Potato Gratin With Caramelized Onions And Prosciutto Recipes

Steps:

• In saucepan, bring cream, garlic, peppercorns, thyme and salt to boil, reduce heat to low, cover and simmer for 15 minutes.
• Remove from heat and set aside.
• Meanwhile, in nonstick frypan, heat oil over medium low heat; cook onion, stirring often, until light brown, about 45 minutes.
• Slice potatoes as thinly as possible, use mandoline if available.
• Layer one quarter of the potatoes in greased 8 inch square glass baking or casserole dish; top with one third of the onion and one quarter of the cheese.
• Repeat twice.
• Top with remaining potatoes.
• Strain cream mixture over potatoes, shaking casserole to distribute evenly; sprinkle with remaining cheese.
• Bake at 300f degree oven until tender and knife inserted in bottom pierces potatoes easily, 1 1/2 to 2 hours.
• (Make ahead: let cool; cover and refrigerate for up to 2 days. Reheat in 375f degree oven for 30 minutes.).

Steps:

• Preheat oven to 375 degrees F.
• Heat oil and butter in a large saute pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly.
• Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Repeat each step to yield 12 layers. Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving.

Steps:

• For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
• For the potato gratin: Preheat the oven to 400 degrees F.
• Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
• Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
• Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
• In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
• In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
• Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

Steps:

• First, the caramelized onions:.
• IN EACH STEP, YOU WILL NEED TO STIR ABOUT EVERY 10-15 MINUTES, UNLESS OTHERWISE NOTED.
• Cut off stem and root ends of onions, and peel away the dried skin. Slice into 1/4" slices adn gather in a large, heavy bottomed pot. A 7 qt pot works perfectly.
• Pour the oil and salt over onions and toss to combine. (NOTE: Because I fried bacon to use for the dish, I used 2 T of the bacon fat, and then added veggie oil to make up the 1/2 Cup. Gave a great other layer of flavor to the onions) Set over medium heat and cover. Cook until onions begin to wilt, for 20-30 minutes. (Don't forget the stirring!)
• Reduce heat to low and continue cooking, with pot still covered, for 45 minutes. (are you still stirring?).
• Remove the lid, increase heat to medium and cook (stirring) 30 minutes, or until most of moisture has evaporated.
• Reduce heat to low and continue cooking for about 2 hours, stirring every 20 minutes.
• Continue cooking and stirring for about 1 more hour. You'll need to watch more carefully now, stirring about every 10 minutes. Cook until onions have been reduced to a deep reddish-brown marmalade, watching that they do not dry out. When done, removed from heat and set aside to cool.
• -----------------------------.
• Slice potatoes as thinly as possible (a V-slicer works great). Place potatoes in a 3 qt heavy bottomed pot or saucepan and add milk, cream, garlic, salt and bay leaves. Cover and bring ust to a gentle simmer, then remove lid and cook until potatoes are firm but tender, 15-20 minutes.
• Heat oven to 375 and put a large cookie sheet on bottom rack to catch drips. Position another rack in center of oven.
• Rub inside of large gratin dish with generous amount of butter. Using a slotted spon, transfer about half of the potatoes to the dish, in an even layer. Stir together caramelized onions and bacon/prosciutto adn distribute evenly on top of potatoes (should be enough for a very thin layer). Top with 1/4 of the cheese.
• Put the remaning potatoes in the dish, smooth to an even layer and pour cooking liquid on top. I like to shake on a good dusting of white pepper, but this is optional. Scatter the remaining cheese over the top and bake until top is bubbly and evenly browned.
• Let sit for about 10-15 minutes before serving.

Steps:

• In pot, melt 2 Tbs butter over medium heat. Add onions and 1/4 tsp sea salt. Cook, stirring occasionally, until onions are deep golden brown, 15 minutes. Remove. Reserve.
• In same pot, melt remaining butter over medium heat. Add potatoes. Cook, stirring until coated in butter (2 mins). Add milk, cream, paprika, and remaining salt. Bring to simmer. Cook, stirring occasionally, until potatoes have softened and liquid has thickened (10-12 mins).
• Preheat oven to 350°F Coat shallow 2-qt dish with cooking spray. Transfer half of potatoes and liquid to dish. Top with onions and 3/4 c cheese.
• Arrange remaining potatoes over cheese. Pour in remaining liquid. Cover. Bake 20 minutes.
• Uncover. Bake until potatoes are tender and golden (30 mins). Sprinkle remaining cheese during last 2 minutes
• Let stand for 10 minutes. Garnish with herbs. Serve.

Steps:

• Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
• Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.

Steps:

• 1. Heat oven to 375 degrees and put a jellyroll pan in the bottom of the oven to catch any drips. Slice the potatoes crosswise as thinly as possible (a Japanese slicer makes this very easy). 2. Put the potatoes in a 3-quart saucepan and add the milk, cream, garlic, bay leaf and salt. Cover and bring to a gentle simmer. When the liquid starts to bubble around the edges, remove the lid and cook until the potatoes are firm but tender, about 20 minutes in all. 3. Rub the inside of a large gratin dish with a generous amount of butter. Using a slotted spoon, transfer about half of the potatoes to the dish and arrange in an even layer. 4. Stir together the caramelized onions and the prosciutto and distribute this evenly across the potatoes (it will be just enough to form a very thin layer). 5. Pour the remaining potatoes and cooking liquid into the gratin dish, arranging the potatoes in an even layer. There should be enough liquid to almost cover the potatoes. Scatter the cheese over top and bake until the top is bubbly and evenly browned, about 1 hour.

Steps:

• Up to 2 days before serving, heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan. Add the onions and thyme, cover, and cook over a gentle heat for 10-15 mins until softened and caramelised. Pour the cream and milk into a large bowl and season well. Add the potatoes and mix to combine.
• Butter a 23 x 28cm ovenproof dish, then layer in half the potatoes. Spread the onion mixture on top, then layer on the remaining potatoes. Press down with your hands. Pour over the milk mixture, which should come just level with the potatoes. If not, add a little more milk until it does. Cover with foil, then bake for 11⁄2 hrs until tender. Remove from the oven and leave to cool. Cover and store in the fridge.
• On the day, heat the oven to 220C/200C fan/gas 7. Uncover the gratin, spread the crème fraîche on top, then sprinkle over the Parmesan. Put in the oven and cook for 30 mins until the cheese is melted, the top crisp and golden brown, and the gratin piping hot. Serve garnished with extra thyme.