Gratindespommesdeterredefontemeltingpotatoes Recipes

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PERFECT POTATOES AU GRATIN



Perfect Potatoes au Gratin image

For a hearty side dish, make Ree Drummond's Perfect Potatoes au Gratin recipe from The Pioneer Woman on Food Network. Sharp cheddar and green onions add flavor.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h10m

Yield 16 servings

Number Of Ingredients 9

2 tablespoons butter, softened
8 large russet potatoes, scrubbed clean
3 cups heavy cream
1 cup whole milk
1/4 cup all-purpose flour
2 teaspoons salt
Freshly ground black pepper
2 cups freshly grated sharp Cheddar
2 green onions, sliced thin (white and light green parts only)

Steps:

  • Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
  • Slice the potatoes into sticks, and then cut the sticks to create a dice.
  • Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
  • Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.

POTATOES GRATIN



Potatoes Gratin image

Try Tyler Florence's super-cheesy and creamy potatoes gratin from Food Network.

Provided by Tyler Florence

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 7

2 pounds baking potatoes, peeled and sliced paper-thin
2 cups heavy cream
2 garlic cloves, split
Leaves from 4 fresh thyme sprigs
3 tablespoons chopped fresh chives, plus more for garnish
1 cup grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.

POTATO WEDGES RECIPE BY TASTY



Potato Wedges Recipe by Tasty image

Here's what you need: large russet potatoes, olive oil, salt, pepper, garlic powder, dried oregano, paprika, vegetarian parmesan cheese

Provided by Hannah Williams

Categories     Snacks

Yield 3 servings

Number Of Ingredients 8

3 large russet potatoes
⅓ cup olive oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon paprika
½ cup vegetarian parmesan cheese

Steps:

  • Preheat oven to 400°F (200°C).
  • Thoroughly wash potatoes, cut in half, and slice into wedges.
  • Toss wedges in olive oil and seasonings.
  • Place on a baking sheet, skin side down.
  • Bake 40-50 minutes.
  • Enjoy!

Nutrition Facts : Calories 524 calories, Carbohydrate 59 grams, Fat 28 grams, Fiber 6 grams, Protein 11 grams, Sugar 2 grams

SUPER SIMPLE SCALLOPED POTATOES



Super Simple Scalloped Potatoes image

I've made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 6

3 cups heavy whipping cream
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon minced fresh thyme, optional
3 pounds russet potatoes, thinly sliced (about 10 cups)
Minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top., Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

Nutrition Facts : Calories 353 calories, Fat 27g fat (17g saturated fat), Cholesterol 99mg cholesterol, Sodium 390mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

FONDANT POTATOES



Fondant potatoes image

Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast

Provided by Esther Clark

Categories     Side dish

Time 48m

Number Of Ingredients 7

6 medium Maris Piper potatoes
1 tbsp olive oil
200g unsalted butter, cubed
4 large garlic cloves, bashed
2 sprigs rosemary
2 sprigs thyme
200ml chicken or vegetable stock

Steps:

  • Slice the ends off the potatoes so they lie flat on either side.
  • Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
  • Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.

Nutrition Facts : Calories 409 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

AWESOME PAN FRIED POTATOES



Awesome Pan Fried Potatoes image

I made this up tonight in search of something different from baked(boiled)potatoes. My oven was not working yet so I decided to pan fry them and they were a hit. ***Updated on 9/16 to add that potatoes should be browned and to add more oil as needed.

Provided by Queenofcamping

Categories     Potato

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 large baking potatoes
1 small onion
2 -3 garlic cloves
1/4 teaspoon paprika
salt
pepper
2 tablespoons white wine
olive oil

Steps:

  • Microwave potatoes for 5-6 minutes to soften.
  • Cut potatoes into bite size pieces(about 1 inch cubes).
  • Dice onion.
  • Spray large frying pan with olive oil and add potatoes, onions,paprika and garlic adding more oil as needed to brown the potatoes. Cook on medium heat until tender and browned.
  • When done, add white wine and salt and pepper to taste.

Nutrition Facts : Calories 80.6, Fat 0.1, Sodium 4.4, Carbohydrate 17.4, Fiber 1.7, Sugar 1.5, Protein 1.7

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.

BEST POTATOES YOU'LL EVER TASTE



Best Potatoes You'll Ever Taste image

Its time to release my potatoes to the world!!! Watch your guests try to guess what's in this delicious and simple recipe. It's the perfect side dish to any meal or BBQ, and a great way to dress up those darn potatoes! It's got me out of many a jam with entertaining. You cant go wrong. Since trying these, I have gone completely potato crazy with mad potato disease!!! Yum -- do it, mate! (Note: Only use real egg mayo - not the other kind.)

Provided by XANTHE

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 5

3 tablespoons mayonnaise
2 cloves garlic, crushed
1 teaspoon dried oregano
salt and pepper to taste
5 potatoes, quartered

Steps:

  • In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
  • Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
  • Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
  • Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.

