Golden Potatoes Au Gratin Recipes

Steps:

• Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
• Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
• Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
• Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.

Steps:

• In a large bowl, combine soup, sour cream, 1/2 cup butter, onion and salt. Stir in potatoes and cheese. Transfer to a greased 13-in. x 9-in. baking dish. Toss cornflakes and remaining butter; sprinkle over potatoes. Bake, uncovered, at 350° for 50-60 minutes or until heated through.

Steps:

• In a saucepan, heat cream, 1 teaspoon salt, 1/8 teaspoon pepper, saffron, and nutmeg over medium until bubbling around edges. Remove from heat; let stand 20 minutes.
• Meanwhile, heat butter in a medium skillet over medium until bubbling. Add onion, season generously with salt, and cook, stirring occasionally, until softened, about 10 minutes. Reduce heat to medium-low and continue cooking until deep golden brown, about 15 minutes. (If mixture is becoming too dark, add water, 1 teaspoon at a time, and scrape up any browned bits; you should have about 1/2 cup caramelized onion.)
• Preheat oven to 300°F. Brush a 2-quart baking dish with butter. Peel and thinly slice potatoes 1/8-inch thick. Shingle half of potatoes in bottom of dish. Top with caramelized onion and half of cheese. Shingle remaining potatoes over top. Pour cream mixture over potatoes, and top with remaining cheese. Bake until potatoes are fork-tender and top is bubbling and golden, about 1 hour and 25 minutes. Let stand at least 15 minutes before serving.

Steps:

• Heat oven to 400 degrees F. Butter a 9-inch round or oval baking dish.
• Slice potatoes 1/8-inch thick and combine thoroughly in a mixing bowl with 1/2 cup cheddar cheese, the sour cream, olive oil, garlic, thyme, salt, and pepper.
• Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken broth over potatoes.
• Bake 35 minutes, until potatoes are nearly-tender and the cheese and potatoes are starting to brown. Sprinkle with remaining cheese and bake another 10-15 minutes.
• Garnish with thyme sprigs.

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
• Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
• In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

Steps:

• Place the oven rack in center of oven and preheat to 400 degrees F.
• In a medium bowl, whisk creme fraiche and whipping cream until combined.
• In a large baking dish, approximately 9 by 13-inches, arrange 1/3 of potato slices, overlapping slightly. Generously season with salt, pepper, and some fresh thyme leaves. Drop 1/3 of the cream mixture in dollops over potatoes, and spread evenly, (layer will be very thin). Repeat with another layer. Layer for a 3rd and last time, covering the top of the potatoes with the cream mixture, then mini cauliflower florets, and generously season with salt, pepper, and remaining thyme.
• Bake 30 minutes and reduce oven temperature to 350 degrees F. Continue to bake until top is golden brown, about 20 minutes longer.
• Do your best to let gratin rest 15 to 20 minutes before serving. Garnish with thyme sprigs. Eat and enjoy!

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large saute pan or Dutch oven over high heat for 2 minutes. Swirl in 3 tablespoons olive oil, and then add the onions, 1 teaspoon thyme, 1 teaspoon salt and some pepper. Cook 6 minutes, stirring often, and then turn the heat down to medium. Add the butter, and cook 15 minutes, stirring and scraping with a wooden spoon, until the onions start to caramelize. Turn the heat down to low and continue cooking for about 10 minutes, stirring often, until the onions are a deep golden brown. Remove the pan from the heat and set aside.
• Use a mandoline to slice the potatoes into 1/8-inch-thick rounds. Toss them with the cream, 1 teaspoon thyme, 1 teaspoon salt and some pepper.
• Cut the tomatoes into 1/4-inch-thick slices. Arrange them on a plate and season with 1 teaspoon salt and some pepper.
• Place half the caramelized onions in an even layer in a 9-by-9-inch (or equivalent) gratin or baking dish. Arrange one layer of alternating potatoes and tomatoes on top of the onion layer. Layer a couple of slices of cheese and scatter some olives over the cheese. Drizzle with 2 tablespoons of the cream from the potatoes and 1 tablespoon olive oil. Season with 1 teaspoon salt, a healthy pinch of pepper, 1/2 teaspoon thyme and half the basil.
• Scatter the rest of the caramelized onions over the potatoes and tomatoes. Arrange another layer of potatoes, tomatoes and cheese on top; make this layer pretty, because it will be the top of your gratin. Pour the remaining cream from the potatoes and the remaining 1 tablespoon olive oil over the potatoes and tomatoes. Season with 1/4 teaspoon salt, a pinch of pepper, and the remaining 1/2 teaspoon thyme, olives and basil. Press the vegetables down with your fingers. The cream and oil will come up through the layers and coat the vegetables evenly.
• Cover the baking dish tightly with aluminum foil. Bake until the potatoes are tender when pierced, about 2 hours. Remove the gratin from the oven and uncover it, being careful of the steam.
• Turn the oven up to 450 degrees F and return the gratin, uncovered, to the oven. Cook until the juices have thickened and the top is nice and golden brown (as in "gratineed"), another 25 to 30 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Put the cream, half-and-half, horseradish, nutmeg, garlic and onion in a medium saucepan and slowly bring the mixture to a simmer. Be sure to stir on occasion to prevent scorching. Season with salt and pepper.
• In a 9-by-13-inch baking dish, spoon a thin layer of the cream and onion mixture onto the bottom. Layer the potatoes, followed by a sprinkle of cheese. Season lightly with salt and pepper. Repeat this process until the dish is filled and the gratin is moist. Combine the breadcrumbs and thyme and sprinkle on top.
• Bake until the potatoes are tender and the gratin is caramelized on top and bubbly on the edges, 45 minutes to 1 hour. Allow to cool slightly before serving.

