Recipes For Potatoes Au Gratin Biography
source link :- google.com.pkIngredients
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup heavy cream
1 cup whole milk
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
4 ounces chèvre (fresh goat cheese), crumbled
1 tablespoon unsalted butter, cut into 6 pieces, plus more for coating the dish
Total Time: 35 mins, plus 1 hr baking and cooling time
Active Time: 35 mins
Makes: 6 servings
A good potato gratin is all about balance. You want the potatoes cooked but not too cooked and the dish slightly saucy—not soupy or dry. The most important part, however, is the crusty, nicely browned top, which is what makes it a gratin.
Game plan: This gratin can be completely made ahead. Cool to room temperature, cover with plastic wrap or aluminum foil, and refrigerate until ready to serve. Rewarm uncovered in a 350°F oven for about 30 to 35 minutes. | by CHOW Test Kitchen
Next Up:
Corn with Chèvre and Red Peppers
Instructions
1Heat the oven to 350°F and arrange a rack in the upper third. Coat an 8-by-8-inch baking dish with butter; set aside.
2Place the potatoes, cream, milk, salt, pepper, and nutmeg in a large saucepan over medium heat and bring to a gentle boil. While the mixture heats up, gently fold the potatoes from time to time. (It should take about 15 minutes for the potato mixture to reach a gentle boil.) Remove the saucepan from heat.
3Using a slotted spoon, transfer half of the potatoes to the prepared baking dish and arrange them in an even layer. Sprinkle with half of the chèvre. Repeat with the remaining potatoes and chèvre. Slowly pour all of the warm cream mixture over the potatoes. Scatter the butter pieces on top.
4Bake until the potatoes are tender when pierced with the tip of a knife and the top is golden brown and bubbly, about 45 to 50 minutes. Remove from the oven and let sit for at least 10 minutes before serving.
Potato Gratin with Chèvre
Ingredients:
Servings:
8
Units: US | Metric
3 lbs red potatoes or 3 lbs potatoes
5 tablespoons butter
6 tablespoons flour
4 cups milk
2 garlic cloves, crushed
2 teaspoons salt
1 dash cayenne pepper
2 cups cheddar cheese
1/3 cup parmesan cheese, grated
Directions:
1
Preheat oven to 350°F.
2
Boil potatoes until just tender, 20-25 minutes; drain.
3
When cool enough to handle, peel and dice into 1/2 inch pieces.
4
Put potatoes in 3 qt round casserole or rectangular baking dish.
5
In a large saucepan, melt butter over medium heat.
6
Add flour; stir while cooking, 1-2 minutes.
7
Whisk in milk and add garlic.
8
Season with salt and cayenne pepper.
9
Stir in cheddar cheese and all but 2 tbs parmesan cheese.
10
Add potatoes to sauce and stir to mix evenly.
11
Pour into casserole dish.
12
Sprinkle remaining parmesan cheese over top.
13
Bake casserole 45 minutes or until potatoes are tender and dish is bubbling and lightly brown on top.
14
Let stand 5 minutes before serving.
Ingredients:
Servings:
12
Units: US | Metric
GROUP ONE
3 tablespoons grated parmesan cheese
1/2 teaspoon freshly cracked black pepper
1 1/2 teaspoons kosher salt
GROUP TWO
3 lbs yukon gold potatoes, peeled and sliced thin
1 yellow onion, sliced into thin rings
3 cups shredded sharp cheddar cheese
GROUP THREE
1 cup heavy cream
3/4 cup strong chicken broth
1/4 cup dry white wine
1 teaspoon rubbed sage
1/2 teaspoon prepared horseradish or 1/2 teaspoon dry mustard
1 dash ground nutmeg
GARNISH
2 tablespoons powdered parmesan cheese
1 dash paprika
parsley flakes
Directions:
1
PREHEAT oven to 400°F; MEASURE the GROUP ONE ingredients into a small bowl (3 tablespoons parmesan cheese, 1 1/2 teaspoons kosher salt and 1/2 teaspoon ground black pepper); MIX well with fork; SET aside.
2
PEEL and slice potatoes thinly; PEEL and slice onions thinly (into rings); GRATE 3 cups sharp cheddar cheese.
3
LIGHTLY grease a 2.5 quart dish or 9x13 baking dish; LAYER 1/3 of the potatoes, 1/2 of the onion, 1/3 of the cheese, and 1/3 of the GROUP ONE mixture.
4
REPEAT layers, finishing with with remaining potatoes, the remaining GROUP 1 mixture, and the remaining cheese.
5
COMBINE 1 cup heavy cream with 3/4 cup strong chicken broth and 1/4 cup dry white wine in a bowl; ADD 1 teaspoon rubbed sage, 1/2 teaspoon prepared horseradish (or 1/2 teaspoon dry mustard), and 1 dash ground nutmeg; WHISK mixture well; POUR mixture evenly over potatoes.
6
SPRINKLE 1/8 cup powdered parmesan cheese, 1 dash paprika, 1 dash freshly cracked pepper and 1/2 teaspoon chives or parsley, evenly over the top of mixture in baking dish for the GARNISH.
7
BAKE 1 hour.
8
ALLOW to stand about 10 minutes to cool and set, before serving.
9
SERVE.
10
GET READY to melt into your seat after just one taste!
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