Creamy Potato Gratin Recipes

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Creamy Potato Gratin image

Recipe From foodnetwork.com

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 7

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Rub cut garlic around base and sides of a shallow one-litre gratin dish, then lightly grease with butter. Peel and finely slice potatoes. 2. Gently …

Servings 4
Total Time 1 hr 30 mins
Category Side Dish

  • 1. Heat oven to 200C. Rub cut garlic around base and sides of a shallow one-litre gratin dish, then lightly grease with butter. Peel and finely slice potatoes.
  • 2. Gently heat cream, milk, nutmeg and garlic halves in a saucepan until just under the boil. Add potatoes to hot milk mixture and simmer for 10 minutes, jiggling them every now and then to stop them sticking.
  • 3. Use a slotted spoon to layer half the potatoes in the gratin dish, scatter with half the cheese, salt and pepper, then top with remaining potatoes.
  • 4. Discard garlic and pour hot milk over the top. Scatter with remaining cheese, sea salt and pepper and bake, uncovered, for 30 to 40 minutes, until potatoes are cooked and gratin is bubbling and richly golden. If not, raise heat to 220C for another 10 minutes before serving.
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1. Assemble the casserole: Layer half of the potatoes in the bottom of the prepared baking dish.Season. Layer onion slices over top, then top with …

4.6/5 (5.9K)
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  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
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Method. Preheat the oven to 240°C/220°C Fan/gas mark 8/450ºF. Peel the potatoes and cut them into slices, neither especially thin nor especially thick …

Servings 6-8

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Instructions. Place potatoes in a large stockpot or Dutch oven; cover with cold salted water. Bring to a boil; reduce heat, cover and simmer until potatoes are tender, about 5 minutes. Drain well; set aside. Preheat oven to …
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CREAMY POTATO GRATIN RECIPE - NYT COOKING
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Preparation. Heat oven to 425 degrees. Use a mandolin, food processor or knife to slice potatoes moderately thin (the thickness of two pennies is perfect). Place in a 3-quart saucepan and add 3 cups half-and-half. The cream should barely …
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Preheat oven to 375 degrees; butter a 1 1/2 quart gratin dish. In large skillet, melt butter over medium high heat. Reduce heat to medium; add onion and cook, stirring …

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In 12-inch skillet, combine potatoes, milk, and remaining garlic. Heat to boiling on medium, stirring occasionally. Reduce heat to medium-low and simmer 3 minutes.
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Preheat oven to 375F (190C). Rub a large 3-qt. (3-l) baking dish about 3 1/2 inches deep with a split garlic clove and butter generously. Chop the garlic. Using a mandolin or a sharp knife, …
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Place potatoes in a large pot of well-salted water and bring to a boil over high heat. Reduce heat and simmer gently until tender, about 20 minutes. While potatoes simmer, trim, …
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Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the …
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The creamy, savory, satisfaction of a potato gratin gets even better when it’s easy and delicious. It’s the kind of dish you try to taste a bit of (you know, just to check if it’s ready) …
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Instructions. Preheat the oven to 180°C/350°F and grease a baking or casserole dish with olive oil or melted butter. With a sharp knife, slice potatoes into thin slices. Stack the …
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Melt the butter in a large saucepan over medium heat, add the onion and cook until tender, about 5-7 minutes. Add the garlic, thyme, sage, paprika, and flour, mix and cook until …
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Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep. Pour the milk and cream into a wide pan with the bay leaves …
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