Sherrys Oniony Potato Gratin Recipes

ONION POTATO GRATIN

Steps:

• Preheat oven to 400°F
• Boil the potatoes: Boil the potatoes for 4 minutes in salted water (1 tablespoon of salt for 2 quarts of water). Drain and set aside.
• Sauté the onions, sprinkle with salt and herbs: Heat the butter over medium-high heat in a large sauté pan and cook the onions, stirring occasionally, until they are softened, about 5 minutes. Sprinkle them with salt and the Herbes de Provence. Turn off the heat and set aside.
• Layer potatoes, cheeses, onions, nutmeg in baking dish, pour over with half and half: Spread half of the sliced potatoes over the bottom of an 11x7-inch baking dish (Pyrex works well). Sprinkle well with salt and white pepper. Sprinkle with about a third of the Gruyere and Parmesan cheeses. Top with the onions, the nutmeg and another 1/3 of the cheeses. Layer the remaining sliced potatoes on top of the cheeses. Pour the half and half over everything. Sprinkle again with salt and pepper. Sprinkle the remaining one-third of the cheeses over everything. (At this point you can make a day ahead, just cover and refrigerate until time to cook.)

SHERRY POTATOES

Steps:

• Preheat oven to 375°F
• Prepare potato slices in baking dish: Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
• Bake: Bake at 375°F uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley to serve.

POTATO GRATIN WITH SPRING ONIONS

Steps:

• Preheat the oven to 375 degrees F. Combine the heavy cream, thyme, bay leaves, garlic and nutmeg in a medium saucepan. Bring to a gentle simmer over medium heat. Add the spring onion whites and simmer until just starting to soften, about 5 minutes. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Remove the thyme sprigs and bay leaves. Stir in about half of the spring onion greens.
• Spread the potatoes in a 9-by-13-inch baking dish. Pour the cream mixture over the top and gently stir, pressing and submerging the potatoes to make an even layer. Cover with foil and bake until the potatoes are tender and the cream is bubbling, 45 to 55 minutes.
• Uncover the potatoes and sprinkle with the cheese. Bake until the cheese is golden, 10 to 15 minutes. Let cool 15 minutes. Sprinkle with the remaining spring onion greens just before serving.

SHERRY'S SAVORY POTATO GRATIN

Steps:

• Preheat oven to 350°F. Spray a shallow baking dish with cooking spray. In large skillet, melt butter, saute onions until soft.
• In baking dish, arrange in layers the sliced potatoes and onions. Sprinkle with garlic and seasonings in between layers.
• Bake, uncovered for 40 minutes. Add whipping cream over all in baking dish. Sprinkle with paprika. Increase oven temp to 400°F. Bake for another 15 min or until potatoes are soft and gratin is slightly browned on top.

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.

CREAMY POTATO GRATIN WITH CARAMELISED ONIONS

Steps:

• Up to 2 days before serving, heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan. Add the onions and thyme, cover, and cook over a gentle heat for 10-15 mins until softened and caramelised. Pour the cream and milk into a large bowl and season well. Add the potatoes and mix to combine.
• Butter a 23 x 28cm ovenproof dish, then layer in half the potatoes. Spread the onion mixture on top, then layer on the remaining potatoes. Press down with your hands. Pour over the milk mixture, which should come just level with the potatoes. If not, add a little more milk until it does. Cover with foil, then bake for 11⁄2 hrs until tender. Remove from the oven and leave to cool. Cover and store in the fridge.
• On the day, heat the oven to 220C/200C fan/gas 7. Uncover the gratin, spread the crème fraîche on top, then sprinkle over the Parmesan. Put in the oven and cook for 30 mins until the cheese is melted, the top crisp and golden brown, and the gratin piping hot. Serve garnished with extra thyme.

SHERRY'S ONIONY POTATO GRATIN

Steps:

• In large pot, melt 2 Tbsp. butter over medium heat. Add onions and 1/4 tsp. salt, cook, stirring occasionally, until onions are a deep golden brown. Remove, reserve.
• In same pot, melt remaining butter over med heat. Add potatoes, cook, stirring until coated in butter. Add milk, cream, paprika and remaining salt. Bring to a simmer, cook, stirring occasionally, until potatoes have softened and liquid has thickened, 10-12 min.
• Preheat oven to 350°F. Coat a shallow 2-quart baking dish with cooking spray. Transfer half of potatoes and liquid to baking dish. Top with onions and 3/4 cup cheese. Arrange remaining potatoes over cheese. Pour in remaining liquid. Cover, bake 20 min. Uncover, bake until potatoes are tender and golden, about 30 minutes. Sprinkle with remaining cheese during the last 2 min. Let stand for 10 min. Garnish with Italian herbs.