Perfect potato gratin recipe
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- Root vegetables
- Potato side dishes
These gratin potatoes are creamy, delicious and easy to make. The hint of garlic is optional, but it adds a depth of flavour that makes it worth a go!
139 people made this
- 200ml double cream
- 1 egg
- salt and black pepper to taste
- 1 pinch freshly grated nutmeg
- 800g potatoes, peeled and thinly sliced
- 1 clove garlic, crushed (optional)
- 1 tablespoon butter
- 50g grated Gruyère, Edam or Emmental cheese
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Whisk together the cream, egg, salt, pepper and nutmeg.
- Rub the crushed garlic clove all over the inside of a baking dish. Grease with 1 tablespoon of butter. Layer the potatoes inside the dish, then pour over the cream mixture. Top with grated cheese.
- Bake in a preheated 180 C / Gas 4 oven for 45 minutes, till browned and bubbly.
Perfect potato gratin
Reviews & ratingsAverage global rating:(38)
Potato Gratin is the perfect side dish and ultimate comfort food. It&rsquos great for a crowd, easily made ahead of time and straight into the oven from the fridge.
- 1.5kg | 3lb Starchy Potatoes
- ¾ Cup | 190ml Milk
- ½ Cup | 125ml Cream
- ¼ tsp Nutmeg
- 2 tsp Salt
- 1 tsp Pepper
- 6 Cloves Garlic
- Fresh Thyme
- 3oz | 100g Gruyere Cheese
- Place the milk, cream, salt, pepper, peeled garlic cloves, thyme and nutmeg in a small saucepan and simmer over low heat for 10 minutes.
- Wash and drain the potatoes. Use a mandolin or knife to slice the potatoes about ½ cm or ¼ inch thick. Fan out each sliced potato into a 20 by 30 or 9 by 13 baking dish.
- Remove the garlic and thyme from the infused milk and cream and pour over the top of the potatoes. Bake uncovered in a 200C|400F oven for 45 minutes. Remove the dish from the oven and grate over the cheese. Bake again for 15-20 minutes or until the cheese is golden brown.
Wednesday 9th of October 2019
Very neat clean and sweet accent . Since I like white color would you please tell where did you get your kitchen appliances? Thank you Seda
Wednesday 9th of October 2019
I pick them up in so many different places, you can find some under the shop section of my website :)
Recipes by Carina
Hi, I'm Carina! I'm a professionally trained Chef, Food Photographer, and a lover of creating recipes! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. Here I share everything from classics to new interesting flavours so come join in!
The One Trick Michael Symon Uses to Make Perfect Scalloped Potatoes
Michael Symon features Spicy Potato Gratin, as seen on Food Network Kitchen Live.
Roasted potatoes are never a bad idea, but the holidays are a perfect excuse for taking spuds over the top by bathing them in a creamy cheese sauce and baking them to crispy perfection.
Even with all of that cheese and a sprinkle of breadcrumbs, scalloped potatoes or potatoes au gratin can end up being a little mushy and lackluster without the right technique.
Thankfully, Michael Symon has us covered in his Spicy Potato Gratin class on the Food Network Kitchen app.
While whipping up a glorious Gruyere cheese sauce, he shares a bunch of super smart tips, such as an easy to remember visual cue for knowing when the raw flavor of flour has been cooked out of roux. Michael amps things up with pureed chipotle peppers because his son Kyle likes things on the spicy side, but the sauce can be seasoned with anything you like.
As for the potatoes, he likes to use a mandoline to thinly slice them quickly, but it isn’t the only tool that’s key for making perfect scalloped potatoes.
Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he’s got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.
This is a really important step that’s often overlooked, but it makes all the difference in getting the potatoes to steam uniformly and cook all the way through while still remaining intact.
For more of Michael’s great tips, including how he creates a gorgeous crispy topping, check out his Spicy Potato Gratin class and more holiday classes on the Food Network Kitchen app.
