The Ultimate Potato Gratin Food

THE ULTIMATE POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
• Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
• Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.
• Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
• *Cook's Note: Slice the potatoes immediately before using so they don't turn brown.

POTATOES GRATIN

Steps:

• Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.

CLASSIC FRENCH GRATIN DAUPHINOIS

Steps:

• Gather the ingredients.
• In a large saucepan over medium heat, bring the potatoes, milk, and garlic to a gentle simmer.
• Continue to cook the potatoes, gently stirring occasionally and adjusting the heat as necessary to maintain a simmer, until just tender, about 15 minutes. Be very careful not to overcook them as they need to hold their shape for layering in the pan. Position a rack in the center of the oven and preheat to 350 F.
• Transfer the potatoes to a medium bowl with a slotted spoon, taking care not to break the slices. Drain the milk from the pan and reserve for another use. Add the heavy cream, crème fraiche or sour cream, salt, pepper, and nutmeg to the saucepan and whisk to combine. Gently return the potatoes to the pan.
• Heat the potato-cream mixture to barely a simmer (a few bubbles are fine but no more) for 10 to 15 minutes until the potatoes are very tender but not falling apart.
• Butter a large baking dish. Transfer the potatoes to the baking dish with a slotted spoon, layering them without breaking them up too much.
• Cover with the cream from the pan.
• Sprinkle the Gruyere cheese over the potatoes (if using).
• Bake in the oven until the potatoes are golden brown on top and the cream is mostly absorbed, about 50 minutes.
• Serve with your favorite main dish. Enjoy!

ULTIMATE POTATO GRATIN

Steps:

• Preheat oven to 350°F.
• Finely shred cabbage and cut bacon into 1/2-inch chunks.
• Place a small skillet over medium-low heat and fry bacon until crispy.
• Remove from pan with slotted spoon and drain on paper towels.
• Set aside.
• Add 1 tablespoon butter to bacon fat in frying pan.
• When it has melted, add 1/2 the garlic and let soften.
• Add cabbage and coat it with the butter, let it wilt.
• Add the bacon and season with salt and pepper.
• Remove from heat and add most of the chives, leaving some for garnish.
• Generously butter the bottom and sides of an ovenproof casserole dish (13 x 9).
• In a large bowl, combine the potatoes, 1 1/2 cups cream, 1 cup parmesan and remaining garlic.
• Season with salt and pepper.
• Using your hands, place a layer of potatoes in the greased casserole dish.
• Sprinkle with parmesan and repeat with 2 more layers of potatoes.
• Spoon the cabbage mixture on top and spread it out evenly over the potatoes.
• Top it off with 2 more layers of potato and parmesan.
• Pour the remaining 1 cup cream over the dish.
• Sprinkle with remaining parmesan.
• Cover dish with foil and bake for 1 hour, then bake uncovered for another 30 minutes or until golden brown.
• Let sit for 10 minutes and garnish with remaining fresh chives before serving.