SMASHED PARMESAN GRATIN POTATOES
Creamy garlic and Gruyere smashed potatoes covered in sliced shallots and Parmesan cheese.
Provided by foodnessgracious
Categories Side Dish
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Lay the potatoes on a baking tray and drizzle the olive oil over the top.
- Sprinkle with the tarragon and bake in the oven for 30 minutes.
- In a small pot, warm the cream, garlic, shallots, nutmeg and rosemary.
- Season with salt and pepper.
- The potatoes are done when a knife can pierce them with no resistance.
- Transfer the roasted potatoes to an 8 cup oven proof baking dish.
- Using a fork roughly smash the potatoes until they're broken up.
- Pour the cream mixture over the potatoes and lay the sliced shallot over the surface.
- Sprinkle the grated Gruyere over the potatoes and then finish with the grated Parmesan.
- Bake in the oven for about 50 minutes and the cheese is melted and the cream is golden and bubbling.
- Let the dish rest for 5-10 minutes before serving.
Nutrition Facts : Calories 195 kcal, ServingSize 1 serving
PARMESAN SMASHED POTATOES
Steps:
- Place the potatoes and 1 tablespoon salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat and simmer, covered, for 25 to 35 minutes, until the potatoes are completely tender. Drain.
- In a small saucepan, heat the half-and-half and butter.
- Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand). Fold in the sour cream, Parmesan cheese and the remaining salt and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.
MASHED POTATOES AU GRATIN
Provided by Katie Lee Biegel
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a pot and cover with the chicken broth. Bring to a low boil over medium-high heat. Reduce the heat to low, partially cover and simmer until the potatoes are fork-tender, 15 to 20 minutes.
- Preheat the oven to 375 degrees F. Coat a baking dish with nonstick cooking spray.
- While the potatoes are cooking, heat the butter in a skillet over medium heat. Add the shallots and cook until translucent and tender, 7 to 8 minutes. Stir in the garlic and cook an additional minute.
- Transfer the potatoes and chicken broth to a large mixing bowl. Add the butter mixture and half-and-half. Use a handheld electric mixer or a potato masher to mash the potatoes until smooth and creamy. Stir in the salt, 1 cup of the Gruyere and 1/2 cup Parmesan.
- Transfer the mixture to the prepared baking dish and top with the remaining 1 cup Gruyere and 1/2 cup Parmesan. (The dish can be prepared to this point, covered and refrigerated until ready to bake.)
- Bake until the cheese is golden and bubbly, about 30 minutes.
SMASHED POTATO GRATIN
Provided by Anne Burrell
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut the potatoes into quarters and place in a large saucepan with the garlic cloves. Fill the pot with water and season generously with salt. Taste the water, it should taste salty. Bring the pot to a boil over medium heat and cook the potatoes until they are fork tender. (A fork, not a knife should slide in and out easily.)
- Preheat the oven to 350 degrees F.
- When the potatoes are tender, drain the water from them and return the potatoes and garlic to the pan. Add the milk and sour cream. Using a potato masher or big spoon, gently mash the potatoes. Stir in the Cheddar, then taste and season with salt, if needed. Transfer the mixture to a baking dish. Combine the panko, grated Parmesan and the cayenne in a small bowl. Sprinkle it over the top of the potato mixture and bake until hot all the way through and is crispy and brown on top, about 20 minutes.
- Remove from the oven, garnish with chopped chives and serve.
PARMESAN SMASHED POTATOES
Steps:
- Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain.
- In a small saucepan, heat the half-and-half and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.
POTATO AND PARMESAN GRATIN
Categories Cheese Dairy Potato Side Bake Vegetarian Spring Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Layer 1/3 of potatoes evenly in prepared dish. Sprinkle with salt and pepper. Drizzle with 1/3 of melted butter. Top with 1/3 of Parmesan cheese. Repeat layering twice more with remaining potatoes, butter and Parmesan cheese. Pour milk evenly over.
- Bake potatoes 15 minutes. Reduce temperature to 350°F. Continue to bake until potatoes are tender, top is golden brown and most of milk is absorbed, about 1 hour longer. Remove from oven; let stand 10 minutes and serve.
SMASHED-POTATO TOMATO GRATIN
This dish, which pairs the sunny flavors of Provence with the comfort of mashed potatoes, makes a nice accompaniment to grilled meat, poultry, or fish.
Yield Serves 6 to 8 as a side dish
Number Of Ingredients 10
Steps:
- In a 4-quart heavy kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 30 minutes. While potatoes are simmering, in a small saucepan heat milk with 6 tablespoons butter over moderate heat until butter is melted. Remove pan from heat and keep mixture warm, covered. Pit olives and separately chop olives and scallions. In a colander drain potatoes and when just cool enough to handle, peel. Coarsely smash potatoes with a potato masher and gently fold in milk mixture, olives, scallions, and salt and pepper to taste.
- Preheat oven to 400°F. and butter a 3-quart gratin dish (about 15 by 10 by 2 inches).
- Mince garlic and chop parsley. In a nonstick skillet heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook garlic, stirring, until fragrant, about 1 minute. Add bread crumbs and cook, stirring, until golden. Transfer mixture to a bowl and cool. Stir in parsley and Parmesan and season with salt and pepper.
- Cut tomatoes into 1/4-inch-thick slices. Spread potatoes in gratin dish and top with tomatoes, overlapping them to completely cover potatoes. Sprinkle crumb mixture over tomatoes and bake gratin in middle of oven until top is golden brown and tomatoes are tender, about 25 minutes. Gratin may be made 1 day ahead and cooled completely, uncovered, before being chilled, covered. Reheat gratin, uncovered.
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