CREAMY AU GRATIN POTATOES
This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.
Provided by CathyM
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
- Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours in the preheated oven.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g
POTATOES GRATIN
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
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.
SIMPLE AU GRATIN POTATOES
These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.
Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
POTATO GRATIN
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
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.
GREAT GRATIN OF POTATOES
Provided by Food Network
Time 1h50m
Number Of Ingredients 7
Steps:
- Rub an oval gratin dish or rectangular (14 x 8 inches) 2 quart gratin dish with garlic. Preheat the oven to 325 degrees.
- Slice the potatoes into slices only 1/16 to 1/8-inch thick. You'll build up 3 layers in the gratin dish. Overlap the potato slices for the first layer and sprinkle with 1/2 teaspoon of salt, pepper and 1/2 of the cheese. Drizzle some cream over the top and dot with 1 tablespoons of butter. Repeat with more potatoes, cheese, cream and salt and pepper and butter. Repeat with last layer, keeping it free of cheese but dotted with butter. Pour chicken broth over the top and bake for 1 1/2 hours, basting the potatoes, in the middle of baking time, with liquid accumulated in the bottom of the gratin dish.
GRATIN OF POTATOES, ONIONS, BACON AND CHEESE
This tasty potato gratin, flavoured with onion, bacon and cheese, makes great cold weather comfort food.
Provided by English_Rose
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F First, simmer the potatoes in plenty of salted water until completely cooked through. Drain and leave to cool.
- Once they have cooled enough to handle, cut the potatoes into 1/2in slices, season with salt, freshly ground pepper and freshly grated nutmeg and set aside.
- While the potatoes are cooking, sweat the onions with the bacon in the vegetable oil in a heavy-based frying pan for 10 minutes until soft, turn up the heat and brown, stirring constantly.Turn off the heat and set aside.
- Mix the grated cheese together with the creme fraiche and set aside.
- Generously butter a gratin dish and cover with half of the sliced potatoes followed by the onions and bacon and the second half of the potatoes.
- Pour over the white wine and spread the cheese and creme fraiche mixture over the top. Season with freshly ground pepper and grated nutmeg and bake for 15-20 minutes in the pre-heated oven until golden. Serve piping hot.
Nutrition Facts : Calories 1100.3, Fat 79.5, SaturatedFat 41.7, Cholesterol 206.6, Sodium 894.6, Carbohydrate 55.7, Fiber 6.6, Sugar 7.8, Protein 30.2
GARLIC POTATOES GRATIN
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
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
GRATIN OF POTATOES
A good gratin should be cooked for a long period of time at a low temperature. This will leave the potatoes as soft as butter while allowing them to hold their shape. This dish actually improves when made in advance and reheated. By Heston Blumenthal
Provided by PinkCherryBlossom
Categories Potato
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 110C/225°F.
- Pour the milk into a saucepan and add the herbs and crushed garlic. On a medium heat, bring to the boil and leave to simmer for 5 minutes.
- Remove from the heat and leave to cool so that the milk infuses with the herbs and garlic. Once infused, strain to remove the herbs and pour the milk back into a large heavy-bottomed pan.
- Slice the potatoes as thinly as possible. Add them to the milk, separating them as much as possible, and place the pan on a medium heat. Bring the liquid to a simmer, stirring occasionally to stop them from sticking. After a few minutes, when the milk has thickened, add the cream and butter and gently agitate the pan so that everything is mixed inches.
- Add the salt, cayenne pepper and nutmeg. Be careful - cayenne pepper is strong stuff. This gratin will take more salt than expected, as the potatoes absorb quite a lot.
- Pour the potatoes into a baking dish at least 5cm/2 inches deep and measuring about 25 x 15cm/10 x 6 inches, trying to get them as flat as possible. The potatoes should be covered by about ½cm of liquid. A little less is fine, but if there is more liquid than that, do not add it. Tightly cover the dish with kitchen foil and bake in the oven for 4 hours. Every 45 minutes or so, gently press down on the potatoes with the back of a wooden spoon.
- Just before serving, flash the dish under a hot grill to gratinate it.
Nutrition Facts : Calories 567.4, Fat 37.6, SaturatedFat 23.3, Cholesterol 119.9, Sodium 76, Carbohydrate 50.9, Fiber 6.2, Sugar 7.2, Protein 9.7
GRATIN OF POTATOES
Provided by James Beard
Categories Milk/Cream Cheese Potato Side Bake Casserole/Gratin Winter Swiss Cheese House & Garden Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 4
Steps:
- Wash the potato slices well and dry them on a towel. Pour a thin layer of heavy cream on the bottom of a 9" by 12" baking dish and alternate layers of potatoes and cheese.Top with cream. Add salt and pepper to taste. Cover with foil and place in a pan of hot water. Bake at 350°F. until the potatoes are just tender. If all the cream has been absorbed, add more. Remove from pan of water, take off foil and replace in the oven to brown lightly. Just before serving, sprinkle with cheese and brown again. This is delicious served with baby lamb.
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4.6/5 (63)Estimated Reading Time 3 minsServings 12Total Time 2 hrs
- Preheat oven to 325°. Cut 1 garlic clove in half and rub the inside of a 3-qt. shallow baking dish with cut sides. Smear butter all over inside of dish. Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
- Arrange potato slices in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crisp edges from the top). Shingle as you work until bottom of dish is covered. Tuck smaller slices into any gaps to fill. Pour cream mixture over potatoes and cover dish tightly with foil. Bake potatoes until tender and creamy, 60–75 minutes. Let cool.
- Place rack in highest position; heat broiler. Remove foil and top potatoes with Gruyère and Parmesan. Broil until cheese is bubbling and top of gratin is golden brown, 5–10 minutes. Serve topped with more thyme leaves.
- Do Ahead: Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.
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