Deluxe Potato Gratin Recipes

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THE ULTIMATE POTATO GRATIN



The Ultimate Potato Gratin image

Provided by Tyler Florence

Categories     side-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 9

1 head savoy cabbage, cored, cleaned, and shredded
1 (2-inch) piece slab bacon, thinly sliced
2 tablespoons unsalted butter
4 garlic cloves, finely chopped
Sea salt and freshly ground black pepper
1/2 bunch fresh chives, finely chopped to 1/4 cup
2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
2 1/2 cups heavy cream
2 cups grated Parmesan

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



Pretty Darn Quick Potato Gratin image

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

4 ounces Gruyère or Comté cheese
4 large Yukon Gold potatoes, peeled
1 ½ cups half-and-half
1 large garlic clove, peeled and very finely minced
¾ teaspoon salt
1 pinch freshly grated nutmeg

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



Deluxe Potato Gratin image

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

700 g potatoes
3 -4 leeks
6 -8 slices streaky bacon
125 g mature hard cheese (cheddar is good)
600 -900 ml chicken stock
50 g butter
1 tablespoon mustard seeds
4 tablespoons creme fraiche
sea salt
black pepper
1/4 cup fresh sage leaf

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"



Potato Gratin

Provided by Danny Boome

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

1 pound baby new potatoes
2 cups grated Gruyere cheese
1 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon freshly ground black pepper

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



Deluxe Mashed Potatoes image

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

4 to 5 large potatoes (about 2-1/2 pounds)
3 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon chopped chives
3/4 teaspoon onion salt
1/4 teaspoon pepper
1 tablespoon butter
Paprika, optional

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



Deluxe Potato Casserole - Crock-Pot image

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

1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (8 ounce) container sour cream
1/4 cup onion, chopped
1/4 cup butter, melted
1 teaspoon salt
1 lb red potatoes, peeled and chopped
2 cups cheddar cheese, shredded
1 1/2-2 cups seasoned stuffing mix (dry)
3 tablespoons butter, melted

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



Potatoes Au Gratin Deluxe image

Number Of Ingredients 8

6 potatoes
1 1/2 cups grated sharp cheddar cheese
dots of butter
chopped onion
paprika
3 eggs
1/2 cup milk
1/4 teaspoon pepper

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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