Yukon Gold Potato Gratin With Horseradish Parmesan Recipes

Steps:

• Heat oven to 400 degrees F. Butter a 9-inch round or oval baking dish.
• Slice potatoes 1/8-inch thick and combine thoroughly in a mixing bowl with 1/2 cup cheddar cheese, the sour cream, olive oil, garlic, thyme, salt, and pepper.
• Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken broth over potatoes.
• Bake 35 minutes, until potatoes are nearly-tender and the cheese and potatoes are starting to brown. Sprinkle with remaining cheese and bake another 10-15 minutes.
• Garnish with thyme sprigs.

Steps:

• Preheat the oven to 375 degrees F.
• Put the cream, half-and-half, horseradish, nutmeg, garlic and onion in a medium saucepan and slowly bring the mixture to a simmer. Be sure to stir on occasion to prevent scorching. Season with salt and pepper.
• In a 9-by-13-inch baking dish, spoon a thin layer of the cream and onion mixture onto the bottom. Layer the potatoes, followed by a sprinkle of cheese. Season lightly with salt and pepper. Repeat this process until the dish is filled and the gratin is moist. Combine the breadcrumbs and thyme and sprinkle on top.
• Bake until the potatoes are tender and the gratin is caramelized on top and bubbly on the edges, 45 minutes to 1 hour. Allow to cool slightly before serving.

Steps:

• Place rack in middle position and preheat oven to 400°F.
• Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
• Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string.
• In heavy, 6-quart saucepan, combine potatoes, bouquet garni, salt, garlic cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can just be pierced with a fork, about 10 minutes. Using slotted spoon, remove bouquet garni and garlic and discard. Stir in horseradish.
• Spread potato mixture in buttered dish and sprinkle with cheese. Bake until top is golden brown and potatoes are tender, about 30 to 40 minutes. Let stand 15 minutes before serving.

Steps:

• Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
• Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
• Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
• Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.

Steps:

• Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
• Slice potatoes 1/8 inch thick and combine thoroughly in a mixing bowl with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper.
• Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top. Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs.

Steps:

• Put the horseradish in a saucepan with water to cover and bring to a boil; simmer for about 5 minutes, then drain and rinse with cold water. Meanwhile, peel the potatoes and rinse them; slice them thinly with a knife or mandoline.
• Preheat the oven to 400°F. Layer the potatoes and horseradish in a large nonstick, ovenproof skillet or roasting pan, sprinkling the layers with salt and pepper. Dot with the butter, then add enough half-and-half to come about three-quarters of the way up to the top.
• Turn the heat under the gratin to high and bring to a boil. Turn the heat to medium-high and cook for about 10 minutes, or until the level of both liquid and vegetables has dropped somewhat. Put in the oven and cook, undisturbed, until the top is nicely browned, about 10 minutes. Turn the oven down to 300°F and continue cooking until the potatoes and horseradish are tender (a thin-bladed knife will pierce them with little or no resistance), about 10 minutes more. Serve immediately or keep warm in the oven or over very low heat for up to 30 minutes.
• Potato and Gruyère Gratin (France)
• Substitute 1/4 pound of good-quality Gruyère, grated, for the horseradish and add an additional pound of potatoes. Layer the two as described in step 2, but instead of bringing the whole mixture to a boil on top of the stove, put the pan directly into the preheated oven and bake for 1 to 1 1/2 hours, until tender. Run the gratin under the broiler for 30 seconds or so to crisp, then serve hot or warm.