Potato And Parmesan Gratin Recipes

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PARMESAN-CRUSTED AU GRATIN POTATOES AND ONION



Parmesan-Crusted Au Gratin Potatoes and Onion image

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

4 pounds russet potatoes, cut into 1/4-inch slices
salt and ground black pepper to taste
6 tablespoons butter
6 tablespoons all-purpose flour
1 ½ cups whole milk
1 cup heavy whipping cream
2 ½ cups shredded mild Cheddar cheese
1 cup shredded Asiago cheese
1 sweet onion, sliced into rings
¾ cup sliced green onions
⅓ cup shaved Parmesan cheese
7 buttery round crackers (such as Ritz®), crushed
2 tablespoons chopped fresh parsley

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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



Parmesan Potatoes Au Gratin image

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

2 cups grated Parmesan cheese
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds red potatoes, very thinly sliced
2-1/2 cups heavy whipping cream

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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.

PEPPER POTATO GRATIN



Pepper Potato Gratin image

"We're vegetarians, so I like to serve this aromatic potato and peppers gratin as a main dish with a green salad, but it also goes well with roasted chicken," says Evelyn Plyler of Apple Valley, California.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 9

2 pounds potatoes, peeled and thinly sliced
1 each medium green, sweet red and yellow pepper, julienned
1-1/2 to 2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese, divided
6 teaspoons olive oil, divided
1/3 cup chicken or vegetable broth
1/3 cup dry white wine or additional chicken or vegetable broth

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Steps:

  • In a 2-qt. baking dish coated with cooking spray, arrange a third of the potatoes in overlapping rows. Top with half of the pepper. Combine the thyme, salt and pepper; sprinkle a third over peppers. Sprinkle with a third of the Parmesan cheese and 2 teaspoons oil. Repeat layers., Top with remaining potatoes; pour broth and wine or additional broth over potatoes. Sprinkle with remaining thyme mixture and oil. Cover and bake at 375° for 45 minutes. Uncover; bake 30 minutes longer or until potatoes are tender and golden. Sprinkle with remaining Parmesan.

Nutrition Facts :

POTATO AND PARMESAN GRATIN



Potato and Parmesan Gratin image

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

4 lbs medium boiling potatoes
1 1/2 teaspoons fine sea salt
1 cup heavy cream
1 cup whole milk
3 tablespoons unsalted butter, softened
7 ounces finely grated parmigiano-reggiano cheese

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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

POTATO AND PARMESAN GRATIN



Potato and Parmesan Gratin image

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

4 lb medium boiling potatoes
1 1/2 teaspoons fine sea salt
1 cup heavy cream
1 cup whole milk
3 tablespoons unsalted butter, softened
7 oz finely grated Parmigiano-Reggiano (3 1/2 cups)

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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.

POTATOES AU GRATIN



Potatoes Au Gratin image

This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 8

1/3 cup unsalted butter, softened
1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices
1/2 cup grated Gruyere
1/2 cup freshly grated Parmesan
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon paprika

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Steps:

  • Preheat the oven to 350 degrees F.
  • Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
  • Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
  • In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

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

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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.

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