Potato Gratin Rosie Daley Recipes

ROSEMARY AU GRATIN POTATOES

Steps:

• In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.

ROSEMARY POTATO GRATIN

Steps:

• Preheat the oven to 375°F.
• Prepare a gratin dish or a shallow oven-proof baking dish with butter or use non-stick spray, reserve.
• Rinse the potatoes under cold running water and slice them 1/8-inch thick. Place them in a large bowl, add the cream, chopped rosemary, lemon zest, cheese, salt and pepper. Toss to combine and transfer the mixture into the prepared gratin or baking dish. Transfer the dish to the oven and bake for 45 minutes or until bubbly and golden on top. Remove and serve immediately with the chives sprinkled on top as a garnishment.

POTATO GRATIN (ROSIE DALEY)

Steps:

• Preheat oven to 400ºF.
• Coat a 10-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
• Layer 1/3 of the potatoes over the bottom of the prepared gratin dish, overlapping the slices in a spiral pattern.
• Over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings.
• Dust with the cayenne and 1/2 teaspoon of the paprika.
• Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper, and 1 tablespoon of the parmesan.
• Scatter the zucchini, dusting with the nutmeg and Spike seasoning.
• Top with a spiral layer of the remaining potatoes.
• Pour the evaporated milk over the gratin and add the remaining paprika and parmesan.
• Cover with foil and bake for 45 minutes.
• Remove the foil, lower to 350ºF, and bake for about 15 minutes more, until the top is golden brown.
• Remove the gratin from the oven and allow it to cool for 10 minutes.
• Garnish with the chopped parsley.

POTATO GRATIN

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).

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.