Yukon Gold Potato And Fuji Apple Gratins Food

YUKON GOLD POTATOES AU GRATIN RECIPE - (4.3/5)

Steps:

• Preheat the oven to 350°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 and chicken stock 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.

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.

YUKON GOLD GARDEN POTATO SALAD WITH APPLES AND HERBS

Steps:

• Bring unpeeled scrubbed potatoes to a boil in enough salted water to cover. Lower heat to a simmer and cook until potatoes test done with a fork, about 15 minutes.
• Drain potatoes in a colander, and allow to cool. When cool, slice potatoes lengthwise and then into 1/4-inch slices.
• Mix together the remaining ingredients in a large bowl. Add the sliced potatoes, stirring gently to combine. Garnish with a sprig of fresh tarragon or lovage.
• Serve immediately, or cover and chill until serving time.

YUKON GOLD AND SWEET POTATO GRATIN

Steps:

• Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
• Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
• Preheat oven to 400°F Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

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!

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.

GRATIN OF YUKON GOLD POTATOES

Steps:

• Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
• Slice potatoes 1/8 inch thick and combine thoroughly in a mixing bowl with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper.
• 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.

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.