Naughty And Nice Potato Gratin Recipes

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PRETTY DARN QUICK POTATO GRATIN



Pretty Darn Quick Potato Gratin image

Use your food processor to quickly prep this easy, cheesy potato side dish.

Provided by NickiSizemore

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 55m

Yield 6

Number Of Ingredients 6

4 ounces Gruyère or Comté cheese
4 large Yukon Gold potatoes, peeled
1 ½ cups half-and-half
1 large garlic clove, peeled and very finely minced
¾ teaspoon salt
1 pinch freshly grated nutmeg

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.
  • Fit a food processor with shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes.
  • Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes.
  • Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
  • Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 25 g, Cholesterol 43.2 mg, Fat 13.3 g, Fiber 2 g, Protein 10 g, SaturatedFat 8 g, Sodium 386.5 mg, Sugar 0.2 g

SUPER EASY POTATO GRATIN



Super Easy Potato Gratin image

Discover how to make a delicious potato gratin filled with melted soft, creamy, cheesy potatoes. Perfect for serving with meats or even on its own.

Provided by Elaine Lemm

Categories     Lunch     Side Dish     Dinner

Time 1h15m

Number Of Ingredients 10

2 pounds/1 kilogram potatoes (such as King Edward, Maris Piper, or Idaho russets)
1 cup/235 milliliters whole milk
1 cup/235 milliliters heavy whipping cream
2 cloves garlic (lightly crushed, divided)
Salt (to taste)
1 dash freshly ground pepper (plus more for seasoning)
1 dash nutmeg or mace (freshly grated)
1/2 cup/125 grams Gruyère (or aged cheddar, grated)
2 tablespoons plus 1 teaspoon butter (divided)
1/2 cup/125 grams brie

Steps:

  • Gather the ingredients. Preheat the oven to 350 F (175 C/Gas Mark 4).
  • Peel, rinse, and dry the potatoes and slice as thinly as possible (a mandoline is good for this, but a sharp knife works too).
  • In a large saucepan, place the potatoes, milk, cream, 1 of the crushed garlic cloves, salt to taste, a dash of pepper, and a dash of nutmeg or mace.
  • Bring to a very gentle boil over medium-low heat and simmer for 10 minutes until the cream thickens.
  • Remove from the heat and add the grated Gruyère. Stir until the cheese has melted.
  • Generously grease a 1 1/2 to 2-quart baking dish with 1 teaspoon of the butter, then rub the dish all over with the remaining lightly crushed clove of garlic.
  • Pour the potato mixture into the dish, using a spoon to gently move the potatoes in the cream mixture to make sure they are all covered.
  • Finely slice the brie into long strips and lay across the top of the gratin. Dot the surface with the remaining 2 tablespoons butter. Season with salt and pepper.
  • Bake for about 40 minutes or until the top is bubbly and golden brown and the potatoes are soft when pierced with a knife. If the top is browning too quickly before the potatoes are cooked, cover with aluminum foil. Serve immediately. Enjoy.

Nutrition Facts : Calories 550 kcal, Carbohydrate 37 g, Cholesterol 126 mg, Fiber 3 g, Protein 13 g, SaturatedFat 25 g, Sodium 294 mg, Sugar 6 g, Fat 40 g, ServingSize 6 servings, UnsaturatedFat 0 g

CREAMY POTATO GRATIN



Creamy Potato Gratin image

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

3 pounds Idaho potatoes, peeled
3 cups half-and-half
1 tablespoon soft butter
3 tablespoons dry bread crumbs
Salt
Ground white pepper
1/2 teaspoon nutmeg, preferably freshly ground

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



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.

GRUYERE POTATO GRATIN



Gruyere Potato Gratin image

This is a traditional Swiss recipe from my Grossmutter.

Provided by Cindy Krafft

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h55m

Yield 8

Number Of Ingredients 8

2 tablespoons softened butter
2 ½ pounds potatoes, peeled and thinly sliced
2 large onions, chopped
salt and pepper to taste
1 cup shredded Gruyere cheese
¾ cup white wine
⅓ cup water
¾ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
  • Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
  • Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 29.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 3.8 g, Protein 7.8 g, SaturatedFat 9.6 g, Sodium 85.8 mg, Sugar 3 g

NAUGHTY AND NICE POTATO GRATIN



Naughty and Nice Potato Gratin image

Not as naughty as some- not as nice as others- this gratin is delicious and simple- and sure to impress!!!

