Parmesan Potato Gratin Recipes

Steps:

• Preheat oven to 325°. Combine the first five ingredients. Layer a third of the potatoes and 2/3 cup cheese mixture in a greased 8-in. square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture., Bake, covered Cover for 65 minutes. Increase oven temperature to 375°. Uncover; bake until potatoes are tender and top is golden brown, 25-30 minutes longer. Let stand for 10 minutes before serving.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Peel potatoes and cut into 1/8-inch-thick slices with a knife or an adjustable-blade slicer, spreading slices out on a large kitchen towel. Sprinkle with sea salt (1 1/2 teaspoons).
• Stir together cream and milk.
• Dot bottom of a 3-quart shallow baking dish (13 by 9 inches) with half of butter and pour in 1/3 cup cream mixture. Without rinsing or drying potatoes, divide into 5 piles. Layer potatoes in baking dish, 1 pile per layer, spreading 1/3 cup cream mixture and one fourth of cheese between layers. Drizzle remaining cream mixture over potatoes and dot with remaining butter.
• Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature 10 minutes before serving.

Steps:

• Preheat oven to 400F.Lightly grease oval gratin dish and arrange a layer of potatoes on bottom.
• Sprinkle with salt, pepper, 1/3 garlic, and 2 tablespoons cheese.
• Repeat twice more and pour over stock.
• Bake for 45 minutes to 1 hour, stirring potato mixture every 20 minutes or so, or until potatoes are tender.
• Place under broiler for 4 minutes or until top becomes golden brown.

Steps:

• Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
• Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
• Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
• Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Peel potatoes and cut into 1/8-inch-thick slices with a knife or an adjustable-blade slicer, spreading slices out on a large kitchen towel. Sprinkle with sea salt (1 1/2 teaspoons).
• Stir together cream and milk.
• Dot bottom of a 3-quart shallow baking dish (13 by 9 inches) with half of butter and pour in 1/3 cup cream mixture. Without rinsing or drying potatoes, divide into 5 piles. Layer potatoes in baking dish, 1 pile per layer, spreading 1/3 cup cream mixture and one fourth of cheese between layers. Drizzle remaining cream mixture over potatoes and dot with remaining butter.
• Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature 10 minutes before serving.

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Layer 1/3 of potatoes evenly in prepared dish. Sprinkle with salt and pepper. Drizzle with 1/3 of melted butter. Top with 1/3 of Parmesan cheese. Repeat layering twice more with remaining potatoes, butter and Parmesan cheese. Pour milk evenly over.
• Bake potatoes 15 minutes. Reduce temperature to 350°F. Continue to bake until potatoes are tender, top is golden brown and most of milk is absorbed, about 1 hour longer. Remove from oven; let stand 10 minutes and serve.

Steps:

• Adjust oven rack to center position and heat oven to 350 degrees.
• Rub bottom and sides of 5- to 6-cup gratin dish or shallow baking dish with garlic. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes,spread dish with half the butter.
• Bring broth, salt, pepper, bay leaf, cayenne (if desired), potatoes, other herbs if you are using and reserved garlic to boil in medium saucepan over medium-high heat, stirring occasionally with wooden spoon (liquid will just barely cover potatoes). Reduce heat and simmer until liquid thickens, about 2 minutes.
• Pour potato mixture into prepared dish; shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid; dot with remaining butter.
• Bake for about 1 hour 15 minutes until golden brown, basting once or twice during first 45 minutes and topping with grated parmesan cheese after 45 minutes. Let rest 5 minutes and serve.