Yukon Gold Sweet Potato Au Gratin Recipes

YUKON GOLD SWEET POTATO AU GRATIN

Steps:

• Preheat the oven to 375, then in a medium saucepan, add the heavy cream, nutmeg, thyme, salt and pepper. Simmer over low heat 5 minutes, stirring occasionally.
• Peel the sweet potatoes, leave the skins on the Yukon gold, then thinly slice both, trying to get them about the same thickness.
• Use the tablespoon of butter and generously butter your baking dish then add the first layer of potatoes, overlapping them.
• Top with about ⅓ of the Gruyere cheese, another layer of potatoes, topped with another ⅓ of the cheese then pour all of the cream mixture over the top of the potatoes. Top with the remaining cheese then using a spatula gently press down on the potatoes.
• Measure a sheet of aluminum foil slightly larger than your baking dish the spray the center of the underside with cooking spray. This prevents the cheese from sticking to the foil during the baking process.
• Cover the potatoes and bake for 30 minutes. Uncover and continue baking another 20-25 minutes or until the potatoes are tender and golden brown on top.

YUKON GOLD POTATOES AU GRATIN RECIPE - (4.3/5)

Steps:

• Preheat the oven to 350°F. Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter. Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes. In a small bowl, whisk the cream and chicken stock with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

YUKON GOLD POTATO GRATIN WITH HORSERADISH, GRUYERE AND SWEET ONION

Steps:

• Preheat the oven to 375 degrees F.
• Put the cream, half-and-half, horseradish, nutmeg, garlic and onion in a medium saucepan and slowly bring the mixture to a simmer. Be sure to stir on occasion to prevent scorching. Season with salt and pepper.
• In a 9-by-13-inch baking dish, spoon a thin layer of the cream and onion mixture onto the bottom. Layer the potatoes, followed by a sprinkle of cheese. Season lightly with salt and pepper. Repeat this process until the dish is filled and the gratin is moist. Combine the breadcrumbs and thyme and sprinkle on top.
• Bake until the potatoes are tender and the gratin is caramelized on top and bubbly on the edges, 45 minutes to 1 hour. Allow to cool slightly before serving.

YUKON GOLD AND SWEET POTATO GRATIN

Steps:

• Heat oven to 400 degrees.
• Coat 13x9x2 inch baking dish with 2 tablespoons butter.
• Thinly slice all potatoes.
• Place overlapping in prepared dish.
• Bring milk and next 5 ingredients to boil in saucepan, then pour over potatoes.
• Dot with 2 Tbsp butter.
• Cover with foil.
• Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.
• Uncover potatoes, pour cream over, and dot with remaining 2 tablespoons butter.
• Bake uncovered until top is golden brown in spots, about 25 minutes.
• Cool slightly before serving.
• Cover with foil.

YUKON GOLD POTATO GRATIN

Steps:

• Heat oven to 400 degrees F. Butter a 9-inch round or oval baking dish.
• Slice potatoes 1/8-inch thick and combine thoroughly in a mixing bowl with 1/2 cup cheddar cheese, the sour cream, olive oil, garlic, thyme, salt, and pepper.
• Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken broth over potatoes.
• Bake 35 minutes, until potatoes are nearly-tender and the cheese and potatoes are starting to brown. Sprinkle with remaining cheese and bake another 10-15 minutes.
• Garnish with thyme sprigs.