PURPLE POTATO GRATIN
Provided by Food Network
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Slice the potatoes 1/4-inch thick.
- Melt the butter in a skillet over low heat. Add the onions and saute until almost translucent. Add the garlic just before onions are done. Stir in the cream and bring to a simmer. Add the salt along with most of the Cheddar and Parmesan.
- Preheat the oven to 450 degrees F.
- In a baking dish make multiple layers of sliced potatoes and cream sauce ending with a layer of cream sauce. Sprinkle with the remaining Cheddar, Parmesan, and panko.
- Bake the potatoes for 60 minutes. Cook's Note: Cooking time may be decreased by deep- frying the potato slices for 3 minutes and simmering the cheese sauce until the dish is ready to be assembled.
CHEESY POTATO GRATIN
Steps:
- Preheat the oven to 300 degrees F.
- Melt 4 tablespoons of the butter in a large, oven-safe high-sided skillet over medium-high heat. When the foam subsides, add the flour and cook, stirring constantly, until it has the consistency of wet sand, about 3 minutes. Remove from the heat and whisk in the milk, little by little.
- Put the saucepan over high heat and bring to a boil, whisking constantly. Lower the heat and whisk in 2 cups of the Cheddar, 2 cups of the Gruyere, the garlic, pepper and salt. Whisk until the cheese is melted, then stir in the nutmeg. Add the sliced potatoes to the pan. Scatter the remaining 2 tablespoons butter and the remaining 1 cup Cheddar and 1 cup Gruyere over the top.
- Bake in the oven for 45 minutes, then increase the oven temperature to 400 degrees F., and bake until the potatoes are fork-tender and the top is bubbly and golden brown, about 15 minutes more. (Cover the dish with foil if the top becomes too dark before the potatoes are tender.) Scatter the chopped parsley over the top, and serve.
PURPLE POTATO, MUSHROOM AND FONTINA GRATIN
Provided by Food Network
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Melt butter in heavy large skillet over medium heat. Add shallots and mushrooms and saute until tender, about 5 minutes. Season to taste with salt and pepper. Arrange half of mushroom mixture in bottom of 13x9 inch glass baking dish. Arrange half of potatoes over. Combine salt, pepper and nutmeg in small bowl. Sprinkle half of mixture over potatoes. Spoon remaining mushroom mixture over. Arrange potatoes over mushroom mixture. Sprinkle remaining salt mixture over. Combine cream and stock in large bowl. Pour over vegetables. Cover tightly with foil. Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450 degrees F. Uncover pan. Bake until juices thicken, about 10 minutes. Sprinkle with cheese. Bake until cheese melts and is golden brown, about 10 minutes. Cool gratin 15 minutes before serving.
STACEY'S FABULOUS PURPLE POTATO GRATIN
This colorful, creamy potato casserole can be made more sophisticated by using peeled potatoes and herbed goat cheese.
Provided by Stacey L
Categories Potato Side Dishes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until it starts to brown. Stir in leeks and cook until just tender.
- Toss potatoes with flour and stir into leek mixture, coating thoroughly. Pour in milk and stir in goat cheese. Cook until cheese is melted and mixture is bubbly. Pour into a 7x11 inch baking dish and sprinkle with Parmesan cheese.
- Bake in preheated oven for 45 minutes, or until top is golden brown and potatoes are tender.
Nutrition Facts : Calories 627.3 calories, Carbohydrate 61.6 g, Cholesterol 71.6 mg, Fat 31.4 g, Fiber 4.4 g, Protein 27.4 g, SaturatedFat 16.6 g, Sodium 753.8 mg, Sugar 4.9 g
PURPLE POTATO GRATIN
I have two pounds of purple potatoes from our local co-op and wanted to find some recipes to use them in. This recipe is from eatingoutloud.com and I will be making it soon.
Provided by lauralie41
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Begin by making the gratin sauce. In a small pan place the butter and melt. Over medium heat add the flour and stir to combine, approximately one minute. Slowly whisk in the milk and stir until thickened. Add cheese and when melted remove pan from heat. Add salt and pepper to taste.
- Add the olive oil to a frying pan and heat. Add shallots and saute until slightly brown and caramelized. Remove from the pan and set aside. Place bacon in same skillet and cook through but do not let bacon get crispy. Remove from pan and cut into one inch pieces.
- Grease a gratin dish or shallow baking dish and add one half of the sliced potatoes. Sprinkle the shallots over the potatoes and then add the remaining potato slices. Pour the gratin sauce over the potatoes and spoon into visible cracks and crevices. Top with parmesan cheese and bacon. Bake for 40 minutes in a preheated 350 degree oven. Serve immediately.
Nutrition Facts : Calories 498.1, Fat 23.3, SaturatedFat 11.8, Cholesterol 56.7, Sodium 463.5, Carbohydrate 54.4, Fiber 5.1, Sugar 2, Protein 19.4
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