Classic Potato Gratin Recipes

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CLASSIC POTATO GRATIN



Classic Potato Gratin image

A classic gratin, with layers both crisp and creamy, is a rich composite of sliced potatoes, grated Gruyere, heavy cream, and seasonings.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 6

Unsalted butter, for baking dish
1 cup heavy cream
Coarse salt and freshly ground pepper
Pinch of freshly grated nutmeg
2 pounds Yukon gold potatoes, peeled and thinly sliced into rounds
2 cups coarsely grated Gruyère cheese (about 6 ounces)

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and set aside.
  • Whisk together cream, 1 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg in a small bowl, and set aside. Toss potatoes, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
  • Arrange one-third of potatoes in buttered dish, overlapping slices. Sprinkle with one-third of the cheese. Repeat two more times with remaining potatoes and cheese (end with a cheese layer). Pour reserved cream mixture over top layer. Gently shake dish back and forth to distribute evenly.
  • Cover with foil; bake 30 minutes. Remove foil; bake until bubbling and well browned, about 30 minutes more. Let cool slightly before serving.

CLASSIC POTATO GRATIN



Classic Potato Gratin image

When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).

Provided by Claire Saffitz

Categories     Bon Appétit     Potato     Casserole/Gratin     Side     Thanksgiving     Kid-Friendly     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 12 servings

Number Of Ingredients 10

5 garlic cloves, divided
1 tablespoon unsalted butter, room temperature
2 medium shallots, quartered through root ends
2 1/2 cups heavy cream
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon thyme leaves, plus more
4 pounds russet potatoes, scrubbed, very thinly sliced on a mandoline
3 ounces Gruyere, finely grated
1 ounce Parmesan, finely grated

Steps:

  • Preheat oven to 325°F. Cut 1 garlic clove in half and rub the inside of a 3-qt. shallow baking dish with cut sides. Smear butter all over inside of dish. Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15-20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
  • Arrange potato slices in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crisp edges from the top). Shingle as you work until bottom of dish is covered. Tuck smaller slices into any gaps to fill. Pour cream mixture over potatoes and cover dish tightly with foil. Bake potatoes until tender and creamy, 60-75 minutes. Let cool.
  • Place rack in highest position; heat broiler. Remove foil and top potatoes with Gruyere and Parmesan. Broil until cheese is bubbling and top of gratin is golden brown, 5-10 minutes. Serve topped with more thyme leaves.
  • Do ahead
  • Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.

POTATO GRATIN



Potato Gratin image

In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated Gruyere cheese on top becomes gooey in the oven. Using a mandoline creates thin slices, which helps the gratin cook more evenly.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 7

2 1/2 pounds Yukon Gold potatoes
1 garlic clove, halved
1 1/2 cups heavy cream
1 cup whole milk
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
3 ounces Gruyere cheese, grated (1 cup)

Steps:

  • Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
  • Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.

SIMPLE AU GRATIN POTATOES



Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

Steps:

  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

CLASSIC POTATO GRATIN



Classic Potato Gratin image

I like to call this decadent dish "Yummy Potatoes of Death" because it is TO DIE FOR and it is also chock full of fat and calories. Note: You can sub half-and-half for all or part of the cream, or use half broth and half cream for a lighter dish. But it's worth the splurge once a year or on a special occasion! You can use half sweet potatoes and half regular potatoes for a great Thanksgiving side dish, just layer the potatoes in the baking dish (alternating regular and sweet) and pour the hot cream mixture over the top. Source: Fine Cooking

Provided by Tracy K

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs yukon gold potatoes or 2 lbs russet potatoes, peeled
3 cups whipping cream or 3 cups heavy cream
1 teaspoon coarse salt
1/8 teaspoon fresh ground black pepper
1 pinch of freshly grated nutmeg
2 cloves garlic, peeled and smashed
3/4 cup emmenthaler cheese or 3/4 cup comte cheese

Steps:

