CREAMY POTATO GRATIN
Guaranteed to be everyone's favorite side dish, for dinners or holidays! So amazingly rich, creamy, buttery and completely addictive!
Provided by Chungah Rhee
Categories side dish
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place potatoes in a large stockpot or Dutch oven; cover with cold salted water. Bring to a boil; reduce heat, cover and simmer until potatoes are tender, about 5 minutes. Drain well; set aside. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Melt butter in a large saucepan over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and heavy cream. Bring to a boil; reduce heat and simmer, stirring constantly, until reduced and thickened, about 5 minutes. Remove from heat; stir in 3/4 cup white cheddar cheese and mustard. Stir in potatoes; season with salt and pepper, to taste. Spread potato mixture into the prepared baking dish. Place into oven and bake until potatoes are tender and mixture has thickened, about 35-40 minutes. Sprinkle with remaining 1 1/4 cups white cheddar cheese. Place into oven and broil until golden brown, about 3 minutes. Let stand 5 minutes. Serve immediately, garnished with chives, if desired.
POTATOES GRATIN
Try Tyler Florence's super-cheesy and creamy potatoes gratin from Food Network.
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.
BRANDIED POTATO GRATIN
This is a simple to make gratin that's unique because it incorporates both white and sweet potatoes. I sometimes add swiss cheese to increase the flavor--some light garlic may be good too. I keep the potatoes in water after slicing so they don't turn brown before I get the dish assembled. From Sunset.
Provided by Zetty66
Categories Potato
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Peel the potatoes and yams. With a food processor or vegetable slicer, cut them into very thin (about 1/8 inch) slices.
- Line the bottome of a buttered 2 1/2 to 3 quart shallow casserole with an overlapping layer of alternating potato and yam slices. Sprinkle lightly with pepper. Repeat layers to use all potatoes and yams.
- Mix the chicken broth with the brandy; pour over potatoes. Bake, covered, in a 375 degree oven until tender when pierced (about 1 1/4 hours). Uncover and top potatoes with cheeses. Continue baking until cheese topping melts and is browned, about 15 minutes. Add salt to taste.
Nutrition Facts : Calories 334.1, Fat 7, SaturatedFat 4.2, Cholesterol 19.6, Sodium 236.8, Carbohydrate 51.5, Fiber 6.9, Sugar 1.6, Protein 10.3
POTATO GRATIN
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
- Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).
CLASSIC BISTRO POTATO GRATIN DAUPHINOISE
Provided by Food Network
Yield 6 to 8 portions
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Butter a 2 quart flame proof casserole or gratin dish.
- Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
- Combine the garlic, cream, salt and pepper in a small bowl.
- Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
- Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
- Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
- Remove the gratin from the oven and allow to cool for 10 minutes before serving.
CREAMY POTATO GRATIN
There is an annual color war in our household, with one faction demanding sweet potatoes with marshmallows, the other countering with a potato gratin. I parcook the potatoes in half-and-half before baking the gratin. It's easier to fine-tune the seasonings that way. And if there are leftovers, reheat them in the microwave and serve before the end of the weekend; this is not a dish that freezes well.
Provided by Florence Fabricant
Categories dinner, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Use a mandolin, food processor or knife to slice potatoes moderately thin (the thickness of two pennies is perfect). Place in a 3-quart saucepan and add 3 cups half-and-half. The cream should barely cover the potatoes. Add a little more if needed. Bring to a simmer and cook gently for 6 to 8 minutes.
- Meanwhile, butter a 2- to 2 1/2-quart baking dish. Dust dish with 2 1/2 tablespoons bread crumbs. Season potatoes by folding in salt (at least a teaspoon), pepper and nutmeg. Do not undersalt. Transfer potato mixture to the baking dish and dust top with remaining 1/2 tablespoon bread crumbs.