Provided by cookin up

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

9 russet potatoes
2 cups heavy cream
1 1/2 cups 1% low-fat milk
1/2 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon dry basil
1 teaspoon salt
1 1/2 cups grated sharp cheddar cheese

Steps:

  • Wash and Peel the potatoes.
  • Slice them into about 1/6" thick slices- nice and thin.
  • Meanwhile, slowly bring cream and milk to simmer.
  • Add sliced potatoes and bring back to boil for three minutes, stirring a couple times.
  • While boiling, add dry ingredients.
  • Pour into 9x13 pan and spread shredded cheese on top.
  • Bake at 375 for 30 minutes.
  • Remove from oven and let stand 10 minutes!
  • Serve and ENJOY!

POTATO AND PARMESAN GRATIN



Potato and Parmesan Gratin image

Categories     Cheese     Dairy     Potato     Side     Bake     Vegetarian     Spring     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 4

2 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices
1/4 cup (1/2 stick) butter, melted
2 cups (packed) freshly grated Parmesan cheese (about 10 ounces)
2 cups whole milk

Steps:

  • Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Layer 1/3 of potatoes evenly in prepared dish. Sprinkle with salt and pepper. Drizzle with 1/3 of melted butter. Top with 1/3 of Parmesan cheese. Repeat layering twice more with remaining potatoes, butter and Parmesan cheese. Pour milk evenly over.
  • Bake potatoes 15 minutes. Reduce temperature to 350°F. Continue to bake until potatoes are tender, top is golden brown and most of milk is absorbed, about 1 hour longer. Remove from oven; let stand 10 minutes and serve.

NAUGHTY BUT NICE



Naughty but Nice image

Make and share this Naughty but Nice recipe from Food.com.

Provided by Charlotte J

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1/2 ounce Amaretto
1/2 ounce peach schnapps
1 ounce Amarula cream liqueur
1 ounce cream

Steps:

  • Shake all the ingredients together in a cocktail shaker with ice.
  • Strain into a chilled martini glass.
  • Garnish with a topping of chocolate shavings.

Nutrition Facts : Calories 83.4, Fat 8.8, SaturatedFat 5.5, Cholesterol 31.7, Sodium 9.7, Carbohydrate 0.8, Protein 0.6

TWO POTATO GRATIN



Two Potato Gratin image

Make and share this Two Potato Gratin recipe from Food.com.

Provided by rebecca684

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 cup whole milk or 1 cup 2% low-fat milk
3/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 pinch dried ancho chile powder
1 pinch of grated nutmeg
1 lb yukon gold potato, peeled, and sliced into 1/2 inch thick rounds
1 lb sweet potato, peeled and sliced into 1/2 inch thick rounds
3 tablespoons whole grain mustard
1 cup shredded gruyere cheese

Steps:

  • Preheat oven to 400 degrees. Butter a shallow 2-quart gratin pan or ceramic baking dish.
  • In a large saucepan, combine milk, salt, pepper, chili powder, and nutmeg.
  • Heat to a boil over medium high heat.
  • Add potatoes and return to boil, simmering a few minutes, until mixture thickens slightly.
  • Remove pan from heat; stir in mustard.
  • With a slotted spoon, transfer half the potatoes to gratin dish; place in an even layer, Sprinkle with 1/2 cup of Gruyere.
  • Top with remaining potatoes; pour milk mixture over potatoes and sprinkle with remaining 1/2 cup Gruyere. Bake 40 minutes until potatoes are tender and the top is golden.

Nutrition Facts : Calories 251.8, Fat 9.4, SaturatedFat 5.4, Cholesterol 29, Sodium 509.9, Carbohydrate 33, Fiber 3.9, Sugar 6.2, Protein 9.6

POTATO GRATIN



Potato Gratin image

Earthenware dishes with a large surface area, that are shallow, low sided, and glazed on the inside, are perfect for slow-cooking in the oven and the formation of the golden crust of a gratin.

