Potato Gratin With Cream And Fresh Herbs Recipes

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POTATO GRATIN WITH CREAM AND FRESH HERBS



Potato Gratin With Cream and Fresh Herbs image

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

3 tablespoons butter, room temperature
3 lbs russet potatoes, peeled & cut into thin rounds
1 1/4 cups whipping cream
1 1/4 cups whole milk
1/2 cup chives, chopped (fresh)
2 teaspoons thyme, chopped (fresh)
1 teaspoon salt
1/2 teaspoon ground black pepper

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



Potato Gratin with Cream and Fresh Herbs image

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

3 tablespoons butter, room temperature
3 pounds russet potatoes, peeled, cut into thin rounds
1 1/4 cups whipping cream
1 1/4 cups whole milk
1/2 cup chopped fresh chives
2 teaspoons chopped fresh thyme
1teaspoon salt
1/2 teaspoon ground black pepper

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



Potato Gratin - German Kartoffelgratin image

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

6 lbs potatoes (Russet or Yukon Gold are fine)
2 -3 cups heavy cream
salt & freshly ground black pepper
1 -2 cup cheese, grated (such as Emmentaler or Gruyere)
marjoram (optional) or other herbs (optional)
onion, discouraged (I personally love onions with potatoes and would say optional)

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



Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs image

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

1 1/2 pounds medium Yukon Gold potatoes
1 1/2 pounds medium red-skinned sweet potatoes (yams)
2 cups heavy whipping cream
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 1/2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper
1 1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces)

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



Potato Bake with Herbs image

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

2 pounds small potatoes, scrubbed
1 teaspoon butter
3 tablespoons butter, melted
1 teaspoon coarse salt, or to taste
5 tablespoons finely chopped fresh chervil
2 bunches fresh chives, finely chopped
1 ¼ cups shredded Gruyere cheese

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



Creamy Potato Gratin image

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

3 pounds Idaho potatoes, peeled
3 cups half-and-half
1 tablespoon soft butter
3 tablespoons dry bread crumbs
Salt
Ground white pepper
1/2 teaspoon nutmeg, preferably freshly ground

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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