Potato And Cheese Gratin Bake Recipes

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SIMPLE AU GRATIN POTATOES



Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional
Calories 224 calories
Fat10g fat (7g saturated fat)
Cholesterol35mg cholesterol
Sodium605mg sodium
Carbohydrate26g carbohydrate (4g sugars
Fiber2g fiber)
Protein7g protein.

Steps:

  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

THREE-CHEESE POTATO GRATIN



Three-Cheese Potato Gratin image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

Butter, for greasing the baking dish
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large cloves garlic, chopped
1/3 cup heavy whipping cream
1/4 cup low-sodium chicken broth
1 teaspoon minced fresh rosemary
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
5 small Yukon gold potatoes, peeled, cut into 1/8-inch-thick rounds (about 1 1/4 pounds)
1 large yam (red skinned sweet potatoes), cut into 1/8-inch to 1/4-inch-thick rounds
1 1/2 cups coarsely grated Gruyere cheese (about 5 ounces)
1/2 cup coarsely grated Asiago cheese (about 1 1/2 ounces)
1/2 cup finely grated Pecorino Romano cheese (about 1 1/2 ounces)
2 tablespoons chopped fresh flat-leaf parsley, optional

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish.
  • Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat.
  • Mix all the grated cheeses together in a medium bowl.
  • Mix the yams and potatoes together in a medium bowl.
  • Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil.
  • Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve.

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

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

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese
Calories498.8 calories
Carbohydrate49.3 g
Cholesterol77.2 mg
Fat25.4 g
Fiber4.4 g
Protein19.8 g
SaturatedFat16 g
Sodium683.4 mg
Sugar9.1 g

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.

AUBERGINE, POTATO & GOAT'S CHEESE GRATIN



Aubergine, potato & goat's cheese gratin image

This healthy aubergine gratin makes a moreish side dish with lamb but can be eaten veggie as well

Provided by Diana Henry

Categories     Dinner, Main course, Side dish

Time 1h25m

Yield 6-8 as a side dish, 4-6 as a main course

Number Of Ingredients 10

olive oil
3 aubergines , sliced thinly lengthways
2 medium red onions , very thinly sliced
2 garlic cloves , crushed
500g waxy potatoes
5 large plum tomatoes , thinly sliced
4 lemon thyme sprigs, leaves picked
zest 1/2 unwaxed lemon
175g soft goat's cheese , crumbled
100g good-quality black olives , pitted and chopped
Calories238 calories
Fat13 grams fat
SaturatedFat5 grams saturated fat
Carbohydrate18 grams carbohydrates
Sugar7 grams sugar
Fiber7 grams fiber
Protein8 grams protein
Sodium0.8 milligram of sodium

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat 11 /2 tbsp of olive oil in a frying pan and cook the aubergines in batches, browning on both sides, then lower the heat and cook until they are soft. You will need to add more olive oil as you cook, but try not to add too much. (Roast the aubergines if you prefer - brush them with olive oil, place on baking sheets and cook for about 15 mins. I just like the texture better if they are fried for this.) Season them while they're cooking. As each batch is ready, remove from the pan and lay them on a double layer of kitchen paper.
  • Heat another 1 tbsp of oil in the pan and add the onions. Cook over a medium heat until softening, about 10-12 mins, then add the garlic and cook for another few mins.
  • Slice the potatoes very, very finely. It's best to do this on a mandolin if you have one - it takes more work (and a lot more time) to cut them with a knife.
  • Brush the bottom of a gratin dish with olive oil, and arrange the vegetables in layers. Start with half the potatoes, then half the aubergine, onions and tomatoes. Sprinkle the thyme, lemon zest, goat's cheese, olives and seasoning, along with little drizzles of olive oil on the layers as you go. Add another layer of aubergine, onions and tomatoes, again adding the other ingredients as you go. Finish with the rest of the potatoes, arranging them neatly on top. Brush with olive oil and bake for 45 mins. The gratin should be soft, the potatoes tender and the top golden.

GRATIN DAUPHINOIS - CLASSIC FRENCH POTATOES BAKED IN CREAM



Gratin Dauphinois - Classic French Potatoes Baked in Cream image

Very simple with no cheese topping or onions, just potatoes, butter, and cream, with a bit of garlic. Optional - If you add cheese to this dish, it will become a Gratin Savoyard. The recipe originated in the Dauphine, a region of mountains, forests, and pasturelands that lies between the Savoy with its alpine lakes and snowy peaks, and Provence, home to sunshine and lavender. Serve with meat or poultry. Note: Make sure your baking dish is large enough to allow the cream to completely cover the potatoes. Adapted from Williams-Sonoma.

Provided by BecR2400

Categories     Potato

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 7

3 garlic cloves
3 1/2 lbs charlotte potatoes or 3 1/2 lbs russet potatoes, peeled
salt & freshly ground black pepper
1 1/4 cups heavy double cream or 1 1/4 cups whipping cream
2 cups grated gruyere cheese (optional)
4 tablespoons unsalted butter, cut into bits
2 tablespoons mixed chopped fresh chives and flat-leaf Italian parsley
Calories446.3
Fat26.3
SaturatedFat16.4
Cholesterol88.3
Sodium38
Carbohydrate48.4
Fiber6
Sugar2.2
Protein6.6

Steps:

  • Preheat oven to 375F (190C).
  • Rub a large 3-qt. (3-l) baking dish about 3 1/2 inches deep with a split garlic clove and butter generously.
  • Chop the garlic.
  • Using a mandolin or a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch (3 mm) thick. Blot the slices dry with paper towels.
  • Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if using).
  • Repeat the layering until all the potatoes and garlic are used and the potatoes are completely submerged by the cream.
  • Dot with small bits of butter.
  • Bake in the hot preheated oven for a good hour, then increase the temperature to 400F (200C) for the last 15-20 minutes until the potatoes have absorbed all of the cream and the top has turned a nice golden brown in color.
  • Serve in the cooking dish straight from the oven, sprinkling each portion with some of the chives and parsley.
  • Menu idea: Serve with steak, peaches in red wine and a beaujolais wine to drink!

