Potatoesbakedincream Recipes

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SLICED POTATOES 'N CREAM



Sliced Potatoes 'n Cream image

This really isn't a recipe, it's just a little something I do, something my mother-in-law shared, that tastes really delicious. Very similar to a scalloped potato. It's so easy and you can't miss! To change things up a bit, I will also add finely sliced onions, and fresh garlic. I really just wing it with this dish! Make it...

Provided by Debbie Sue

Categories     Potatoes

Time 1h5m

Number Of Ingredients 3

4 medium sized red potatoes
salt, pepper, and garlic powder to taste
heavy cream

Steps:

  • 1. Peel and slice the potatoes. Rinse and pat dry with paper towels.
  • 2. Sprinkle with salt, pepper, and garlic powder. You know what you like :)
  • 3. Layer the seasoned potatoes in a baking dish. Top with heavy cream, just enough until it gets to the bottom of the top layer of potatoes. Bake at 350 degrees, for about 45 minutes to an hour, potatoes are tender and the top has browned.

GRATIN DAUPHINOIS - CLASSIC FRENCH POTATOES BAKED IN CREAM



Gratin Dauphinois - Classic French Potatoes Baked in Cream image

Very simple with no cheese topping or onions, just potatoes, butter, and cream, with a bit of garlic. Optional - If you add cheese to this dish, it will become a Gratin Savoyard. The recipe originated in the Dauphine, a region of mountains, forests, and pasturelands that lies between the Savoy with its alpine lakes and snowy peaks, and Provence, home to sunshine and lavender. Serve with meat or poultry. Note: Make sure your baking dish is large enough to allow the cream to completely cover the potatoes. Adapted from Williams-Sonoma.

Provided by BecR2400

Categories     Potato

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 7

3 garlic cloves
3 1/2 lbs charlotte potatoes or 3 1/2 lbs russet potatoes, peeled
salt & freshly ground black pepper
1 1/4 cups heavy double cream or 1 1/4 cups whipping cream
2 cups grated gruyere cheese (optional)
4 tablespoons unsalted butter, cut into bits
2 tablespoons mixed chopped fresh chives and flat-leaf Italian parsley

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!

Nutrition Facts : Calories 446.3, Fat 26.3, SaturatedFat 16.4, Cholesterol 88.3, Sodium 38, Carbohydrate 48.4, Fiber 6, Sugar 2.2, Protein 6.6

POTATOES BAKED IN CREAM



Potatoes Baked in Cream image

This recipe should be baked and served in individual casserole dishes. This is a very rich recipe and not intended for those on low-cal diets. If making in one large casserole, be sure not to layer the potatoes too thickly. Brought to you from Inn at Little Washington.

Provided by Bev I Am

Categories     Potato

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/2 medium onion, thinly sliced
4 idaho potatoes
1 tablespoon butter
3 cups heavy cream
1 pinch of freshly grated nutmeg
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 540.8, Fat 46.1, SaturatedFat 28.7, Cholesterol 168.1, Sodium 67.7, Carbohydrate 29.1, Fiber 3.3, Sugar 1.6, Protein 5.4

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