The Perfect Potato Gratin Food

PERFECT POTATOES AU GRATIN

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!

POTATO GRATIN

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).

PERFECT POTATOES AU GRATIN

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.

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.

PERFECT POTATO GRATIN

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.

POTATOES AU GRATIN

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.

PERFECT POTATOES AU GRATIN

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.