gooey in the oven. Using a mandoline creates thin slices, which helps the gratin cook more evenly.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
- Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.
POTATO GRATIN WITH SAGE AND ONIONS
Categories Onion Potato Side Bake Thanksgiving Casserole/Gratin Fall Sage 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 9
Steps:
- Preheat oven to 400°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Add onions, garlic, and 2 tablespoons sage; sauté 5 minutes. Add potatoes and 1 1/2 cups water. Bring to boil. Boil until water is completely absorbed, about 8 minutes. Add cream, salt, and pepper; bring to boil. Transfer skillet to oven and bake until potatoes are tender and top is golden, about 40 minutes. Sprinkle with remaining 1 tablespoon sage. Serve immediately.
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