Potato Gratin With Broth And Parmesan 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:

• 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.

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:

• Preheat oven to 375 degrees. Rub a 2-quart baking dish with garlic, then lightly butter. Layer potatoes in dish, overlapping slightly.
• In a medium saucepan, combine cream, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and pinch of nutmeg; bring to a simmer. Pour enough cream mixture into dish to just cover potatoes; cover dish with foil. Bake until potatoes are tender when pierced with a paring knife, 40 to 45 minutes. Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes. Let rest 15 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 lowest position. Heat oven to 350 degrees.
• With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).
• Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs.
• Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.
• Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.