UPPER CRUST POTATOES
This is a outstanding potato gratin. It goes great with all grilled and roasted meats, poultry, and game. Different textures can be achieved by coarsely or thinly grating, dicing, or julienning the potatoes. From New Basics Cookbook.
Provided by Sharon123
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375*F. Oil the bottom of a shallow 2-quart baking dish.
- Peel and very thinly slice potatoes. Put them in a mixing bowl and add 3/4 cup of the cream. Mix, and set aside.
- Melt the butter in a skillet, and add the shallots(or scallions) and garlic. Saute over low heat for 3 to 4 minutes. Do not brown.
- Add bay leaves and rosemary to skillet. Whisk in the cream cheese, milk, and remaining 3/4 cup cream. Simmer, whisking constantly, until smooth, 2 to 3 minutes. Add the paprika and salt and pepper. Discard the bay leaves and pour the mixture over the potatoes; toss gently.
- Arrange the potato mixture in a baking dish, spreading it out evenly. Sprinkle it first with the Parmesan, and then with bread crumbs.
- Bake until the potatoes are tender and the top is golden brown and bubbly, 1 to 1 1/4 hours. Sprinkle the parsley over and serve immediately. Enjoy!
Nutrition Facts : Calories 456.1, Fat 30.6, SaturatedFat 18.9, Cholesterol 103.1, Sodium 288.9, Carbohydrate 36.5, Fiber 4, Sugar 1.8, Protein 10.8
THE ULTIMATE POTATO GRATIN
Provided by Tyler Florence
Categories side-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
- Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
- Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.
- Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
- *Cook's Note: Slice the potatoes immediately before using so they don't turn brown.
THE "UPPER CRUST" POTATO GRATIN
Categories Potato Casserole/Gratin
Number Of Ingredients 10
Steps:
- Preheat the oven to 375'. Peel and thinly slice potatoes. If desired, rinse the potatoes to rid of starch. Dry thoroughly in a thick towel. In a large saucepan, combine potatoes, milk, bouquet garni, nutmeg, salt, and 1 tablespoon of the butter, and bring to a boil over moderately high heat. Stir occasionally to prevent potatoes from sticking to the bottom of the pan. Reduce heat to moderate and cook, stirring occasionally, until the potatoes are tender but not falling apart, about 10 minutes.
PRETTY DARN QUICK POTATO GRATIN
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
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
POTATO GRATIN
Earthenware dishes with a large surface area, that are shallow, low sided, and glazed on the inside, are perfect for slow-cooking in the oven and the formation of the golden crust of a gratin.
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F. Butter a 14-inch oval gratin dish with 1 tablespoon of the butter. Put the cream, stock, bay leaf, and salt in a medium pot, and stir to combine. Bring the mixture to a simmer, reduce the heat to low, and let steep while you prepare the potatoes.
- Peel the potatoes. Use a mandoline slicer or a knife to cut the potatoes into 1/8-inch-thick slices. Neatly layer the slices in the gratin dish, overlapping slightly, like shingles on a rooftop, making 3 or 4 layers. It's important to slice the potatoes and immediately assemble the gratin, before the potatoes oxidize and turn brown. Avoid putting the potatoes in water. You don't want to rinse off any of the potato starch-the starch is essential for a rich, creamy gratin.
- Remove the bay leaf from the cream mixture and discard. Gently pour the mixture over the potatoes. The liquid level should be just below the surface of the potatoes; when you gently press the potatoes down with a spatula, the cream mixture should spill over the top layer of potatoes. Dot the remaining 2 tablespoons butter on top, and cover tightly with foil.
- Bake until the potatoes are almost tender when pierced with a small, sharp knife, about 35 minutes. Increase the oven temperature to 400°F. Press the potatoes down with a spatula to an even thickness, allowing the creamy juices to baste the top. Sprinkle the thyme and black pepper on top. Continue to bake, uncovered, pressing the potatoes down with a spatula to baste periodically, until the gratin is nicely browned, about 30 minutes. (It's okay if the gratin is a little loose and creamy at this point.) Remove from the oven and let stand for 5 minutes before serving, to allow the gratin to settle and absorb some of the cream.
More about "the upper crust potato gratin recipes"
11 GRATIN RECIPES THAT ARE SO UPPER-CRUST RECIPE - BON …
From bonappetit.com
Estimated Reading Time 50 secsPublished 2016-02-20
- Collard Green Gratin. In place of collards, you can make this with the same amount of curly or Tuscan kale. P.S.: There is prosciutto. View Recipe.
- Root Vegetable Gratin. The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate.
- Squash and Tomato Gratin. A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture. View Recipe.
- Broccolini-Cheddar Gratin with Rye Breadcrumbs. You will fight your own family for the bits of cheesy goodness stuck to the bottom of the pan. View Recipe.
