Reblochon Potato Gratin Recipes

REBLOCHON-POTATO GRATIN

Reblochon-Potato Gratin image

Reblochon is a French cow's-milk cheese. It has a smooth yellow-to-pink rind and a rich, creamy interior. Ripe Camembert cheese can be used in its place in this delicious potato gratin.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Number Of Ingredients 8

Ingredients

3 tablespoons unsalted butter, plus more for the dish
1 tablespoon olive oil
2 yellow onions, sliced into 1/4-inch-thick half circles
1 teaspoon sugar
2 1/2 pounds all-purpose Maine potatoes, peeled
Coarse salt and freshly ground pepper
9 ounces Reblochon cheese, roughly chopped
1 tablespoon fresh thyme leaves

Steps:

Generously butter a 5-cup gratin dish. Melt 1 tablespoon butter and olive oil in a large skillet over low heat. Add onions, sprinkle with sugar, and cook, stirring occasionally, until onions are very soft and golden, 15 to 20 minutes, and set aside.
Preheat oven to 400 degrees. Using a mandoline or a knife, slice potatoes 1/8 inch thick. Arrange one-third of the potatoes so they overlap in the gratin dish; sprinkle with salt and pepper. Cover potatoes with half of the reserved onions, half the cheese, and one-third of the thyme leaves. Arrange another one-third of the potatoes so that they overlap; sprinkle with salt and pepper. Repeat layering with remaining onions, cheese, and one third of the thyme. Arrange remaining potatoes on top so they overlap. Melt remaining 2 tablespoons butter; brush it over the final layer of potatoes. Sprinkle the remaining thyme, and season with salt and pepper.
Cover tightly with aluminum foil, and place in the oven. Bake for 40 minutes; remove foil, and bake until golden brown, 20 to 30 minutes more. Remove from oven, let stand 5 minutes, and serve.

PRETTY DARN QUICK POTATO GRATIN

Pretty Darn Quick Potato Gratin image

Use your food processor to quickly prep this easy, cheesy potato side dish.

Provided by NickiSizemore

Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes

Time 55m

Yield 6

Number Of Ingredients 6

Ingredients

4 ounces Gruyère or Comté cheese
4 large Yukon Gold potatoes, peeled
1 ½ cups half-and-half
1 large garlic clove, peeled and very finely minced
¾ teaspoon salt
1 pinch freshly grated nutmeg

Steps:

Preheat oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.
Fit a food processor with shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes.
Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes.
Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 25 g, Cholesterol 43.2 mg, Fat 13.3 g, Fiber 2 g, Protein 10 g, SaturatedFat 8 g, Sodium 386.5 mg, Sugar 0.2 g

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