POTATO GRATIN WITH GOAT CHEESE AND GARLIC
Categories Milk/Cream Cheese Dairy Garlic Potato Side Christmas Easter Thanksgiving Mother's Day Casserole/Gratin Goat Cheese Root Vegetable Fall Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.
YUKON GOLD POTATO GRATIN
There was Gold to be found in the Yukon...now we have the Yukon Gold potato. Delicious. Try this gratin using them and you won't be disappointed.
Provided by evelynathens
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees F. Butter a 9-inch round or oval baking dish.
- Slice potatoes 1/8-inch thick and combine thoroughly in a mixing bowl with 1/2 cup cheddar cheese, the sour cream, olive oil, garlic, thyme, salt, and pepper.
- Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken broth over potatoes.
- Bake 35 minutes, until potatoes are nearly-tender and the cheese and potatoes are starting to brown. Sprinkle with remaining cheese and bake another 10-15 minutes.
- Garnish with thyme sprigs.
POTATOES AU GRATIN
The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin. Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly. Feel free to play around: Add leeks, onions, garlic or more cheese between the layers. Experiment with fresh or dried herbs. It's incredibly adaptable and practically foolproof. Just don't forget to season with salt and pepper as you go. Like all potato dishes, it needs plenty of seasoning.
Provided by Mark Bittman
Categories dinner, casseroles, vegetables, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
- Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
- Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
- Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.
YUKON GOLD POTATO-GORGONZOLA (OR GOAT CHEESE) GRATIN
Steps:
- Preheat oven to 375f. Melt butter in a small saucepan over medium heat. Add The Pure Pantry baking mix and cook for two minutes, stirring constantly with a whisk as it thickens to a paste. Stir in thyme, rosemary and garlic. Gradually add milk. Stir with a whisk over medium heat until slightly thick, about 3 minutes. Stir in Gorgonzola (or other cheeses) and continue cooking over low heat until cheese melts. Stir in salt and pepper. Remove from heat. Grease a 13 x 9 pan with olive oil. Arrange one forth of the potatoes in the bottom of the pan. Pour about ¾ cup sauce over potatoes. Repeat layers twice. Sprinkle top with Parmigiano-Reggiano cheese. Cover with foil and bake at 375 F for 30 minutes. Uncover and bake an additional 30 minutes, or until potatoes are tender. Remove from oven; let stand 10 minutes before serving.
YUKON GOLD POTATO GRATIN WITH HORSERADISH, GRUYERE AND SWEET ONION
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
GOAT CHEESE POTATO GRATIN RECIPE
This Goat Cheese Potato Gratin is a tangy twist on the classic cheesy potato gratin. Thin slices of yukon gold potatoes are layered with the goat cheese, nutty gruyere, and a béchamel and baked until bubbly and hot.
Provided by Adrianna Adarme
Categories Dinner
Time 1h45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Get a 9x13-inch baking dish (or something equivalent) and set it aside.
- To the medium saucepan, set over medium heat, add the butter. When melted, add the garlic and cook for about 1 minute, until fragrant. Add the flour and stir until combined with the butter; cook for 1 minute. Pour in the milk and bring to a simmer, stirring frequently in order to prevent any lumps. Cook until mixture begins to bubble and thicken, about 5 minutes.
- Turn the heat off and mix in the Gruyère cheese, leaving 1/4 cup for the top. Stir until melted. Give it a taste and add salt and pepper to your liking. I added about 2 teaspoons of salt and a teaspoon of freshly ground pepper.
- To the baking dish, add an even layer of the potatoes. Add a few spoonfuls of the cheese sauce and top with a few dollops of goat cheese. Repeat until you've worked through all of the potatoes and cheese sauce. Cover with foil and transfer to the oven to bake for 1 hour and 15 minutes.
- Remove the foil and sprinkle the last bit of cheese on top. Return to the oven and bake for an additional 15 minutes, until golden brown.
Nutrition Facts : ServingSize 6 g, Calories 333 kcal, Carbohydrate 11 g, Protein 17 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 72 mg, Sodium 219 mg, Fiber 1 g, Sugar 6 g
POTATO GORGONZOLA GRATIN
Make and share this Potato Gorgonzola Gratin recipe from Food.com.
Provided by southern chef in lo
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven 400°F.
- In 8 or 9 inch square baking dish arrange half the potatoes; season with salt and pepper and then sprinkle with nutmeg.
- Top with onion and apple; arrange the remaining potatoes on top.
- Season with salt and pepper.
- Add milk; cover with foil.
- Bake for 30 to 40 minutes or until the potatoes are tender. Top with cheese and bake uncovered 10 to 15 minutes or until lightly browned.
POTATO-GORGONZOLA GRATIN
Get out your mandoline or the slicing blade of your food processor! If you'd prefer a milder flavor, substitute fontina or Monterey Jack for the blue cheese, but really, the gorgonzola isn't overpowering at all with all those potatoes. Wonderful flavor! (From Cooking Light).
Provided by SharleneW
Categories Potato
Time 1h40m
Yield 8 1-cup servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Melt butter in a small saucepan over medium-high heat. Add flour, and cook stirring constantly with a whisk for a couple of minutes, until bubbly and flour has a chance to cook a bit. Stir in the thyme. Gradually add milk, stirring with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly.
- Stir in the Gorgonzola; cook 3 minutes or until cheese melts, stirring constantly. Stir in salt and pepper. Remove from heat.
- Arrange one-fourth of potatoes in bottom of a 13 x 9-inch baking dish coated with cooking spray; spoon 3/4 cup sauce over potatoes. Repeat layers twice; arrange remaining potatoes over sauce. Sprinkle with Parmigiano-Reggiano.
- Cover and bake at 375°F for 30 minutes. Uncover and bake an additional 30-40 minutes or until potatoes are tender and golden brown on top. Remove from oven; let stand for 10 minutes before serving.
Nutrition Facts : Calories 267.7, Fat 7.8, SaturatedFat 4.9, Cholesterol 21.1, Sodium 736.2, Carbohydrate 40.2, Fiber 3.2, Sugar 5.5, Protein 10.1
GRATIN OF YUKON GOLD POTATOES
Potatoes baked with cheese are so comforting on cold nights-that's why this gratin made with Yukon gold potatoes, is a staple for your winter dinner menu.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 192 g, Fat 6 g, Fiber 1 g, Protein 6 g
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