Potato Gratin Boome Style Recipes

POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
• Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).

SUPER EASY POTATO GRATIN

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.

POTATO GRATIN

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.

POTATOES AU GRATIN

Steps:

• Preheat the oven to 350˚F. Butter an 8-inch baking dish.
• Heat a medium saucepan over medium heat and melt the butter. Stir in the flour and cook for 1 minute. Add 1 cup of the milk and stir until smooth. Add the remaining 1/2 cup milk and the salt. Add the potatoes to the milk mixture, stirring to coat. Cook the potatoes, stirring occasionally, for about 5 minutes. The potatoes should still be firm. (They will finish baking in the oven.) Remove from the heat.
• Stir in 1 3/4 cups of the semihard cheese along with the semisoft cheese, chipotle powder, and garlic powder. Pour the potato mixture into the baking dish, spreading it evenly. Top with the reserved 1/4 cup semihard cheese and the bread crumbs.
• Bake for about 45 minutes, or until the top is golden brown, the sauce is bubbly, and the potatoes in the center of the dish are tender when pierced with a fork.
• Let the gratin cool for 5 minutes before serving.
• Make Ahead
• To make the gratin up to 1 day in advance, prepare it to the point of baking, cover, and refrigerate. Bake for about 1 hour. Reheat leftover gratin in a preheated 350°F. oven, covered with foil.

GARLIC POTATOES GRATIN

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.