Two Cheese Potato Gratin Recipes

TWO-POTATO GRATIN

Steps:

• Preheat oven to 300 degrees. Butter a medium gratin dish. Line bottom with a layer of Yukon Gold potatoes. Sprinkle with a little thyme and nutmeg. Season lightly with salt and pepper, and pour over a little cream. Add a layer of sweet potato slices, and repeat with the thyme, nutmeg, salt, pepper and cream. Continue layering, ending with sweet potatoes, thyme, nutmeg, salt, pepper and cream.
• Bake in oven for 1 to 1 1/4 hours, until potatoes are tender when pierced with a fork. Cover with aluminum foil if top gets too dark.

TWO-CHEESE POTATO GRATIN

Steps:

• Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
• In 2-quart saucepan, melt butter over medium heat. Stir in flour with wire whisk until smooth. Gradually stir in milk. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thickened. Stir in mustard and salt.
• Place half of the potatoes in baking dish; top with half of the sauce and half of each of the cheeses. Repeat layers.
• Bake 50 to 55 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving.

TWO-POTATO GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place potatoes and sweet potatoes in a large baking dish. Mix in onion. Add 1 to 1 1/4 cups vegetable both.
• Bake in the preheated oven until potatoes start to soften, about 20 minutes. Remove from oven and add Gruyere cheese. Pour in more vegetable broth if casserole looks dry.
• Return to the oven and continue baking until potatoes are tender, about 30 minutes. Stir and serve hot.

SIMPLE TWO-POTATO GRATIN

Steps:

• Spread potatoes in a buttered 11x7-inch baking dish. Combine heavy whipping cream, chicken broth, chopped sage, garlic, and salt; pour over potatoes. Sprinkle with pepper. Cover with buttered foil; bake at 425°F for 35 minutes. Sprinkle with Gruyère cheese. Bake uncovered until brown and bubbling, about 25 minutes. Let rest before serving.

TWO CHEESE POTATO GRATIN

Steps:

• Heat oven to 350 degrees.
• In sauce pan melt butter.
• Stir in flour & whisk until smooth.
• Gradually stir in milk. Heat to boiling, then reduce heat to low & cook for 5 minutes, stirring frequently until thickened.
• Stir in mustard & salt.
• Coat a 9x13 casserole with cooking spray. Place 1/2 potatoes in pan slightly overlapping.
• Top with 1/2 of the sauce & 1/2 of the cheeses.
• Repeat layers.
• Bake approximately 50-55 minutes or until golden & bubbly.
• Let stand out of oven for 5-10 minutes before serving.

CHEESY POTATO GRATIN

Steps:

• Preheat the oven to 200 °C/400 °F.
• Slice the potatoes, using a mandoline or a very sharp chef's knife, into 1/8"/ 3-4 mm thick.
• In a large bowl, grate the cheddar and Parmesan. Add spices, fresh thyme leaves, cream, milk and melted butter. Stir to combine. Then add potato slices and toss with your hands until every slice is coated with the cream-cheese mixture. Make sure to separate any slices that are sticking together to get the mixture in between every slice.
• Grease a baking dish with olive oil. Pick up a handful of potatoes, arrange the slices upright, tightly against each other, until all potatoes have been added. If necessary, slice more potatoes. Pour excess cream-cheese mixture over the potatoes. Cover with aluminum foil and transfer to the oven. Bake for 60 minutes.
• After this, remove the aluminum foil. Sprinkle with extra black pepper, crushed red pepper flakes and sage leaves. Return to the oven. Bake until deep golden brown and crispy on top, about 30 minutes.
• Remove from oven, let rest for 10 minutes, serve. Enjoy!

ULTIMATE THREE CHEESE POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees. Spray 2-quart baking dish with non-stick spray. Slice potatoes with a mandolin, if possible, to create uniform slices. Pat dry with paper towels to absorb any extra moisture.
• Heat the cream, milk, garlic, salt, and pepper in a small saucepan until it begins to simmer around the edges, about 5-7 minutes. Remove the pan from the heat and allow to rest.
• Arrange half the potatoes in overlapping slices along the bottom of the pan. Pour half of the cream over the top of the potatoes. Top with half of the cheddar, parmesan and goat cheese sprinkled over the top. Layer with the other half of the sliced potatoes. Repeat the layers of cream, and cheeses.
• Bake for 60-70 minutes, or until the top id deep golden brown, and the potatoes are tender when pricked with a knife. Allow to rest 10 minutes before serving.

POTATOES AU GRATIN WITH GRUYERE RECIPE

Steps:

• Preheat the oven to 375 F.
• Slice the potatoes into thin rounds - less than ¼ inch in thickness.
• Add the milk, cream, and whole garlic cloves to a large saucepan and heat on a burner at medium until simmering, stirring frequently with a wooden spoon.
• Add the sliced potatoes to the pan and let them simmer in the garlic infused milk/cream for 5 minutes, and move the potatoes around in the pan frequently with a wooden spoon to prevent them from sticking to the bottom.
• Using a large slotted spoon, remove the potatoes from the pan and add about half of them to a large, ovenproof baking dish. Spread the potatoes out in an even layer.
• Remove the rest of the potatoes from the pan and set them aside.
• Remove the garlic cloves from the pan and pour about half of the cream mixture evenly over the top of the potatoes in the oven dish.
• Sprinkle salt and pepper over the potatoes, then sprinkle half of the grated cheese evenly over the top.
• Add the remaining potatoes on top in another layer, then add the cream, salt and pepper, and cheese once again.
• Bake the potatoes for 45 to 50 minutes, or until they are bubbling and golden on the top.
• Remove the dish from the oven and let it rest for several minutes, then serve, optionally sprinkled with fresh chives.

TWO-POTATO GRATIN

Steps:

• Arrange half of russet potatoes in 8x8x2-inch glass baking dish. Season with salt and pepper. Sprinkle 1/4 of rosemary over. Top with half of sweet potatoes. Season with salt and pepper. Sprinkle 1/4 of rosemary over. Repeat layering with remaining russets and sweet potatoes, seasoning each layer with salt, pepper and 1/4 of rosemary. Pour cream over. Cover tightly with plastic wrap and microwave on High until potatoes are tender, about 18 minutes. Sprinkle both cheeses over potatoes. Microwave uncovered on high until cheeses melt and bubble, about 3 minutes. Cool 10 minutes.