PARMESAN-CRUSTED AU GRATIN POTATOES AND ONION
Potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping.
Provided by Tom Paull
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
- Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
- Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
- Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.
Nutrition Facts : Calories 507.3 calories, Carbohydrate 41.5 g, Cholesterol 96.2 mg, Fat 31 g, Fiber 4.6 g, Protein 17.1 g, SaturatedFat 19.1 g, Sodium 455.8 mg, Sugar 4.2 g
SWEET POTATO GRATIN WITH CARMELIZED ONION AND PARMESAN CHEESE
[DRAFT]
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Oil a 8" x 8" baking dish. In a skillet, heat butter and add onions and garlic on low heat and cook for 15 minutes. Place 1 layer of sliced potatoes overlapping slightly, 1 layer of onions, drizzle cream and sprinkle with parsley, and 1/4 cup of parmesan. Continue to make layers until the dish is filled. Sprinkle remaining parmesan to top layer. Cover with foil and bake for 40 minutes and then uncover and continue baking for another 25 minutes until potatoes are tender and top is brown. Let it rest for 15 minutes. Additional Notes: Substitute parmesan with goat cheese.
POTATO GRATIN WITH BROTH AND PARMESAN
This is a simple and delicious Potato Gratin. I usually add some fresh minced herbs such as sage, thyme or parsley. I also never peel my potatoes no matter what potato dish I am making. (Except for gnocchi lol) Prep time is approximate. This is adapted from Cooks Illustrated, Nov. 1995 issue. I hope you enjoy as much as we do!
Provided by Scoutie
Categories Potato
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to center position and heat oven to 350 degrees.
- Rub bottom and sides of 5- to 6-cup gratin dish or shallow baking dish with garlic. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes,spread dish with half the butter.
- Bring broth, salt, pepper, bay leaf, cayenne (if desired), potatoes, other herbs if you are using and reserved garlic to boil in medium saucepan over medium-high heat, stirring occasionally with wooden spoon (liquid will just barely cover potatoes). Reduce heat and simmer until liquid thickens, about 2 minutes.
- Pour potato mixture into prepared dish; shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid; dot with remaining butter.
- Bake for about 1 hour 15 minutes until golden brown, basting once or twice during first 45 minutes and topping with grated parmesan cheese after 45 minutes. Let rest 5 minutes and serve.
Nutrition Facts : Calories 271, Fat 8.2, SaturatedFat 4.8, Cholesterol 18.9, Sodium 430.7, Carbohydrate 42.1, Fiber 5, Sugar 2, Protein 9.4
PARMESAN-CRUSTED AU GRATIN POTATOES AND ONION
Potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping.
Provided by Tom Paull
Categories Potatoes Au Gratin
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
- Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
- Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
- Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.
Nutrition Facts : Calories 507.3 calories, Carbohydrate 41.5 g, Cholesterol 96.2 mg, Fat 31 g, Fiber 4.6 g, Protein 17.1 g, SaturatedFat 19.1 g, Sodium 455.8 mg, Sugar 4.2 g
PARMESAN POTATOES AU GRATIN
This recipe represents my philosophy of cooking to its best - cooking with love. A good test to see if you have enough cream in the recipe is to gently press on the top of the layers (once finished). If there is enough cream, you should see it coming out on the sides, but not overflowing. Letting the au gratin rest is very important . . . even though it is so delicious that you would want to jump right in. If you like onions, slice thinly and add in between the layers. -Theresa Danos, Hyde Park, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Combine the first five ingredients. Layer a third of the potatoes and 2/3 cup cheese mixture in a greased 8-in. square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture., Bake, covered Cover for 65 minutes. Increase oven temperature to 375°. Uncover; bake until potatoes are tender and top is golden brown, 25-30 minutes longer. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 378 calories, Fat 30g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 434mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
ONION PARMESAN GRATIN
Make and share this Onion Parmesan Gratin recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice the onions in half lenghwise, then cut crosswise into thin slices.
- In a large skillet melt butter, then add in onions, thyme, cloves, pepper and salt; cover with lid and saute until the onions are very soft (about 10-12 minutes) adjust the salt to taste (do not add in too much salt as the Parmesan is salty!).
- Transfer the onions to a buttered gratin dish or small casserole dish and smooth it out with a spoon.
- At this point you can cover and let sit at room temperature to broil later.
- Preheat the broiler.
- In a small bowl whisk together egg yolks and whipping cream, the stir in Parmesan cheese.