Steps:

• Preheat the oven to 400 degrees F.
• Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
• Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).

Steps:

• In 4-quart saucepan, place broccoli, potatoes, and water. On high heat, cover and heat until boiling. Then reduce heat to medium-low and cook, covered, 17 to 20 minutes, or until potatoes and broccoli are very tender, stirring once halfway through cooking.
• Meanwhile, preheat broiler and set oven rack 6 inches from source of heat.
• Drain vegetables in colander set over large bowl, reserving 1/4 cup vegetable cooking liquid.
• Return vegetables to saucepan & mash with a potato masher, adding some reserved cooking liquid if mixture seems dry.
• Stir in nutmeg, 1/4 cup Parmesan,salt and pepper.
• Spread vegetable mixture in a shallow, broiler-safe 1- to 1 1/2-quart baking dish; sprinkle with remaining Parmesan.
• Place dish in oven and broil 2 to 3 minutes or until Parmesan is browned.
• Serving size = 1/2 cup.

Steps:

• Heat oven to 350°F.
• Melt butter in medium saucepan on medium heat. Blend in flour, mustard and pepper; cook and stir 1 min. Gradually add milk, stirring until well blended; cook 3 to 5 min. until thickened, stirring constantly. Add 1-1/2 cups cheese and onions; cook 2 to 3 min. until cheese is melted, stirring frequently.
• Layer potatoes and cheese sauce alternately in 2-qt. casserole sprayed with cooking spray, ending with cheese sauce.
• Bake 1-1/4 hours or until potatoes are tender. Sprinkle with remaining cheese; bake 5 min. or until melted.

Steps:

• Heat oil and butter in a non-stick pan over medium heat until butter foams.
• In the meantime, cut new potatoes into 1-inch cubes.
• Add the potatoes to the oil and saute until browned, about 10 minutes.
• While the potatoes are browning, mix together the remaining six ingredients with a wire whisk until well combined.
• Add sauce to the potatoes when they have become crisp and golden brown, turn off the heat, and cover pan with a lid.
• Let the potatoes steam for 10-15 minutes.
• Reheat the potatoes until sizzling, then top with shredded cheese.

Steps:

• Preheat oven to 400 degrees.
• Butter 9x13 baking dish with 2" high sides.
• Stir cream and boursin in heavy saucepan over medium heat until cheese melts and mixture is smooth.
• Arrange 1/2 of the potatoes in baking dish, season and pour 1/2 ov the cream mixture over.
• Repeat Bake until top is golden and potatoes are tender.
• About 1 hour.

Steps:

• Place rack in center of oven and preheat to 400°F. Generously butter 13x9x2-inch glass or ceramic baking dish. Whisk crème fraîche and whipping cream in medium bowl to blend.
• Arrange 1/3 of potato slices in bottom of prepared baking dish, overlapping slightly. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme. Drop 1/3 of crème fraîche mixture (about generous 1/2 cup) in dollops over potatoes, then spread evenly over (layer will be very thin). Repeat layering 2 more times.
• Bake gratin 30 minutes. Reduce oven temperature to 350°F and continue to bake until potatoes are tender and top is golden brown, about 25 minutes longer. Let gratin rest 20 minutes before serving. DO AHEAD Can be made 2 hours ahead. Cover loosely with foil. Let stand at room temperature. Before serving, rewarm in 350°F oven until heated through, about 15 minutes.