6 CUP GRATIN DISH RECIPES

Name: Make-Ahead Potato Au Gratin Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: A
Ingredients: 2 lbs baking potatoes; 1 ½ cups crème fraiche; 5 cups whole milk; ¼ tsp freshly ground black pepper; 1 ½ cups heavy cream; 1 tsp salt; 2 tbsp softened butter; ⅛ tsp grated nutmeg; ½ cup grated Gruyere cheese

MAKE-AHEAD POTATO AU GRATIN RECIPE - RECIPES.NET

Make-Ahead Potato Au Gratin Recipe - Recipes.net image

With milk, butter and cheese smothering a layer of potato wedges, you have yourself a delicious and creamy potato gratin recipe you'll be proud to serve.

Provided by Angeli

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 9

Ingredients

2 lbs baking potatoes
1 ½ cups crème fraiche
5 cups whole milk
¼ tsp freshly ground black pepper
1 ½ cups heavy cream
1 tsp salt
2 tbsp softened butter
⅛ tsp grated nutmeg
½ cup grated Gruyere cheese

Steps:

Combine the milk and the potatoes (cut into thin wedges) in a saucepan and simmer them in medium heat.
Cook for 15 minutes until the mixture is tender.
Preheat oven to 375 degree F, remove the milk from the pan, and add nutmeg, salt, pepper, crème fraiche and heavy cream to the tender potatoes.
Cook for another 10-15 mins.
Take a large baking dish and butter the base evenly.
Transfer the potato mixture over the baking dish and cover it with Gruyere cheese.
Bake for 30 minutes, until the top of the potatoes are rich brown.

Nutrition Facts : Calories 525.00kcal, CarbohydrateContent 38.00g, CholesterolContent 114.00mg, FatContent 36.00g, FiberContent 3.00g, ProteinContent 14.00g, SaturatedFatContent 20.00g, ServingSize 6.00 , SodiumContent 588.00mg, SugarContent 12.00g

POTATO LEEK GRATIN RECIPE - NYT COOKING

Potato Leek Gratin Recipe - NYT Cooking image

Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.

Provided by Melissa Clark

Total Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter, more for greasing the pan
2 large leeks, trimmed and halved lengthwise
1 1/2 pounds peeled Yukon Gold potatoes
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 thyme sprigs
1 cup heavy cream
1 fat garlic clove, finely chopped
1 bay leaf
1/4 teaspoon freshly ground nutmeg
3/4 cup Gruyère, grated

Steps:

Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

Nutrition Facts : @context http//schema.org, Calories 352, UnsaturatedFatContent 8 grams, CarbohydrateContent 27 grams, FatContent 24 grams, FiberContent 3 grams, ProteinContent 9 grams, SaturatedFatContent 15 grams, SodiumContent 461 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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