Two Potato Gratin With Mascarpone Recipes

TWO POTATO GRATIN WITH MASCARPONE

Steps:

• Preheat oven to 400 degrees F.
• In a medium bowl, whisk together the mascarpone cheese with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Arrange half the red potato slices in a greased 9 x 9 baking dish or similar sized casserole; top with half the sweet potatoes.
• Spread half the mascarpone on top; repeat layers.
• Wrap tightly with aluminum foil and bake until tender, about 30 to 35 minutes.
• Meanwhile, in a medium bowl, combine bread crumbs, Parmesan cheese, and minced green onion (white and light green parts).
• Stir in melted butter and sprinkle over baked potatoes and return to oven, uncovered, until golden, about 15 minutes.
• Sprinkle with dark green onion slices and let stand 10 minutes before serving.

TWO-POTATO GRATIN

Steps:

• Preheat oven to 300 degrees. Butter a medium gratin dish. Line bottom with a layer of Yukon Gold potatoes. Sprinkle with a little thyme and nutmeg. Season lightly with salt and pepper, and pour over a little cream. Add a layer of sweet potato slices, and repeat with the thyme, nutmeg, salt, pepper and cream. Continue layering, ending with sweet potatoes, thyme, nutmeg, salt, pepper and cream.
• Bake in oven for 1 to 1 1/4 hours, until potatoes are tender when pierced with a fork. Cover with aluminum foil if top gets too dark.

POTATO GRATIN WITH PORCINI MUSHROOMS AND MASCARPONE CHEESE

Steps:

• Place porcini mushrooms in a medium bowl and cover with boiling water. Place a small bowl atop the mushrooms so that they stay submerged in the hot water. Soak for 20 minutes, then drain and coarsely chop the mushrooms.
• Place butter and oil in a medium skillet over medium heat. When the butter has melted add the mushrooms and saute just until they begin to brown, about 3 minutes. Sprinkle with salt and pepper and remove from heat. NOTE: this step can be done the day ahead. Refrigerate the browned mushrooms until ready to use.
• Whisk 1/4 cup parmesan, the mascarpone, whipping cream, garlic and nutmeg in a small bowl. Add salt and pepper to taste. NOTE: this step can be done the day ahead - simply cover the bowl and chill until ready to use.
• Preheat the oven to 325°F Butter a wide shallow 2-quart baking dish. Arrange 1/4 of the potato slices in the bottom of the dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of the mushroom mixture over all. Follow with another layer of 1/4 of the potatoes, and another layer of 1/4 of the mushrooms. Spread half of the cheese mixture over all, shaking the dish if necessary to allow the layers to settle.
• Cover the cheese layer with a layer of potatoes, a layer of mushrooms, another layer of potatoes and the last of the mushrooms. Finally spread all of the remaining cheese mixture over the top. Sprinkle the 2 tablespoons of parmesan over all.
• Place the gratin dish on a rimmed baking sheet. Bake until the top is brown and the sauce is bubbling at the edges, about 1 hour and 15 minutes. Let rest 15 minutes before serving. NOTE: this dish can be made 2 hours ahead of time. Let stand at room temperature. Tent loosely with foil and rewarm at 300 F for 20 minutes.

TWO-POTATO GRATIN

Steps:

• After seasoning the roast (see recipe above), use the olive oil to grease a 13-by-9-by-2-inch baking dish. Layer the potatoes, overlapping them slightly, creating alternate rows of white and sweet potatoes. Season each layer lightly with salt and pepper. Pour the cream over the potatoes and sprinkle with garlic and nutmeg. Cover loosely with aluminum foil.
• Place the roast and the gratin in the oven and bake for 45 minutes. Uncover the potatoes and continue to bake for 15 minutes longer. Remove the gratin from the oven. Recover it to keep it warm and set aside while preparing veal sauce (see recipe above).
• The gratin should be cut into squares and served with the veal.

POTATO GRATIN WITH PORCINI MUSHROOMS AND MASCARPONE CHEESE

Steps:

• Place porcini and 1 cup boiling water in medium bowl. Place small bowl atop mushrooms to keep submerged. Let soak 20 minutes. Drain and coarsely chop mushrooms.
• Melt butter with oil in medium skillet over medium heat. Add mushrooms and sauté until beginning to brown, about 3 minutes. Sprinkle with salt and pepper. Remove from heat. Whisk 1/4 cup Parmesan and next 4 ingredients in small bowl; season with salt and pepper. DO AHEAD: Mushrooms and cheese mixture can be prepared 1 day ahead. Cover separately and chill.
• Preheat oven to 325°F. Butter wide shallow 2-quart baking dish. Arrange 1/4 of potato slices in bottom of dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of mushrooms over. Repeat. Spread half of cheese mixture over, shaking dish to settle. Repeat with remaining potatoes and mushrooms in 2 layers each; spread remaining cheese mixture over. Sprinkle 2 tablespoons Parmesan over. Place gratin dish on rimmed baking sheet.
• Bake gratin until top is brown and sauce is bubbling at edges, about 1 hour 15 minutes. Let gratin rest 15 minutes before serving. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent loosely with foil and rewarm in 300°F oven 20 minutes.
• *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
• **Italian cream cheese; sold at many supermarkets and at Italian markets.

SIMPLE TWO-POTATO GRATIN

Steps:

• Spread potatoes in a buttered 11x7-inch baking dish. Combine heavy whipping cream, chicken broth, chopped sage, garlic, and salt; pour over potatoes. Sprinkle with pepper. Cover with buttered foil; bake at 425°F for 35 minutes. Sprinkle with Gruyère cheese. Bake uncovered until brown and bubbling, about 25 minutes. Let rest before serving.