BAKED AU GRATIN POTATOES RECIPES

Name: Perfect Potatoes au Gratin
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Comfort Food
Ingredients: 4 whole russet potatoes, scrubbed clean; 2 tbsp. butter, softened; 1 1/2 c. heavy cream; 1/2 c. whole milk; 2 tbsp. flour; 4 cloves garlic, finely minced; 1 tsp. salt; Freshly ground pepper, to taste; 1 c. Sharp cheddar cheese, freshly grated

PERFECT POTATOES AU GRATIN - BEST POTATOES AU GRATIN RECIPE

Perfect Potatoes au Gratin - Best Potatoes au Gratin Recipe image

Ree Drummond's potatoes au gratin are truly perfect in every way. The comforting side dish is made with plenty of butter, cream, and cheese, and flavorings.

Provided by Ree Drummond

Categories baking comfort food dinner main dish side dish

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 9

Ingredients

4 whole russet potatoes, scrubbed clean
2 tbsp. butter, softened
1 1/2 c. heavy cream
1/2 c. whole milk
2 tbsp. flour
4 cloves garlic, finely minced
1 tsp. salt
Freshly ground pepper, to taste
1 c. Sharp cheddar cheese, freshly grated

Steps:

Preheat oven to 400 degrees. Smear softened butter all over the bottom of a baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly. Allow to stand for a few minutes before serving by the spoonful. Delicious!

POTATOES AU GRATIN RECIPE - NYT COOKING

Potatoes au Gratin Recipe - NYT Cooking image

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

Total Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

3 to 4 pounds potatoes, peeled and cut into 1/4-inch slices
Kosher salt and black pepper
2 tablespoons unsalted butter
2 to 3 cups half-and-half or heavy cream
1/4 cup grated Parmesan or Gruyère
Pinch of nutmeg (optional)

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.

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