Golden Potato Gratin Recipes

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YUKON GOLD POTATO GRATIN



Yukon Gold Potato Gratin image

There was Gold to be found in the Yukon...now we have the Yukon Gold potato. Delicious. Try this gratin using them and you won't be disappointed.

Provided by evelynathens

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 tablespoon unsalted butter
1 lb yukon gold potato
1 cup canadian sharp cheddar cheese
2 tablespoons sour cream
1 tablespoon olive oil
2 garlic cloves, very finely minced
1 tablespoon fresh thyme
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup chicken broth or 1/3 cup white wine
4 fresh thyme sprigs (to garnish)

Steps:

  • Heat oven to 400 degrees F. Butter a 9-inch round or oval baking dish.
  • Slice potatoes 1/8-inch thick and combine thoroughly in a mixing bowl with 1/2 cup cheddar cheese, the sour cream, olive oil, garlic, thyme, salt, and pepper.
  • Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken broth over potatoes.
  • Bake 35 minutes, until potatoes are nearly-tender and the cheese and potatoes are starting to brown. Sprinkle with remaining cheese and bake another 10-15 minutes.
  • Garnish with thyme sprigs.

GOLDEN POTATO GRATIN



Golden Potato Gratin image

Categories     Dairy     Potato     Side     Bake     Christmas     Thanksgiving     Casserole/Gratin     Fall     Winter     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1 1/2 cups crème fraîche
1/3 cup whipping cream
3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
1 1/2 teaspoons coarse kosher salt
3/4 teaspoon ground black pepper
1 1/2 teaspoons dried thyme

Steps:

  • Place rack in center of oven and preheat to 400°F. Generously butter 13x9x2-inch glass or ceramic baking dish. Whisk crème fraîche and whipping cream in medium bowl to blend.
  • Arrange 1/3 of potato slices in bottom of prepared baking dish, overlapping slightly. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme. Drop 1/3 of crème fraîche mixture (about generous 1/2 cup) in dollops over potatoes, then spread evenly over (layer will be very thin). Repeat layering 2 more times.
  • Bake gratin 30 minutes. Reduce oven temperature to 350°F and continue to bake until potatoes are tender and top is golden brown, about 25 minutes longer. Let gratin rest 20 minutes before serving. DO AHEAD Can be made 2 hours ahead. Cover loosely with foil. Let stand at room temperature. Before serving, rewarm in 350°F oven until heated through, about 15 minutes.

GOLDEN POTATO AND CAULIFLOWER GRATIN



Golden Potato and Cauliflower Gratin image

Provided by Claire Robinson

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 6

2 cups creme fraiche
1/2 cup whipping cream
3 1/2 pounds Yukon gold potatoes, peeled, cut into 1/8 inch-thick slices
Coarse kosher salt and freshly ground black pepper
2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
4 cups fresh cauliflower, cut into mini florets

Steps:

  • Place the oven rack in center of oven and preheat to 400 degrees F.
  • In a medium bowl, whisk creme fraiche and whipping cream until combined.
  • In a large baking dish, approximately 9 by 13-inches, arrange 1/3 of potato slices, overlapping slightly. Generously season with salt, pepper, and some fresh thyme leaves. Drop 1/3 of the cream mixture in dollops over potatoes, and spread evenly, (layer will be very thin). Repeat with another layer. Layer for a 3rd and last time, covering the top of the potatoes with the cream mixture, then mini cauliflower florets, and generously season with salt, pepper, and remaining thyme.
  • Bake 30 minutes and reduce oven temperature to 350 degrees F. Continue to bake until top is golden brown, about 20 minutes longer.
  • Do your best to let gratin rest 15 to 20 minutes before serving. Garnish with thyme sprigs. Eat and enjoy!

GOLDEN POTATO GRATIN



Golden Potato Gratin image

The caramelized onions in this creamy potato gratin draw out the sweet warmth of the pinch of saffron that makes this dish golden. A topping of shredded Gruyère cheese adds to the decadence.

Provided by Shira Bocar

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h15m

Yield Serves 6 to 8

Number Of Ingredients 8

2 cups heavy cream
Kosher salt and freshly ground pepper
1 pinch saffron, crushed (1/8 teaspoon)
1/8 teaspoon freshly grated nutmeg
1 tablespoon unsalted butter, plus more, softened, for dish
1 medium onion, halved and thinly sliced (2 1/4 cups)
2 pounds Yukon Gold or German Butterball potatoes (4 to 6 medium)
3 ounces Gruyère, grated (1 cup)

Steps:

  • In a saucepan, heat cream, 1 teaspoon salt, 1/8 teaspoon pepper, saffron, and nutmeg over medium until bubbling around edges. Remove from heat; let stand 20 minutes.
  • Meanwhile, heat butter in a medium skillet over medium until bubbling. Add onion, season generously with salt, and cook, stirring occasionally, until softened, about 10 minutes. Reduce heat to medium-low and continue cooking until deep golden brown, about 15 minutes. (If mixture is becoming too dark, add water, 1 teaspoon at a time, and scrape up any browned bits; you should have about 1/2 cup caramelized onion.)
  • Preheat oven to 300°F. Brush a 2-quart baking dish with butter. Peel and thinly slice potatoes 1/8-inch thick. Shingle half of potatoes in bottom of dish. Top with caramelized onion and half of cheese. Shingle remaining potatoes over top. Pour cream mixture over potatoes, and top with remaining cheese. Bake until potatoes are fork-tender and top is bubbling and golden, about 1 hour and 25 minutes. Let stand at least 15 minutes before serving.

POTATO/PORTOBELLO GRATIN



Potato/Portobello Gratin image

Provided by Alton Brown

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 5

5 or 6 Yukon gold potatoes, peeled
2 or 3 Portobello mushroom caps, sliced thin
1 cup grated hard cheese such as Parmesan or Asiago
3/4 cup half-and-half
Kosher salt and ground black pepper

Steps:

  • Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside.
  • Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately 1/8-inch thick. (If you don't want to slice all the potatoes at once, slice them one at a time and build the gratin as you go.) Create the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. (Don't over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won't set.) Continue building layers until you're out of potatoes or out of room to build, but be sure to save 1/2 cup of the cheese for the top.
  • Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.

GOLDEN AU GRATIN POTATOES



Golden Au Gratin Potatoes image

During the many years I've made this creamy potato dish, I haven't run into anyone who didn't like it! The sauce is very flavorful and just the right consistency-not too thick or too thin. For a family dinner or potluck dish, this casserole is always a winner. -Lavonne Hartel Williston, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8-10 servings.

Number Of Ingredients 8

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup butter, melted, divided
3 tablespoons dried minced onion
1/2 teaspoon salt
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2-1/2 cups shredded cheddar cheese
2-1/2 cups crushed cornflakes

Steps:

  • In a large bowl, combine soup, sour cream, 1/2 cup butter, onion and salt. Stir in potatoes and cheese. Transfer to a greased 13-in. x 9-in. baking dish. Toss cornflakes and remaining butter; sprinkle over potatoes. Bake, uncovered, at 350° for 50-60 minutes or until heated through.

Nutrition Facts : Calories 449 calories, Fat 27g fat (18g saturated fat), Cholesterol 84mg cholesterol, Sodium 855mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

POTATOES AU GRATIN



Potatoes au Gratin image

The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin. Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly. Feel free to play around: Add leeks, onions, garlic or more cheese between the layers. Experiment with fresh or dried herbs. It's incredibly adaptable and practically foolproof. Just don't forget to season with salt and pepper as you go. Like all potato dishes, it needs plenty of seasoning.

Provided by Mark Bittman

Categories     dinner, casseroles, vegetables, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

3 to 4 pounds potatoes, peeled and cut into 1/4-inch slices
Kosher salt and black pepper
2 tablespoons unsalted butter
2 to 3 cups half-and-half or heavy cream
1/4 cup grated Parmesan or Gruyère
Pinch of nutmeg (optional)

Steps:

  • Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
  • Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
  • Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
  • Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.

GOLDEN POTATO GRATIN



Golden Potato Gratin image

Make and share this Golden Potato Gratin recipe from Food.com.

Provided by JelsMom

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup low-fat sour cream
3 tablespoons fat-free half-and-half
2 lbs yukon gold potatoes (peeled & cut 1/8-inch thick)
3/4 teaspoon sea salt
3/8 teaspoon fresh coarse ground black pepper
1 teaspoon fresh thyme
1 tablespoon fresh parsley, chopped
1 tablespoon margarine
1/4 cup low-fat sour cream
1 tablespoon fat-free half-and-half

Steps:

  • Preheat oven to 400°F Spray 9x13" baking dish with non-stick cooking spray.
  • Whisk sour cream and half & half in bowl until blended.
  • Arrange 1/2 of potato slices in single layer in baking dish, overlapping slightly.
  • Sprinkle with half of the salt, pepper, thyme, and parsley.
  • Spoon half of sour cream mixture over potatoes, spreading evenly. Repeat layers.
  • Bake 30 minutes then reduce to 350°F Bake 25-30 minutes more until top begins to brown.
  • Stir in topping and toss to evenly coat.
  • Cover with foil and let sit 15 minutes before serving.