- Mixed Citrus "Gratin" Surprised to see this here? Suprêming citrus may be a labor of love, but there really is nothing more refreshing than taking a bite into one of these segments.
- Fennel Gratin with Walnut-Thyme Breadcrumbs. A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel. View Recipe.
- Classic Potato Gratin. When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break). View Recipe.
- Endive and Fennel Gratin. The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.
- Gnocchi Gratin with Gorgonzola Dolce. Nutmeg and rosemary provide a cozy base of flavor for this stunner of a casserole. View Recipe.
HOMEMADE POTATOES AU GRATIN RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
ULTIMATE HASSELBACK POTATO GRATIN - MY KITCHEN LITTLE
From mykitchenlittle.com
CLASSIC SCALLOPED POTATOES RECIPE - THERESCIPES.INFO
From therecipes.info
POTATOES AU GRATIN (DAUPHINOISE) - RECIPETIN EATS
From recipetineats.com
BEST POTATOES AU GRATIN RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
11 GRATIN RECIPES THAT ARE *SO* UPPER-CRUST | GRATIN RECIPE, BON ...
From pinterest.com
POTATOES AU GRATIN RECIPES | ALLRECIPES
From allrecipes.com
UPPER CRUST POTATOES - THE WASHINGTON POST
From washingtonpost.com
THE "UPPER CRUST" POTATO GRATIN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE BEST POTATO GRATIN RECIPE - KATHRYN'S KITCHEN
From kathrynskitchenblog.com
15 COMFORTING POTATO GRATIN RECIPES | MYRECIPES
From myrecipes.com
RECIPE: UPPER CRUST POTATO GRATIN - RECIPELINK.COM
From recipelink.com
THE ULTIMATE POTATO GRATIN | CANADIAN LIVING
From canadianliving.com
RECIPES REMEMBERED: THE ‘UPPER CRUST’ POTATO GRATIN
From richmond.com
CREAMY AND EASY AU GRATIN POTATOES RECIPE - COOKIN' WITH MIMA
From cookinwithmima.com
UPPER CRUST POTATOES FROM THE NEW BASICS COOKBOOK BY JULEE …
From app.ckbk.com
UNDER COVER POTATOES - HAARETZ.COM
From haaretz.com
COPYCAT RUTH’S CHRIS POTATOES AU GRATIN - 12 TOMATOES
From 12tomatoes.com
POTATOES AU GRATIN RECIPE- DINNER, THEN DESSERT
From dinnerthendessert.com
“UPPER CRUST” POTATO GRATIN - TOURTLE.COM
From tourtle.com
SUPER EASY POTATO GRATIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
11 GRATIN RECIPES THAT ARE SO UPPER-CRUST RECIPE - FOOD NEWS
From foodnewsnews.com
FOOLPROOF POTATO GRATIN - STEVEN AND CHRIS - CBC.CA
From cbc.ca
POTATO GRATIN WITH ROSEMARY CRUST HOW-TO | SOUTHERN LIVING
From southernliving.com
EASY HOMEMADE POTATO GRATIN (SIMPLE SIDE DISH) - THE BUSY BAKER
From thebusybaker.ca
SIMPLE POTATO GRATIN RECIPE WITH HALF AND HALF AND CHEESE
From gregfly.com
POTATO GRATIN RECIPE: CREATE YOUR OWN - HOW-TO - FINECOOKING
From finecooking.com
POTATO GRATIN - MY BAKING ADDICTION
From mybakingaddiction.com
HOW TO MAKE THE ULTIMATE POTATOES AU GRATIN - FINE DINING LOVERS
From finedininglovers.com
THE BEST POTATOES AU GRATIN EVER - THERESCIPES.INFO
From therecipes.info
POTATO GRATIN WITH ROSEMARY CRUST RECIPE - SOUTHERN LIVING
From southernliving.com
THREE-POTATO GRATIN RECIPE - PILLSBURY.COM
From pillsbury.com
ALL-CRUST POTATO GRATIN - BIGOVEN
From bigoven.com
BEST CHEDDAR POTATO GRATIN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
ULTIMATE POTATO GRATIN RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
POTATO GRATIN WITH GRUYERE AND GARLIC - ANNABEL LANGBEIN – RECIPES
From langbein.com
THE BEST POTATO GRATIN RECIPE - FIFTEEN SPATULAS
From fifteenspatulas.com
PARMESAN AU GRATIN POTATOES - THERESCIPES.INFO
From therecipes.info
POTATOES AU GRATIN – TEAWEA – POTATOES WITH A BAKED UPPER CRUST
From teawea.com
SWEET POTATO CRUST RECIPE - THERESCIPES.INFO
From therecipes.info
POTATOES AU GRATIN - ONCE UPON A CHEF
From onceuponachef.com
CREAMY AU GRATIN POTATOES RECIPE - BEST SIDE DISHES
From bestsidedishes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love