Bobbys Yukon Gold Potato Gratin Recipes

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GRATIN OF YUKON GOLD POTATOES



Gratin of Yukon Gold Potatoes image

Potatoes baked with cheese are so comforting on cold nights-that's why this gratin made with Yukon gold potatoes, is a staple for your winter dinner menu.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 8

1/2 tablespoon unsalted butter
6 Yukon Gold potatoes (about 1 pound)
2/3 cup grated Gruyere cheese (about 1 1/2 ounces)
1 teaspoon olive oil
1 tablespoon fresh thyme leaves, plus 4 or 5 sprigs for garnish
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/3 cup low-salt chicken stock, homemade or canned

Steps:

  • Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
  • Slice potatoes 1/8 inch thick and combine thoroughly in a mixing bowl with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper.
  • Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top. Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs.

Nutrition Facts : Calories 192 g, Fat 6 g, Fiber 1 g, Protein 6 g

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



Yukon Gold Potatoes Au Gratin Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 8

1 1/2 pounds Yukon Gold Potatoes, cut* into 1/4-inch-thick slices
1/2 cup grated Gruyere cheese
1/2 cup Parmesan cheese
1/4 cup chicken stock
1/2 cup heavy cream
1 tsp. kosher salt
1/2 tsp black pepper
A mandoline makes slicing the potatoes much easier. I also soak the potatoes in water, while doing my prep work, so that they don't turn brown.

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



Yukon Gold Potato Gratin image

There was Gold to be found in the Yukon...now we have the Yukon Gold potato. Delicious. Try this gratin using them and you won't be disappointed.

Provided by evelynathens

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 tablespoon unsalted butter
1 lb yukon gold potato
1 cup canadian sharp cheddar cheese
2 tablespoons sour cream
1 tablespoon olive oil
2 garlic cloves, very finely minced
1 tablespoon fresh thyme
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup chicken broth or 1/3 cup white wine
4 fresh thyme sprigs (to garnish)

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.

BOBBY'S YUKON GOLD POTATO GRATIN



Bobby's Yukon Gold Potato Gratin image

This is a Bobby Flay recipe. These potatoes are amazing! I don't remember from which show, but I'm posting it here for safe keeping.

Provided by Cooking Queen

Categories     Potato

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 poblano chiles, roasted, peeled, seeded and diced
6 garlic cloves, peeled, finely chopped
2 lbs yukon gold potatoes, peeled and cut into 1/8-inch slices
1/2 cup chopped fresh cilantro, plus extra for garnish
1 cup chicken stock (if using canned, low sodium)
1 cup heavy cream
1 cup monterey jack cheese
1/2 cup Anejo cheese
butter, to butter the baking pan

Steps:

  • Preheat oven to 400 F degrees. Butter a 9-inch square pan and sprinkle the garlic over the bottom of the pan.
  • Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then sprinkle 1/3 of the chiles and 1/3 of the cilantro. Repeat the layers of potatoes, chiles & cilantro 2 more times, seasoning the potatoes with salt and pepper as you layer. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper. Cover the pan with foil. Bake until potatoes are tender, about 1 hour and 15 minutes. Uncover and sprikle with the cheeses over potatoes. Bake until the liquid thickens, about 15 minutes.
  • Cool. Sprinkle with rest of cilantro. Enjoy!

Nutrition Facts : Calories 363.9, Fat 21.1, SaturatedFat 12.9, Cholesterol 72.3, Sodium 181.4, Carbohydrate 35.6, Fiber 3, Sugar 2.9, Protein 9.8

YUKON GOLD POTATO GRATIN WITH HORSERADISH, GRUYERE AND SWEET ONION



Yukon Gold Potato Gratin with Horseradish, Gruyere and Sweet Onion image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups heavy cream
1 cup half-and-half
1/2 cup grated fresh horseradish
1/2 teaspoon grated nutmeg
1 clove garlic, finely minced
1 Vidalia or other sweet onion, sliced as thin as possible
Kosher salt and freshly cracked black pepper
3 pounds Yukon gold potatoes, sliced 1/8 inch thick (best to do when ready to assemble)
2 cups grated Gruyere cheese
1 cup coarse breadcrumbs
2 tablespoons minced fresh thyme

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.

