Potato gratin?!
Answers: i love it but want to make my own, i am not a great cook so nothing to complicated, thanks.
Potato Au Gratin is nothing more than a simple potato bake....
Easy to make.
Peel potatoes and slice in to thin slices...
Place in glass dish with lid and add salt and spices that you like.
Now make a simple white sauce by mixing milk and all purpose flour but do not cook it, instead cover the sliced potato with it and cover with lid.
Now put this glass dish in the microwave on full power for about ten minutes...
Be sure to check on the food every three minutes because every microwave is different.
The white sauce will cook the potato and when done, you can always grate some cheddar cheese over it so that the cheese melts.
Enjoy.
Recipe: TORTINO OF POTATOES GRATINATE
Ingredients:
* 1.5 kg. Potato
* 40 gr. Butter
Dl * 4. Milk
* 2 eggs
* 3 tablespoons cream
* A clove of garlic
* Nutmeg
* Salt
* Pepper
Preparation:
Peel the potatoes, wash, dry and cut in thin slices.
Wipe the walls of a bakery pan with the garlic clove, then ungerle butter.
Place the potatoes in layers sovrapponendole part. Salt and pepper each layer.
Besides beat the eggs with a little 'salt, grated nutmeg and finally the milk and cream.
Cover potatoes and distribute on the surface of some fiocchetto butter.
Bake at 180 degrees and bake for about 1 hour, until the potatoes are golden and liquid completely consumed.
Information:
-- Ingredients: 6 people
-- Cooking time: 60 min
-- Preparation time: 20 min
-- Difficulty: Easy Recipe
This looks easy!
http://www.epicurean.com/featured/classi...
Potato Au Gratin with Sharp Cheddar Cheese
Ingredients
* 3 cups peeled and diced potatoes
* ? cup whipping cream
* ? cup finely chopped onions
* 2 teaspoons chopped fresh rosemary
* 2 teaspoons salt
* ? teaspoon ground black pepper
* 4 pounds russet potatoes, peeled, cut into ?&"-thick round
* 2 cups (packed) grated Vermont Sharp Cheddar Cheese
Directions
Preheat oven to 375°.
Butter a 13x9x2 glass baking dish.
Whisk cream, onions, rosemary, salt, and pepper in a bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with half the cheese.
Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese.
Cover gratin with foil and bake one hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let cool 10 minutes before serving.
Too difficult?
Super Easy Au Gratin Potatoes
This is an easy potato recipe when I don't feel like making a real cheese sauce.
# 3 medium red potato, thinly sliced
# 1 (10 3/4 ounce) can condensed cream of chicken with herbs soup
# 1 3/4 cups milk
# 1/2 cup Cheese Whiz
# 1 cup cheese
# 1 cup of diced ham
# 1/4 cup butter
# 1/4 flour
# salt and pepper
# paprika
Preheat oven to 375°.
I used a 10x7-inch dish for this recipe.
Slice potatoes (I leave the skins on because it is quicker, but you can take them off if you like).
Mix together the soup, milk, and Cheese Whiz (if you do not want to use Cheese Whiz it should still turn out fine, I have yet to try it that way).
Cut butter into small cubes.
Grease pan or spray it.
Now layer in dish.
Start with half of the potatoes.
Then half of the butter, half of flour, salt n pepper, and half of the soup mix.
Then add half of the cheese.
Repeat layers.
Cover and bake for 45-1 hour (It only took mine 45 minutes, but I sliced my potatoes very thin).
Then remove cover.
Sprinkle with paprika and cook for another 15 minutes or until done.
INGREDIENTS
1 cup sour cream
1 (10.75 ounce) can condensed cream of celery soup
4 1/2 cups peeled and shredded potatoes
2 cups shredded Cheddar cheese
1/2 cup chopped green onions
1 cup cornflakes cereal
1/2 cup unsalted butter, melted
1 tablespoon chopped fresh parsley (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray one 8 inch square baking dish with vegetable cooking spray.
In a large bowl, stir together the sour cream and soup. Add grated potatoes, cheese, and onions. Mix well, and pour into the prepared baking dish. Cover the dish with a lid or aluminum foil.
Bake for 45 minutes in the preheated oven. In a small bowl, mix together the melted butter and cornflakes. Sprinkle over the top of the potatoes, and return to the oven.
