HEALTHY POTATO GRATIN WITH HERBS RECIPE - (4.4/5)
Provided by Joschef
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 400° and oil an 8-inch round cake pan, preferably of dark metal. Line the bottom of the pan with parchment paper and oil the paper. 2. In a medium saucepan, heat the 1 1/2 tablespoons of olive oil. Add the shallot and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Add the thyme and rosemary and cook for 1 minute. Add the chicken broth and bring to a boil. Cook over moderately high heat until reduced to 3/4 cup, about 10 minutes. 3. Arrange an overlapping layer of potato slices in the cake pan. Season lightly with salt and pepper and spoon a small amount of the reduced broth on top. Repeat the layering with the remaining potatoes and reduced broth, seasoning each layer lightly. Pour any remaining broth on top. Cover the pan with a sheet of oiled parchment paper and then a sheet of foil. 4. Bake the gratin in the center of the oven until the potatoes are very tender, about 1 hour. Remove the foil and paper and bake until the top is dry, about 10 minutes longer. 5. Turn the broiler on. Remove the gratin from the oven and let rest for 5 minutes. Invert the gratin onto a heatproof plate. Carefully remove the parchment round. Broil the gratin 6 inches from the heat until the surface is lightly browned, about 2 minutes. Cut into wedges and serve.
HEALTHIER CREAMY AU GRATIN POTATOES
These potatoes are so creamy, even with reduced-fat cheese and milk. This is a great side dish to a low-fat meat entree. Just add a green salad to complete the meal!
Provided by MakeItHealthy
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). Lightly butter a 1-quart baking dish.
- Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper.
- Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over potatoes and cover dish with aluminum foil.
- Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.
Nutrition Facts : Calories 463.9 calories, Carbohydrate 53.5 g, Cholesterol 62.2 mg, Fat 20.1 g, Fiber 5.4 g, Protein 21.2 g, SaturatedFat 12.1 g, Sodium 840.5 mg, Sugar 8.9 g
ROASTED GARLIC AND HERB POTATO GRATIN
When the menu calls for warm and cozy comfort food that's just a little different, try this roasted garlic and herb potato gratin recipe. Just a shade off of the traditional potato gratin, this casserole showcases surprisingly mellow roasted garlic, an herb-laced cream sauce, and Gouda cheese. This herbed potato gratin goes well with roast chicken or beef dishes and is a must-have accompaniment for big, family meals.
Provided by CHEF GRPA
Categories Lunch/Snacks
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375*F. Place the garlic cloves in a small, ovenproof pan and drizzle them with the olive oil. Roast the garlic in the preheated oven, stirring occasionally, for 35 to 45 minutes, until it is tender. Allow the garlic to cool for 10 minutes and then squeeze out the roasted garlic into a clean, medium-sized bowl.
- Mash the garlic with a fork until it's a smooth paste. Stir the crème fraiche, heavy cream, milk, salt, rosemary, sage, thyme, and ground black pepper until the mixture is smooth. Stir the grated Gouda cheese into the herbed cream mixture.
- Lower the oven heat to 350°F Butter a large baking dish and spread 2/3 cup of the herbed cream into the bottom of the dish. Layer half of the potatoes into the dish, and spread half of the remaining herbed cream onto the potatoes, and repeat the same process one more time. Press down on the top layer of potatoes, cover the pan with foil or a lid, and bake the gratin for 90 minutes. Allow it to cool for 15 minutes before serving.
- My Notes: This recipe calls for young Gouda cheese. Young Gouda can be easily identified by looking for a red or yellow wax wrapping. Aged Gouda, slighter bitter and stronger tasting, comes wrapped in black wax.
Nutrition Facts : Calories 760.1, Fat 59, SaturatedFat 34.8, Cholesterol 202.8, Sodium 866.4, Carbohydrate 42.1, Fiber 3.3, Sugar 2.7, Protein 18.7
POTATO GRATIN WITH CREAM AND FRESH HERBS
Provided by Patrick Corrigan
Categories Milk/Cream Herb Potato Side Bake Casserole/Gratin Winter Chive Bon Appétit Santa Monica California 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 8
Steps:
- Preheat oven to 400°F. Butter 8x8x2-inch glass baking dish with 1 tablespoon butter. Place potatoes, cream, milk, chives, thyme, salt, pepper and remaining 2 tablespoons butter in large pot. Cover and bring mixture to boil over medium-high heat.
- Transfer potato mixture to prepared dish, overlapping top layer of potatoes in pattern, if desired. Cover dish with foil. Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is brown, about 15 minutes. Let potatoes stand 10 minutes before serving.
POTATO GRATIN WITH CREAM AND FRESH HERBS
From Bon Appetit, 4/2000, Patrick Corrigan of Santa Monica, CA. This is a fantastic side dish to serve with roasted meat, prime rib, ham...very rich but worth every calorie. The first time we tried it we had roasted duck with it and it was fantastic...rich but didn't overpower the main meat course. Very easy to prepare as well.
Provided by Epi Curious
Categories Potato
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter an 8x8x2-inch glass baking dish with 1 tablespoon butter and set aside.
- Place potatoes, cream, milk, chives, thyme, salt, pepper and remaining 2 tablespoons butter in a large pot. Cover and bring mixture to a boil over medium-high heat.
- Transfer potato mixture to prepared dish, overlapping top layer of potatoes in a pattern, if desired. Cover dish with foil. Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is brown, about 15 minutes. Let potatoes stand 10 minutes before serving.
Nutrition Facts : Calories 321.8, Fat 19.5, SaturatedFat 12.1, Cholesterol 66.2, Sodium 361.1, Carbohydrate 32.8, Fiber 3.9, Sugar 3.4, Protein 5.6
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CREAMY HERB POTATOES GRATIN - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
Reviews 2Category Side Dish, VegetableCuisine AmericanTotal Time 1 hr
- Slice potatoes very thinly, 1/8" thick. Layer the potatoes in buttered 9x9 or 8x8 baking dish, lightly salting each layer.
- In a medium saucepan over medium-low heat, melt the butter. When melted, add diced onion. Saute for 3-4 minutes, stirring occasionally. Add the minced garlic and saute another 30 seconds, until fragrant.
- Add the cream cheese to the sauce and stir to melt. Pour in cream, milk, herbs, salt, pepper, and nutmeg. Heat another 1 or 2 minutes.
HEALTHY POTATO GRATIN WITH HERBS RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 109 per servingTotal Time 2 hrs
- Preheat the oven to 400° and oil an 8-inch round cake pan, preferably of dark metal. Line the bottom of the pan with parchment paper and oil the paper.
- In a medium saucepan, heat the 1 1/2 tablespoons of olive oil. Add the shallot and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Add the thyme and rosemary and cook for 1 minute. Add the chicken broth and bring to a boil. Cook over moderately high heat until reduced to 3/4 cup, about 10 minutes.
- Arrange an overlapping layer of potato slices in the cake pan. Season lightly with salt and pepper and spoon a small amount of the reduced broth on top. Repeat the layering with the remaining potatoes and reduced broth, seasoning each layer lightly. Pour any remaining broth on top. Cover the pan with a sheet of oiled parchment paper and then a sheet of foil.
- Bake the gratin in the center of the oven until the potatoes are very tender, about 1 hour. Remove the foil and paper and bake until the top is dry, about 10 minutes longer.
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