- cooking spray
- 2 cups heavy cream
- ½ stick unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley, or more to taste
- 1 tablespoon fresh thyme leaves, or more to taste
- 1 tablespoon minced fresh sage, or more to taste
- 1 tablespoon minced fresh rosemary, or more to taste
- 1 ½ teaspoons sea salt
- ¾ teaspoon ground black pepper
- 3 pounds sweet potatoes, peeled and thinly sliced
- 1 ½ cups shredded Gruyere cheese
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
Combine cream, butter, and garlic in a saucepan. Bring to a simmer remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
Arrange 1/2 of the sweet potato slices in the prepared baking dish cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
Please note that the magazine version uses 3/4 cup each cream and milk instead of 2 cups cream and is baked for an extra 15 minutes.
Recipe: Potato Gratin Yummy
Potato Gratin – Think about topping off a baked pasta or vegetable dish, such as macaroni and cheese, or eggplant parmigiana with some bread crumbs.
Yummy Potato Gratin recipe and strategy is just a culmination of the little methods I`ve learned in the last 2 years. Potato Gratin is surely a weekend cooking task, that will be to state you may need a handful of hours to perform it, but once you have got the strategy down you can fry more than one batch at the same time for family picnics or simply to own cold locations to consume from the icebox on a whim.
In this case, We are going to coach you on how to make Potato Gratin for Mom with simple ingredients, the same as Chinese restaurants. My Potato Gratin recipe is the best on earth!
I will even educate you on how to use up leftover steamed rice and ensure it is into an appetizing, cheap, and flavorful meal for the whole family!
I attempted using slightly less water than usual, which includes been proposed elsewhere. It served only a little sometimes, but different situations, I had to incorporate more and more water while the quinoa was cooking. Then, the dried quinoa assimilated way an excessive amount of the dressing I added later.
How to make Potato Gratin?
Whether your home is on your own or are a busy parent, finding enough time and energy to organize home-cooked dinners may appear such as for instance a difficult task. At the end of a stressful time, eating out or buying in may experience like the quickest, best option. But ease and prepared food can have a significant toll on your own temper and health.
Eateries frequently offer more food than you ought to eat. Several eateries function parts that are 2-3 situations greater than the recommended nutritional guidelines. This encourages you to eat more than you’d at home, adversely affecting your waistline, blood pressure, and risk of diabetes.
Whenever you prepare your possess dinners, you’ve more get a grip on within the ingredients. By cooking for yourself, you are able to make certain that you and your loved ones eat fresh, wholesome meals. This can help you to look and experience healthiest, boost your power, support your weight and mood, and enhance your sleep and resilience to stress.
You can cook Potato Gratin using 9 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Potato Gratin:
- It’s 500 kg of potatoes.
- Prepare 200 ml of creme fraiche.
- It’s 200 ml of milk.
- You need 1 of garlic clove.
- You need of Butter.
- It’s of Nutmeg.
- Prepare of Salt.
- Prepare of Pepper.
- It’s of Parmesan.
Potato Gratin step by step:
- Pre-heat oven to 180 degrees celsius..
- Peel and slice potatoes into 1/2 mm slices (best use a slicer)..
- Peel garlic and cut in half..
- Take a large and flat oven dish or a clean baking tray and first rub garlic on it, then butter. If you like garlic, slice it and lay it out in the dish..
- Tile potatoes on the dish like you would panels on a roof. It should only be one layer. Salt the potatoes..
- Mix creme fraiche and milk. Add salt, nutmeg and pepper. Don't be stingy. Pout mixture into the potatoes. The potatoes shouldn't drown in the mixture..
- Add parmesan on top..
- Cook for 25-30 min in the middle of the oven..
It’s cheaper to eat fast food than Potato Gratin
At first glance, it might look that ingesting at a fast food cafe is less costly than creating a home-cooked meal. But that’s rarely the case. A examine from the School of Washington College of Community Health exposed that individuals who prepare in the home tend to have healthy over all diets without larger food expenses. Yet another examine discovered that regular home cooks used about $60 monthly less on food than those that ate out more often.
I do not learn how to prepare Potato Gratin
- If you are discouraged by the chance of organizing a home-cooked food, it’s essential to keep in mind that cooking is no exact science.
