CREAMY POTATO GRATIN
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F.
- Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approximately 1/2-inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterward, but any excuse for long, lazy soaking rather than brisk pre-or postprandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really, dauntingly, stuck with cooked-on gunge, it's more effective to soak them in hot water and detergent (i.e., the stuff you put in the washing machine, though I haven't tried, and don't think I would, with tablets) rather than dish liquid.
- Use some of the butter to grease a large roasting pan (15 by 12-inches) and then pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10 to 20 minutes and then serve.
- This is not the most labor saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything in the days that follow.
CREAMY POTATO GRATIN
Guaranteed to be everyone's favorite side dish, for dinners or holidays! So amazingly rich, creamy, buttery and completely addictive!
Provided by Chungah Rhee
Categories side dish
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place potatoes in a large stockpot or Dutch oven; cover with cold salted water. Bring to a boil; reduce heat, cover and simmer until potatoes are tender, about 5 minutes. Drain well; set aside. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Melt butter in a large saucepan over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and heavy cream. Bring to a boil; reduce heat and simmer, stirring constantly, until reduced and thickened, about 5 minutes. Remove from heat; stir in 3/4 cup white cheddar cheese and mustard. Stir in potatoes; season with salt and pepper, to taste. Spread potato mixture into the prepared baking dish. Place into oven and bake until potatoes are tender and mixture has thickened, about 35-40 minutes. Sprinkle with remaining 1 1/4 cups white cheddar cheese. Place into oven and broil until golden brown, about 3 minutes. Let stand 5 minutes. Serve immediately, garnished with chives, if desired.
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
RICH AND CREAMY POTATOES AU GRATIN
These are the easiest, creamiest potatoes au gratin I have ever had... YUM!
Provided by Celeste
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
- Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
- Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.
Nutrition Facts : Calories 352 calories, Carbohydrate 32.1 g, Cholesterol 70.5 mg, Fat 20 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 12.1 g, Sodium 330.5 mg, Sugar 0.2 g
POTATOES AU GRATIN
Discover your family's new favorite side dish with these Au Gratin Potatoes. Watch our video to learn how to make easy, cheesy Au Gratin Potatoes today!
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water 20 min. or just until tender; drain. Cover with cold water; cool.
- Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour and salt; cook 1 min. Gradually stir in milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups cheddar; cook and stir 1 min. or until melted. Stir in mustard.
- Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
- Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until melted.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 50 mg, Sodium 620 mg, Carbohydrate 34 g, Fiber 4 g, Sugar 5 g, Protein 12 g
CREAMY POTATO GRATIN
There is an annual color war in our household, with one faction demanding sweet potatoes with marshmallows, the other countering with a potato gratin. I parcook the potatoes in half-and-half before baking the gratin. It's easier to fine-tune the seasonings that way. And if there are leftovers, reheat them in the microwave and serve before the end of the weekend; this is not a dish that freezes well.
Provided by Florence Fabricant
Categories dinner, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Use a mandolin, food processor or knife to slice potatoes moderately thin (the thickness of two pennies is perfect). Place in a 3-quart saucepan and add 3 cups half-and-half. The cream should barely cover the potatoes. Add a little more if needed. Bring to a simmer and cook gently for 6 to 8 minutes.
- Meanwhile, butter a 2- to 2 1/2-quart baking dish. Dust dish with 2 1/2 tablespoons bread crumbs. Season potatoes by folding in salt (at least a teaspoon), pepper and nutmeg. Do not undersalt. Transfer potato mixture to the baking dish and dust top with remaining 1/2 tablespoon bread crumbs.
- Bake for 25 minutes. Allow to cool 10 minutes before serving. The gratin can be reheated, but if that's your plan, bake it for 20 minutes, leave it at room temperature and reheat it for 10 to 15 minutes before serving.
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.
" I HATE MIRACLE WHIP, BUT I LOVE THIS POTATO SALAD THAT'S
I have had people who swear they hate Miracle Whip eat an ENTIRE PLATE of this potato salad. It's my mom's recipe, and you can try it with regular Mayo, but I won't stand by the results because it's so good with the Whip that I've never tried it any other way!
Provided by I Cook Therefore I
Categories Potato
Time 40m
Yield 10-14 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes until tender but not mushy, set aside to cool.
- For dressing: mix all ingredients in a bowl. Any and all of the ingredients can (and should) be adjusted to your taste as my dressing never turns out the same way twice depending on whether I'm in the mood for sweet, peppery, salty, etc.
- Mix potatoes, celery, onion, egg, and dressing in a bowl and chill.
- Enjoy!
WORLD'S BEST CREAMY POTATO SALAD
A creamy, rich potato salad and the dressing is what makes it special. Make it your own by adding whatever you like (sweet pickle relish, Miracle Whip etc.). Adapted from a recipe on Allrecipes.com.
Provided by Marich
Categories Salad Dressings
Time 1m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Boil potatoes till tender. Drain, peel and dice to desired size. Transfer to a large bowl and toss with the onion, celery, salt and eggs.
- While potatoes are cooking, whisk together the beaten eggs, sugar, cornstarch and salt. Stir in the vinegar, evaporated milk and mustard. Cook over medium heat stirring until thickened (about 10 minutes). Remove from heat and stir in the butter. Refrigerate until cool then stir in the mayo.
- Gently add the dressing to the potato mixture until coated. Chill several hours or overnite.
Nutrition Facts : Calories 589.2, Fat 29.1, SaturatedFat 10, Cholesterol 285.4, Sodium 890.1, Carbohydrate 68.1, Fiber 5.2, Sugar 21.9, Protein 15
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.
CREAMY MEXICAN POTATOES AU GRATIN
Potatoes au gratin get a Mexican makeover when they're made with rich, creamy queso quesadilla with added cream cheese.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
- Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
- Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
- Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until shredded cheese is melted.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 8 g
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