Asiago And Sage Potatoes Au Gratin Recipes

SAGE POTATOES AU GRATIN

Steps:

• Preheat the oven to 400 degrees F. Coat a 2-quart baking dish with 1 tablespoon butter.
• Bring the cream, 1/2 teaspoon salt and the sage to a simmer in a large saucepan over medium-low heat; cook 10 minutes. Meanwhile, peel the potatoes and slice 1/8 inch thick (use a mandoline, if you have one).
• Cover the bottom of the prepared dish with about one-quarter of the potatoes, overlapping the slices. Season with salt and cayenne pepper and sprinkle with one-third of the cheese. Repeat the layers 2 more times (potatoes, salt, cayenne, cheese), ending with a layer of potatoes.
• Strain the cream, discarding the sage. Pour the cream into the dish and press the potatoes down. Cut the remaining 2 tablespoons butter into pieces and dot over the potatoes. Cover with aluminum foil and transfer to the oven; reduce the oven temperature to 350 degrees F and bake 40 minutes, then uncover and bake until golden and bubbly, about 20 more minutes.

POTATOES AU GRATIN

Steps:

• Preheat the oven to 350 degrees 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 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.

SAGE POTATOES AU GRATIN

Steps:

• Preheat the oven to 400 degrees F. Butter an 8 by 8-inch casserole dish using 1 tablespoon of the butter.
• In a pot, add the heavy cream, 1/2 teaspoon salt, and sage leaves. Bring to a simmer and steep for 10 minutes. While steeping, peel and slice the potatoes 1/8-inch thick on a mandolin. Begin to layer the potatoes on the bottom of the prepared dish, overlapping each slice by half. When the first layer of potatoes is complete, season with salt, cayenne pepper, and sprinkle with a third of the cheese. Repeat two more times, ending with a final layer of just potatoes.
• Strain the heavy cream and discard the sage. Pour the heavy cream over the casserole, pressing the potatoes down. Dot the remaining 2 tablespoons butter in pieces evenly over the top of the potatoes. Cover with aluminum foil and place in the oven, lowering the temperature to 350 degrees F. Bake, covered, for 40 minutes. Uncover and bake 20 minutes more. Serve hot.

ASIAGO, POTATO, AND BACON GRATIN

Steps:

• Put potatoes in a saucepan; cover with water; bring to a boil.
• Reduce heat and simmer 5 minutes or until almost tender; drain.
• Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
• Heat a saucepan coated with non-stick cooking spray over medium heat.
• Add in the shallots; stir/saute for 2 minutes or until tender.
• Sprinkle flour over shallots.
• Gradually add 1/2 cup milk and stir with a whisk until well blended.
• Gradually add 1 1/2 cups milk and stir with a whisk.
• Cook over medium heat for about 9 minutes,stirring frequently until thick.
• Take pan from heat source and add in 3/4 teaspoon salt, Asiago cheese, chives, pepper, and bacon; stir to combine.
• Place half the potatoes in an 8-inch square baking dish that has been coated with cooking spray.
• Pour half the cheese sauce over the potatoes.
• Top with the remaining potatoes and cheese sauce.
• Sprinkle Parmesan cheese over the top.
• Bake in a 350° oven for about 35 minutes or until cheese is bubbly and lightly browned.

ASIAGO AND SAGE SCALLOPED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• In a large, heavy saucepan, melt the butter; turn temperature to medium high and add the onions, sauté until golden, about 8 minutes.
• Add the garlic, bay leaves, nutmeg, 1 tablespoon salt, and 3/4 teaspoon freshly ground pepper, stir well and cook for 1 minute, then add the cream and milk and bring to a boil; remove saucepan from the heat, cover, and set stand for 5 minutes.
• In a medium-sized bowl, toss the grated cheese together with the dry bread crumbs, the olive oil, 1/2 tablespoon of the chopped sage, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper.
• Locate the bay leaves in the onion mixture and remove them, then add the remaining sage and stir.
• In a large bowl, gently toss together the sliced potatoes and onion mixture.
• Spread half of the potato mixture in the bottom of a pan-sprayed (I use an olive oil mister) 2-quart baking dish, then sprinkle 2/3 cup of the bread crumb mixture over the top; spread the remaining potato mixture over, pressing down firmly to pack them down, then cover with remaining bread crumbs.
• Bake at 400 degrees F for about 1 hour, or until the potatoes are tender and the top is a nice, golden brown (if the potatoes brown too quickly, loosely cover the baking dish with foil).
• These can be baked up to 5 hours ahead (let stand at room temperature, not in the refrigerator) of serving time then reheated in the oven (preferably, although doing it in the microwave would work in a pinch but the topping won't be crisp if you do so).
• I found this recipe at Gail's Recipe Swap in 1998 from "peggyor."

POTATO GRATIN WITH SAGE AND ONIONS

Steps:

• Preheat oven to 400°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Add onions, garlic, and 2 tablespoons sage; sauté 5 minutes. Add potatoes and 1 1/2 cups water. Bring to boil. Boil until water is completely absorbed, about 8 minutes. Add cream, salt, and pepper; bring to boil. Transfer skillet to oven and bake until potatoes are tender and top is golden, about 40 minutes. Sprinkle with remaining 1 tablespoon sage. Serve immediately.

ASIAGO AND SAGE POTATOES AU GRATIN

Steps:

• Preheat oven to 350. Combine heavy cream, 1/2 cup Asiago cheese, garlic, nutmeg, pepper & salt (a generius amount of salt @ 1 tablespoon)in large sauce pan and simmer for about 10 minutes until the cream in the mixture begins to slightly thicken. Arrange a third of potatoes in a 8X8 baking dish and sprinkle with a third of the cream sauce, a third of the sage leaves and a third of the cheese. Repeat 3 tines, ending with a layer of the potatoes and sauce. Bake for 1-1 1/4 hours or until the potatoes have softened. Remove from oven and top with additional cheese and broil for @ 5-10 minutes or until the top turns a nice golden brown color. Let rest for 5 minutes before servings.