BOBBY'S DRY RUBBED RIB-EYE STEAK WITH MESA BBQ SAUCE AND YUKON GOLD POTATO GRATIN



Bobby's Dry Rubbed Rib-Eye Steak with Mesa Bbq Sauce and Yukon Gold Potato Gratin image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 20

1 cup ancho chili powder
1 tablespoon ground cumin
1 tablespoon dried coriander
1 teaspoon cayenne pepper
2 teaspoons dry mustard
2 teaspoons dried oregano
1 tablespoon salt
1 teaspoon freshly ground black pepper
4 rib-eye steaks (8 to 10 ounces each)
1 cup dry rub
Olive oil
2 cups Mesa BBQ Sauce, or your favorite
2 poblano chiles, roasted, peeled, seeded and diced
6 cloves garlic, peeled, finely chopped
2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch slices
1/2 cup coarsely chopped fresh cilantro leaves plus extra for garnish
1 cup chicken stock (if canned, low sodium)
1 cup heavy cream
1 cup Monterey Jack cheese
1/2 cup queso anejo cheese

Steps:

  • Combine all ingredients in a medium bowl.;
  • Heat grill or grill pan to high.
  • Rub each steak on 1 side with the dry rub. Brush with olive oil and grill, rub side down for 3 to 4 minutes or until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Turn the steaks over and brush the rub side with bbq sauce, turn over and grill for 1 minute.
  • Remove steaks from grill and brush with additional bbq suace.
  • Preheat oven to 400 degrees F. Butter a 9-inch square pan and sprinkle garlic over bottom of pan.
  • Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then 1/3 of chiles and 1/3 of cilantro. Repeat layer of potatoes, chiles and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper. Cover pan with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover and sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool. Sprinkle with cilantro.

YUKON GOLD AND MELTED LEEK GRATIN



Yukon Gold and Melted Leek Gratin image

Make and share this Yukon Gold and Melted Leek Gratin recipe from Food.com.

Provided by Brookelynne26

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 6

2 tablespoons unsalted butter
2 leeks, white and pale green parts, cut into 1 inch cubes
6 large yukon gold potatoes, peeled and thinly sliced
1 1/2 cups shredded gruyere cheese
salt and pepper
1 cup heavy cream

Steps:

  • Preheat the oven to 350°F In a large saute pan, melt the butter over medium heat until just foaming. Reduce heat to low and saute leeks until very soft, about 10 minutes.
  • In a large gratin dish, alternate layers of potatoes, leeks, and cheese, seasoning each layer with salt and pepper.
  • Finish with a final sprinkling of cheese. Pour the cream over top and cover lightly with aluminum foil. Bake for 40 minutes. Uncover and bake for another 30 to 40 minutes, or until bubbling and brown on top. Let cool slightly.

Nutrition Facts : Calories 430.6, Fat 27.5, SaturatedFat 16.7, Cholesterol 94.2, Sodium 118.2, Carbohydrate 35.5, Fiber 3.2, Sugar 2.6, Protein 12.1

YUKON GOLD AND SWEET POTATO GRATIN



Yukon Gold and Sweet Potato Gratin image

This from Nov., 2005 Bon Appetit. Another one which I made several times in the ensuing months, then forgot until I just found it misfiled ! Recipe calls for 13x9" baking dish, but I use the next larger size, since estimating amounts of potato slices is inexact ! Easy to prepare ahead and bake when you start the rest of the meal.

Provided by NurseJaney

Categories     Yam/Sweet Potato

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 10

6 tablespoons butter, divided
2 1/4 lbs yukon gold potatoes, rinsed
1 1/2 lbs red sweet potatoes, peeled
2 cups whole milk
1 garlic clove, pressed
1 tablespoon kosher salt
2 teaspoons fresh thyme leaves
1 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 cup whipping cream

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.

Nutrition Facts : Calories 268.1, Fat 14.6, SaturatedFat 9, Cholesterol 46.5, Sodium 691.8, Carbohydrate 31.3, Fiber 3.3, Sugar 5.2, Protein 4.3

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