Potatoes Au Gratin Deluxe Recipes

AU GRATIN POTATOES

Steps:

• Heat oven to 375°F. Grease 1 1/2-quart casserole with shortening or spray with cooking spray.
• In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 1 1/2 cups of the cheese until melted.
• Spread potatoes in casserole. Pour cheese sauce over potatoes. Bake uncovered 1 hour.
• In small bowl, mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes or until top is brown and bubbly and potatoes are tender.

DELUXE POTATO GRATIN

Steps:

• Preheat the oven to 400 F or 200 degrees C.
• Peel the potatoes and slice thinly.
• Wash the starch off them and then pat dry in a cloth.
• Trim the leeks, discarding the coarse green ends, then slice thinly.
• Butter a gratin dish and put in half the potatoes and top with all the leeks.
• Cut the bacon into strips, fry until crisp, and then put the bacon over the leeks.
• Briefly fry the sage leaves in the leftover bacon fat until browned and crisp.
• Scatter over the leeks, along with the bacon fat.
• Grate the cheese directly over the top of the dish and then cover with the rest of the potatoes.
• Heat the stock and pour it over the potatoes until it reaches the top layer, but do not submerge them.
• Season with salt and pepper and dot with most of the remaining butter.
• Smear the last of the butter on a sheet of waxed paper and lay it, buttered side down, on top of the dish.
• Cook for 45 minutes.
• Remove and check with a skewer that the potatoes are nearly cooked.
• Mix the mustard with the creme fraiche and pour it over the gratin, smoothing with a rubber spatula to spread it evenly.
• Place the dish back in the oven without the paper for a further 15 minutes or until it is golden, bubbling and cooked through.
• Serve immediately.

POTATOES AU GRATIN

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.

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

SIMPLE AU GRATIN POTATOES

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

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.

POTATOES AU GRATIN

Steps:

• Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
• Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
• Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
• Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.

POTATOES AU GRATIN DELUXE

Steps:

• Boil, peel and dice potatoes. Arrange with the following layers, cheese, butter, and onions. Sprinkle each layer with paprika. Mix eggs, milk, and pepper pour over. Sprinkle top with grated cheese and bake at 325°F for 45 minutes.