  • Heat the oven to 400°F.
  • Using a very sharp knife, a mandoline, or th slicing blade on a food processor, cut the potatoes into uniform 1/8-inch slices (no thicker).
  • Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic.
  • Cook the mixture over medium-high heat until the cream boils, stirring occasionally (very gently with a rubber spatula so you don't break up the slices).
  • When the cream boils, pour the mixture into a 2 1/2- or 3-qt.
  • baking dish.
  • If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves (I leave them in, they're delicious!).
  • Shake the dish to let the slices settle and then sprinkle the cheese on top.
  • Bake until the top is deep golden brown, the cream has thickened and bubbled, and the potatoes are extremely tender when pierced with a knife, about 40 min.
  • Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit.
  • Before serving, let the potatoes cool until they're very warm but not hot (at least 15 min.) or serve them at room temperature.
  • Note: This is also great for breakfast, barely re-warmed in the microwave.

CLASSIC BISTRO POTATO GRATIN DAUPHINOISE



Classic Bistro Potato Gratin Dauphinoise image

Provided by Food Network

Yield 6 to 8 portions

Number Of Ingredients 6

1 tablespoon unsalted butter
3 cloves garlic, chopped, about 3 tablespoons
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground white pepper
4 large russet potatoes, about 2 pounds

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 2 quart flame proof casserole or gratin dish.
  • Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
  • Combine the garlic, cream, salt and pepper in a small bowl.
  • Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
  • Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
  • Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
  • Remove the gratin from the oven and allow to cool for 10 minutes before serving.

CLASSIC POTATO GRATIN



Classic Potato Gratin image

Satisfying comfort dishes that are simple to prepare. Great as a side dish, or as a main dish with a salad on the side. If you want to make less cut the recipe in half and use an 8"x8" or 9"x9" dish. You can also make individual gratin in smaller dishes, you can see that it's flexible. *Chef's note--I used parmesan cheese but the classic French recipe uses Gruyere. It's really your choice as any firm but full body cheese can be used.

Provided by Cucina Casalingo

Categories     Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 teaspoons butter, softened
1 garlic clove, cut in half
2 cups half-and-half
2 cups cream
2 teaspoons salt
1/4 teaspoon ground pepper
1 pinch ground nutmeg
3 lbs russet potatoes (about 6 medium, scrubbed)
2 cups parmesan cheese, grated

Steps:

  • Preheat oven to 350°F.
  • Coat bottom and sides of 10-12C casserole dish with butter (aprox sizes would be rectangular 9 x 13" or oval 10 x 15") the dish can be ceramic or glass, and the sides should be 2-3" high though deeper will work as well, just not be as full looking.
  • Rub the cut side of the garlic clove over the bottom and sides of dish.
  • Place garlic, half and half and cream in a lg. pot.
  • Add the salt, pepper and nutmeg (any proportion of half and half and cream can be used, even all all of one or the other, these 4C make a very creamy Gratin. You may use up to 1/2 C less if you would like).
  • Peel a potoato and slice into 1/16" thick slices by hand or with a mandoline.
  • Place slices directly into the cold cream mixture.
  • Peel and slice the next potato, add to the cream, and repeat with the remaining potatoes.
  • Place the pot over medium heat and bring to a simmer, stirring almost constantly.
  • Keep at a low simmer for 5-6 min, stirring, until the mixture thickens.
  • Remove from heat and stir in 1 1/2C Parmesan.
  • Pour into prepared dish, spreading evenly.
  • Sprinkly remaining 1/2C parmesan over the top and place into oven.
  • Bake about 40 Min until mixture is bubbly and the top is a deep golden crusty brown.
  • Remove from oven and allow to cool for at least 20 min to set.
  • The gratin will still be warm and hour out of the oven, and can be kept ready to serve in a gently warm oven.
  • Refridgeate left overs and reheat in the oven or microwave to serve.

Nutrition Facts : Calories 668.2, Fat 44.9, SaturatedFat 27.8, Cholesterol 151, Sodium 1367.7, Carbohydrate 47.1, Fiber 5, Sugar 2.3, Protein 21.6

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