Best Classic Potato Gratin Recipes

CLASSIC BISTRO POTATO GRATIN DAUPHINOISE

Steps:

• Preheat oven to 350 degrees.
• Butter a 2 quart flame proof casserole or gratin dish.
• Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
• Combine the garlic, cream, salt and pepper in a small bowl.
• Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
• Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
• Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
• Remove the gratin from the oven and allow to cool for 10 minutes before serving.

CLASSIC POTATO GRATIN

Steps:

• Preheat oven to 325°F. Cut 1 garlic clove in half and rub the inside of a 3-qt. shallow baking dish with cut sides. Smear butter all over inside of dish. Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15-20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
• Arrange potato slices in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crisp edges from the top). Shingle as you work until bottom of dish is covered. Tuck smaller slices into any gaps to fill. Pour cream mixture over potatoes and cover dish tightly with foil. Bake potatoes until tender and creamy, 60-75 minutes. Let cool.
• Place rack in highest position; heat broiler. Remove foil and top potatoes with Gruyere and Parmesan. Broil until cheese is bubbling and top of gratin is golden brown, 5-10 minutes. Serve topped with more thyme leaves.
• Do ahead
• Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.

CLASSIC POMMES ANNA - SIMPLE FRENCH GRATIN POTATO CAKE

Steps:

• Pre-heat the oven to 200°C/gas 6.
• Put the potato slices in a colander and rinse under running water to get rid of the starch. Place on a cloth in a single layer and pat dry.
• Generously grease the base of an ovenproof pan or baking dish with melted butter.
• Arrange the potato slices in the pan in overlapping circles , brushing butter over each layer and seasoning as you go.
• Cover with greaseproof paper or a lid. Bake in the oven for 45minutes or up to 1 hour. Test with a skewer to see if the potatoes are done.
• Cooks Notes:.
• Cook this in a cast-iron, heavy-bottomed, stubby-handled frying pan that goes in the oven. Traditionally it should be lidded - mine isn't, so I use greaseproof paper.
• Historical Note:.
• Mrs. Landemare's original recipe is:.
• Potatoes. Fresh butter.
• Peel some potatoes and cut into very thin rounds the size of a florin. Wash in salted water and dry very well in a cloth. Well butter an omelette pan. Place a layer of potatoes on the bottom. Cover with oiled [melted] butter, pepper and salt. Repeat these layers until the pan is full and cook in a medium [350°F] over until brown [40-60 min.] Remove from the oven, turn out and cut into slices or serve whole in a dish.

CLASSIC POTATO GRATIN

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and set aside.
• Whisk together cream, 1 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg in a small bowl, and set aside. Toss potatoes, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• Arrange one-third of potatoes in buttered dish, overlapping slices. Sprinkle with one-third of the cheese. Repeat two more times with remaining potatoes and cheese (end with a cheese layer). Pour reserved cream mixture over top layer. Gently shake dish back and forth to distribute evenly.
• Cover with foil; bake 30 minutes. Remove foil; bake until bubbling and well browned, about 30 minutes more. Let cool slightly before serving.

CLASSIC POMMES ANNA - SIMPLE FRENCH GRATIN POTATO CAKE

Steps:

• Pre-heat the oven to 200°C/gas 6.
• Put the potato slices in a colander and rinse under running water to get rid of the starch. Place on a cloth in a single layer and pat dry.
• Generously grease the base of an ovenproof pan or baking dish with melted butter.
• Arrange the potato slices in the pan in overlapping circles , brushing butter over each layer and seasoning as you go.
• Cover with greaseproof paper or a lid. Bake in the oven for 45minutes or up to 1 hour. Test with a skewer to see if the potatoes are done.
• Cooks Notes:.
• Cook this in a cast-iron, heavy-bottomed, stubby-handled frying pan that goes in the oven. Traditionally it should be lidded - mine isn't, so I use greaseproof paper.
• Historical Note:.
• Mrs. Landemare's original recipe is:.
• Potatoes. Fresh butter.
• Peel some potatoes and cut into very thin rounds the size of a florin. Wash in salted water and dry very well in a cloth. Well butter an omelette pan. Place a layer of potatoes on the bottom. Cover with oiled [melted] butter, pepper and salt. Repeat these layers until the pan is full and cook in a medium [350°F] over until brown [40-60 min.] Remove from the oven, turn out and cut into slices or serve whole in a dish.

CLASSIC POTATO GRATIN

Steps:

• Heat the oven to 400°F.
• Using a very sharp knife, a mandoline, or th slicing blade on a food processor, cut the potatoes into uniform 1/8-inch slices (no thicker).
• Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic.
• Cook the mixture over medium-high heat until the cream boils, stirring occasionally (very gently with a rubber spatula so you don't break up the slices).
• When the cream boils, pour the mixture into a 2 1/2- or 3-qt.
• baking dish.
• If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves (I leave them in, they're delicious!).
• Shake the dish to let the slices settle and then sprinkle the cheese on top.
• Bake until the top is deep golden brown, the cream has thickened and bubbled, and the potatoes are extremely tender when pierced with a knife, about 40 min.
• Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit.
• Before serving, let the potatoes cool until they're very warm but not hot (at least 15 min.) or serve them at room temperature.
• Note: This is also great for breakfast, barely re-warmed in the microwave.

CLASSIC POTATO GRATIN

Steps:

• Preheat oven to 350 degrees Rub bottom and sides of 6-cup gratin dish with garlic. Mince garlic and put aside. Wait about 2 minutes and spread about half the butter into dish.
• Bring half-and-half, salt, pepper, nutmeg, cayenne, potatoes, and garlic to boil in medium saucepan over medium-high heat, stirring occasionally. Reduce heat and simmer for about 2 minutes.
• Pour potato mixyure into prepared dish and distrbute potatoes eveny Gently press down potatoes until covered by liquid and dot with remaining butter.
• Bake until top is golden brown (basting once or twice during first 45 minutes) about 1 hour 15 minutes.

CLASSIC POTATO GRATIN

Steps:

• Heat the oven to 400°F. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker). Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don't break up the slices). When the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking dish. If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves. Shake the dish a bit to let the slices settle and then sprinkle the surface with the cheese. Bake in the hot oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 40 minutes. Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit. Before serving, let the potatoes cool until they're very warm but not hot (at least 15 minutes) or serve them at room temperature. Fine Cooking #36, pp. 36-37