- Pour the mixture over the onions in the baking dish.
- Place under the broiler (about 2-inches from heat).
- Broil until the top is golden.
- Serve immediately.
POTATO AND PARMESAN GRATIN
Make and share this Potato and Parmesan Gratin recipe from Food.com.
Provided by invictus
Categories Potato
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Peel potatoes and cut into 1/8-inch-thick slices with a knife or an adjustable-blade slicer, spreading slices out on a large kitchen towel. Sprinkle with sea salt (1 1/2 teaspoons).
- Stir together cream and milk.
- Dot bottom of a 3-quart shallow baking dish (13 by 9 inches) with half of butter and pour in 1/3 cup cream mixture. Without rinsing or drying potatoes, divide into 5 piles. Layer potatoes in baking dish, 1 pile per layer, spreading 1/3 cup cream mixture and one fourth of cheese between layers. Drizzle remaining cream mixture over potatoes and dot with remaining butter.
- Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature 10 minutes before serving.
Nutrition Facts : Calories 460.7, Fat 23.4, SaturatedFat 14.6, Cholesterol 73.3, Sodium 894.1, Carbohydrate 48.8, Fiber 4.1, Sugar 3.8, Protein 15.3
PARMESAN-CRUSTED AU GRATIN POTATOES AND ONION
Potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping.
Provided by Tom Paull
Categories Potatoes Au Gratin
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
- Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
- Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
- Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.
Nutrition Facts : Calories 507.3 calories, Carbohydrate 41.5 g, Cholesterol 96.2 mg, Fat 31 g, Fiber 4.6 g, Protein 17.1 g, SaturatedFat 19.1 g, Sodium 455.8 mg, Sugar 4.2 g
AU GRATIN SCALLOPED POTATOES & ONIONS
I had some potatoes I needed to use and was planning on making plain scalloped potatoes. I noticed that I also had two sweet onions that I probably should use also so this is the recipe that came out of it.
Provided by PENNY
Categories Potato
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F and grease a 9x13 baking dish.
- Melt 2 tablespoons.
- butter in small saucepan over medium heat and whisk in 1 tablespoons.
- flour.
- Add milk in slowly, constantly stirring.
- Add cracked pepper, oregano, basil and minced garlic and whisk until well blended and slightly thickened and set aside.
- Thinly slice potatoes and onions separating the onions into rings.
- Layer 1/3 of the potato slices, 1/2 of the onion rings and 1 cup of the cheddar cheese.
- Repeat one more time.
- End with the last 1/3 of the potato slices on the top.
- Pour the cream sauce evenly over potatoes, cover with bread crumbs and sprinkle melted butter over all.
- Bake covered for 1 hour, uncover and bake 15 minutes more or until done.
Nutrition Facts : Calories 439.7, Fat 26.4, SaturatedFat 16.7, Cholesterol 78.6, Sodium 356.6, Carbohydrate 36.8, Fiber 4.2, Sugar 2.5, Protein 15.4
PARMESAN-CRUSTED AU GRATIN POTATOES AND ONION
Potatoes and onions mixed with a creamy cheese sauce and baked with a crispy cheese topping.
Provided by Tom Paull
Categories Potatoes Au Gratin
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
- Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
- Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
- Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.
Nutrition Facts : Calories 507.3 calories, Carbohydrate 41.5 g, Cholesterol 96.2 mg, Fat 31 g, Fiber 4.6 g, Protein 17.1 g, SaturatedFat 19.1 g, Sodium 455.8 mg, Sugar 4.2 g
POTATO AND PARMESAN GRATIN
Provided by Oriana Neri
Categories Cheese Dairy Potato Side Bake Christmas Easter Thanksgiving Casserole/Gratin Parmesan Gourmet Italy 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 6
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Peel potatoes and cut into 1/8-inch-thick slices with a knife or an adjustable-blade slicer, spreading slices out on a large kitchen towel. Sprinkle with sea salt (1 1/2 teaspoons).
- Stir together cream and milk.
- Dot bottom of a 3-quart shallow baking dish (13 by 9 inches) with half of butter and pour in 1/3 cup cream mixture. Without rinsing or drying potatoes, divide into 5 piles. Layer potatoes in baking dish, 1 pile per layer, spreading 1/3 cup cream mixture and one fourth of cheese between layers. Drizzle remaining cream mixture over potatoes and dot with remaining butter.
- Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature 10 minutes before serving.
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