Nutrition Facts : Calories 314.6, Fat 10.6, SaturatedFat 5.3, Cholesterol 24.4, Sodium 525.7, Carbohydrate 49.9, Fiber 4.2, Sugar 2.8, Protein 6.5

YUKON GOLD POTATOES AU GRATIN RECIPE - (4.3/5)



Yukon Gold Potatoes Au Gratin Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 8

1 1/2 pounds Yukon Gold Potatoes, cut* into 1/4-inch-thick slices
1/2 cup grated Gruyere cheese
1/2 cup Parmesan cheese
1/4 cup chicken stock
1/2 cup heavy cream
1 tsp. kosher salt
1/2 tsp black pepper
A mandoline makes slicing the potatoes much easier. I also soak the potatoes in water, while doing my prep work, so that they don't turn brown.

Steps:

  • Preheat the oven to 350°F. Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter. Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes. In a small bowl, whisk the cream and chicken stock with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

YUKON GOLD POTATO GRATIN WITH HORSERADISH & PARMESAN



Yukon Gold Potato Gratin with Horseradish & Parmesan image

Provided by Shawn McClain

Categories     Milk/Cream     Garlic     Potato     Side     Bake     Vegetarian     Casserole/Gratin     Horseradish     Parmesan     Winter     Thyme     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 (side-dish) servings

Number Of Ingredients 9

1 bunch fresh thyme
1 tablespoon black peppercorns
1 dried bay leaf
3 pounds boiling potatoes, such as Yukon Gold, peeled and cut crosswise into 1/8-inch slices
2 tablespoons sea salt
5 garlic cloves, peeled and smashed with back of knife
4 cups heavy cream
1/4 cup fresh horseradish, grated
1 1/2 cups Parmesan cheese, coarsely grated

Steps:

  • Place rack in middle position and preheat oven to 400°F.
  • Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
  • Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string.
  • In heavy, 6-quart saucepan, combine potatoes, bouquet garni, salt, garlic cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can just be pierced with a fork, about 10 minutes. Using slotted spoon, remove bouquet garni and garlic and discard. Stir in horseradish.
  • Spread potato mixture in buttered dish and sprinkle with cheese. Bake until top is golden brown and potatoes are tender, about 30 to 40 minutes. Let stand 15 minutes before serving.

SCALLOPED POTATO GRATIN



Scalloped Potato Gratin image

Is there anything better than a molten, golden-topped potato gratin? I don't think so, either. This one stays fairly classic - scented with sage, garlic and nutmeg, then showered with lots of nutty Gruyère. My tweak is in form rather than flavor. Instead of piling the potatoes an inch or two deep in a gratin dish, I shingle the slices in a shallow sheet pan. It gives the whole thing a more elegant look, and you get maximum browning and crunch on top. There's less of the gooey center, but what it loses in ooze it makes up for in increased surface area for the crisp-edged baked cheese.

Provided by Melissa Clark

Categories     weekday, casseroles, vegetables, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 10

1/4 cup unsalted butter (1/2 stick), plus more for greasing the aluminum foil, at room temperature
3 cups heavy cream
1/4 cup chopped fresh sage leaves
4 fat garlic cloves, finely grated or minced
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons fine sea salt, plus more as needed
5 large eggs
4 pounds russet potatoes (about 6 large or 8 medium)
Freshly ground black pepper
2 1/4 cups grated Gruyère (8 1/2 ounces)

Steps:

  • Heat oven to 350 degrees, and brush 1/4 cup butter on a rimmed 17-by-13-inch baking sheet. Brush one or two pieces of foil (enough to cover the top of the pan) with more butter. Set the foil aside.
  • In a medium pot, bring the cream, sage, garlic, nutmeg, and a pinch of salt to a simmer. Simmer until reduced by a quarter, about 15 minutes.
  • In a large heatproof bowl, lightly beat the eggs. Beating constantly, gradually add a little of the hot cream to the eggs, then slowly pour in the rest of the hot cream, whisking to prevent the eggs from curdling. Set aside.
  • Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch-thick rounds.
  • Arrange one layer of potatoes on the buttered baking sheet, slightly overlapping the slices. Sprinkle with 3/4 teaspoon of the salt, add pepper to taste, then pour half the egg mixture over the potatoes. Top with 1/2 cup cheese. Repeat the layers of potato, seasoning and egg mixture. Top with the remaining 1 3/4 cups cheese. Cover the baking sheet with the foil (buttered-side down) and bake for 20 minutes. Remove the foil and bake until the potatoes and cheese are browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

GOLDEN MASHED POTATO GRATIN



Golden Mashed Potato Gratin image

Serve this hearty potato gratin with our Apricot-Bourbon Glazed Ham as part of your Easter feast-or any sunny spring celebration.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 6

3 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
8 tablespoons (1 stick) unsalted butter
1/2 cup sour cream
1/2 cup half-and-half
1 tablespoon Dijon mustard
2 cups fresh breadcrumbs

Steps:

  • Preheat oven to 350 degrees. In a large pot, bring potatoes to a boil in salted water over high. Reduce heat to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 12 minutes. Drain, return to pot, and mash. Add 6 tablespoons (3/4 stick) butter and stir until melted. Stir in half-and-half and sour cream and season with salt and pepper. Transfer to a shallow 2-quart baking dish.
  • In a medium bowl, stir together 2 tablespoons melted butter and mustard; add breadcrumbs and stir until coated. Sprinkle over potatoes and bake until breadcrumbs are golden brown, about 20 minutes.