Yield 6 servings

Number Of Ingredients 8

3 tablespoons butter
2 1/4 cups heavy cream
3/4 cup chicken stock (page 47)
1 bay leaf
1 tablespoon kosher salt
4 pounds medium-size Yukon Gold or other waxy potatoes
1 tablespoon chopped thyme
Fresh-ground black pepper

Steps:

  • Preheat the oven to 375°F. Butter a 14-inch oval gratin dish with 1 tablespoon of the butter. Put the cream, stock, bay leaf, and salt in a medium pot, and stir to combine. Bring the mixture to a simmer, reduce the heat to low, and let steep while you prepare the potatoes.
  • Peel the potatoes. Use a mandoline slicer or a knife to cut the potatoes into 1/8-inch-thick slices. Neatly layer the slices in the gratin dish, overlapping slightly, like shingles on a rooftop, making 3 or 4 layers. It's important to slice the potatoes and immediately assemble the gratin, before the potatoes oxidize and turn brown. Avoid putting the potatoes in water. You don't want to rinse off any of the potato starch-the starch is essential for a rich, creamy gratin.
  • Remove the bay leaf from the cream mixture and discard. Gently pour the mixture over the potatoes. The liquid level should be just below the surface of the potatoes; when you gently press the potatoes down with a spatula, the cream mixture should spill over the top layer of potatoes. Dot the remaining 2 tablespoons butter on top, and cover tightly with foil.
  • Bake until the potatoes are almost tender when pierced with a small, sharp knife, about 35 minutes. Increase the oven temperature to 400°F. Press the potatoes down with a spatula to an even thickness, allowing the creamy juices to baste the top. Sprinkle the thyme and black pepper on top. Continue to bake, uncovered, pressing the potatoes down with a spatula to baste periodically, until the gratin is nicely browned, about 30 minutes. (It's okay if the gratin is a little loose and creamy at this point.) Remove from the oven and let stand for 5 minutes before serving, to allow the gratin to settle and absorb some of the cream.

MASHED POTATO GRATIN



Mashed Potato Gratin image

Make and share this Mashed Potato Gratin recipe from Food.com.

Provided by carolinafan

Categories     Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs russet potatoes, cut into small pieces
1/4 cup butter or 1/4 cup margarine
3 egg yolks
1 teaspoon salt
1 cup milk
1 1/2 cups shredded swiss cheese (6 oz.)
chopped fresh parsley, if desired

Steps:

  • Heat oven to 350. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover potatoes by 1 inch. Heat to boiling over high heat. Reduce heat to medium-low; simmer uncovered 20 minutes or until potatoes are tender and can be easily pierced with fork.
  • Drain potatoes; return to saucepan. Add butter; mash with potato masher until creamy. Stir in egg yolks, salt, milk and 1 cup of the cheese. Spread potato mixture evenly in baking dish. Sprinkle with remaining 1/2 cup cheese.
  • Bake 30 minutes or until edges are light brown. Sprinkle with chopped parsley.

Nutrition Facts : Calories 296.9, Fat 14.2, SaturatedFat 8.5, Cholesterol 109, Sodium 398.3, Carbohydrate 32.5, Fiber 3.8, Sugar 1.6, Protein 10.9

ULTIMATE POTATO GRATIN



Ultimate Potato Gratin image

As Seen On Food TV (Tyler Florence). A friend made this for Thanksgiving and my husband ate 1/2 of it! It makes a large batch.

Provided by Smilyn

Categories     Potato

Time 2h10m

Yield 1 casserole

Number Of Ingredients 10

1 head cabbage, cored,cleaned and shredded
1 piece thick slab bacon, thinly sliced (2-inch)
2 tablespoons unsalted butter, plus
extra unsalted butter, for greasing dish
4 cloves garlic, chopped
1/2 bunch fresh chives, finely chopped to 1/4 cup
2 lbs baking potatoes, unpeeled and thinly sliced
2 1/2 cups heavy cream
2 cups grated parmesan cheese
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Finely shred cabbage and cut bacon into 1/2-inch chunks.
  • Place a small skillet over medium-low heat and fry bacon until crispy.
  • Remove from pan with slotted spoon and drain on paper towels.
  • Set aside.
  • Add 1 tablespoon butter to bacon fat in frying pan.
  • When it has melted, add 1/2 the garlic and let soften.
  • Add cabbage and coat it with the butter, let it wilt.
  • Add the bacon and season with salt and pepper.
  • Remove from heat and add most of the chives, leaving some for garnish.
  • Generously butter the bottom and sides of an ovenproof casserole dish (13 x 9).
  • In a large bowl, combine the potatoes, 1 1/2 cups cream, 1 cup parmesan and remaining garlic.
  • Season with salt and pepper.
  • Using your hands, place a layer of potatoes in the greased casserole dish.
  • Sprinkle with parmesan and repeat with 2 more layers of potatoes.
  • Spoon the cabbage mixture on top and spread it out evenly over the potatoes.
  • Top it off with 2 more layers of potato and parmesan.
  • Pour the remaining 1 cup cream over the dish.
  • Sprinkle with remaining parmesan.
  • Cover dish with foil and bake for 1 hour, then bake uncovered for another 30 minutes or until golden brown.
  • Let sit for 10 minutes and garnish with remaining fresh chives before serving.

