Yummy Potato Gratin Recipes

SUPER EASY POTATO GRATIN

Steps:

• Gather the ingredients. Preheat the oven to 350 F (175 C/Gas Mark 4).
• Peel, rinse, and dry the potatoes and slice as thinly as possible (a mandoline is good for this, but a sharp knife works too).
• In a large saucepan, place the potatoes, milk, cream, 1 of the crushed garlic cloves, salt to taste, a dash of pepper, and a dash of nutmeg or mace.
• Bring to a very gentle boil over medium-low heat and simmer for 10 minutes until the cream thickens.
• Remove from the heat and add the grated Gruyère. Stir until the cheese has melted.
• Generously grease a 1 1/2 to 2-quart baking dish with 1 teaspoon of the butter, then rub the dish all over with the remaining lightly crushed clove of garlic.
• Pour the potato mixture into the dish, using a spoon to gently move the potatoes in the cream mixture to make sure they are all covered.
• Finely slice the brie into long strips and lay across the top of the gratin. Dot the surface with the remaining 2 tablespoons butter. Season with salt and pepper.
• Bake for about 40 minutes or until the top is bubbly and golden brown and the potatoes are soft when pierced with a knife. If the top is browning too quickly before the potatoes are cooked, cover with aluminum foil. Serve immediately. Enjoy.

YUMMY POTATO GRATIN

Steps:

• Place the sliced potatoes in a bowl with cold water to cover. Leave for at least 30 minutes, or up to an hour. Remove from the cloudy water, and dry with a clean towel.
• Preheat the oven to 375°F.
• Butter the bottom and sides of a round ceramic pan, about 3 1/2 inches deep, and large enough to fit all the potatoes (very large). An ordinary baking pan will obviously work too.
• Sprinkle about half the garlic along the edges of the buttered sides of the pan.
• Make a layer of potatoes, dot with butter pieces, sprinkle with salt and pepper, drizzle with a few spoonfuls of cream, scatter a little garlic on top, then repeat in this fashion until all the potatoes have been used.
• End the top with a dabbing of butter, the last slosh of cream, and a sprinkling of salt and pepper.
• Bake for an 60-90 min, or until the potatoes are very tender and have absorbed all the cream. The top of the potatoes should be golden brown with darker brown splotches here and there. This dish is very forgiving timewise; if you need more time, lower the oven's heat, and to speed the cooking up and give it a nice dark topping, raise the heat to 400°F for the last 10 to 15 minutes.
• Enjoy straight out of the casserole (I know you can't help yourself), sprinkling with a little chopped fresh parsley.