Gratindespommesdeterredefontemeltingpotatoes Recipes

CREAMY POTATO GRATIN

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.

LES PETITS POMME DE TERRE ROASTED FINGERLING POTATOES

Steps:

• Toss potatoes with olive oil, salt and pepper to taste. Spread on a baking sheet and bake in a 350 degree oven for 15 to 20 minutes, then increase the temperature to 450 and bake another 5 minutes.

GRATIN DES POMMES DE TERRE DE FONTE (MELTING POTATOES)

Steps:

• Peel and cut potatoes into paper thin slices. Rinse with cold water and drain. Peel and mince garlic. Trim and mince scallions.
• In a bowl, stir together garlic, scallions, thyme, nutmeg, salt and pepper.
• Heat oven to 300°F
• Butter a 3- to 4-quart heatproof baking-serving dish. Put a layer of potatoes on the bottom of the dish and sprinkle with the scallion-garlic mixture.
• Repeat 4 times, finishing with a layer of potatoes. Pour in just enough half-and-half to cover the potatoes. Cover the dish and set over very low heat on the stove for 20 minutes.
• Remove cover, dot with butter, and bake until potatoes are tender, about 2 ½ hours.