Buttermilk Ranch Potato Gratin Recipes

POTATO GRATIN

Potato Gratin image

Provided by Alex Guarnaschelli

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 cups heavy cream
2 cups whole milk
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
4 large Yukon gold potatoes (about 2 1/2 pounds; see Cook's Note)
2 tablespoons unsalted butter, melted
4 large cloves garlic, minced
2 cups grated Gruyere cheese
1 1/2 cups finely grated Parmesan
2 sprigs fresh thyme

Steps:

Preheat the oven to 400 degrees F.
Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).

BUTTERMILK RANCH POTATO GRATIN

Buttermilk Ranch Potato Gratin image

Make and share this Buttermilk Ranch Potato Gratin recipe from Food.com.

Provided by Hidden Valley

Categories Potato

Time 2h20m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup finely chopped fresh chives
1 head savoy cabbage, cored cleaned, finely shredded
1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 tablespoon unsalted butter
2 cups grated parmesan cheese
2 lbs baking potatoes, washed unpeeled thinly sliced (about 1?8-inch)
2 1/2 cups buttermilk
8 slices bacon, cut into 1/2-inch pieces
fresh chives (to garnish)
fresh ground black pepper

Steps:

Preheat oven to 375°F.
Place small skillet over medium-low heat and fry bacon until crisp. Remove from pan with slotted spoon and drain on paper towels. Set aside.
Add cabbage to bacon fat in pan; toss to coat. Slowly let cabbage wilt; add bacon back to pan. Season with salt and freshly ground black pepper.
Remove from heat and add chives, reserving small portion for garnish.
Generously butter bottom and sides of ovenproof casserole dish.
In large bowl, combine potatoes, buttermilk, 1 cup of Parmesan and dressing mix. Season with salt and freshly ground black pepper.
Using hands, place layer of potatoes in casserole dish. Sprinkle with Parmesan and repeat with two more layers. Spoon cabbage mixture on top and spread evenly over potatoes. Top with two more layers of potatoes and Parmesan. Sprinkle with remaining Parmesan. Cover dish with aluminum foil; bake for 1 hour. Remove foil and bake for additional 30 minutes, until golden brown. Rest for 10 minutes before serving.
Garnish with fresh chives.

Nutrition Facts : Calories 459.1, Fat 20.8, SaturatedFat 11, Cholesterol 54.9, Sodium 854.5, Carbohydrate 44.2, Fiber 3.3, Sugar 7.8, Protein 24.4

BUTTERMILK POTATOES AU GRATIN

Buttermilk Potatoes Au Gratin image

The buttermilk adds a really creamy texture to this au gratin recipe, and the four-cheese sauce mix gives a nice cheesy taste, but one that doesn't overpower the potato flavor in the dish.

Provided by TasteTester

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs red baby potatoes, thinly sliced
1 1/2 ounces knorr four cheese pasta sauce mix, such as Knorr brand
1 1/2 cups buttermilk
4 tablespoons chopped chives, divided
1 -2 tablespoon Dijon mustard, to taste

Steps:

Heat oven to 350°F In saucepan, bring potatoes, and enough salted water to cover, to a boil. Cook 12 minutes more and drain.
Meanwhile, prepare sauce mix according to package directions, substituting buttermilk for regular milk. Stir in 2 tablespoons of the chives, and the mustard. Reserve 1/2 cup of the sauce.
In a bowl, combine potatoes and remaining sauce; spoon into a 1-1/2 quart ovenproof casserole dish.
Bake uncovered for 20 minutes, or until heated through, pouring reserved sauce over potatoes during the last 5 minutes of cooking. Sprinkle with remaining chives and serve.

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