Potato Gratin German Kartoffelgratin Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
• Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
• Generously butter the bottom and sides of an ovenproof casserole dish.
• In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic, Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1cup cream over the dish. Sprinkle with the remaining Parmesan.
• Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
• *Cook's Note: Slice the potatoes immediately before using so they don't turn brown.

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:

• For this amount of gratin, a 9 inch by 13 inch, buttered pan is a good choice. Peel the potatoes and slice by hand 1/8 inch thick. Do not do this in the food processor, since they slice too thin.
• Line up the potatoes in rows across the back of the pan. Alternate slices from different potatoes in the same row, and make sure each slice has been separated from its sister slice (make sure all slices have broken contact with each other, otherwise they cannot absorb the cream). See image.
• When the pan is getting full, you can push the rows back to a vertical position and fit more potatoes into the pan.
• Fill the pan one half to two thirds with cream, pouring over the potatoes. Salt (I start with one teaspoon) and pepper. You might want to sprinkle a little marjoram on it, fresh or dried, too.
• Bake in a heated oven (375°F) for one hour, then sprinkle the cheese on top and bake until the potatoes are very tender when poked with a fork.
• Notes: The baking time varies with the type of potato, elevation where you live and how hot your oven really is. It has always taken about 90 minutes for me, yet so many cookbooks say 45 minutes, it burns me up.
• This is not a low-fat food, but it does not work very well with milk, so maybe you will make it once or twice a year as a special treat. You may also leave off the cheese, if you want.
• You may cover the casserole with foil in the middle of baking time if it is becoming too brown. Remove it before you add the cheese.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
• Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
• Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
• Bake in preheated oven for 75 minutes. Serve immediately.

Steps:

• Place potato in saucepan and cover with water.
• Bring to a boil, then reduce heat and simmer until cooked through.
• Drain and set aside to cool a bit.
• Process potato, roe, onion and lemon juice thoroughly.
• The more roe that is mashed, the better the dip will taste.
• Gradually add in the oil until thoroughly combined.
• Transfer to a serving bowl.
• Can garnish with kalamata olives if desired.
• Serve with bread.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.
• Fit a food processor with shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes.
• Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes.
• Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
• Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.