WASABI MASHED POTATOES
These potatoes are slightly green, slightly spicy, and beautifully fragrant with roasted garlic. Good compliment to meat and fish cooked with ginger - soy marinades. The leftovers make great potato pancakes!
Provided by Heather
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
- While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
- Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.
Nutrition Facts : Calories 635 calories, Carbohydrate 81.5 g, Cholesterol 83 mg, Fat 32.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 19.9 g, Sodium 250.1 mg, Sugar 4.3 g
WASABI POTATO GRATIN
This is a Ben O'Donoghue recipe I found in the paper. The combination of potatoes, cream and wasabi work really well together. So easy and quick to prepare and serve as a side dish.
Provided by Tisme
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat an oven to 180°C Thinly slice the peeled potatoes by hand or using a mandoline, (about 2-3mm, ensuring they are as even as possible as this will help them to cook at the same time) and wash potatoes well in cold water.
- Grease the surface of a round or oval baking dish with soft butter and then rub with sliced garlic. Leave the garlic scattered in the dish.
- Combine the milk, cream and wasabi paste and season well.
- Arrange the sliced and washed potatoes in a single layer around the baking dish and then pour over the cream and milk mixture.
- Place into a preheated oven for 20 minutes until nicely browned on top and the potatoes are cooked, the cream and milk reduced until thick and creamy.
Nutrition Facts : Calories 414.3, Fat 26.1, SaturatedFat 16.3, Cholesterol 83.8, Sodium 133.6, Carbohydrate 40.6, Fiber 4.7, Sugar 1.7, Protein 6.6
POTATO GRATIN
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 10
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).
SIMPLE AU GRATIN POTATOES
These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.
Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
GARLIC POTATO GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, chopped thyme, 1 teaspoon salt, and pepper to taste and continue cooking, stirring occasionally, until the garlic and onion are slightly golden, about 5 minutes. Add the wine and cook until mostly evaporated, about 2 minutes.
- Meanwhile, combine the breadcrumbs or matzo meal, parsley, chives, the remaining 1 tablespoon olive oil, and salt and pepper to taste in a bowl; reserve 2 tablespoons for topping.
- Arrange one-third of the potatoes over the onion in the skillet. Sprinkle with half of the remaining crumb mixture; top with another layer of potatoes. Repeat with another layer of the crumb mixture and potatoes. Pour the broth on top. Cover, bring to a boil and cook, undisturbed, 5 minutes.
- Uncover, sprinkle with the reserved crumb mixture, drizzle with olive oil and season with salt. Transfer the skillet to the oven; bake until the potatoes are golden brown and crisp on top, about 45 minutes. Let rest 5 to 10 minutes before serving.
CHEESY HASSELBACK POTATO GRATIN
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.
Provided by Emily Weinstein
Categories casseroles, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams
JULIA CHILD'S PROVENçAL POTATO GRATIN
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Provided by Julia Moskin
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
- In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
- In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
- If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams
POTATOES AU GRATIN
The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin. Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly. Feel free to play around: Add leeks, onions, garlic or more cheese between the layers. Experiment with fresh or dried herbs. It's incredibly adaptable and practically foolproof. Just don't forget to season with salt and pepper as you go. Like all potato dishes, it needs plenty of seasoning.
Provided by Mark Bittman
Categories dinner, casseroles, vegetables, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
- Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
- Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
- Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.
CREAMY AU GRATIN POTATOES
This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.
Provided by CathyM
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g
More about "wasabi potato gratin recipes"
30 BEST WASABI RECIPES THAT BRING THE HEAT - INSANELY GOOD
From insanelygoodrecipes.com
4.9/5 (13)Published May 3, 2022Category Recipe Roundup
- Wasabi Mashed Potatoes. There’s nothing wrong with regular mashed potatoes, but these wasabi mashed potatoes are way more delectable. You and your guests will be amazed at how one tiny pinch of wasabi paste can transform an ordinarily mild dish.
- Wasabi Mayo. With its distinct taste and iconic burning sensation, some people aren’t too keen on adding wasabi to their meals. If you’re one of them, I urge you to give wasabi mayo a try.
- Steak Sandwiches with Wasabi Cream Sauce. Obviously, the star here is the steak. So, splurge on a ribeye or strip steak, and it’ll be juicy, tender, and buttery.
- Wasabi Peas. This deceiving snack may look harmless, but watch out – it packs quite a punch! Some people can’t get enough, whereas others can’t handle them at all.
- Grilled Salmon Fillets with Wasabi & Lemon Cream Sauce. If you want something light for dinner, you can’t go wrong with these grilled salmon fillets with wasabi and lemon cream sauce.
- Wasabi Ginger Grilled Chicken. Time to fire up the barbie because we’re making wasabi and ginger grilled chicken. The marinade doubles as the sauce, so you’ll really taste the blend of wasabi, soy sauce, honey, and ginger in this dish.
- Ginger Wasabi Edamame Hummus. If you like hummus and spicy food, I bet you’ll enjoy this recipe. Here, the classic dip gets extra flavor from ginger and wasabi.
- Shrimp Cocktail Sauce. Give classic shrimp cocktail sauce a wasabi makeover with this fun recipe! I love-love-love how the wasabi complements the rest of the ingredients rather than just overpowering it all.
- Beets & Wasabi Hummus. I can’t get over how pretty this pink hummus is! Of course, we have mashed beets to thank for its gorgeous hue. And did I mention?
- Sushi Salad with Wasabi Soy Dressing. I know what you’re thinking, and, yes, sushi salad does sound a little odd. But please trust me, you have to try it.
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Servings 4Calories 356 per serving
- Preheat an oven to 180°C Thinly slice the peeled potatoes by hand or using a mandoline, (about 2-3mm, ensuring they are as even as possible as this will help them to cook at the same time) and wash potatoes well in cold water.
- Grease the surface of a round or oval baking dish with soft butter and then rub with sliced garlic. Leave the garlic scattered in the dish.
- Arrange the sliced and washed potatoes in a single layer around the baking dish and then pour over the cream and milk mixture.
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