THE ULTIMATE POTATO GRATIN
Provided by Tyler Florence
Categories side-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
- Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
- Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.
- Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
- *Cook's Note: Slice the potatoes immediately before using so they don't turn brown.
PRETTY DARN QUICK POTATO GRATIN
Use your food processor to quickly prep this easy, cheesy potato side dish.
Provided by NickiSizemore
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.
- Fit a food processor with shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes.
- Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes.
- Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
- Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 25 g, Cholesterol 43.2 mg, Fat 13.3 g, Fiber 2 g, Protein 10 g, SaturatedFat 8 g, Sodium 386.5 mg, Sugar 0.2 g
DELUXE POTATO GRATIN
I think this hearty dish -- like scalloped potatoes but so much better -- is a meal on its own. A small salad on the side adds the finishing touch.
Provided by Sackville
Categories Pork
Time 1h45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 F or 200 degrees C.
- Peel the potatoes and slice thinly.
- Wash the starch off them and then pat dry in a cloth.
- Trim the leeks, discarding the coarse green ends, then slice thinly.
- Butter a gratin dish and put in half the potatoes and top with all the leeks.
- Cut the bacon into strips, fry until crisp, and then put the bacon over the leeks.
- Briefly fry the sage leaves in the leftover bacon fat until browned and crisp.
- Scatter over the leeks, along with the bacon fat.
- Grate the cheese directly over the top of the dish and then cover with the rest of the potatoes.
- Heat the stock and pour it over the potatoes until it reaches the top layer, but do not submerge them.
- Season with salt and pepper and dot with most of the remaining butter.
- Smear the last of the butter on a sheet of waxed paper and lay it, buttered side down, on top of the dish.
- Cook for 45 minutes.
- Remove and check with a skewer that the potatoes are nearly cooked.
- Mix the mustard with the creme fraiche and pour it over the gratin, smoothing with a rubber spatula to spread it evenly.
- Place the dish back in the oven without the paper for a further 15 minutes or until it is golden, bubbling and cooked through.
- Serve immediately.
Nutrition Facts : Calories 1277.5, Fat 87.8, SaturatedFat 37.9, Cholesterol 180.8, Sodium 1616.7, Carbohydrate 93.3, Fiber 10.5, Sugar 13, Protein 31.5
POTATO GRATIN "BOOME-STYLE"
Steps:
- Preheat oven to 375 degrees F.
- Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.
- Drain potatoes and place them back into the pan. Using a fork roughly mash up leaving nice big potato chunks. Mix in the grated cheese, heavy cream, butter and black pepper. Take a foil lined baking sheet and place 4 rings (2-inches wide) on top. Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown.
- Using a wide spatula, transfer the ring of potatoes to each plate. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them. Remove the ring and serve hot.
DELUXE MASHED POTATOES
When it comes to mashed potatoes recipes, this is one of my favorites because they can be made ahead, refrigerated and then popped into the oven just prior to dinnertime. When my grandchildren come for dinner, I have to double this recipe. They love it! -Vivian Bailey, Cedar Falls, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Peel and cube the potatoes; place in a saucepan and cover with water. Cook over medium heat until tender; drain. Mash until smooth (do not add milk or butter). Stir in cream cheese, sour cream, chives, onion salt and pepper. Spoon into a greased 1-1/2-qt. baking dish. Dot with butter; sprinkle with paprika if desired. Cover and bake at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 301 calories, Fat 10g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 313mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.
DELUXE POTATO CASSEROLE - CROCK-POT
I've got rave reviews for this awesome potato side dish. Great for potlucks since it's done in a CrockPot. I have to give credit to "Best Loved Slow Cooker Recipes" Cookbook for this recipe. Add ham and green beans to make it a main dish.
Provided by Cakeflake
Categories Potato
Time 5h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine soup, sour cream, onion, 1/4°C butter and salt in small bowl.
- Combine potatoes and cheese in CrockPot.
- Pour soup mixture over potato mixture.
- Sprinkle dry stuffing mix over potato mixture.
- Drizzle with remaining 3 T butter.
- Cover and cook on LOW 8-10 hours or on HIGH 5-6 hours.
Nutrition Facts : Calories 269.3, Fat 22.1, SaturatedFat 13.2, Cholesterol 60, Sodium 685.2, Carbohydrate 10.8, Fiber 0.8, Sugar 1.9, Protein 7.8
POTATOES AU GRATIN DELUXE
Number Of Ingredients 8
Steps:
- Boil, peel and dice potatoes. Arrange with the following layers, cheese, butter, and onions. Sprinkle each layer with paprika. Mix eggs, milk, and pepper pour over. Sprinkle top with grated cheese and bake at 325°F for 45 minutes.
Nutrition Facts : Nutritional Facts Serves
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