POTATO AL GRATIN RECIPE RECIPES

Name: Potato Leek Gratin
Total time: 1 h 30 min
Yield: 6 servings
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

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

CHEESY HASSELBACK POTATO GRATIN RECIPE - NYT COOKING

Cheesy Hasselback Potato Gratin Recipe - NYT Cooking image

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

Total Time 2 hours

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 ounces finely grated Gruyère or comté cheese
2 ounces finely grated Parmigiano-Reggiano
2 cups heavy cream
2 medium cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped
Kosher salt and black pepper
4 to 4 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note)
2 tablespoons unsalted butter

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//schema.org, Calories 663, UnsaturatedFatContent 13 grams, CarbohydrateContent 62 grams, FatContent 41 grams, FiberContent 5 grams, ProteinContent 16 grams, SaturatedFatContent 25 grams, SodiumContent 1006 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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