TWO POTATO GRATIN RECIPES

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CREAMY POTATO GRATIN RECIPE | JAMIE OLIVER RECIPES



Creamy potato gratin recipe | Jamie Oliver recipes image

You can never have too many spuds at Christmas! Shake things up with this indulgent gratin

Total Time 1 hours 20 minutes

Yield 8

Number Of Ingredients 13

1 small knob butter
200 ml semi-skimmed milk
300 ml double cream
2 bay leaves
2 cloves garlic peeled and finely sliced
sea salt
freshly ground black pepper
2.5 kg potatoes peeled and thinly sliced
1 handful fresh thyme
1 small handful Parmesan cheese freshly grated
olive oil
6 rashers higher-welfare streaky bacon chopped
1 handful vac-packed chestnuts peeled and crumbled

Steps:

    1. I love roast potatoes and you’ll always find them on my Christmas table. But, if you’ve got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.
    2. Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
    3. Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
    4. Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
    5. Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.

Nutrition Facts : Calories 509 calories, FatContent 26.6 g fat, SaturatedFatContent 14.9 g saturated fat, ProteinContent 11.2 g protein, CarbohydrateContent 59.7 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 0.9 g salt, FiberContent 4.5 g fibre

POTATO-FENNEL GRATIN RECIPE | INA GARTEN | FOOD NETWORK



Potato-Fennel Gratin Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 2 hours 15 minutes

Prep Time 20 minutes

Cook Time 1 hours 45 minutes

Yield 10 servings

Number Of Ingredients 9

1/2 teaspoon freshly ground black pepper
2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
  • Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
  • Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
  • Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

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POTATO GRATIN RECIPE | ALEX GUARNASCHELLI | FOOD NETWORK
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