- It’s frequently completely OK to omit a component or substitute a very important factor for another Potato Gratin.
- Search on the web or purchase a standard cookbook for easy menu ideas.
- Just like any such thing, the more you make, the greater you’ll become. Even if you’re a complete amateur in the kitchen, you’ll soon master some quick, balanced meals.
What recipes should I personally use for Potato Gratin?
Basic oils like canola, plant and peanut fat have higher smoking details, creating them ideal for frying chicken. Find out more about selecting the right gas for frying.
What should and mustn’t be achieved when cooking Potato Gratin
- Make sure everything is frozen in a sealable pot or bag.
- Beef specifically must be effectively wrapped.
- Toast bread straight from freezer, anti-waste campaign urges.
- Be aware that any such thing that has a top water material, like lettuce, won’t be exactly the same after being frozen and then defrosted.
- Make an effort to freeze everything when at its freshest. Defrost meat thoroughly before preparing, but other items such as bread for toasting could be grilled right from the freezer.
- Never refreeze fresh meat that has been frozen and then thawed – you are able to, however, freeze cooked meat that has been frozen when raw.
- Make sure the freezer is not packed therefore full that air can’t circulate.
Strategies for starting out!
Begin with new, balanced ingredients. Cooking sweet snacks such as for example brownies, cakes, and cookies won’t support your wellbeing or your waistline. Equally, putting a lot of sugar or salt can convert a wholesome home-cooked food into an harmful one. To make certain your meals are good for you as well as being tasty, focus on balanced elements and quality with spices rather than sugar or salt.
Stock on staples. Components such as grain, dinner, olive oil, spices, flour, and inventory cubes are basics you’ll likely use regularly. Keeping drinks of tuna, beans, tomatoes and bags of icy veggies on hand can be helpful in rustling up fast dishes when you’re pushed for time.
Give yourself some leeway. It’s fine to burn the rice or over-cook the veggies. After having a several attempts it will get easier, quicker, and tastier!
Au Gratin Potatoes Recipe
Au Gratin Potatoes- Tender slices of potato surrounded by creamy cheese sauce. A perfect side dish to any meal.
Potatoes. If there was a popularity contest for vegetables, I&rsquom pretty sure potatoes would win. Is there anyone who doesn&rsquot like them? Even the pickiest eaters I&rsquove ever heard of (that thankfully don&rsquot reside at my house), will eat potatoes. They are the ultimate comfort food.
I love potatoes in just about any form, but these au gratin potatoes top my list. That crunchy cheesy part at the top just sucks me in. I could totally scrape the top off and eat it all by myself. But I don&rsquot. That wouldn&rsquot be nice.
Of course, underneath that crunchy top, there is the creamy, ooey gooey cheese filled goodness. So much yummy-ness all in one pan!
This time around, I used potatoes that were ginormous, so it threw off the sauce/potato ratio. Still delicious, but not quite as saucy. So if you like that sauce in the middle, make sure your potatoes are just medium sized.
How many calories are in this Layered Potato and Swede Gratin?
There are 217 calories per portion in this Layered Potato and Swede Gratin, which means it falls into our Everyday Light category.
This Layered Potato and Swede Gratin is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website .
Place the potatoes in a saucepan of cold water and the swede into a second saucepan of cold water.
Place both saucepans over a high heat and bring to the boil. Reduce the heat to a medium setting and partially cover each with a lid. Simmer the potatoes for 20 minutes and the swede for 30 minutes, until tender when tested with a knife.
Drain the potatoes and return to the saucepan. Drain the swede and return to the other saucepan.
Add half of the reduced fat spread and half of the milk to the potatoes and mash well. Season well with salt and pepper. Cover with a lid and set aside.
Add the remaining reduced fat spread and milk to the swede and mash well. Season well with salt and pepper. Cover with a lid and set aside.
Spray a frying pan with low calorie cooking spray and place over a low heat. Add the onion and fry for 15 minutes, stirring occasionally, until softened and golden brown. Add the garlic for the last 3 – 4 minutes of cooking. Set aside.
