Duchess Potatoes Au Gratin Recipes

SIMPLE AU GRATIN POTATOES

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

DUCHESS POTATOES AU GRATIN

Steps:

• Cook potatoes in water in a large sauce pan until tender.
• Drain and mash.
• Mix remaining ingredients, (except cooking spray) in a large bowl.
• Add to potatoes.
• Whip smooth with a hand mixer.
• Pipe onto a greased baking sheet using a large star tip in a pastry bag into 12 swirls, or spoon about 1/3 of a cup into mounds.
• Spray with cooking spray for a crispier crust if desired.
• Bake in 425° F oven for about 20 minutes until tips are golden brown.

POTATOES AU GRATIN

Steps:

• Preheat oven to 350 degrees F.
• In a large sauce pot over medium-high heat, add butter. Stir in the flour until pasty. Add milk; stir to remove lumps and let cook for 6 minutes until it gets thick. Lower heat and add the cheese, bouillon, nutmeg and black pepper. Whisk until well combined and sauce thickens, approximately 4 minutes. Remove from heat.
• In a bowl, combine butter, panko and smoky paprika. Stir well.
• Place potatoes into a casserole dish. Pour cheese over potatoes and sprinkle au gratin on top. Wrap with foil and bake in oven for 35 to 45 minutes. Remove foil and cook for 10 minutes uncovered. Allow to sit for 10 minutes.

DUCHESS POTATOES

Steps:

• Prepare a piping bag with large open star tip.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
• Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
• Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
• Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
• Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.

POTATOES AU GRATIN

Steps:

• Preheat oven to 375 degrees.
• Spray a 13 x 9 pan with oil.
• Peel and cut garlic cloves in half or thirds.
• Rub sides and bottom of dish with cut side of garlic cloves.
• Leave garlic pieces in bottom of pan.
• Layer half of potatoes in bottom of pan.
• Salt and pepper.
• Sprinkle with half the cheese.
• Pour half the cream over potatoes.
• Repeat layer.
• Bake for 60 to 75 minutes until potatoes are done.
• Push potatoes down into cream during the first 30 minutes of baking.
• If top gets too brown cover with foil.

CHEESY POTATOES AU GRATIN

Steps:

• Preheat oven to 350°.
• Place frozen hash browns in a buttered 9x13-inch pan.
• In a medium saucepan over medium heat, combine half and half, butter and cheese cubes, stirring until cheese has melted and sauce is smooth.
• Pour over the frozen hash browns, making sure all the sauce is incorporated into the potatoes.
• Let stand at room temperature for one hour.
• Bake, uncovered for one hour until potatoes are lightly browned and bubbly.

ORIGINAL POTATOES AU GRATIN

Steps:

• Start by preheating your oven to 350 degrees Fahrenheit.
• Llightly butter a 13x9 inch pan so the potatoes won't stick.
• Cut your potatoes into very thin slices (width wise).
• Organize half of the potatoes in the pan.
• Sprinkle salt and pepper on potatoes to taste (I use about 3/4 teaspoon of pepper and 1/2 teaspoon salt).
• Add a layer of cheese (1 cup ).
• Peel 3 cloves of garlic (but leave them whole).
• In a small sauté pan add 1 pint of heavy whipping cream, the 3 whole garlic cloves, and 1 teaspoon of chicken flavor bouillon (the bouillon is optional but I always add it.).
• Evenly add the second layer of potatoes.
• Add salt and pepper (same amount).
• Add the rest of the cheese (1 cup).
• Once the heavy whipping cream mixture comes to a boil REMOVE the 3 garlic cloves; pour mixture evenly over the potatoes.
• Bake for approximately 1 hour and 20 minutes.
• Enjoy !

DUCHESS POTATOES

Steps:

• Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth - use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.
• Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a spatula until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.
• Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a piping bag with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.
• Bake the potatoes for 15-20 mins until golden-brown and crisp.

DUCHESS POTATOES

Steps:

• Preheat oven to 400F degrees. Coat baking sheet with cooking spray.
• In large pot, add potatoes and enough water to cover them. Bring to a boil. Reduce heat to medium, and cook 10 minutes, or until soft. Drain.
• Mash until smooth (I like using my mixer to do this). Stir in butter and sour cream. Add egg yolks and chives. Season to taste with salt and pepper.
• Scoop potatoes into a pastry bag fitted with a star tip. Pipe 8 swirled ovals into the prepared baking sheet.
• This can be refrigerated at this point until ready to bake.
• Bake 25-30 minutes, or untl the edges start to brown.

POTATOES AU GRATIN

Steps:

• Melt butter in a 2-quart saucepan.
• Add flour and seasonings, stir or whisk until smooth. Whisk in milk and continue to cook on medium-low heat, stirring constantly for 5 minutes.
• Turn off heat under saucepan. Add cheese and grated onion and stir until melted.
• Wash and slice potatoes approximately 1/8 inch thick. Do not peel.
• Place potato slices (and 1 cup sliced onion, if you choose) in a large 3-quart casserole. Note: if you use a smaller casserole, place it on a pizza pan or cookie sheet to catch any sauce that bubbles over.
• Pour cheese sauce on top and fold into potato slices.
• Bake at 375F for 45 minutes, stir gently, and return to oven. Bake for an additional 30-45 minutes, until potatoes are tender.