Potato Gratin Lasagna Recipes

HAM AND POTATO LASAGNA

Steps:

• In a small bowl, combine chicken broth and cornstarch, mix until smooth and set aside.
• In a 2-quart saucepan over high heat, saute onion in oil until limp. Add chicken broth mixture, milk, nutmeg and pepper; bring to a boil. Remove from heat, add Fontina cheese and stir until melted.
• Squeeze liquid out of spinach. Rinse fennel and chop feathery green leaves, reserving 1/2 cup. Trim and discard remaining stalks, root ends, bruised areas and coarse fibers from fennel heads; cut heads crosswise into 1/8" slices. Scrub and peel potatoes; cut lengthwise into 1/8" slices.
• Lightly oil a shallow 3-quart casserole dish. Layer 1/3 of the potatoes, overlapping slightly, on the bottom. Cover potatoes with 1/2 of the fennel, 1/2 of the ham and 1/2 of the spinach. Spoon 1/3 of the Fontina sauce over the spinach. Repeat layers. Spoon 1/3 of sauce on top of spinach and top with remaining 1/3 of potatoes. Spoon remaining 1/3 of sauce over top. Bake, covered, at 375 for 30 mins.
• Uncover and continue baking until top is richly browned and potatoes are tender when pierced, about 1 hour. Sprinkle with Parmesan cheese, chopped fennel leaves and bake 5 mins. longer. Let stand 10 mins. before cutting. Serves 4-6.

CHEESY HASSELBACK POTATO GRATIN

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
• Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
• Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

POTATO LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
• In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.
• Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.
• Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.

CREAMY POTATO LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
• In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
• Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

POTATO LASAGNA

Steps:

• In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10x1-in. baking pan. cover tightly with foil. bake at 425° for 35-40 minutes or until tender. Cool at least 15 minutes. , Meanwhile, in a large skillet, brown sausage and onion; drain. Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9-in. baking dish. Layer with half of the spinach mixture, half of the sausage and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach, sausage and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan. Bake, uncovered, at 350° for 30-35 minutes. Let stand for 5 minutes before serving.

POTATO GRATIN LASAGNA

Steps:

• Preheat the oven to 450°; spray a 13 x 9 inch baking dish with cooking spray.
• Saute the onions in a skillet over medium-high heat with olive oil until just soft.
• Stir in the garlic, and cook another minute until just aromatic.
• Add the tomatoes, rosemary, oregano, and basil.
• Continue to cook until all moisture has evaporated, about 10 minutes.
• *Toasting the bread crumbs--in a nonstick skillet, melt 1 tablespoon butter; add the bread crumbs and combine, stirring to coat evenly while cooking; cook until golden brown and aromatic, about 5 minutes; remove from heat and let cool.
• To assemble--Layer 1/2 of the lasagna noodles in the prepared casserole dish; top with half of the sliced potatoes, and season with salt and pepper.
• Top the potatoes with half of the tomato mixture, and sprinkle with half the cheeses.
• Repeat layering, ending with cheese; sprinkle evenly with toasted bread crumbs.
• Cover the gratin with foil and bake for 30 minutes; remove the foil and bake 15-20 minutes to brown the cheese.
• Let stand 5 minutes to set the cheese before slicing and serving.
• Cut in smaller portions and serve as a side dish with roasted chicken; or cut in larger portions to serve as a main meal.

POTATO LASAGNA RECIPE BY TASTY

Steps:

• Slice the peeled potatoes into ¼ inch (½ cm) slices.
• Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
• Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
• Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
• Follow with another layer of potatoes, then the remaining ham and sliced cheese.
• Preheat oven to 350°F (180°C).
• Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
• Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
• In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
• Bake for about 40 minutes, until the cheese is a deep golden brown.
• Cool slightly, slice, then serve!
• Enjoy!