- Bake for 25 minutes. Allow to cool 10 minutes before serving. The gratin can be reheated, but if that's your plan, bake it for 20 minutes, leave it at room temperature and reheat it for 10 to 15 minutes before serving.
CLASSIC BISTRO STYLE GRATIN DAUPHINOIS - FRENCH GRATIN POTATOES
This classic French potato gratin dish is world famous, and rightly so! I am quite happy to have this as a main meal, with just some crusty bread and a large mixed salad on the side. I have heard that this famous dish was created as a way of encouraging the "Dauphin" (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe - it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry. This recipe is not strictly French, using as it does a Swiss cheese.
Provided by French Tart
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300F/150C/gas mark 2.
- Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.
- Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.
- Sprinkle cheese on the top of the last layer.
- Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.
- Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.
- Serve bubbling hot as a main meal or as an accompaniment.
BRANDIED SWEET POTATO-APPLE GRATIN
Make and share this Brandied Sweet Potato-Apple Gratin recipe from Food.com.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make it now: in the bowl of an electric mixer, beat together the sweet potatoes, 2 tablespoons of the butter, the brown sugar, corn syrup, brandy, cinnamon, and nutmeg at medium speed, until smooth.
- Coat the inside of a 9-inch baking dish with nonstick cooking spray.
- Spread half of the sweet potato mixture in the dish; top with a layer of apples, then the remaining sweet potato mixture.
- Cover the sweet potatoes with the remaining apple slices, arranging them in an artful pattern.
- Brush the top of the apples with the remaining butter, completely coating the apples so they don't discolor.
- Cover and refrigerate for up to 4 days or freeze for up to 1 month.
- Bake it later: defrost the casserole in the refrigerator overnight, if necessary.
- Preheat the oven to 350°; allow casserole to come to room temperature for about 30 minutes.
- Bake for 30-40 minutes, until the apples are golden brown; serve hot.
Nutrition Facts : Calories 442.1, Fat 15.5, SaturatedFat 9.8, Cholesterol 40.6, Sodium 123.9, Carbohydrate 75.2, Fiber 5.9, Sugar 37.5, Protein 2.4
More about "brandied potato gratin recipes"
POTATOES AU GRATIN (GRATIN DAUPHINOIS) RECIPE
From cookieandkate.com
5/5 (2)Calories 211 per servingCategory Side Dish
BRANDIED POTATOES GRATIN RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 6Total Time 2 hrs
MASHED POTATO AU GRATIN - ALLRECIPES
From allrecipes.com
CREAMY POTATO GRATIN RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
EXTRA-CHEESY POTATO GRATIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
POTATOES AU GRATIN RECIPE | BON APPéTIT
From bonappetit.com
POTATO GRATIN | DANIEL BOULUD | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
TRYING INA GARTEN'S BEST POTATO DISHES FOR THE HOLIDAYS - INSIDER
From insider.com
THE BEST POTATOES AU GRATIN - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
OLD-FASHIONED POTATO GRATIN ~ AU GRATIN POTATOES
From leitesculinaria.com
CLASSIC RICH AND SILKY POTATO GRATIN (SCALLOPED …
From seriouseats.com
POTATOES AU GRATIN (DAUPHINOISE) | RECIPETIN EATS
From recipetineats.com
THE BEST POTATO GRATIN RECIPE - FIFTEEN SPATULAS
From fifteenspatulas.com
THE ULTIMATE POTATO GRATIN | CANADIAN LIVING
From canadianliving.com
BEST POTATO GRATIN BUNDLES RECIPE - HOW TO MAKE POTATO GRATIN …
From delish.com
BRANDIED POTATO GRATIN RECIPE - DETAILS, CALORIES, NUTRITION ...
From recipeofhealth.com
JAMES MARTIN POTATO GRATIN | BRITISH CHEFS TABLE
From britishchefstable.com
EASY HOMEMADE POTATO GRATIN (SIMPLE SIDE DISH)
From thebusybaker.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love