ULTIMATE AU GRATIN POTATOES RECIPES
POTATOES GRATIN: FOOD NETWORK RECIPE | TYLER FLORENCE ...
Try Tyler Florence's super-cheesy and creamy potatoes gratin from Food Network.
Provided by Tyler Florence
Categories side-dish
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.
SCALLOPED POTATO GRATIN RECIPE | TYLER FLORENCE | FOOD NETWORK
For a rich and creamy side, try Tyler Florence's ultimate Scalloped Potato Gratin recipe from Food Network.
Provided by Tyler Florence
Categories side-dish
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
- While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.
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- Cover with foil; bake 45 minutes. Sprinkle remaining 1 cup cheese over potatoes. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly and potatoes are tender. Let stand 5 minutes before serving.
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- Bake the mixture, covered with foil, in the middle of preheated oven for 20 minutes. Remove the foil and bake the potato mixture for 35 minutes more, or until the top is golden and the potatoes are tender.
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- Cover with foil; bake 45 minutes. Sprinkle remaining 1 cup cheese over potatoes. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly and potatoes are tender. Let stand 5 minutes before serving.
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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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