Nutrition Facts : Calories 444 g, Fat 23 g, Fiber 5 g, Protein 10 g, SaturatedFat 14 g

GARLIC POTATOES GRATIN



Garlic Potatoes Gratin image

An unbelievable rich twist on au gratin potatoes, this casserole develops a caramelized, cheesy, roasted-garlic crust as it bakes. However, this dish does not save well (leftovers tend to separate and become oily), so eat up! Wonderful with a ham dinner.

Provided by Lisa Ramos

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

3 pounds red potatoes, peeled and sliced
6 ounces Gouda cheese, shredded, divided
3 tablespoons butter
5 cloves garlic, minced
1 ½ cups heavy cream
1 teaspoon salt
½ teaspoon black pepper

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.

Nutrition Facts : Calories 394 calories, Carbohydrate 29.5 g, Cholesterol 96.8 mg, Fat 26.9 g, Fiber 2.6 g, Protein 9.6 g, SaturatedFat 16.8 g, Sodium 523.9 mg, Sugar 2.5 g

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2006-12-05 Preheat oven to 375 degrees F. In large bowl, toss potato slices with salt, pepper, and onion mixture. Transfer potato mixture to shallow 3 1/2-quart casserole or 13- …
From goodhousekeeping.com


SCALLOPED POTATO GRATIN RECIPE - SKINNYTASTE
2019-11-08 A delicious Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce. Ingredients olive oil spray, I used my misto 6 medium peeled yukon gold potatoes, sliced 1/8-inch-thick (2 lb 4 oz peeled) 2 tbsp light butter, melted salt and fresh pepper to taste 1/2 tsp garlic powder
From skinnytaste.com


FRENCH GRATIN RECIPE - POTATOES AU GRATIN - THESE OLD COOKBOOKS
2022-04-03 Instructions. Preheat oven to 350 degrees F. Spray 9-inch gratin dish (s) with nonstick cooking spray, or do as the French and butter generously with softened butter. Pour 1/4 cup heavy whipping cream in the bottom of the dish. Add cooked potatoes and additional ingredients; salt generously.
From theseoldcookbooks.com


POTATOES AU GRATIN RECIPE - JESSICA GAVIN
2018-11-30 Gradually whisk in milk and cook until thickened over medium heat, 2 to 3 minutes. Turn off heat and whisk in salt, pepper, nutmeg, ½ cup gruyere, and ½ cup sharp cheddar cheese. Grease the bottom and sides of an 8-inch square casserole dish. Layer half of the potatoes, in overlapping rows in the dish.
From jessicagavin.com


DAUPHINOISE POTATOES RECIPE
1 day ago Preheat the oven to 350º. Butter a 2- to 3-quart baking dish. In a large pot over medium heat, combine potatoes, milk, cream, garlic, nutmeg, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a ...
From delish.com


GOLDEN MASHED POTATO GRATIN RECIPE | RECIPE | MASHED POTATO …
Mar 26, 2013 - Make our Golden Mashed Potato Gratin for a delicious take on the classic potato dish. Mar 26, 2013 - Make our Golden Mashed Potato Gratin for a delicious take on the classic potato dish. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


POTATOES AU GRATIN (DAUPHINOISE) - RECIPETIN EATS
2020-12-20 Mix until combined. Preheat oven to 180°C/350°F. Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer! Layer 1: Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
From recipetineats.com


GOLDEN POTATO AND LEEK GRATIN RECIPE
Crecipe.com deliver fine selection of quality Golden potato and leek gratin recipes equipped with ratings, reviews and mixing tips. Get one of our Golden potato and leek gratin recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 63% Golden Potato and Leek Gratin Myrecipes.com As seen on Daytime TV.... 45 Min; makes 6 to 8 servings; …
From crecipe.com


GOLDEN POTATO AND CARROT GRATIN - TARA TEASPOON
2020-10-06 In prepared dish, arrange one-third of potato slices, overlapping slightly. Sprinkle with ¾ teaspoon thyme and ¼ cup cheese. Repeat with carrot slices, thyme and cheese. Layer two more times, using both potatoes and carrots on top layer. Heat oven to 350°F and place rack in center. Stir cream mixture; evenly pour over gratin. Cover with foil.
From tarateaspoon.com


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