Potatoesbakedincream Recipes

CREAMY BAKED POTATOES

Steps:

• Gather the ingredients.
• Preheat the oven to 450 F/230 C. Spray a baking pan with cooking spray .
• Wash, peel, and slice potatoes into thin slices using a sharp knife or a mandoline.
• Lay the potatoes in the pan.
• Add the cream and minced garlic to the potatoes. Generously season with salt and pepper. To add some color, sprinkle some paprika on top.
• Cover and bake for 45 minutes. Uncover and bake for another 15 minutes. The potatoes should be tender.

GRATIN DAUPHINOIS - CLASSIC FRENCH POTATOES BAKED IN CREAM

Steps:

• Preheat oven to 375F (190C).
• Rub a large 3-qt. (3-l) baking dish about 3 1/2 inches deep with a split garlic clove and butter generously.
• Chop the garlic.
• Using a mandolin or a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch (3 mm) thick. Blot the slices dry with paper towels.
• Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if using).
• Repeat the layering until all the potatoes and garlic are used and the potatoes are completely submerged by the cream.
• Dot with small bits of butter.
• Bake in the hot preheated oven for a good hour, then increase the temperature to 400F (200C) for the last 15-20 minutes until the potatoes have absorbed all of the cream and the top has turned a nice golden brown in color.
• Serve in the cooking dish straight from the oven, sprinkling each portion with some of the chives and parsley.
• Menu idea: Serve with steak, peaches in red wine and a beaujolais wine to drink!

POTATOES BAKED IN CREAM

Steps:

• Peel onion as thinly as possible.
• Peel the potatoes and slice as evenly as possible, about 1/8" thick.
• In a 4 quart heavy-bottomed saucepan, melt the butter over medium heat.
• Add the onion slices.
• Stir with a wooden spoon and cook until the onions are wilted and translucent.
• Add the cream and bring to a boil.
• Add the potatoes, folding them into the cream with a rubber spatula to make sure each slice is well coated.
• Add nutmeg and season with salt and pepper.
• Simmer until the cream begins to thicken and the potatoes are almost tender.
• They should still have some resistance to the bite.
• **(Recipe can be completed to this stage well in advance. If you are not ready to proceed with serving the potatoes, remove them from the pan and store in a covered container in the refrigerator).
• Preheat the oven to 375 degrees F.
• In 6-8 shallow, oven-proof gratin dishes, OR individual casseroles, OR in one large Pyrex baking dish, spoon a layer of potatoes and cream mixture about 1 inch deep.
• (It is not necessary to grease the dishes first).
• **The casseroles can be assembled to this point well in advance of baking.
• The potatoes will not discolor since they are already partially cooked.
• Bake in the upper third of the oven at 375 degrees for 12-15 minutes, or until the tip of a knife slides easily into the potatoes and they are golden brown on top.
• Serves 6-8.

CREAMY CHEESE & POTATO BAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
• Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

POTATOES IN CREAM SAUCE

Steps:

• Peel and drop potatoes into cold water. Drain and cut them lengthwise into quarters. Cut each quarter into 1-inch lengths.
• Add pieces to a small skillet with water to cover. Add salt and bring to a boil. Simmer 5 minutes. Drain.
• Add remaining ingredients. Bring to a boil. Cover and cook about 4 minutes or until almost tender.
• Uncover and cook about 1 minute longer or until potatoes are tender and cream sauce is lightly thickened.

PERFECT BAKED POTATO

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
• Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

BAKED SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
• Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
• Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.