Creamy Garlic Potatoes Au Gratin Recipes

CREAMY POTATO GRATIN

Steps:

• Preheat the oven to 500 degrees F.
• Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approximately 1/2-inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterward, but any excuse for long, lazy soaking rather than brisk pre-or postprandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really, dauntingly, stuck with cooked-on gunge, it's more effective to soak them in hot water and detergent (i.e., the stuff you put in the washing machine, though I haven't tried, and don't think I would, with tablets) rather than dish liquid.
• Use some of the butter to grease a large roasting pan (15 by 12-inches) and then pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10 to 20 minutes and then serve.
• This is not the most labor saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything in the days that follow.

POTATOES AU GRATIN

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter.
• In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
• Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top.
• Place in the oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.
• Make Ahead: This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don't discolor), store in the refrigerator, and bake before serving. The potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking.

AU GRATIN GARLIC POTATOES

Steps:

• In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth. , Place the potatoes and onion in a 3-qt. slow cooker. Pour the milk mixture over the potato mixture; mix well. Cover and cook on low for 6-7 hours or until potatoes are tender. If desired, sprinkle with paprika.

EASY AU GRATIN POTATOES RECIPE

Steps:

• Preheat oven to 400° F. Grease a 2-quart baking dish; set aside.
• In a large skillet, melt the butter over medium heat. Whisk in the flour and garlic; cook for 1 minute. Gradually whisk in the milk and cream; cook, whisking, until thickened, another 2 minutes or so. Add the thyme, salt, pepper, nutmeg, half of the cheddar and half of the Gruyere. Whisk for about 1 more minute, making sure that all of the cheese is melted. Taste and season with additional salt and pepper, if necessary.
• Arrange half of the potatoes in the prepared baking dish. Season with a little bit of salt. Pour half of the sauce over top. Arrange the remaining potatoes on top, season with another pinch of salt, and pour the remaining sauce over all. Sprinkle with remaining cheese. Cover and bake for 50-60 minutes (or until the potatoes are just about tender), then uncover and bake until browned on top, an additional 15-20 minutes. Let cool slightly, then serve.

RICH AND CREAMY POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
• Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
• Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

POTATOES AU GRATIN

Steps:

• Preheat oven to 375˚F. Grease a baking dish with 2 tablespoons butter.
• Very thinly slice potatoes (using a mandolin, if you have one).
• In a large mixing bowl, combine cream, shredded cheddar, 4 tablespoons Parmesan, and garlic.
• Add sliced potatoes and toss together until all potatoes are well coated. Generously season with salt and pepper and toss together.
• Take a stack of potatoes and line baking dish, keeping potatoes upright. Repeat until all potatoes have been used.
• Evenly pour excess cream mixture over potatoes and lightly season with salt and pepper.
• Dot top with remaining 2 tablespoons butter.
• Cover baking dish with foil and bake for 35 to 40 minutes.
• Remove from oven, uncover potatoes, sprinkle top with remaining Parmesan and continue to bake for an additional 25 to 30 minutes or until potatoes are fork tender.
• Remove from oven and cool for about 10 minutes. Serve.

PARMESAN GARLIC POTATOES AU GRATIN (SCALLOPED POTATOES)

Steps:

• Preheat oven to 400 degrees
• Pour heavy cream into a small pot over low heat. Add garlic,thyme and salt and pepper. Allow to steep for 10 minutes.
• While the heavy cream is steeping, wash potatoes and slice potatoes on a mandolin slicer about 1/8-inch thick. There is no need to peel them on Yukon Golds because the skin becomes super tender and practically unnoticeable.
• Butter an 13×9 inch casserole dish (or baking pan).
• Add 1/3 of the potatoes, spreading them out. Season with salt and pepper. Add 1/3 of the cheeses.
• Continue to do this until all the potatoes have been used up, leaving the top layer without cheese.
• Add the steeped cream to the potatoes, pouring evenly. Shake the pan a bit to ensure everything is evenly distributed.
• Season with salt and pepper and the remaining cheeses.
• Cover the pan with aluminum foil and place into the preheated oven. Immediately turn down the heat to 350-degrees.
• Continue to bake covered for 40 minutes. Then remove foil and cook for another 15-20 minutes until golden brown.
• Serve hot.

GARLIC POTATOES GRATIN

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
• Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
• Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
• Bake in preheated oven for 75 minutes. Serve immediately.