Recipes for "potato gratin"

Boil the potatoes for 4 minutes in salted water (1 tablespoon of salt for 2 quarts of water). Drain and set aside.

Heat the butter over medium-high heat in a large sauté pan and cook the onions, stirring occasionally, until they are softened, about 5 minutes.

Sprinkle them with salt and the Herbes de Provence. Turn off the heat and set aside.

Spread half of the sliced potatoes over the bottom of an 11x7-inch baking dish (Pyrex works well). Sprinkle well with salt and white pepper.

Sprinkle with about a third of the Gruyere and Parmesan cheeses. Top with the onions, the nutmeg and another 1/3 of the cheeses.

Layer the remaining sliced potatoes on top of the cheeses.

Pour the half and half over everything. Sprinkle again with salt and pepper.

Sprinkle the remaining one-third of the cheeses over everything. (At this point you can make a day ahead, just cover and refrigerate until time to cook.)

Bake uncovered in 400°F oven until cream thickens and everything is nicely browned, about 25-30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.

Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.

Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.

Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.

Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

Gather all ingredients.

Preheat oven to 375 degrees F (190 degrees C). Heat butter in a large 12-inch high-sided skillet over medium heat until melted. Add onion and cook, stirring occasionally, until softened, 5 to 6 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add cream, evaporated milk, and salt and stir. Add potatoes, separating slices from each other and nestling potatoes in cream mixture until potatoes are partially covered. Bring to a boil over medium-high. Reduce heat to medium and simmer, stirring and folding often, for 15 minutes. (Potatoes will be harder to stir at first but will soften as they cook). Remove from heat.

Add Parmigiano-Reggiano, pepper, and 1 1/2 cups of the Pecorino-Romano; fold and stir until potatoes are evenly coated in cheeses. Top evenly with remaining 1/2 cup Pecorino-Romano.

Cover tightly with foil and bake in preheated oven until potatoes are fork tender, 35 to 40 minutes.

Remove foil and increase oven temperature to broil. Broil until cheese is golden brown, 4 to 5 minutes.

Remove and let sit for 10 minutes. Garnish with thyme and pepper and serve.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with softened butter.

Toss potato slices and chopped onions with salt and pepper; spread 1/3 of the potato mixture into the prepared baking dish. Sprinkle half of the Gruyère cheese over potatoes, then add another layer of potatoes. Sprinkle on remaining Gruyère cheese, then layer remaining potatoes on top. Mix water and wine together; pour over potatoes in the dish. Cover the dish with aluminum foil.

Bake in the preheated oven until potatoes are tender, about 1 hour 15 minutes. Remove foil and pour cream evenly over potatoes. Bake, uncovered, for an additional 15 minutes to thicken cream and brown the top.

Melt 1 1/3 tablespoons butter with olive oil in a large saucepan over medium-high heat; add mushrooms. Cook, stirring often, until edges browned, 15 to 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Combine 2 teaspoons softened butter and garlic in a small bowl. Grease a 9x13-inch baking dish with garlic butter.

Layer 1/3 potatoes into the prepared baking dish; season with 1/2 thyme, salt, black pepper, and 1/2 cooked mushrooms. Reserve 3 tablespoons sottocenere cheese for top and set aside; layer 1/2 remaining cheese over mushrooms. Layer 1/3 potatoes over cheese; season with remaining 1/2 thyme, salt, black pepper, remaining 1/2 cheese, remaining 1/2 mushrooms, and remaining 1/3 potatoes. Season with salt and black pepper. Pour cream and chicken stock over top; season with salt and black pepper. Top with reserved 3 tablespoons cheese. Cover dish loosely with aluminum foil; tent foil a little so it doesn't touch potatoes.

Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 minutes more. Cool slightly before serving.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch gratin dish with 1 teaspoon butter.

Slice potatoes and turnip into ⅛-inch-thick slices using a mandoline.

Layer ½ each potatoes and turnip into the prepared gratin dish. Sprinkle ¾ teaspoon thyme leaves over top; season with salt and black pepper. Top with 1 cup Monterey Jack cheese.

Layer remaining ½ each potatoes and turnip on top of cheese layer. Sprinkle remaining ¾ teaspoon thyme leaves over top; season with salt and black pepper. Pour half-and-half evenly over top; cover with remaining 1 cup Monterey Jack cheese. Cover the gratin dish with aluminum foil.

Bake in the preheated oven for 40 minutes. Uncover; continue baking until browned and bubbly, about 10 minutes more. Let sit before serving for 10 minutes.

Gather all ingredients. Line a 6-quart slow cooker with a disposable liner or generously coat with nonstick cooking spray.

Whisk together milk and sour cream dip in a bowl.

Melt butter in a small saucepan over medium heat. Whisk in flour and 1/2 teaspoon salt. Cook, stirring constantly, for 1 minute. Stir in milk mixture and bring to a boil, whisking constantly, over medium-high heat. Reduce heat to medium and simmer, whisking constantly, about 1 minute.

Remove pan from heat and stir in Cheddar cheese until melted, about 15 seconds.

In a small bowl mix together Parmesan cheese, garlic powder, remaining 1/4 teaspoon salt, and pepper.

Layer half of the potatoes in the bottom of the prepared slow cooker. Sprinkle with half of the Parmesan mixture. Top with onion and half of the cheese sauce. Layer remaining potato slices in the slow cooker and sprinkle with remaining Parmesan mixture. Pour remaining cheese sauce over the potatoes.

Cover opening of slow cooker completely with paper towels.

