Yukon Gold Potato And Fuji Apple Gratins Food

YUKON GOLD POTATO GRATIN WITH HORSERADISH, GRUYERE AND SWEET ONION

Steps:

• Preheat the oven to 375 degrees F.
• Put the cream, half-and-half, horseradish, nutmeg, garlic and onion in a medium saucepan and slowly bring the mixture to a simmer. Be sure to stir on occasion to prevent scorching. Season with salt and pepper.
• In a 9-by-13-inch baking dish, spoon a thin layer of the cream and onion mixture onto the bottom. Layer the potatoes, followed by a sprinkle of cheese. Season lightly with salt and pepper. Repeat this process until the dish is filled and the gratin is moist. Combine the breadcrumbs and thyme and sprinkle on top.
• Bake until the potatoes are tender and the gratin is caramelized on top and bubbly on the edges, 45 minutes to 1 hour. Allow to cool slightly before serving.

YUKON GOLD POTATO AND FUJI APPLE GRATINS

Steps:

• Preheat oven to 375°F. Lightly butter six 3/4-cup soufflé dishes or custard cups. Place on baking sheet. Melt 1 tablespoon butter in heavy medium saucepan over medium-low heat. Add shallots; sauté until beginning to soften, about 3 minutes. Add cream, thyme, and bay leaf; increase heat to medium. Simmer 3 minutes. Add potatoes; simmer until partially cooked and mixture is thick and creamy, about 4 minutes. Discard thyme sprigs and bay leaf. Season with salt and pepper.
• Sprinkle diced apple over bottom of prepared soufflé dishes, dividing equally. Spoon potato mixture over. Cover dishes tightly with foil. Bake until potato mixture and apples are tender, about 30 minutes (tops will not be brown). Remove from oven; let stand 10 minutes. Uncover; sprinkle with chives and serve.

GRATIN OF YUKON GOLD POTATOES

Steps:

• Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
• Using a mandoline, slicer or a very sharp knife, slice potatoes 1/8" thick and combine gently but thoroughly with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper in a mixing bowl.
• Arrange potatoes in a neat, overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top.
• Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs as desired.

YUKON GOLD AND SWEET POTATO GRATIN

Steps:

• Heat oven to 400 degrees.
• Coat 13x9x2 inch baking dish with 2 tablespoons butter.
• Thinly slice all potatoes.
• Place overlapping in prepared dish.
• Bring milk and next 5 ingredients to boil in saucepan, then pour over potatoes.
• Dot with 2 Tbsp butter.
• Cover with foil.
• Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.
• Uncover potatoes, pour cream over, and dot with remaining 2 tablespoons butter.
• Bake uncovered until top is golden brown in spots, about 25 minutes.
• Cool slightly before serving.
• Cover with foil.

APPLE, POTATO AND ONION GRATIN

Steps:

• preheat oven to 400 degrees. butter a 13x9 pyrex.
• melt 6 T butter in a large nonstick skillet over medium heat. add onion, thyme and 2 t salt; saute until onion are translucent, about 10 minutes.
• increase heat to medium-high; saute until onion are tender and begin to color, about 8 minutes longer. remove from heat. add remaining 6 T butter, 2/3 c water, wine, and sugar to skillet; stir and swirl skillet to combine. bring to a boil, then cool onion mixture to lukewarm.
• combine potatoes, apples, remaining 2 t salt and onion mixture in large bowl; toss gently to blend.
• transfer to prepared baking dish, spreading evenly. cover dish with parchment paper, then cover with foil, shiny side down.
• bake gratin until potatoes are tender, about 55 minutes. uncover and bake until top browns and juices bubble thickly, about 20 minutes longer.
• (can be made 6 hours ahead. let stand uncovered at room temperature. rewarm, loosely covered with foil, in 300 degree oven for 20 minutes.) let gratin stand 15 minutes before serving.

GRATIN OF YUKON GOLD POTATOES, BACON AND ARUGULA

Steps:

• Position rack in center of oven and preheat to 375°F. Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain.
• Mix cream and milk in 4-cup measuring cup. Layer 1/3 of potatoes in prepared dish; overlap slightly. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top potatoes with half of arugula. Top with 1/3 of cheese and 1/3 of bacon. Pour 1 cup cream mixture over. Repeat layering. Top with remaining potatoes. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper, remaining cheese and bacon. Pour remaining cream mixture over.
• Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 1 hour 15 minutes. Let stand 15 minutes before serving. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered with foil, in 375°F oven about 30 minutes.)

BOBBY'S YUKON GOLD POTATO GRATIN

Steps:

• Preheat oven to 400 F degrees. Butter a 9-inch square pan and sprinkle the garlic over the bottom of the pan.
• Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then sprinkle 1/3 of the chiles and 1/3 of the cilantro. Repeat the layers of potatoes, chiles & cilantro 2 more times, seasoning the potatoes with salt and pepper as you layer. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper. Cover the pan with foil. Bake until potatoes are tender, about 1 hour and 15 minutes. Uncover and sprikle with the cheeses over potatoes. Bake until the liquid thickens, about 15 minutes.
• Cool. Sprinkle with rest of cilantro. Enjoy!

YUKON GOLD POTATO GRATIN WITH HORSERADISH & PARMESAN

Steps:

• Place rack in middle position and preheat oven to 400°F.
• Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
• Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string.
• In heavy, 6-quart saucepan, combine potatoes, bouquet garni, salt, garlic cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can just be pierced with a fork, about 10 minutes. Using slotted spoon, remove bouquet garni and garlic and discard. Stir in horseradish.
• Spread potato mixture in buttered dish and sprinkle with cheese. Bake until top is golden brown and potatoes are tender, about 30 to 40 minutes. Let stand 15 minutes before serving.

ROASTED PORK CHOPS WITH SERRANO HAM VINAIGRETTE

Steps:

• For vinaigrette:
• Cook bacon in large skillet over medium heat until fat is rendered, about 6 minutes. Remove bacon and reserve for another use. Transfer 1/3 cup bacon drippings to measuring cup (add vegetable oil to measure 1/3 cup if necessary).
• Boil broth in heavy small saucepan until reduced to 1 cup, about 10 minutes. Set aside. Heat 1 tablespoon oil in medium nonstick skillet over medium-low heat. Add shallot; sauté until tender, about 3 minutes. Add chopped ham, then brown sugar and vinegar. Increase heat to medium; stir until mixture is syrupy, about 2 minutes. Add reduced broth; boil until slightly reduced, about 3 minutes. Pour through strainer into same small saucepan; discard solids in strainer. Set vinaigrette aside.
• For pork chops:
• Preheat oven to 375°F. Sprinkle pork chops with salt and pepper. Heat oil in heavy large skillet over high heat. Working in batches, add pork chops to skillet; cook until golden brown, about 2 minutes per side. Transfer to roasting pan large enough to hold chops in single layer. Add thyme sprigs to pan; place in oven and roast until instant-read thermometer inserted into chops registers 150°F, about 8 minutes. Remove from oven; let stand while finishing vinaigrette.
• Rewarm vinaigrette over medium heat. Whisk in bacon drippings and Serrano ham. Season with salt and pepper. Place 1 pork chop on each of 6 plates. Drizzle with melted butter. Sprinkle with fleur de sel, if desired. Spoon vinaigrette over. Serve with potato gratins.