POTATO AND GOAT CHEESE GRATIN
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
- Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
- Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.
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
CHEDDAR POTATO GRATIN
Enjoy this rich cheesy potato casserole - perfect to serve a crowd.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
- In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices.
- In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese.
- Bake 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving. Cover and refrigerate any remaining potatoes.
Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 70 mg, Fat 4, Fiber 1 g, Protein 8 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 1 g
CHEESY POTATO BAKE
These baked cheesy potatoes satisfy even hearty appetites. It's easy to fix since there's no need to peel the potatoes. The mild, comforting flavor goes nicely with any meat-I especially like it with meat loaf. -Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 449mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
CHEESY HASSELBACK POTATO GRATIN
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.
Provided by Emily Weinstein
Categories casseroles, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
- Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
- Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams
CHEDDAR CHEESY POTATOES AU GRATIN
Meet your new favorite cheese potatoes, the Cheddar Cheesy Potatoes Au Gratin! The evaporated milk and sharp cheddar make Cheddar Cheesy Potatoes Au Gratin extra-deluxe creamy.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Melt butter in medium saucepan on medium heat. Add flour and mustard; stir. Cook 1 min., stirring constantly. Gradually stir in 2% milk, then evaporated milk; cook 3 to 5 min. or until thickened, stirring constantly. Add 1-1/2 cups cheese; cook and stir 2 to 3 min. or until melted.
- Layer potatoes, onions and cheese sauce in 12 (1-cup) baking dishes sprayed with cooking spray; place on rimmed baking sheet. Cover.
- Bake 1-1/4 hours or until potatoes are tender. Sprinkle with remaining cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 5 g, Protein 8 g
CREAMY CHEESE & POTATO BAKE
A comforting cheesy potato bake is the perfect accompaniment to a hearty meat dish in winter
Provided by Emma Lewis
Categories Buffet, Dinner, Side dish, Supper
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
- Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.
Nutrition Facts : Calories 615 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.33 milligram of sodium
POTATO AND GROUND BEEF GRATIN
Comfort food at its finest! Don't pass on this casserole of beef and potatoes in a creamy Cheddar sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
- Meanwhile, in 3-quart saucepan, melt butter over medium-low heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 to 2 minutes, stirring constantly, until bubbly; remove from heat. Stir in thyme.
- Stir milk into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 2 cups of the cheese until melted.
- Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes.
- Cover with foil; bake 45 minutes. Sprinkle remaining 1 cup cheese over potatoes. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly and potatoes are tender. Let stand 5 minutes before serving.
Nutrition Facts : Calories 640, Carbohydrate 45 g, Cholesterol 130 mg, Fat 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 9 g, TransFat 1 1/2 g
POTATO AND CHEESE GRATIN
Steps:
- Parboil potatoes for 15 minutes until barely tender. Drain, peel them and cut into thick slices. Preheat oven to 350 degrees.
- With some of the melted butter, lightly grease bottom of shallow casserole. Arrange all of the potato slices overlapping in the bottom of a casserole and season well with salt and pepper; sprinkle with half of Parmesan.
- Arrange tomatoes over potatoes and season them with salt and pepper and half of parsley. Scatter mozzarella over tomatoes. Mix parsley with melted butter and season with salt and pepper and scatter over mozzarella. Top with remaining Parmesan and bake for 25 minutes or until all ingredients are hot and cheese is melted.
CHEESY POTATO GRATIN
Steps:
- Preheat the oven to 200 °C/400 °F.
- Slice the potatoes, using a mandoline or a very sharp chef's knife, into 1/8"/ 3-4 mm thick.
- In a large bowl, grate the cheddar and Parmesan. Add spices, fresh thyme leaves, cream, milk and melted butter. Stir to combine. Then add potato slices and toss with your hands until every slice is coated with the cream-cheese mixture. Make sure to separate any slices that are sticking together to get the mixture in between every slice.
- Grease a baking dish with olive oil. Pick up a handful of potatoes, arrange the slices upright, tightly against each other, until all potatoes have been added. If necessary, slice more potatoes. Pour excess cream-cheese mixture over the potatoes. Cover with aluminum foil and transfer to the oven. Bake for 60 minutes.
- After this, remove the aluminum foil. Sprinkle with extra black pepper, crushed red pepper flakes and sage leaves. Return to the oven. Bake until deep golden brown and crispy on top, about 30 minutes.
- Remove from oven, let rest for 10 minutes, serve. Enjoy!
GARLIC POTATOES GRATIN
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
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
POTATO GRATIN WITH MUSTARD AND CHEDDAR CHEESE
Make and share this Potato Gratin with Mustard and Cheddar Cheese recipe from Food.com.
Provided by Normaone
Categories Potato
Time 2h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large, heavy skillet, melt butter over medium heat.
- Add bread crumbs.
- Stir until golden brown, about 10 minutes.
- Cool.
- Preheat oven to 400^F.
- Place oven rack in the center of the oven.
- Butter a 4 quart glass baking dish.
- In a small bowl, combine the thyme, salt and pepper.
- In a large bowl, combine flour and cheddar cheese.
- Arrange 1/3 of potatoes over bottom of prepared dish.
- Sprinkle with 1/3 thyme mixture.
- Repeat 2 more times.
- Whisk chicken broth, cream and mustard in a medium bowl.
- Pour over potatoes.
- Bake potatoes 30 minutes.
- Sprinkle bread crumbs over potatoes.
- Bake about 1 hour longer, until potatoes are done.
- Let stand 15 minutes.
Nutrition Facts : Calories 439.1, Fat 22.2, SaturatedFat 13.5, Cholesterol 69.4, Sodium 822.2, Carbohydrate 44.4, Fiber 5.1, Sugar 2.6, Protein 17.1
POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN
This is now my favorite potato gratin of all time. The caramelized onions mixed with the goat cheese gives this dish a very rich flavor. Instead of all of the prep work stated in the recipe, I just use a mandoline to slice the potatoes (with the peel on) and layer the dish with raw ingredients. I have started adding about double the goat cheese called for. These are even good cold the next day. From Gourmet, September 1995.
Provided by lazyme
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy 5- to 6-quart kettle heat oil over moderate heat until hot but not smoking and cook onions with thyme and salt and pepper to taste, stirring occasionally, until golden, about 15 minutes.
- Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown.
- Remove kettle from heat.
- While onions are cooking, bring a large saucepan of salted water to a boil for potatoes.
- Peel potatoes and cut crosswise into 1/4-inch-thick slices.
- Add potatoes to boiling water and cook 5 minutes from time water returns to a boil.
- Drain potatoes well in a colander.
- Preheat oven to 425°F and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish.
- Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper.
- Cover potatoes with onions, spreading evenly, and top with goat cheese.
- Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper.
- Dot gratin with butter.
- Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.
- Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden.
- Gratin may be made 1 day ahead and chilled, covered.
- Reheat gratin before serving.
Nutrition Facts : Calories 512.8, Fat 19.9, SaturatedFat 9.3, Cholesterol 33, Sodium 158.9, Carbohydrate 71.2, Fiber 8, Sugar 12.8, Protein 14.8
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