Use a food processor, stick blender or grater to turn the bread into breadcrumbs, and place in a small bowl.
Add the cheese, dried onion granules and parsley to the bowl of breadcrumbs. Season well with salt and pepper and stir to combine.
Place the mashed potato in the ovenproof dish and spread out evenly.
Spread the onions over the potato, and then place the mashed swede on top and spread out evenly.
Sprinkle the breadcrumb mixture over the swede and place on a baking tray.
Place in the preheated oven for 20 – 25 minutes until golden brown on top and hot right through. Serve.
- 4 medium potatoes, peeled and thinly sliced (about 4 cups)
- 2 Tablespoons butter, melted
- 1 Teaspoon McCormick® Thyme Leaves
- 1/2 Teaspoon McCormick® Garlic Salt
- 1/8 Teaspoon McCormick® White Pepper, Ground
- 4 Ounces (1/2 of 8-ounce package) cream cheese, softened
- 1/2 Cup heavy cream
- 3 Tablespoons grated Parmesan cheese
- 2 Tablespoons dry bread crumbs
Toss potatoes with melted butter, thyme, garlic salt and white pepper in medium bowl.
Mix cream cheese and cream until well blended.
Layer 1/3 of potato mixture in 1 1/2-quart baking dish.
Spread 1/2 of the cream cheese mixture evenly over potatoes.
Repeat layers, ending with potatoes.
Mix Parmesan cheese and bread crumbs in small bowl.
Bake 15 minutes longer or until potatoes are tender and top is golden brown.
Potatoes Au Gratin
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Potatoes Au Gratin made with russet potatoes in a seasoned parmesan sauce assembled in layers is surprisingly easy to make, and your guests will love it!
Easy potato recipes like Garlic Mashed Potatoes make perfect Side Dishes for the holidays. Add this cheesy potato recipe to your list of simple, crowd-pleasing recipes.
POTATOES AU GRATIN
Potatoes Au Gratin get a bad reputation. Most people are used to the boxed potatoes that are filled with dehydrated slices of potatoes and powdered cheese mix. Do not compare those to these delicious, fresh potatoes. This is hands down the BEST side dish potato recipe out there.
If you like our recipe for Scalloped Potatoes, think of this as taking your cheesy potatoes to the next level. These cheesy potatoes are sure to become a go-to dish to serve with holiday dinners.
Au Gratin Potatoes are crispy, cheesy, fluffy and warm. Baking the potatoes in a casserole dish allows the potatoes to brown in the cheese sauce and get the edges crispy. What else could you ask for in a side dish? You could serve these topped with sour cream, but these cheesy potatoes are just fine on their own or topped with chives or green onions.
There are some Potatoes Au Gratin recipes that call for condensed soups, sour cream, or hash browns, but using simple sliced potatoes and heavy cream comes out even better. The cheesy potatoes are baked until they have soaked up the ingredients surrounding them and created a creamy center while the outside gets browned and crispy.
MAKE-AHEAD AU GRATIN
Au Gratin Potatoes can be prepared ahead of time by prepping the potatoes and assembling them in the casserole dish with the cheese sauce. Then instead of baking, wrap the dish tightly with plastic wrap or aluminum foil and refrigerate for up to 2 days.
You can also freeze the prepped dish for several months. Just defrost it in the refrigerator the day before you want to bake. If you want to serve these potatoes for Christmas dinner, try prepping them December 23 or December 24, so all I have to do for Christmas dinner is put them in the oven.
When you’re ready to bake them, the total time is just 45 minutes. Then you’ll have crispy potatoes with a bubbly cheese topping to enjoy.
Dilled Potato Gratin
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Potato gratin has a reputation for being laden with cream, butter, and cheese. To lighten things up, we used chicken broth instead of cream and took it easy on the cheese. But this dish still has crispy cheese on top and soft layers of flavorful potatoes. In our opinion, it’s as delicious as the classic.
What to buy: Graddost is a semifirm cow’s-milk cheese that is mild and creamy in flavor and great for melting. It can be found at Swedish grocery stores or online. If you can’t find it, Havarti is a good substitute.