Nutrition Facts : Calories 282.7 calories, Carbohydrate 47.6 g, Cholesterol 3.9 mg, Fat 8.5 g, Fiber 6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 75.1 mg, Sugar 2.2 g

POTATOES AU GRATIN



Potatoes Au Gratin image

This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 8

1/3 cup unsalted butter, softened
1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices
1/2 cup grated Gruyere
1/2 cup freshly grated Parmesan
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon paprika

Steps:

  • Preheat the oven to 350 degrees 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 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.

POTATOES AU GRATIN



Potatoes au Gratin image

Provided by Bobby Flay

Categories     side-dish

Yield 4 servings

Number Of Ingredients 3

2 1/2 cups heavy cream
3 Idaho or other large, waxy potatoes, peeled and sliced thin
Salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. In an 8 by 8-inch baking dish, arrange a fourth of the potatoes, season to taste with salt and pepper and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers. Bake for 50 minutes to 1 hour, or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.

GRATIN DES POMMES DE TERRE DE FONTE (MELTING POTATOES)



Gratin Des Pommes De Terre De Fonte (Melting Potatoes) image

Fairly easy since most of the time involved is cooking time. Speciality of the kitchens of the Hotel Splendid, Bordeaux, France as noted in the newspaper clipping in my grandmother's recipe box.

Provided by Member 610488

Categories     Potato

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 9

4 1/2 lbs potatoes
2 garlic cloves
2 scallions
2 teaspoons fresh thyme, minced
1/2 teaspoon nutmeg, fresh ground
1 3/4 teaspoons salt
1/2 teaspoon white pepper, fresh ground
3 cups half-and-half
2 tablespoons butter

Steps:

  • Peel and cut potatoes into paper thin slices. Rinse with cold water and drain. Peel and mince garlic. Trim and mince scallions.
  • In a bowl, stir together garlic, scallions, thyme, nutmeg, salt and pepper.
  • Heat oven to 300°F
  • Butter a 3- to 4-quart heatproof baking-serving dish. Put a layer of potatoes on the bottom of the dish and sprinkle with the scallion-garlic mixture.
  • Repeat 4 times, finishing with a layer of potatoes. Pour in just enough half-and-half to cover the potatoes. Cover the dish and set over very low heat on the stove for 20 minutes.
  • Remove cover, dot with butter, and bake until potatoes are tender, about 2 ½ hours.

Nutrition Facts : Calories 343.8, Fat 13.6, SaturatedFat 8.4, Cholesterol 41.2, Sodium 582.5, Carbohydrate 49.3, Fiber 5.8, Sugar 2.3, Protein 8

POTATO GRATIN



Potato Gratin image

Provided by Anya von Bremzen

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

Yield Makes 6 to 8 servings

Number Of Ingredients 9

3 pounds russet (Idaho) potatoes of uniform size
2 tablespoons unsalted butter, softened
1 medium garlic clove, crushed through a press
1 1/2 to 2 cups half-and-half or milk
Salt and freshly ground black pepper to taste
Freshly grated nutmeg to taste
4 tablespoons crème fraîche (optional)
1/3 to 1/2 cup heavy cream
1/4 cup Parmesan cheese

Steps:

  • 1. Peel and wash the potatoes and slice them into rounds 1/8 inch thick, using a mandoline, the slicing disk of a food processor, or a sharp knife.
  • 2. Generously butter a 9 by 12-inch heavy shallow baking dish, preferably earthenware or cast-enamel, or an oval gratin dish of comparable size. (You can also use a 12-inch cast-iron skillet.) Rub the dish with half of the crushed garlic.
  • 3. In a small saucepan, bring the half-and-half to a simmer with the remaining garlic and season generously with salt and pepper. Set aside.
  • 4. Preheat the oven to 350°F. Arrange the potatoes in one overlapping layer on the bottom of the dish. Season the layer generously with salt, pepper, and nutmeg. Arrange two more layers on top, seasoning each layer liberally. You might not need all the potatoes. Press the layers down to compact them. Pour in enough half-and-half to come up just a little below the top layer of potatoes. Set the baking dish on a larger baking sheet, cover with foil, and bake until the potatoes feel tender when pierced with a knife, about 1 hour.
  • 5. Raise the oven temperature to 425°F, remove the foil, and bake until the top begins to brown, about 10 minutes. Pour just enough cream to cover the top, dab it with crème fraîche, if using, and sprinkle evenly with the Parmesan. Bake until the top is brown and bubbly, 15 to 20 minutes more. Remove from the oven and let the potatoes stand for 10 minutes to absorb the cream. Cut into squares and serve.

