POTATO GRATIN WITH CREAM AND FRESH HERBS
From Bon Appetit, 4/2000, Patrick Corrigan of Santa Monica, CA. This is a fantastic side dish to serve with roasted meat, prime rib, ham...very rich but worth every calorie. The first time we tried it we had roasted duck with it and it was fantastic...rich but didn't overpower the main meat course. Very easy to prepare as well.
Provided by Epi Curious
Categories Potato
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter an 8x8x2-inch glass baking dish with 1 tablespoon butter and set aside.
- Place potatoes, cream, milk, chives, thyme, salt, pepper and remaining 2 tablespoons butter in a large pot. Cover and bring mixture to a boil over medium-high heat.
- Transfer potato mixture to prepared dish, overlapping top layer of potatoes in a pattern, if desired. Cover dish with foil. Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is brown, about 15 minutes. Let potatoes stand 10 minutes before serving.
Nutrition Facts : Calories 321.8, Fat 19.5, SaturatedFat 12.1, Cholesterol 66.2, Sodium 361.1, Carbohydrate 32.8, Fiber 3.9, Sugar 3.4, Protein 5.6
POTATO GRATIN WITH CREAM AND FRESH HERBS
Provided by Patrick Corrigan
Categories Milk/Cream Herb Potato Side Bake Casserole/Gratin Winter Chive Bon Appétit Santa Monica California 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 8
Steps:
- Preheat oven to 400°F. Butter 8x8x2-inch glass baking dish with 1 tablespoon butter. Place potatoes, cream, milk, chives, thyme, salt, pepper and remaining 2 tablespoons butter in large pot. Cover and bring mixture to boil over medium-high heat.
- Transfer potato mixture to prepared dish, overlapping top layer of potatoes in pattern, if desired. Cover dish with foil. Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is brown, about 15 minutes. Let potatoes stand 10 minutes before serving.
POTATO GRATIN - GERMAN KARTOFFELGRATIN
Posting for ZWT 6. Another recipe I found on About.com for German Foods. Here is the description: If you have ever eagerly anticipated the potato gratin at a restaurant or a friend's house only to be confronted with an angry mass of gray, underdone potatoes, this is a recipe for you. We potato gratin lovers have to band together to teach the world about the true meaning of potatoes cooked in cream and salt. They have to bake for over an hour, the cream must be abundant, the potatoes must be layered horizontally, and fresh herbs and pepper only, please.
Provided by diner524
Categories Potato
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- For this amount of gratin, a 9 inch by 13 inch, buttered pan is a good choice. Peel the potatoes and slice by hand 1/8 inch thick. Do not do this in the food processor, since they slice too thin.
- Line up the potatoes in rows across the back of the pan. Alternate slices from different potatoes in the same row, and make sure each slice has been separated from its sister slice (make sure all slices have broken contact with each other, otherwise they cannot absorb the cream). See image.
- When the pan is getting full, you can push the rows back to a vertical position and fit more potatoes into the pan.
- Fill the pan one half to two thirds with cream, pouring over the potatoes. Salt (I start with one teaspoon) and pepper. You might want to sprinkle a little marjoram on it, fresh or dried, too.
- Bake in a heated oven (375°F) for one hour, then sprinkle the cheese on top and bake until the potatoes are very tender when poked with a fork.
- Notes: The baking time varies with the type of potato, elevation where you live and how hot your oven really is. It has always taken about 90 minutes for me, yet so many cookbooks say 45 minutes, it burns me up.
- This is not a low-fat food, but it does not work very well with milk, so maybe you will make it once or twice a year as a special treat. You may also leave off the cheese, if you want.
- You may cover the casserole with foil in the middle of baking time if it is becoming too brown. Remove it before you add the cheese.
SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN WITH FRESH HERBS
Provided by Lora Zarubin
Categories Milk/Cream Cheese Herb Potato Side Bake Christmas Thanksgiving Vegetarian High Fiber Father's Day Dinner Casserole/Gratin Sweet Potato/Yam Family Reunion Sage Thyme Christmas Eve Potluck Parsley Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
- Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
- Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.
POTATO BAKE WITH HERBS
A delicious potato side dish with fresh herbs and cheese. You can use any type of herbs you like. I prefer a mild cheese like Gruyere, but you can use Gouda or Emmenthal as well.
Provided by barbara
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon butter.
- Peel potatoes and cut in half lengthwise. Place in the prepared baking dish. Drizzle with melted butter and season with coarse salt. Sprinkle with chervil and chives. Cover with Gruyere cheese.
- Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 43.4 g, Cholesterol 71 mg, Fat 23.7 g, Fiber 6.7 g, Protein 19.4 g, SaturatedFat 14.1 g, Sodium 704.4 mg, Sugar 3 g
CREAMY POTATO GRATIN
There is an annual color war in our household, with one faction demanding sweet potatoes with marshmallows, the other countering with a potato gratin. I parcook the potatoes in half-and-half before baking the gratin. It's easier to fine-tune the seasonings that way. And if there are leftovers, reheat them in the microwave and serve before the end of the weekend; this is not a dish that freezes well.
Provided by Florence Fabricant
Categories dinner, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Use a mandolin, food processor or knife to slice potatoes moderately thin (the thickness of two pennies is perfect). Place in a 3-quart saucepan and add 3 cups half-and-half. The cream should barely cover the potatoes. Add a little more if needed. Bring to a simmer and cook gently for 6 to 8 minutes.
- Meanwhile, butter a 2- to 2 1/2-quart baking dish. Dust dish with 2 1/2 tablespoons bread crumbs. Season potatoes by folding in salt (at least a teaspoon), pepper and nutmeg. Do not undersalt. Transfer potato mixture to the baking dish and dust top with remaining 1/2 tablespoon bread crumbs.
- Bake for 25 minutes. Allow to cool 10 minutes before serving. The gratin can be reheated, but if that's your plan, bake it for 20 minutes, leave it at room temperature and reheat it for 10 to 15 minutes before serving.
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HEALTHY POTATO GRATIN WITH HERBS RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 109 per servingTotal Time 2 hrs
- Preheat the oven to 400° and oil an 8-inch round cake pan, preferably of dark metal. Line the bottom of the pan with parchment paper and oil the paper.
- In a medium saucepan, heat the 1 1/2 tablespoons of olive oil. Add the shallot and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. Add the thyme and rosemary and cook for 1 minute. Add the chicken broth and bring to a boil. Cook over moderately high heat until reduced to 3/4 cup, about 10 minutes.
- Arrange an overlapping layer of potato slices in the cake pan. Season lightly with salt and pepper and spoon a small amount of the reduced broth on top. Repeat the layering with the remaining potatoes and reduced broth, seasoning each layer lightly. Pour any remaining broth on top. Cover the pan with a sheet of oiled parchment paper and then a sheet of foil.
- Bake the gratin in the center of the oven until the potatoes are very tender, about 1 hour. Remove the foil and paper and bake until the top is dry, about 10 minutes longer.
CREAMY HERB POTATOES GRATIN - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
Reviews 2Category Side Dish, VegetableCuisine AmericanTotal Time 1 hr
- Slice potatoes very thinly, 1/8" thick. Layer the potatoes in buttered 9x9 or 8x8 baking dish, lightly salting each layer.
- In a medium saucepan over medium-low heat, melt the butter. When melted, add diced onion. Saute for 3-4 minutes, stirring occasionally. Add the minced garlic and saute another 30 seconds, until fragrant.
- Add the cream cheese to the sauce and stir to melt. Pour in cream, milk, herbs, salt, pepper, and nutmeg. Heat another 1 or 2 minutes.
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