Herbed Potato Gratin Recipes

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

Steps:

• Preheat oven to 350 degrees F.
• In a large sauce pot over medium-high heat, add butter. Stir in the flour until pasty. Add milk; stir to remove lumps and let cook for 6 minutes until it gets thick. Lower heat and add the cheese, bouillon, nutmeg and black pepper. Whisk until well combined and sauce thickens, approximately 4 minutes. Remove from heat.
• In a bowl, combine butter, panko and smoky paprika. Stir well.
• Place potatoes into a casserole dish. Pour cheese over potatoes and sprinkle au gratin on top. Wrap with foil and bake in oven for 35 to 45 minutes. Remove foil and cook for 10 minutes uncovered. Allow to sit for 10 minutes.

Steps:

• Adjust an oven rack to the lower third of the oven and preheat the oven to 450 degrees F.
• Lay 2 large sheets of aluminum foil on a sheet pan. In a large bowl, combine the potatoes, onion, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Use a rubber spatula to toss well to coat. Divide the mixture in the middle of each of the foil sheets. Dot with the cubes of butter and place the rosemary sprigs on top. Bring the edges of the foil up and around the potatoes and seal tightly. Place the packets on a baking sheet and roast, until the potatoes are tender, 30 to 35 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Peel and wash the potatoes and slice them really thinly using a plastic mandoline.
• Generously butter a 12-inch ovenproof baking or gratin dish (about 2 1/2 to 3-quarts).
• In a small saucepan, bring the half-and-half, garlic cloves and herbes de Provence to a simmer. Season, to taste, with salt and pepper. Remove the garlic cloves. Set aside.
• Arrange the potatoes in an overlapping layer on the bottom of the dish. Season the layer generously with salt and pepper. Scatter lightly with some of the grated cheese. Make another potato and cheese layer, finishing with a most generous cheesing.
• Press the layers down gently. Pour the half-and-half mixture over the potato layers and fill the dish up to the top of the potatoes. Cover the dish loosely with foil so it is not touching the cheese on top and bake 30 minutes, uncover and bake another 10 to 15 minutes until the cheese is bubbly and nicely browned.
• Let cool for 20 to 30 minutes before serving.

Steps:

• Preheat the oven to 357 degrees. In a cake pan, drizzle garlic with oil. Cover with foil and roast for 40 minutes, until tender. Let cool, then squeeze out cloves. Mash the garlic to a paste and transfer to saucepan.
• Add half-and-half, thyme, and rosemary. Bring to a boil and simmer over very low heat until reduced to 3 cups, approximately 20 minutes; season with salt and pepper.
• Arrange 1/4 of the potatoes in the bottom of a 9x13 baking dish. Top with 1/4 of the grated cheeses and drizzle lightly with the garlic cream.
• Repeat layering in the same way with the rest of the ingredients. Pour any remaining cream on top and press top layer of potatoes to submerge.
• Bake gratin for about 1-1/2 hours, until golden and bubbling. Let cool twenty minutes before cutting into squares and serving.

Steps:

• Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray.
• Make potatoes as directed on box for stove-top directions, reserving butter for topping. Stir in cheese until combined; pour mixture into baking dish.
• In 10-inch skillet, melt butter over medium-low heat. Toast bread crumbs in butter about 5 minutes or until light golden brown. Sprinkle over potatoes.
• Bake 10 to 12 minutes or until sauce is bubbling. Sprinkle with chives. Let stand 5 minutes before serving (sauce will thicken as it stands).

Steps:

• Preheat the oven to 375*F. Place the garlic cloves in a small, ovenproof pan and drizzle them with the olive oil. Roast the garlic in the preheated oven, stirring occasionally, for 35 to 45 minutes, until it is tender. Allow the garlic to cool for 10 minutes and then squeeze out the roasted garlic into a clean, medium-sized bowl.
• Mash the garlic with a fork until it's a smooth paste. Stir the crème fraiche, heavy cream, milk, salt, rosemary, sage, thyme, and ground black pepper until the mixture is smooth. Stir the grated Gouda cheese into the herbed cream mixture.
• Lower the oven heat to 350°F Butter a large baking dish and spread 2/3 cup of the herbed cream into the bottom of the dish. Layer half of the potatoes into the dish, and spread half of the remaining herbed cream onto the potatoes, and repeat the same process one more time. Press down on the top layer of potatoes, cover the pan with foil or a lid, and bake the gratin for 90 minutes. Allow it to cool for 15 minutes before serving.
• My Notes: This recipe calls for young Gouda cheese. Young Gouda can be easily identified by looking for a red or yellow wax wrapping. Aged Gouda, slighter bitter and stronger tasting, comes wrapped in black wax.