Potatoes Gratin Pommes De Terre Gratinées Recipes
POTATOES GRATIN (POMMES DE TERRE GRATINéES)
Steps:
- * For EACH serving: allow 1 potato (about 3/4 lb). Peel and thinly slice into an individual baking dish (about 1 1/2 cup size). Level potatoes and sprinkle lightly with salt and pepper. Pour in cream to be rly cover (about 1/3 cup). Bake uncovered in a 325 oven for 1 hour or until tender when pierced. Sprinkle with shredded Swiss cheese and bake 3-4 minutes or until cheese melts. For 4-5 SERVINGS: use shallow 1 1/2 quart casserole, 4-5 cups thinly sliced potatoes (about 2 lb), salt and 1 cup cream. Bake uncovered for about 1 hour, sprinkle 3/4 cup shredded Swiss cheese and continue baking about 20 min.
Nutrition Facts : Calories 129 calories, Fat 11.1795000046917 g, Carbohydrate 1.50795000035378 g, Cholesterol 39.180000017372 mg, Fiber 0 g, Protein 5.76082500025994 g, SaturatedFat 7.05504750292052 g, ServingSize 1 1 Serving (35g), Sodium 63.0001432339852 mg, Sugar 1.50795000035378 g, TransFat 0.64563750024194 g
GRATIN DES POMMES DE TERRE DE FONTE (MELTING POTATOES)
Fairly easy since most of the time involved is cooking time. Speciality of the kitchens of the Hotel Splendid, Bordeaux, France as noted in the newspaper clipping in my grandmother's recipe box.
Provided by Member 610488
Categories Potato
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cut potatoes into paper thin slices. Rinse with cold water and drain. Peel and mince garlic. Trim and mince scallions.
- In a bowl, stir together garlic, scallions, thyme, nutmeg, salt and pepper.
- Heat oven to 300°F
- Butter a 3- to 4-quart heatproof baking-serving dish. Put a layer of potatoes on the bottom of the dish and sprinkle with the scallion-garlic mixture.
- Repeat 4 times, finishing with a layer of potatoes. Pour in just enough half-and-half to cover the potatoes. Cover the dish and set over very low heat on the stove for 20 minutes.
- Remove cover, dot with butter, and bake until potatoes are tender, about 2 ½ hours.
Nutrition Facts : Calories 343.8, Fat 13.6, SaturatedFat 8.4, Cholesterol 41.2, Sodium 582.5, Carbohydrate 49.3, Fiber 5.8, Sugar 2.3, Protein 8
CLASSIC POMMES BOULANGèRE - FRENCH GRATIN POTATOES
This classic French potato gratin dish literally translates as "Potatoes in the Style of the Baker's wife". The story is, that in the past, a French family would prepare these potatoes and then take them to the local boulangerie, the baker, to be cooked in the even heat of his oven, hence the name. Any sort of good quality stock will do, chicken, lamb, beef or vegetable. For a richer taste, a ratio of 50% hot stock and hot milk/cream can be used. If using lamb stock, it is nice to sprinkle the top of the potatoes with fresh Rosemary, and I often add a sprig of thyme to my potatoes when baking them. I have found that melted butter gives a better result than dotting butter, no burned and upturned edges anymore!
Provided by French Tart
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 150C/300F/Gas mark 3.
- Butter a large shallow ovenproof dish.
- Peel potatoes thinly, do not rinse.
- Peel and slice the onions thinly.
- Using a mandolin slice if possible,slice the potatoes very thinly, again do not rinse.
- Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper and then add the sliced onions.
- Continue until all the potatoes & onions are used up, ending with a potato layer.
- Pour over the hot stock.
- Brush with the top of the potatoes with the melted butter.
- Place the potatoes on the high shelf of the oven for 1 hr to 1 1/2 hrs or until tender and the top layer is a crisp golden brown.
- Serve immediately with roasted meats, as an alternative to roast potatoes, or with a pot roast, hot-pot and vegetables.
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