Bake uncovered, for an additional 20 minutes or until bubbly and corn flakes are golden brown. Remove from the oven and sprinkle with chopped parsley.
This is an easy recipe with a little bit of prep, but certainly worth it. Enjoy!
Gruyère Potato Gratin
**triple-tested at the Good Housekeeping Research Institute**
INGREDIENTS
1 tablespoon(s) margarine or butter
1 cup(s) half-and-half or light cream
1 1/4 teaspoon(s) salt
1/4 teaspoon(s) ground red pepper (cayenne)
2 pound(s) baking potatoes, peeled and thinly sliced
4 ounce(s) (1 cup) Gruyère cheese, shredded
DIRECTIONS
1. Preheat oven to 400 degrees F. Grease shallow 2-quart gratin pan or ceramic baking dish with margarine. Set aside.
2. In 3-quart saucepan, combine half-and-half, salt, and ground red pepper; heat to boiling over medium-high heat. Add potatoes and cook 2 minutes or until half-and-half mixture thickens slightly, stirring occasionally.
3. Transfer half of potato mixture to prepared gratin pan; sprinkle evenly with 3/4 cup Gruyère. Top with remaining potato mixture and remaining 1/4 cup Gruyère.
4. Bake gratin 30 to 35 minutes or until potatoes are fork-tender and top is golden.
For other potato gratin recipes, check out: http://www.goodhousekeeping.com/search/f...
Microwave some potatoes (large ones) for 6 minutes. Peel and slice them and lay them into a baking dish. Make a roux (melt butter, mix in flour to make a paste, add milk) and measure out enough of that to fill the baking pan to just over the tops of the potatoes. Add salt and pepper and bake at 350 degrees for one hour. That is 'scalloped potatoes.'
To make Potatos au Gratin, cut the 'roux' in half, and add that amound of grated cheese. Most people use mild cheddar or even American cheese, but you can do this with ANY cheese ... I like my Potatoes au Gratin with a mixture of Swiss and Gorgonzola (an Italian blue cheese) ... or with Feta and Pepper Jack. Once you can make your own scalloped potatoes, the rest is easy ... and by microwaving the potatoes they don't get as 'grainy' as if you 'bake' them ... but if you do bake them, don't cook them until they are done, only until they are about 3/4 done. NEVER make scalloped or au gratin potatoes using raw potatoes ... it takes 3 hours to 'cook' and tastes really nasty ... this recipe was invented as a way to use 'leftovers' from the bakers in commercial kitchens, where they are only 3/4 baked at first and then finished when they are orderd ... but the microwave does make them even better.
Classic potato gratin
Bianca Borges Henry
INGREDIENTS
? 2 teaspoons butter, soft
? 1 garlic clove, cut in half
? 2 cups half-and-half
? 2 cups cream
? 2 teaspoons salt
? 1/4 teaspoon ground pepper
? Pinch ground nutmeg
? 3 pounds Idaho or Russet potatoes, about 6 medium-size, washed well
? 2 cups grated Parmesan Reggiano cheese
DIRECTIONS
1. Preheat the oven to 350 F. Coat the bottom and sides of a 10- to 12-cup casserole dish with the butter. (Approximate sizes would be a rectangular 9 x 13-inch or an oval 10 x 15-inch. The dish can be ceramic or glass, and the sides should be from 2-3 inches high, though deeper will work as well, just not be as full-looking, which is OK.) Rub the cut sides of the garlic clove over the top and sides of the dish.
2. Place the garlic, half-and-half and cream in a large pot. Add the salt, pepper and nutmeg (any proportion of half-and-half and cream can be used, even all of one or the other. These 4 cups make a very creamy gratin. You may use up to ? cup less if you want.)
3. Peel a potato and slice into 1/16-inch-thick slices, either by hand or with a mandoline. Place the slices directly into the cold cream mixture. Peel and slice the next potato, add to the cream, and repeat with the remaining potatoes. Place the pot over medium heat and bring to a simmer, stirring almost constantly. Keep at a low simmer for 5-6 minutes, stirring, until the mixture thickens. Remove from heat and stir in 1? cups of the Parmesan.
