Potato Gratin Food

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POTATO GRATIN



Potato Gratin image

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

2 1/2 pounds Yukon Gold potatoes
1 garlic clove, halved
1 1/2 cups heavy cream
1 cup whole milk
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
3 ounces Gruyere cheese, grated (1 cup)

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.

POTATOES AU GRATIN



Potatoes Au Gratin image

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

1/3 cup unsalted butter, softened
1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices
1/2 cup grated Gruyere
1/2 cup freshly grated Parmesan
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon paprika

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.

POTATO GRATIN



Potato Gratin image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 10

2 cups heavy cream
2 cups whole milk
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
4 large Yukon gold potatoes (about 2 1/2 pounds; see Cook's Note)
2 tablespoons unsalted butter, melted
4 large cloves garlic, minced
2 cups grated Gruyere cheese
1 1/2 cups finely grated Parmesan
2 sprigs fresh thyme

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).

AU GRATIN POTATOES



Au Gratin Potatoes image

Make and share this Au Gratin Potatoes recipe from Food.com.

Provided by Stacey DiBuono

Categories     Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs red potatoes or 3 lbs potatoes
5 tablespoons butter
6 tablespoons flour
4 cups milk
2 garlic cloves, crushed
2 teaspoons salt
1 dash cayenne pepper
2 cups cheddar cheese
1/3 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350°F.
  • Boil potatoes until just tender, 20-25 minutes; drain.
  • When cool enough to handle, peel and dice into 1/2 inch pieces.
  • Put potatoes in 3 qt round casserole or rectangular baking dish.
  • In a large saucepan, melt butter over medium heat.
  • Add flour; stir while cooking, 1-2 minutes.
  • Whisk in milk and add garlic.
  • Season with salt and cayenne pepper.
  • Stir in cheddar cheese and all but 2 tbs parmesan cheese.
  • Add potatoes to sauce and stir to mix evenly.
  • Pour into casserole dish.
  • Sprinkle remaining parmesan cheese over top.
  • Bake casserole 45 minutes or until potatoes are tender and dish is bubbling and lightly brown on top.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 415.2, Fat 22.5, SaturatedFat 14.1, Cholesterol 69.5, Sodium 974.5, Carbohydrate 38, Fiber 3.1, Sugar 2.4, Protein 16.6

POTATO GRATIN - GERMAN KARTOFFELGRATIN



Potato Gratin - German Kartoffelgratin image

Posting for ZWT 6. Another recipe I found on About.com for German Foods. Here is the description: If you have ever eagerly anticipated the potato gratin at a restaurant or a friend's house only to be confronted with an angry mass of gray, underdone potatoes, this is a recipe for you. We potato gratin lovers have to band together to teach the world about the true meaning of potatoes cooked in cream and salt. They have to bake for over an hour, the cream must be abundant, the potatoes must be layered horizontally, and fresh herbs and pepper only, please.

Provided by diner524

Categories     Potato

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 6

6 lbs potatoes (Russet or Yukon Gold are fine)
2 -3 cups heavy cream
salt & freshly ground black pepper
1 -2 cup cheese, grated (such as Emmentaler or Gruyere)
marjoram (optional) or other herbs (optional)
onion, discouraged (I personally love onions with potatoes and would say optional)

Steps:

  • For this amount of gratin, a 9 inch by 13 inch, buttered pan is a good choice. Peel the potatoes and slice by hand 1/8 inch thick. Do not do this in the food processor, since they slice too thin.
  • Line up the potatoes in rows across the back of the pan. Alternate slices from different potatoes in the same row, and make sure each slice has been separated from its sister slice (make sure all slices have broken contact with each other, otherwise they cannot absorb the cream). See image.
  • When the pan is getting full, you can push the rows back to a vertical position and fit more potatoes into the pan.
  • Fill the pan one half to two thirds with cream, pouring over the potatoes. Salt (I start with one teaspoon) and pepper. You might want to sprinkle a little marjoram on it, fresh or dried, too.
  • Bake in a heated oven (375°F) for one hour, then sprinkle the cheese on top and bake until the potatoes are very tender when poked with a fork.
  • Notes: The baking time varies with the type of potato, elevation where you live and how hot your oven really is. It has always taken about 90 minutes for me, yet so many cookbooks say 45 minutes, it burns me up.
  • This is not a low-fat food, but it does not work very well with milk, so maybe you will make it once or twice a year as a special treat. You may also leave off the cheese, if you want.
  • You may cover the casserole with foil in the middle of baking time if it is becoming too brown. Remove it before you add the cheese.