BAKED TOMATO, GRUYèRE & POTATO GRATIN



Baked tomato, gruyère & potato gratin image

Layer up sliced potatoes and tomatoes with a cheesy, creamy sauce, then top with walnuts and breadcrumbs for a vegetarian bake

Provided by Sarah Cook

Categories     Dinner, Lunch, Main course, Supper

Time 1h40m

Number Of Ingredients 12

a few knobs of butter , plus extra for greasing
4-5 thyme sprigs
200g gruyère , grated
100g parmesan (or vegetarian alternative), finely grated
500ml pot double cream
300ml vegetable or chicken stock
1 ½kg large potatoes , thinly sliced (on a mandolin if you have one)
8 round shallots or 4 banana shallots, thinly sliced
3 fat garlic cloves , finely chopped
100g walnuts , chopped
650g mixed tomatoes , sliced
5 tbsp dried breadcrumbs
Calories622 calories
Fat45 grams fat
SaturatedFat24 grams saturated fat
Carbohydrate34 grams carbohydrates
Sugar5 grams sugar
Fiber4 grams fiber

Steps:

  • Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
  • Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you've layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
  • Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.

SWEET POTATO AND GRUYERE GRATIN



Sweet Potato and Gruyere Gratin image

This elegant and creamy take on a sweet potato gratin is elevated with a Gruyere cheese sauce made with four fresh herbs. Top with more fresh herbs before serving, if desired.

Provided by Sandy Wilson Wickberg

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h30m

Yield 12

Number Of Ingredients 13

¾ cup whipping cream
¾ cup milk
¼ cup unsalted butter
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 ½ teaspoons salt
¾ teaspoon ground black pepper
3 pounds sweet potatoes, peeled and thinly sliced
1 ½ cups shredded Gruyere cheese
aluminum foil
Calories248 calories
Carbohydrate24.4 g
Cholesterol46.6 mg
Fat14.1 g
Fiber3.5 g
Protein6.7 g
SaturatedFat8.6 g
Sodium438 mg
Sugar5.5 g

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Stir together cream, milk, butter, and garlic in a small saucepan over medium heat and bring to a simmer. Remove from heat and stir in parsley, thyme, sage, rosemary, salt, and pepper.
  • Arrange 1/2 of the sweet potatoes in the bottom of the prepared baking dish, pour 1/2 of the cream mixture on top, and sprinkle with 1/2 of the Gruyere cheese. Repeat layers once more; cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue to bake, uncovered, until potatoes are tender and cream and cheese mixture is bubbly and golden brown, about 15 minutes. Remove from the oven and allow to sit for 10 minutes before serving.

POTATO, LEEK, HAM, AND CHEESE GRATIN



Potato, Leek, Ham, and Cheese Gratin image

i adapted this from cooking light and made it even lighter! i prepared it for my family of eight and everyone loved it. i prepared it earlier in the day and popped it in the oven in the evening. it turned out perfectly.

Provided by KristenErinM

Categories     One Dish Meal

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 10

8 -9 red potatoes, peeled and sliced about 1/4 inch thick
6 large leeks, sliced
cooking spray
2 cups fat free chicken broth
2 tablespoons Dijon mustard
1/4 teaspoon ground pepper
1/2 cup flour
2 cups skim milk
3 cups diced ham (about 1 lb.)
1 1/2 cups shredded gruyere or 1 1/2 cups other swiss cheese
Calories329.9
Fat8.4
SaturatedFat4
Cholesterol40.6
Sodium873
Carbohydrate42.5
Fiber4.1
Sugar4
Protein21.1

Steps:

  • place potatoes in water.
  • boil and drain.
  • set aside.
  • cook leek in pan coated with cooking spray over medium heat, covered, for about 10 minute or until tender.
  • remove leeks from pan and set aside.
  • in same pan add broth, mustard, pepper and stir until blended.
  • add flour and milk.
  • stir to combine.
  • bring to a boil, reduce heat and stir constantly until mixture thickens.
  • remove from heat.
  • spray 9x13 baking pan with cooking spray.
  • pour 1cup milk mixture into pan.
  • arrange 2 1/3 Cup potatoes over mixture.
  • then add 1 1/2 cups of diced ham, and then 1 Cup leek, then 1/2 cheese.
  • repeat the layers once.
  • top with remaining potatoes and the rest of the milk mixture.
  • top with remaining cheese.
  • bake at 375 for 45 minutes until browned and bubbly.

POTATO AND CHEESE GRATIN



Potato and Cheese Gratin image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 7

2 pounds russet potatoes
4 tablespoons melted butter
1/2 cup freshly grated Parmesan cheese
1-1/2 pounds vine ripened tomatoes, sliced
1/2 cup chopped fresh parsley
8 ounces grated mozzarella cheese
Salt and freshly ground black pepper

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.

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