FONDANT POTATOES WITH GARLIC (FONDANT DE POMMES DE TERRE)



Fondant Potatoes With Garlic (Fondant De Pommes De Terre) image

These potatoes are peeled and baked whole. They get a nice golden brown and are very soft inside. Potatoes should be medium size. If they are larger, cut them in half. (thanks, Loof, for the tip)

Provided by Outta Here

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon canola oil
7 tablespoons unsalted butter, cut into pieces
4 yukon gold potatoes, peeled (or other waxy potato)
8 garlic cloves, unpeeled and crushed with the flat edge of knife
1/2 cup chicken broth (or vegie broth)
1 sprig fresh rosemary
salt and pepper, to taste

Steps:

  • Heat oven to 350°F.
  • Put oil and butter in a baking dish. Put dish in oven until butter melts.
  • Add potatoes and garlic and turn to coat all sides of potatoes. Bake 15 to 20 minutes until golden brown.
  • Add the broth and rosemary and bake another 15 minutes, or until the stock is absorbed and potatoes are soft. Season with salt and pepper.
  • Serve. (discard garlic).

Nutrition Facts : Calories 341.2, Fat 24, SaturatedFat 13.1, Cholesterol 53.4, Sodium 102.5, Carbohydrate 29.5, Fiber 2.6, Sugar 1.4, Protein 3.8

SPECTACULAR FINGERLING POTATOES



Spectacular Fingerling Potatoes image

My children absolutely love these tender "mini" potatoes. Fingerling potatoes can be found at the farmers market and specialty grocery stores, though Yukon Gold would work, too.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 8

1 pound fingerling potatoes
3 tablespoons grated Parmesan cheese
3 tablespoons minced fresh parsley
2 tablespoons olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain. Transfer to a greased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over potatoes and toss to coat., Bake, uncovered, 8-10 minutes or until tender, stirring once.

Nutrition Facts : Calories 141 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 184mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

TROISGROS POTATOES GRATIN



Troisgros Potatoes Gratin image

Provided by Bryan Miller And Pierre Franey

Categories     easy, quick, casseroles, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 medium-size Idaho or Washington potatoes, peeled and halved
1 1/2 cups whole milk
1 1/2 cups heavy cream
2 garlic cloves, peeled
Salt to taste

Steps:

  • Slice each potato section into disks about a quarter-inch thick. Slice each disk in half widthwise. Do not wash.
  • In a saucepan over medium-high heat, combine milk, cream, garlic and salt. Bring to a boil, add potatoes, reduce heat to medium and cook for about 10 to 15 minutes or until they are semifirm but not too soft. Remove with a slotted spoon and set aside.
  • Over medium heat, reduce milk mixture to about a cup. Discard garlic.
  • Arrange potatoes in individual gratin dishes. Evenly distribute milk mixture over them. Before serving, place under a broiler until potatoes are golden brown.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 919 milligrams, Sugar 9 grams

PAT'S AU GRATIN POTATOES



Pat's Au Gratin Potatoes image

My brother used to call these "rotten" potatoes, but they are delicious. So much for brothers.

Provided by Bliss

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 cup milk
1 cup cheddar cheese, grated
2 cups potatoes (cold boiled or baked, cubed)

Steps:

  • Melt butter.
  • Add flour and salt; stir until well blended.
  • Add milk gradually, stirring constantly.
  • When thickened, add grated cheese.
  • Remove from heat.
  • Place potatoes in greased baking dish.
  • Cover with sauce.
  • Bake at 400° for 30-40 minutes.
  • Serves 4.
  • My brother used to call these "rotten potatoes", but they are really good.

Nutrition Facts : Calories 275.2, Fat 17.5, SaturatedFat 11, Cholesterol 53.5, Sodium 842, Carbohydrate 19.2, Fiber 1.8, Sugar 0.8, Protein 11

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GRATIN DES POMMES DE TERRE DE FONTE MELTING POTATOES RECIPE
Gratin des pommes de terre de fonte melting potatoes is the best recipe for foodies. It will take approx 200 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can …
From webetutorial.com


HOW TO MAKE MELTING POTATOES WITH GARLIC - POOK'S PANTRY RECIPE …
2019-09-24 Instructions. Preheat oven to 500°F (475°F for convection). In a medium bowl, combine melted butter, dried herbs, salt and pepper. Slice potatoes into 1-inch rounds and …
From pookspantry.com


OUR 15 BEST POTATO SIDE DISH RECIPES OF ALL TIME WILL PAIR …
2021-10-29 So all that changes today with these 10 outrageously delicious Italian meatball recipes that you won't be able to resist trying. An Italian meatball typically contains ground …
From allrecipes.com


BEST ROASTED GREEK POTATOES | THE MEDITERRANEAN DISH
2018-05-21 Notes for Lemon Greek potatoes. To achieve just the right texture, first the Greek potatoes are baked covered for 40 minutes or so in plenty of liquid-- olive oil, lemon juice, and …
From themediterraneandish.com


POTATOES AU GRATIN RECIPES | ALLRECIPES
Tartiflette (French Potato, Bacon, and Cheese Casserole) 37. Scalloped Potatoes au Gratin. 44. Sweet Potato Gratin. 9. Au Gratin Potatoes. 216. Pommes Anna with Gruyere.
From allrecipes.com


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