Nutrition Facts : Calories 4624.1, Fat 314.1, SaturatedFat 189, Cholesterol 1052.2, Sodium 3537, Carbohydrate 331.8, Fiber 77.5, Sugar 72.6, Protein 172.5

GARLIC POTATOES GRATIN



Garlic Potatoes Gratin image

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

3 pounds red potatoes, peeled and sliced
6 ounces Gouda cheese, shredded, divided
3 tablespoons butter
5 cloves garlic, minced
1 ½ cups heavy cream
1 teaspoon salt
½ teaspoon black pepper

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

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2009-01-28 1. Preheat oven to 375 degrees F. 2. Put the potatoes with skins into a large saucepan of cold, salted water. Place the saucepan over medium heat and bring the potatoes to boil. Boil the potatoes ...
From delish.com


GRATIN RECIPES | BBC GOOD FOOD
Cauliflower, squash & orzo gratin. A star rating of 3.7 out of 5. Roast the butternut squash and cauliflower ahead of time and freeze it, then you can make this tasty vegetarian supper on a busy day later in the week.
From bbcgoodfood.com


THE BEST POTATO GRATIN RECIPE - KATHRYN'S KITCHEN
2021-11-03 STEP ONE: Preheat oven to 400 degrees. Spray 9×9 baking dish with nonstick cooking spray or grease with butter or oil. Set aside. Slice potatoes into 1/8 inch rounds. Set aside until ready to assemble. STEP TWO : To make the cheese sauce, melt butter and cook onions in a medium saucepan.
From kathrynskitchenblog.com


CHEESY POTATOES GRATIN – FOOD NETWORK KITCHEN
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From foodnetwork.com


HOMEMADE POTATOES AU GRATIN - BUDGET BYTES
2020-10-26 Preheat the oven to 350ºF. Peel and slice the potatoes into ⅛-inch thick slices. If you're not yet confident in your knife skills, use a mandoline or food processor to slice the potatoes into thin, even pieces. Finely dice the yellow onion. Sauté the onion in a sauce pot with the butter until soft (about five minutes).
From budgetbytes.com


GARLIC AND HERB POTATO GRATIN AND A FOODIE THANKSGIVING
2011-11-13 Instructions. Heat oven to 400 degrees. Butter (or mist with nonstick spray) a 9- by 13-inch baking dish with 2-inch-high sides and set dish aside. In a heavy medium-sized saucepan, heat cream, half and half, Boursin cheese and salt over low heat until cheese melts and mixture is smooth, stirring frequently.
From shockinglydelicious.com


FOOLPROOF POTATO GRATIN - STEVEN AND CHRIS - CBC.CA
2013-02-13 A golden and crisp side to go along with your foolproof braised pork shoulder, Chef Jonathan Collins' shares his potato gratin recipe. Serves 8. Ingredients. 500ml 2% milk 500ml 35% cream 2.5kg ...
From cbc.ca


EASY POTATO GRATIN RECIPE - THAT BEATS ANY BOXED MIX
2014-05-05 Instructions. Preheat oven to 350 degrees. Peel potatoes, and slice them into 1/8 to 1/4 inch slices. You can slice potatoes with either a knife, mandolin, or even a food processor. Heat cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, along with 2 cloves of garlic. Spoon some of the heavy cream into the 13 x 9-inch baking dish.
From copykat.com


POTATO GRATIN - RECIPES | BLUE JEAN CHEF - MEREDITH LAURENCE
Instructions. Pre-heat the oven to 350˚ F. Combine 1½ cups of half-and-half with the garlic in a shallow skillet or gratin pan and bring to a simmer on the stovetop.
From bluejeanchef.com


CLASSIC POTATO GRATIN WITH GRUYERE CHEESE - JUST A LITTLE BIT OF BACON
2016-01-20 Preheat oven to 350F. Bring milk, garlic, thyme, sage, and salt to a boil in a medium saucepan. Once it boils, shut off the heat and let it steep while you make the rest of the gratin. If you prefer peeled potatoes in a gratin, peel them. Then slice your peeled or …
From justalittlebitofbacon.com


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