4. Pour into the prepared dish, spreading evenly. Sprinkle the remaining ? cup Parmesan over the top and place in the oven. Bake about 40 minutes, until the mixture is bubbly and the top is a deep, golden crusty brown. Remove from oven and allow to cool for at least 20 minutes to set. The gratin will still be warm an hour out of the oven, and can be kept ready to serve by placing in a gently warm oven.
Refrigerate leftovers and reheat in the oven or microwave to serve.
Great as a side dish, or as a main dish with salad on the side.
If you want to make less, cut the recipe in half and use an 8 x 8-inch or 9 x 9-inch square dish. You could also use a 9- to 10-inch diameter round dish. You can also make individual gratins in smaller dishes — you can see that it’s flexible!
TIPS
Chef’s note: I used Parmesan cheese in these recipes, but the classic French version usually includes grated Gruyere. It's really your choice, as any firm, full-flavored cheese can be used.
very easy one!!! lets say for 1 person,first u need, 1 big boil potato, milk, butter,crush garlic, chop onions & persil, thym, black pepper,grated cheese.
peel the boil potato and with a fork mash it, then in a casserol, put some butter,while it melt put the garlic,onions,thym,black pepper, mix well then add the boil mashed potato, then pour the milk while mixing add the cheese and finish by adding the persil mix well then serve, bon apetit!!!
classic potato gratin
Ingredients:
3 1/2 to 4 pounds baking potatoes, peeled and thinly sliced
4 tablespoons butter, cut into small pieces, plus extra for the casserole
3 to 5 garlic cloves, chopped
Salt and pepper
1 cup heavy (whipping) cream
2 tablespoons chopped fresh parsley, or chives, for garnish
Serves 4 to 6
1. Place the sliced potatoes in a bowl with cold water to cover. Leave for at least 30 minutes, or up to an hour. Remove from the cloudy water, and dry with a clean towel.
2. Preheat the oven to 375°F.
3. Butter the bottom and sides of an earthenware baking casserole, about 3 1/2 inches deep, and large enough to fit all the potatoes (very large). If you have no round ceramic pan, use an ordinary baking pan. Sprinkle about half the garlic along the edges of the buttered sides of the pan.
4. Make a layer of potatoes, dot with butter pieces, sprinkle with salt and pepper, drizzle with a few spoonfuls of cream, scatter a little garlic on top, then repeat in this fashion until all the potatoes have been used. End the top with a dabbing of butter, the last slosh of cream, and a sprinkling of salt and pepper.
5. Bake for an hour to an hour and a half, or until the potatoes are very tender and have absorbed all the cream; the top of the potatoes should be golden brown with darker brown splotches here and there. This is a very rustic dish and by its very nature is very forgiving timewise; if you need more time, lower the oven's heat, and to speed the cooking up and give it a nice dark topping, raise the heat to 400°F for the last 10 to 15 minutes.
6. Serve in its own casserole, or dish up individual portions, sprinkling each with a little chopped fresh parsley.
100 g of mortadella or ham cut into slices
1 sprig of rosemary
60 g of grated Parmigiano Reggiano
100 ml of fresh whole milk
1 teaspoon flour
Up
Pepper
Nutmeg
350 grams of yellow potatoes
20 g of butter
Preheat the oven to 200 °.
Clean slices of mortadella eliminating the wire protection and pepper.
Wash the sprig of rosemary, remove the leaves, wash, dry with kitchen paper and tritare finely with a crescent on a chopping board
In a pan, put 50 grams of Parmesan and pour the milk little at a time, stirring with a whisk, so mix. Put the pan on a low flame fire. Joining then razed a teaspoon of flour, a pinch of salt, pepper and grated nutmeg, a teaspoon crushed rosemary. Allow to simmer for a while and then extinguish the flames.
Wash the potatoes and cut them very thin slices
mould a round of 20-22 cm in diameter with paper oven
Putting on a bottom layer of potatoes, season with a third of the Parmesan sauce, sprinkle with half the mortadella well drawn. Cover with another layer of potatoes, Parmesan sauce, and a new layer of mortadella. Finish with the remaining potatoes and remaining composed of milk. Combine the remaining Parmesan and some piece of butter.
Cover the pan with tinfoil.
Predgreje Bake in the oven for 40 minutes, then remove the tinfoil and cook for another 20 minutes. Prolonging a few minutes if the cooking surface is not very golden.
Let cool slightly, put it on a flat reach and serve.
I apologize for my English but I am Italian