POTATOES AU GRATIN RECIPE | BOBBY FLAY | FOOD NETWORK
Steps:
- Preheat oven to 350 degrees. In an 8 by 8-inch baking dish, arrange a fourth of the potatoes, season to taste with salt and pepper and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers. Bake for 50 minutes to 1 hour, or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.
CHEESY AU GRATIN POTATOES RECIPE | REE DRUMMOND - FOO…
Ree Drummond's Cheesy Au Gratin Potatoes recipe is a super simple (and even cheesier!) hands-off side everyone will love. She dices potatoes for this version rather than thinly slicing for an easy take on this classic dish.
Provided by Ree Drummond : Food Network
Categories side-dish
Total Time 1 hours 20 minutes
Cook Time 25 minutes
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter.
- Dice the potatoes and place in the prepared baking dish.
- Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes.
- Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve.
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BRUSSELS SPROUTS AU GRATIN RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.1
Total Time 45 minutes
Category Side Dishes
Calories 283 calories per serving
- Preheat oven to 450°. Place Brussels sprouts in a large bowl. Add oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Transfer to two ungreased 15x10x1-in. baking pans. Roast 8-10 minutes or until lightly browned and crisp-tender. Reduce oven setting to 400°., Meanwhile, place bread, butter, parsley and garlic in a food processor; pulse until fine crumbs form., Place roasted sprouts in a greased 8-in. square baking dish. In a small bowl, mix cream, pepper flakes, nutmeg, and remaining salt and pepper. Pour over Brussels sprouts; sprinkle with cheese. Top with crumb mixture. Bake, uncovered, 15-20 minutes or until bubbly and topping is lightly browned.
RAYMOND BLANC'S GRATIN DAUPHINOIS - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine French
Preheat the oven to 120°C/250°F/gas ½ then peel the potatoes and slice them 2mm ( 1 ⁄16 in) thick – a mandoline will make the job easier. Do not wash the potato slices, as you need to keep the starch in them to help thicken the cream.
On a medium heat, in a medium pan, bring the milk and cream to the boil. Add the sliced potatoes and stir to coat them with the cream. Season with the nutmeg, 5 pinches of salt and 2 pinches of black pepper. Reduce the heat and simmer for 8–10 minutes, stirring every 2 minutes to prevent the mixture sticking to the base of the pan and to distribute the heat throughout the potatoes. Stir in the grated cheese and then remove the pan from the heat.
Rub the gratin dish with the garlic. With a spatula, spread the potato mixture out evenly in the dish. Bake for 35 minutes; there should be tiny bubbles on the surface of the dish. The gratin is cooked when the tip of a sharp knife cuts into it with little resistance (you shouldn’t feel the layers).
To brown the top, place the gratin under a hot grill for 2–3 minutes. Leave to rest for 5 minutes before serving.
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