Potatoandparmesangratin Recipes

POTATO AND PARMESAN GRATIN

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.

POTATO AND PARMESAN GRATIN

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.

POTATO AND PARMESAN GRATIN

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.

PARMESAN SMASHED POTATOES

Steps:

• Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain.
• In a small saucepan, heat the half-and-half and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.

POTATO AND PARMESAN GRATIN

Steps:

• Preheat oven to 400^.
• Butter a 13x9x2 inch glass baking dish.
• In the dish, layer 1/3 of each ingredient in order given,except milk, repeating twice and ending with Parmesan.
• Pour milk evenly over.
• Bake 15 minutes, reduce temperature of oven to 350^F.
• Continue baking until potatoes are tender and top is golden, about 1 hour longer.
• Remove from oven and let stand 10 minutes before serving.

PARMESAN POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bag combine Parmesan cheese, flour, salt and pepper; mix well. Place potatoes in bag and shake to coat.
• Pour butter into a 9x13 inch baking dish. Stir in potatoes.
• Bake in preheated oven for 1 1/2 hours, stirring occasionally.

PARSNIP POTATO GRATIN

Steps:

• Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.

PARMESAN POTATOES AU GRATIN

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.

ROASTED GARLIC PARMESAN POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cut potatoes in half, then slice.
• Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
• In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika.
• Sprinkle seasoning on potatoes and toss to coat.
• Spread the potatoes on a baking sheet.
• Bake for 30 minutes.
• Remove from the oven, sprinkle with parmesan and pepper.
• Bake for an additional 20 minutes.
• Sprinkle potatoes with fresh parsley and serve while hot.
• Enjoy!

GARLIC PARMESAN POTATO STACKERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (175˚C).
• Trim the ends of the potatoes, then slice into ¼-inch thick rounds.
• Add the potato rounds to a large bowl with the melted butter, heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Stir well to coat the potatoes.
• Grease a muffin tin with nonstick spray, then stack about 10-12 potato rounds in each muffin cup.
• Bake for about 1 hour, or until the potato stacks are well browned.
• Let cool slightly, then serve with sour cream.
• Enjoy!