GRATIN OF YUKON GOLD POTATOES
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
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 POTATO GRATIN WITH HORSERADISH, GRUYERE AND SWEET ONION
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
GRATIN OF YUKON GOLD POTATOES, BACON AND ARUGULA
Categories Cheese Dairy Potato Side Bake Christmas Easter Thanksgiving Bacon Arugula Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 375°F. Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain.
- Mix cream and milk in 4-cup measuring cup. Layer 1/3 of potatoes in prepared dish; overlap slightly. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top potatoes with half of arugula. Top with 1/3 of cheese and 1/3 of bacon. Pour 1 cup cream mixture over. Repeat layering. Top with remaining potatoes. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper, remaining cheese and bacon. Pour remaining cream mixture over.
- Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 1 hour 15 minutes. Let stand 15 minutes before serving. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered with foil, in 375°F oven about 30 minutes.)
BOBBY'S DRY RUBBED RIB-EYE STEAK WITH MESA BBQ SAUCE AND YUKON GOLD POTATO GRATIN
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.
BOBBY'S YUKON GOLD POTATO GRATIN
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
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
POTATOES AU GRATIN
Steps:
- Preheat oven to 350 degrees. In an 8 by 8-inch baking dish, arrange a fourth of the potatoes, season to taste with salt and pepper and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers. Bake for 50 minutes to 1 hour, or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.
GRILLED YUKON GOLD POTATOES WITH ROSEMARY-LEMON-GARLIC VINAIGRETTE
Steps:
- Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool then cut each potato into rounds and wedges. Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling.
- While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified. Can be made 1 day in advance and refrigerated. Bring to room temperature before using.
- Heat the grill to high.
- Brush the potatoes on both sides with the canola oil and season with salt and pepper. Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes. Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer. Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces. Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine. Garnish with parsley sprigs.
POTATOES AU GRATIN
The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin. Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly. Feel free to play around: Add leeks, onions, garlic or more cheese between the layers. Experiment with fresh or dried herbs. It's incredibly adaptable and practically foolproof. Just don't forget to season with salt and pepper as you go. Like all potato dishes, it needs plenty of seasoning.
Provided by Mark Bittman
Categories dinner, casseroles, vegetables, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
- Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
- Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
- Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.
YUKON GOLD POTATO GRATIN WITH HORSERADISH & PARMESAN
Provided by Shawn McClain
Categories Milk/Cream Garlic Potato Side Bake Vegetarian Casserole/Gratin Horseradish Parmesan Winter Thyme Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 (side-dish) servings
Number Of Ingredients 9
Steps:
- Place rack in middle position and preheat oven to 400°F.
- Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
- Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string.
- In heavy, 6-quart saucepan, combine potatoes, bouquet garni, salt, garlic cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can just be pierced with a fork, about 10 minutes. Using slotted spoon, remove bouquet garni and garlic and discard. Stir in horseradish.
- Spread potato mixture in buttered dish and sprinkle with cheese. Bake until top is golden brown and potatoes are tender, about 30 to 40 minutes. Let stand 15 minutes before serving.
YUKON GOLD AND SWEET POTATO GRATIN
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
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
YUKON GOLD ROASTED POTATOES WITH BACON, ONION AND GARLIC
You can use any kind of potatoes for this but Yukon Gold are simply the best! All ingredients can be adjusted to taste. If you do not like your garlic crispy then just add in two or three whole bulbs garlic (outer layer of skin removed) sprinkle with oil and place in the roasting pan with the potatoes and separate the cloves after roasting. If desired, roast 1-2 pounds fresh mushrooms in the oven with a bit of butter or oil until they are soft and release their juices, remove to a bowl and continue with the recipe, add in the mushrooms to the roasting pan just before serving, I have done this many times if I have fresh mushrooms handy.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 425ºF.
- Prepare a large roasting pan.
- In the roasting pan cook the bacon in the oven until crisp (this should take about 10 minutes) remove from the roaster and crumble, then set aside to a plate to cool slightly (DO NOT drain the bacon fat, leave in the roaster).
- Place the potato wedges skin-side down in the roasting pan; toss to coat in the bacon fat (you can also add in some oil if it seems too dry).
- Add in onion wedges (the onion wedges will separate).
- Sprinkle the peeled garlic cloves in the pan around the potatoes and onions.
- Sprinkle the veggies with rubbed thyme, salt and pepper.
- Roast uncovered for about 40-45 minutes, or until the potato wedges are fork-tender and browned.
- Before serving sprinkle with crumbled bacon and season with more salt and pepper if desired).
Nutrition Facts : Calories 321.4, Fat 17.3, SaturatedFat 5.7, Cholesterol 25.7, Sodium 323.4, Carbohydrate 34.7, Fiber 3.5, Sugar 3.5, Protein 7.9
GRATIN OF YUKON GOLD POTATOES
Years ago, one of the first meals I served my newlywed son and wife included this gratin. It's delicious without a lot of extra fat. There are some similar potato gratin recipes here, but none exactly the same. This is the one I know and love, the original, published by Martha Stewart in 1994.
Provided by ninja
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
- Using a mandoline, slicer or a very sharp knife, slice potatoes 1/8" thick and combine gently but thoroughly with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper in a mixing bowl.
- 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 as desired.
Nutrition Facts : Calories 199.8, Fat 8.6, SaturatedFat 4.5, Cholesterol 23.6, Sodium 507.4, Carbohydrate 23.3, Fiber 2.1, Sugar 1.1, Protein 8
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