POTATOES AU GRATIN RECIPE | FOOD NETWORK
This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.
Provided by Food Network
Categories side-dish
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
- Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
- In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
SWEET POTATO AND GRUYÈRE GRATIN RECIPE - NYT COOKING
This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don’t add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.
Provided by Melissa Clark
Total Time 1 hours 30 minutes
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
- In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
- In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
- Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
- Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.
Nutrition Facts : @context http//schema.org, Calories 363, UnsaturatedFatContent 9 grams, CarbohydrateContent 26 grams, FatContent 25 grams, FiberContent 4 grams, ProteinContent 10 grams, SaturatedFatContent 15 grams, SodiumContent 444 milligrams, SugarContent 6 grams, TransFatContent 0 grams
More about "potatoes au gratin with gruyere and parmesan recipes"
POTATOES AU GRATIN RECIPE | FOOD NETWORK
This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 45 minutes
Category side-dish
Cuisine french
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 45 minutes
Category side-dish
Cuisine french
- In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
See details
SWEET POTATO AND GRUYÈRE GRATIN RECIPE - NYT COOKING
This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don’t add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Calories 363 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Calories 363 per serving
- Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.
See details
POTATOES AU GRATIN (DAUPHINOISE) | RECIPETIN EATS
20/12/2020 · Potatoes au Gratin – forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.
From recipetineats.com
From recipetineats.com
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PERFECT AU GRATIN POTATOES - THE DARING GOURMET
3/12/2019 · Au gratin potatoes are very simple to make but choosing the right potatoes is key. You want to select a potato that has a good amount of starch so that it both absorbs and thickens the sauce. This will prevent the sauce from running all over the plate.
From daringgourmet.com
From daringgourmet.com
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POTATOES AU GRATIN (DAUPHINOISE) | RECIPETIN EATS
20/12/2020 · Potatoes au Gratin – forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.
From recipetineats.com
From recipetineats.com
See details
PERFECT AU GRATIN POTATOES - THE DARING GOURMET
3/12/2019 · Au gratin potatoes are very simple to make but choosing the right potatoes is key. You want to select a potato that has a good amount of starch so that it both absorbs and thickens the sauce. This will prevent the sauce from running all over the plate.
From daringgourmet.com
From daringgourmet.com
See details