Wasabi Potato Gratin Food

WASABI MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
• While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
• Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.

WASABI POTATO SALAD

Steps:

• In a medium saucepan over high heat place potatoes covered with water.
• Reduce heat to simmer and cook for 12 minutes or until tender.
• Drain and spread potatoes on a cookie sheet. Cool to room temperature.
• While potatoes are cooling, whisk the wasabi paste and mayonnaise together in a large bowl until blended.
• Stir in potatoes, celery, bacon, onion, apple, mint, salt and pepper (to taste).
• Refrigerate until serving. Serve cold or at room temperature.

WASABI POTATO GRATIN

Steps:

• Preheat an oven to 180°C Thinly slice the peeled potatoes by hand or using a mandoline, (about 2-3mm, ensuring they are as even as possible as this will help them to cook at the same time) and wash potatoes well in cold water.
• Grease the surface of a round or oval baking dish with soft butter and then rub with sliced garlic. Leave the garlic scattered in the dish.
• Combine the milk, cream and wasabi paste and season well.
• Arrange the sliced and washed potatoes in a single layer around the baking dish and then pour over the cream and milk mixture.
• Place into a preheated oven for 20 minutes until nicely browned on top and the potatoes are cooked, the cream and milk reduced until thick and creamy.

WASABI MASHED POTATOES

Steps:

• Place the potato in a pot of cold water. Bring to a boil and cook until fork tender, about 30 minutes. Remove from the heat, peel, and mash well. Add 1 tablespoon of butter, salt, freshly ground black pepper, powdered garlic, and wasabi powder. Mix well.

MASHED POTATO-PUMPKIN GRATIN

Steps:

• Heat oven to 375. Spray 1 1/2 to 2 qt gratin or baking dish with cooking spray. Boil potatoes and garlic in large pot of salted water over medium heat 15 to 20 minutes or until tender. Drain; return potatoes to pot. Stir over low heat 1 minute or until excess moisture has evaporated.
• Mash potatoes until smooth. Stir in mascarpone cheese, half and half, and butter until mascarpone and butter are melted. Vigorously stir in pumpkin, salt, and pepper until smooth. Spoon into baking dish; sprinkle with gruyere (gratin can be made to this point 4 hours ahead. Cover and refrigerate.).
• Bake 30-35 minutes or until hot and cheese is lightly browned.

GRUYERE POTATO GRATIN

Steps:

• Preheat oven to 350°F.
• Boil whole potatoes for 10 minutes.
• Remove from heat and allow to cool to room temperature.
• In the meantime, sauté onions and garlic in butter until they are soft and translucent.
• Layer potato slices and onions in a 9 x 9 baking dish.
• Pour cream over the potatoes.
• Season to taste and sprinkle Gruyere over the whole shebang.
• Bake 40–50 minutes or until golden.

OLIVE OIL POTATO GRATIN

Steps:

• Adjust oven rack to upper middle position and heat oven to 400 degrees. Grease 13x9 inch baking dish. Combine cheese, 3 tbs oil, panko, & 1/2 tsp pepper in bowl; set aside.
• Heat 2 tbs oil in 12 inch skillet over medium heat until shimmering. Additions, 1/2 tsp salt, & 1.4 tsp pepper; cook, stirring frequently, until browned, about 15 minutes. Add garlic & 1/2 tsp thyme; cook until fragrant, about 30 seconds. Add 1/4 cup broth & cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Remove from heat; set aside.
• Toss potatoes, remaining 3 tbs oil, 1 tsp salt, 1/2 tsp pepper, & remaining 1/2 tsp thyme together in bowl. Arrange half of potatoes in prepared dish, spread onion mixture in even layer over potatoes, & distribute remaining potatoes over onions. Pour remaining 3/4 cup broth over potatoes. Cover dish tightly with foil and bake for 1 hour.
• Remove foil, top gratin with reserved cheese mixture, & continue to bake until golden brown and potatoes are completely tender, 15-20 minutes. Let cool for 15 minutes.

PURPLE POTATO GRATIN

Steps:

• Begin by making the gratin sauce. In a small pan place the butter and melt. Over medium heat add the flour and stir to combine, approximately one minute. Slowly whisk in the milk and stir until thickened. Add cheese and when melted remove pan from heat. Add salt and pepper to taste.
• Add the olive oil to a frying pan and heat. Add shallots and saute until slightly brown and caramelized. Remove from the pan and set aside. Place bacon in same skillet and cook through but do not let bacon get crispy. Remove from pan and cut into one inch pieces.
• Grease a gratin dish or shallow baking dish and add one half of the sliced potatoes. Sprinkle the shallots over the potatoes and then add the remaining potato slices. Pour the gratin sauce over the potatoes and spoon into visible cracks and crevices. Top with parmesan cheese and bacon. Bake for 40 minutes in a preheated 350 degree oven. Serve immediately.

CARROT AND POTATO GRATIN

Steps:

• Preheat oven to 375.
• butter 13x9x2 inch glass baking dish.
• bring large pot of salted water to boil. Add potatoes and carrots.
• Cover and cook for 5 minutes. Drain well.
• Arrange 1/4 cooked vegetables over bottom of dish. Sprinkle with 1/4 tsp salt and generous amount of pepper. Sprinkle 1/4 of cheese over. Repeat layering 3 more times with remaining ingredients.
• Pour broth over vegetables. Dot top with 1/4 cup butter.
• Cover and bake until broth is absorbed and vegetables are tender. About 1 hour.
• Uncover and bake until golden brown. about 10 minutes longer.
• Let stand 10 minutes before serving.