Time 2h5m Yield 8 to 10 servings Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F. Melt the butter in a large saucepan over medium heat. Add the onions, then season with salt and cook until the onions are soft and very aromatic, 5 to 7 minutes. Add the garlic and cook for another 2 to 3 minutes. Whisk in the flour and cook until the roux is the consistency of wet sand, 3 to 4 minutes. Whisk in the milk, bring to a boil and cook for 5 to 6 minutes. Turn off the heat and whisk in the mustard and cheeses. Season with salt to taste to make sure it is delicious! Place a quarter of the potatoes in the bottom of a 9-by-13-inch baking dish. Ladle a quarter of the cheese sauce evenly over the potatoes. Repeat this process 3 or 4 more times with the remaining potatoes and sauce, pushing down the potatoes between each layer and topping with the sauce. Place the baking dish on a sheet tray lined with foil. Bake, rotating the dish halfway through, until the potatoes are soft when poked with a fork, 50 to 60 minutes. Tent with foil if the top is getting too brown. Let sit for 15 to 20 minutes before serving. Hot cheesy potatoes!
Time 2h Yield 6 to 8 servings Number Of Ingredients 15 Steps:
Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish. Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat. Mix all the grated cheeses together in a medium bowl. Mix the yams and potatoes together in a medium bowl. Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil. Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve.
Time 1h50m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 300 F / 150 C / Gas 2 and grease a 10 x 12-inch (25 x 30-centimeter shallow baking dish with a little of the butter. Peel and slice the potatoes into thick slices, approximately 1/8-inch (3-millimeters) thick. Place the potatoes in a colander and rinse thoroughly under cold, running water. Dry with kitchen paper and season well with salt and pepper (potatoes soak up a lot of salt while cooking, so be generous). Keep to one side. Cut the cheese into small cubes. Heat a large frying pan to hot but not burning. Dry fry (fry without any fat) for about 5 minutes until the bacon lardons are crisp and golden. Drain on kitchen paper. Place half the potatoes neatly into the dish, sprinkle over the bacon, then top with half the cheese followed by the remaining potatoes. Pour in enough cream to just cover the potatoes-don’t worry if you don’t use it all. Dot the surface with the remaining butter. Bake in the preheated oven until the potatoes are tender when pricked with a knife, about 1 1/4 hours. Remove the baking dish from the oven, dot the surface with the remaining cheese and return to the oven and cook until bubbling and golden, about 15 minutes. Remove from the oven and leave to stand for 15 minutes covered in foil before serving.
Time 1h35m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F. Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter. Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream. Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.
Yield Makes 6 servings Number Of Ingredients 7 Steps:
Preheat oven to 350°F. Lightly oil 10-inch-diameter glass pie dish. Slightly overlap 1/3 of potato slices in bottom of dish. Sprinkle 1 teaspoon flour, 1 teaspoon minced chives and 1/3 of minced thyme over. Sprinkle with salt and pepper. Dot with 1/3 of goat cheese. Repeat layering 2 more times. Pour low-fat milk over potatoes. Cover dish with aluminum foil and bake 1 hour. Remove foil; bake until potatoes are tender and top is golden, about 25 minutes longer. Let stand 15 minutes; serve.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Place sliced potatoes in large pan. Pour over milk and stock. Bring to the boil, reduce heat, simmer 10 minutes. Do not allow to soften. Add butter, grated cheese, salt , pepper and cream. Spoon into 8 cup gratin dish. Sprinkle with parmesan. Bake 180 degrees C for 40 minutes or till potatoes are tender.
Time 2h Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven.
Time 1h30m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes. Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes. Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese. Bake in preheated oven for 75 minutes. Serve immediately.
Time 1h Yield 8 Number Of Ingredients 7 Steps:
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Add potatoes and sauce mixes (from potato mix boxes) and boiling water, stirring well. Stir in half-and-half, pepper and thyme; stir in cheeses. Bake 35 to 40 minutes or until potatoes are tender and top is golden brown. Let stand 5 minutes before serving (sauce will thicken as it stands). Garnish with additional thyme, if desired.
Time 1h45m Yield 12 servings Number Of Ingredients 8 Steps:
Heat oven to 350ºF. Melt butter in medium saucepan on medium heat. Add flour and mustard; stir. Cook 1 min., stirring constantly. Gradually stir in 2% milk, then evaporated milk; cook 3 to 5 min. or until thickened, stirring constantly. Add 1-1/2 cups cheese; cook and stir 2 to 3 min. or until melted. Layer potatoes, onions and cheese sauce in 12 (1-cup) baking dishes sprayed with cooking spray; place on rimmed baking sheet. Cover. Bake 1-1/4 hours or until potatoes are tender. Sprinkle with remaining cheese; bake 5 min. or until melted.
Yield Makes 4 to 6 servings Number Of Ingredients 8 Steps:
Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.
Time 1h50m Yield 8 servings. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.
Time 1h35m Yield 12 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 2-quart saucepan, melt butter over medium heat. Stir in flour with wire whisk until smooth. Gradually stir in milk. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thickened. Stir in mustard and salt. Place half of the potatoes in baking dish; top with half of the sauce and half of each of the cheeses. Repeat layers. Bake 50 to 55 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving.
Time 1h30m Yield 12 Number Of Ingredients 12 Steps:
Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray. In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices. In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese. Bake 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving. Cover and refrigerate any remaining potatoes.
Yield Makes 8 Servings Number Of Ingredients 7 Steps:
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.
Yield Makes 4 side-dish servings Number Of Ingredients 8 Steps:
Put oven rack in upper third of oven and preheat oven to 425°F. Peel potatoes and slice 1/8 inch thick, then toss with cream, garlic, salt, and pepper in skillet. Cover with foil and roast until potatoes are very tender, about 25 minutes. Remove from oven and preheat broiler. Remove foil and sprinkle potatoes with cheese. Broil until top is browned, 2 to 3 minutes.
More about “potato and cheese gratin recipes”
Yield Serves 12 Number Of Ingredients 11 Steps:
Melt butter in heavy large skillet over medium heat. Add breadcrumbs and stir until crumbs are golden brown, about 10 minutes. Cool crumbs (Can be prepared 2 days ahead. Cover and let stand at room temperature.) Position rack in center of oven and preheat to 400°F. Butter 15x10x2-inch (4-quart) glass baking dish. Mix thyme, salt and pepper in small bowl. Combine grated cheddar cheese and flour in large bowl; toss to coat cheese. Arrange 1/3 of potatoes over bottom of prepared dish. Sprinkle 1/3 of thyme mixture, then 1/3 of cheese mixture over. Repeat layering of potatoes, thyme mixture and cheese mixture 2 more times. Whisk chicken broth, whipping cream and mustard in medium bowl to blend. Pour broth mixture over potatoes. Bake potatoes 30 minutes. Sprinkle buttered crumbs over. Bake until potatoes are tender and top is golden brown, about 1 hour longer. Let stand 15 minutes before serving.