Cover with the lid and cook on High until potatoes are tender, 3 to 4 hours, replacing the paper towels once halfway through cooking. Serve topped with chives.

Preheat the oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.

Fit a food processor with a 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.

Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking dish.

In a large bowl combine carrots, potatoes, 1 1/4 cups Gruyere cheese, the Parmesan, thyme, salt, pepper, and nutmeg. Toss to combine.

Spread in prepared baking dish.

Pour cream evenly over carrot mixture. Cover with foil.

Bake in the preheated oven for 1 hour and 15 minutes. Remove foil.

Sprinkle with remaining 3/4 cup Gruyere cheese.

Bake, uncovered, until golden brown and vegetables are fork tender, 30 to 40 minutes. Let stand 10 minutes before serving.

Adjust oven rack to lowest position. Heat oven to 350 degrees.

With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).

Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs.

Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.

Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.

In a greased shallow 3-qt. baking dish, combine the potatoes and fennel; set aside.

In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth, cream, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Layered a casserole dish with 1/2 potatoes slices and 1/3 cup of cheddar cheese and repeat.

Pour over mixture; gently toss to coat potatoes. Cover and bake at 350 degrees F for 1 hour or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 15 minutes longer or until cheese is melted.

Preheat the oven to 375°F. Butter a large (3-quart) shallow baking dish.

In a small bowl, mix the melted butter and breadcrumbs together until combined. Stir in 3/4 cup of the grated cheese. Set aside.

In a large pot combine the heavy cream, milk, salt, pepper, and thyme. Add the potatoes and onions.

Bring to a boil over medium heat, stirring often to separate the slices. Boil for about 1 minute, or until the potatoes release some of their starch. (You will see the cream thicken slightly.) Remove the pan from the heat.

With a slotted spoon, transfer the potatoes and onions to the baking dish in an even layer, leaving as much cream in the pot as possible.

Stir the remaining 3/4 cup of cheese into the cream in the pot, and when the cheese melts, pour it over the potatoes in the baking dish. Sprinkle the cheesy buttered breadcrumbs over the potatoes.

Bake the gratin for 50 to 60 minutes, or until the potatoes are tender and the top is bubbly and golden brown.

Check the gratin at the 40 minute mark. If the top is already brown, place a piece of foil loosely over it to prevent the breadcrumbs from burning and continue to bake for another 10 to 20 minutes. If the top isn’t brown at the 40 minute mark, continue baking uncovered until it is.

Simply Recipes / Sally Vargas

Remove the gratin from the oven and let it rest on a cooling rack for 10 to 15 minutes before serving.

Did you love this recipe? Let us know with a rating and review!

Simply Recipes / Sally Vargas

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.

In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.

Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.

Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.

Bake in preheated oven for 75 minutes. Serve immediately.

Preheat the oven to 450 degrees F (230 degrees C). Butter a 13x9-inch baking dish.

For the mashed potato, add quartered russet potatoes to a pot with 3 tablespoons salt and enough water to cover by 2 inches. Bring to a boil over high heat; reduce heat to medium and simmer until tender when pierced with a sharp knife, but not falling apart, 15 to 20 minutes. Drain very well.

Return potatoes to the pot, and mash until almost smooth. Add butter, salt, and cayenne. Mash until smooth.

Add milk and the 4 ounces shredded cheese, and mash and mix until evenly combined. Spread evenly into the prepared baking dish, and smooth the top. Season the top with salt and freshly ground black pepper.

For the au gratin potato layer, slice each half potato into 1/8-inch slices.

Fan the potato out slightly at an angle, and place on top of mashed potatoes. Repeat with remaining potato halves to cover the surface, creating 4 rows across by 2 potato halves long, using 8 halves total. Depending on the size of potato and dish, you may have to adjust the layout to cover.

Generously salt sliced potatoes, and brush generously with melted butter. Scatter the 2 ounces shredded cheese on top, and finish with grated Parmigiano-Reggiano.

Bake in the preheated oven until sliced potatoes on top are tender when pierced with a knife, about 1 hour.

Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour, and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick.

Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.

Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.

Bake in the preheated oven until potatoes are fully cooked and top is golden brown, 20 to 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and place in a 9 x 13 inch baking dish.

Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. Reduce heat to low. Stir in flour, seasoning salt, pepper, mustard and nutmeg. Gradually add soy milk, stirring constantly until thickened. Stir in half of the soy cheese. Stir constantly until cheese is melted. Pour over potatoes.

In a small bowl combine the remaining broth and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika.

Bake in preheated oven for 20 minutes.

Cut off the fronds and stems of the fennel and save them for another dish; they are a great addition to stocks and broths.

Cut the bulbs in quarters, then 1 to 2 inch pieces; discard the woody cores.

Grease a casserole dish or gratin pan with 1 tablespoon olive oil.

Boil the fennel in a medium pot of salty water for 5 to 6 minutes, or until the fennel is just about tender. Drain well and toss with 1 tablespoon of olive oil.

Mix the parmesan, thyme, and bread crumbs, then mix half of that mixture with the fennel. Add the fennel to the casserole in an even layer.

Top with the mozzarella cheese, then the rest of the parmesan-bread crumb mixture. Drizzle 1 to 2 tablespoons of olive oil over the top.

Cover the casserole and bake at 375°F for 20 minutes. Then remove the cover and bake until the cheese is well browned, about 15 more minutes.

Let the gratin rest for 5 minutes before serving. Garnish with chopped fresh fennel fronds.