SAVORY SWEET POTATO GRATINS WITH CREME FRAICHE, ONIONS, AND BACO
Can't go wrong with this one.....Thinly sliced sweet potatoes are layered in the baking dish (you can use one dish big enough for two rather than individual ones) with bechamel, crisped bacon, and raw onions and garlic, which infuse the gratin with their fragrance. A sprinkling of parmesan on top helps with browning, but if you want a little more color, pop the gratin under the broiler for a few minutes at the end. 20-25 minutes baking time is perfect for a two-person baking dish.
Provided by Raquel Grinnell
Categories Winter
Time 45m
Yield 2 gratins, 2 serving(s)
Number Of Ingredients 12
Steps:
- Lightly grease 2 individual baking dishes (that hold roughly 1 1/2 cups) or an 8 x 8 baking pan. Preheat the oven to 350 degrees.
- In a small saute pan, cook the bacon over medium heat until crisp. Remove from heat, and toss with onion and garlic.
- In a small pot, melt the butter over medium heat. Stir in the flour, and cook until the mixture is well combined but still pale. Stir in the milk and the creme fraiche.
- Reduce the heat to low and bring the bechamel to a simmer. Stir in nutmeg, brown sugar, salt, and pepper.
- Layer 4-6 slices of potato at the base of each of the prepared baking dishes. Top with a few tablespoons of bechamel, and a few spoonfuls of the bacon mixture. Repeat with another layer of potatoes, another layer of bechamel, and more bacon. Top with one last layer of potatoes, and spoon remaining bechamel over the top. Finish with a sprinkling of grated parmesan cheese.
- Bake the gratins until they are bubbly around the edges and cooked through, about 15-20 minutes. Let cool slightly before serving.
INDIVIDUAL POTATO GRATINS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.
SCALLOPED POTATOES WITH CREME FRAICHE
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.
- Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
- You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.
POTATO GRATIN WITH GRUYèRE AND CRèME FRAîCHE
Categories Cheese Dairy Potato Side Bake Thanksgiving Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese.
- Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.
- Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.
MOLTEN FRENCH CAMEMBERT POTATO GRATIN WITH BACON AND ONIONS
Pure indulgence & total comfort food! Melted Camembert cheese baked au gratin with potatoes, bacon, onions, wine & creme fraiche! This is my own adaptation of a recipe called Tartiflette; an Alpine Savoy dish which uses Reblochon cheese which I find a bit overpowering in flavour, so I made my own recipe up using Camembert and cutting out butter and full fat cream too! This is a truly lovely meal which is served with crisp green salad and a selection of charcuterie - such as salamis, sausages, pates & terrines. Bring the Poele, the little cooking pot to the table, have everything set out, add some wine & invite friends and family over.......... oh, and don't forget to light the log fire too!
Provided by French Tart
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 210C,425°F.
- Grease an ovenproof dish, I use a French Poele, a small pan like earthenware dish with a handle, but any oven proof dish which is fairly deep will be okay!
- Peel and boil the potatoes whole; cook for about 20-25 mins or until JUST tender but still holding their shape well.Plunge them into cold water to stop them cooking and set them to one side.
- Meanwhile, heat up a frying pan and cook the lardons or bacon cubes together with the diced onions. Cook them over a medium heat, pouring away any excess fat. Fry them until the bacon is crispy but not too brown and the onions are tender.
- Mix together the creme fraiche and glass of wine. Season the mixture very well with black pepper and just a touch of salt, as the bacon will be salty.
- Take your Camembert cheese and very carefully slice it into two pieces horizontally.
- Drain the cooled potatoes and cut them into 1/4" thick slices. Layer half of them in to the greased oven proof dish and then cover with half of the onion and bacon mixture.
- Pour over half of the wine and creme fraiche mixture. Place one half of the whole Camembert on top. Repeat the layer in the same order: potatoes, bacon and onion mixture, wine and creme fraiche mixture and end the layers by placing the last half a Camembert cheese on top.
- Season with black pepper again and just a pinch of salt if you wish.
- Bake in a pre-heated oven for about 45 minutes or until the gratin is brown and bubbling.
- Set to one side for about 3-5 minutes, it firms up a bit and is easier to serve then!
- Serve with a big bowl of crisp green salad, assorted Charcuterie such as cold meats, salami, terrine and sausage AND not forgetting crusty bread to mop all those juices up with!
- Great with a well chilled and dry white wine such as Chablis or Chardonnay.
Nutrition Facts : Calories 793.1, Fat 38.5, SaturatedFat 24.1, Cholesterol 118.2, Sodium 1091.7, Carbohydrate 63.8, Fiber 7.7, Sugar 6.3, Protein 32
INDIVIDUAL SWEET POTATO GRATINS WITH CREME FRAICHE, ONIONS, AND BACON
Steps:
- 1. Lightly grease 2 individual baking dishes (I used a bowl that holds roughly 1 1/2 cups). Preheat the oven to 350 degrees. 2. In a small saute pan, cook the bacon over medium heat until crisp. Remove from heat, and toss with onion and garlic. 3. In a small pot, melt the butter over medium heat. Stir in the flour, and cook until the mixture is well combined but still pale. Stir in the milk and the creme fraiche. 4. Reduce the heat to low and bring the bechamel to a simmer. Stir in nutmeg, brown sugar, salt, and pepper. 5. Layer 4-6 slices of potato at the base of each of the prepared baking dishes. Top with a few tablespoons of bechamel, and a few spoonfuls of the bacon mixture. Repeat with another layer of potatoes, another layer of bechamel, and more bacon. Top with one last layer of potatoes, and spoon remaining bechamel over the top. Finish with a sprinkling of grated parmesan cheese. 6. Bake the gratins until they are bubbly around the edges and cooked through, about 15-20 minutes. Let cool slightly before serving.
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