POTATO GRATIN



Potato Gratin image

Provided by Anya von Bremzen

Categories     Milk/Cream     Cheese     Potato     Side     Bake     Casserole/Gratin     Parmesan     Winter     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

3 pounds russet (Idaho) potatoes of uniform size
2 tablespoons unsalted butter, softened
1 medium garlic clove, crushed through a press
1 1/2 to 2 cups half-and-half or milk
Salt and freshly ground black pepper to taste
Freshly grated nutmeg to taste
4 tablespoons crème fraîche (optional)
1/3 to 1/2 cup heavy cream
1/4 cup Parmesan cheese

Steps:

  • 1. Peel and wash the potatoes and slice them into rounds 1/8 inch thick, using a mandoline, the slicing disk of a food processor, or a sharp knife.
  • 2. Generously butter a 9 by 12-inch heavy shallow baking dish, preferably earthenware or cast-enamel, or an oval gratin dish of comparable size. (You can also use a 12-inch cast-iron skillet.) Rub the dish with half of the crushed garlic.
  • 3. In a small saucepan, bring the half-and-half to a simmer with the remaining garlic and season generously with salt and pepper. Set aside.
  • 4. Preheat the oven to 350°F. Arrange the potatoes in one overlapping layer on the bottom of the dish. Season the layer generously with salt, pepper, and nutmeg. Arrange two more layers on top, seasoning each layer liberally. You might not need all the potatoes. Press the layers down to compact them. Pour in enough half-and-half to come up just a little below the top layer of potatoes. Set the baking dish on a larger baking sheet, cover with foil, and bake until the potatoes feel tender when pierced with a knife, about 1 hour.
  • 5. Raise the oven temperature to 425°F, remove the foil, and bake until the top begins to brown, about 10 minutes. Pour just enough cream to cover the top, dab it with crème fraîche, if using, and sprinkle evenly with the Parmesan. Bake until the top is brown and bubbly, 15 to 20 minutes more. Remove from the oven and let the potatoes stand for 10 minutes to absorb the cream. Cut into squares and serve.

ULTIMATE GRATIN DAUPHINOIS



Ultimate Gratin Dauphinois image

An utterly irresistable creamy potato side dish with very few ingredients but oozing with flavour, try our ultimate gratin daphinois

Provided by Angela Nilsen

Categories     Buffet, Dinner, Side dish, Supper

Time 1h30m

Number Of Ingredients 8

1kg Desirée potatoes
300ml full fat milk
284ml carton double cream
1 garlic clove, peeled and halved
2 sprigs of fresh thyme plus extra for sprinkling
1 shallot, roughly chopped (optional)
pinch of freshly grated nutmeg
25g parmesan (or vegetarian alternative), freshly grated

Steps:

  • Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
  • Pour the milk and cream into a saucepan. Add the garlic, thyme and shallot (if using). Slowly heat the milk and, just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
  • Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don't have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.
  • Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.

Nutrition Facts : Calories 384 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.27 milligram of sodium

SIMPLE AU GRATIN POTATOES



Simple Au Gratin Potatoes image

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

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

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.

POTATOES AU GRATIN



Potatoes au Gratin image

Discover your family's new favorite side dish with these Au Gratin Potatoes. Watch our video to learn how to make easy, cheesy Au Gratin Potatoes today!

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 9

2-1/2 lb. baking potato es (about 6)
1/4 cup butter
1 small onion, chopped
1/4 cup flour
1 tsp. salt
2-1/2 cups milk
1-3/4 cups KRAFT Shredded Sharp Cheddar Cheese, divided
1/2 tsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook potatoes in boiling water 20 min. or just until tender; drain. Cover with cold water; cool.
  • Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour and salt; cook 1 min. Gradually stir in milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups cheddar; cook and stir 1 min. or until melted. Stir in mustard.
  • Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
  • Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until melted.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 50 mg, Sodium 620 mg, Carbohydrate 34 g, Fiber 4 g, Sugar 5 g, Protein 12 g

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

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

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

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



Potato Gratin image

Categories     Potato     Bake     Fall

Yield 4 servings

Number Of Ingredients 5

Butter
4 large yellow potatoes (about 1 1/2 pounds)
Salt and fresh-ground black pepper
1 cup milk
3 tablespoons butter, cut into pieces

Steps:

  • Rub a 9- by 12-inch gratin dish with: Butter.
  • Peel and slice about 1/16 inch thick: 4 large yellow potatoes (about 1 1/2 pounds).
  • Make a layer of potato slices in the gratin dish, overlapping them slightly, like shingles. Sprinkle with: Salt and fresh-ground black pepper.
  • Continue to layer the potato slices, seasoning each layer, until the potatoes are used up. You should have two or, at the most, three layers. Carefully pour over the potatoes: 1 cup milk.
  • The liquid should come up to the bottom of the top layer of potatoes. Add more if necessary. Generously dot the top of the potatoes with: 3 tablespoons butter, cut into pieces.
  • Bake in a 350°F oven until browned and bubbling, about 1 hour. Halfway through the baking, take the gratin dish out of the oven and press the potatoes flat with a metal spatula to keep the top moist. Return to the oven and keep checking. The gratin is done when the potatoes are soft and the top is golden brown.
  • Variations
  • Peel and smash a garlic clove and rub it all over the inside of the gratin dish before buttering it.
  • Use duck fat instead of butter.
  • Use heavy cream or a mixture of half-and-half and cream. Omit the butter.
  • Substitute celery root, parsnip, or turnip slices for up to half the potatoes.
  • Add chopped herbs such as thyme, parsley, chives, or chervil between the layers.
  • Sauté mushrooms, sorrel, spinach, or leeks, and layer them between the potato slices.
  • Sprinkle grated Gruyère or Parmesan cheese on each layer and sprinkle more on top for the last 15 minutes of baking.

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From jamieoliver.com


POTATO GRATIN RECIPE - BBC FOOD
Method. Put the milk, garlic, bay leaves, thyme and leek into a pan, bring to the boil, then turn off the heat and leave to infuse for 1 hour. Strain the milk and discard the veg and herbs.
From bbc.co.uk


GERMAN POTATO GRATIN (KARTOFFELGRATIN) - FOOD AND JOURNEYS
Instructions. Preheat your oven to 200°C (375°F). Using a small saucepan, combine cream, lemon peel, thyme, garlic, salt, pepper, and nutmeg. Bring to a boil over medium heat, then set aside for at least 10 minutes. Slice your potatoes thinly (about 1/8 of an inch).
From foodandjourneys.net


15 COMFORTING POTATO GRATIN RECIPES | MYRECIPES
Potato-Gorgonzola Gratin. Layered potato side dish recipes are delightfully filling and loaded with flavor. To easily create uniformly thin potato slices, use a mandoline or the slicing blade of a food processor. Substitute fontina or …
From myrecipes.com


GARLIC POTATO GRATIN RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Get Garlic Potato Gratin Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Magazine; Blog; Shows A-Z; Chefs A-Z; Restaurants; Recipes . Recipes. Easter; Family Dinners; Spring Entertaining; Healthy; Baking; See All Recipes. Recipe of the Day. Meyer Lemon Curd Tart with Candied Lemon Peels . Trending …
From sjk.hgf.dyndns.info


POTATOES AU GRATIN RECIPES | ALLRECIPES
Potatoes Au Gratin Recipes. Whether you call it potatoes au gratin or au gratin potatoes, it's still the creamiest, yummiest side dish and goes great with any dinner. Staff Picks. a close up view of creamy au gratin potatoes in a white oval casserole dish topped with fresh chives. Save . Creamy Au Gratin Potatoes . Rating: 4.5 stars 5725 . Thinly sliced potatoes and onion are …
From allrecipes.com


POTATOES AU GRATIN WITH MEAT - ALL INFORMATION ABOUT ...
Cheesy Meat And Potato Gratin - 12 Tomatoes new 12tomatoes.com. Drain and set aside. Preheat oven to 375º F. Heat olive oil in a large skillet over medium-high heat and sauté onion until softened and translucent. 6-8 minutes.Season with salt and pepper, and add garlic and cook for 1 minutes, then add ground beef. Cook, breaking up into smaller pieces, until meat is …
From therecipes.info


EASY POTATO GRATIN WITH CHEESE & BACON | JAMIE OLIVER
Mardi’s easy cheese & bacon potato gratin recipe. Preheat oven to 200˚C/400˚F/gas 6. Generously butter a deep 10” x 7” ovenproof dish with the butter and set aside. In a heavy saucepan, bring the cream and garlic to a boil over medium-high heat, then allow to simmer for a couple of minutes. Remove cream from the heat and add the ...
From jamieoliver.com


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