Best Creamy Potato Gratin Recipes

CREAMY POTATO AND LEEK GRATIN

Steps:

• Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
• Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups). Wash leeks.
• Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
• Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.
• Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.
• Do Ahead
• Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.

CREAMY COD AND POTATO GRATIN

Steps:

• 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, bone, and cut the cod fillets across into 2-inch pieces.
• Drain potatoes well and return to the pot. Add a pinch of cayenne, salt, and 4 tablespoons butter. Mash until smooth.
• Preheat the oven to 450 degrees F (230 degrees C). Grease 2 individual-sized casserole or baking dishes with 1 tablespoon butter. Place both dishes on a baking sheet.
• Transfer about 2/3 cup of the mashed potatoes into each of the prepared dishes. Smooth out evenly and make a shallow depression with a spoon down the middle. Set aside.
• Heat remaining 2 tablespoons butter in a deep 10-inch skillet over medium-high heat. Cook the shallots in the hot butter with a pinch of salt until they just start to turn golden, 3 to 4 minutes. Add cream, lemon zest, and a pinch of cayenne, and bring to a simmer. Add cod and wait for the sauce to come back to a simmer. Cook for 1 minute, while basting with the sauce; turn and cook for 1 minute more.
• Pour in lemon juice and turn off the heat; stir for about 30 seconds.
• Divide the pieces of cod over the potato. Add enough sauce to just cover the fish and return the pan to the stove.
• Bring sauce to a boil over medium-high heat and cook until the sauce reduces and thickens, 1 to 2 minutes. Turn off the heat and stir in tarragon.
• Spoon the thickened sauce over the cod. Add a light dusting of Parmigiano-Reggiano cheese.
• Bake in the center of the preheated oven until cod is cooked through and the sauce is browned and bubbling, 10 to 15 minutes. Let rest for 5 minutes before serving.

CREAMY POTATO GRATIN

Steps:

• Preheat the oven to 500 degrees F.
• Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approximately 1/2-inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterward, but any excuse for long, lazy soaking rather than brisk pre-or postprandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really, dauntingly, stuck with cooked-on gunge, it's more effective to soak them in hot water and detergent (i.e., the stuff you put in the washing machine, though I haven't tried, and don't think I would, with tablets) rather than dish liquid.
• Use some of the butter to grease a large roasting pan (15 by 12-inches) and then pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10 to 20 minutes and then serve.
• This is not the most labor saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything in the days that follow.

CREAMY POTATO KALE GRATIN RECIPE BY TASTY

Steps:

• Thinly sliced the potatoes, roughly ¼-inch (5mm) thick.
• Remove stems from kale and cut into ¾ inch-1 inch (2 cm) pieces.
• For the Béchamel sauce, add butter and garlic to a saucepan on medium heat and sauté until aromatic.
• Add flour and mix until mixture browns slightly.
• Add milk, salt, and pepper and simmer on low heat until mixture thickens.
• In a medium-sized oven dish, lay a hefty bed of kale adding olive oil, salt, and pepper and gently mixing.
• Starting from one side layer your potatoes across the kale covering the entire dish.
• Gently press the potatoes and kale mixture down to make more room in the dish.
• Drizzle half of the Béchamel sauce across all of the potatoes.
• Repeat the process and add another layer of kale, olive oil, salt, pepper, and potatoes and cover with remaining sauce.
• Garnish to taste with parmesan, Gruyère, and bread crumbs
• Bake at 350°F (180°C) for 30 minutes covered. Remove cover and bake an additional 30 minutes.
• Enjoy!

CREAMY POTATO-GRUYERE GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter a 10-cup gratin dish.
• Rub the dish with both halves of the cut garlic clove.
• Combine the cream, nutmeg, salt, pepper, and cayenne in a bowl.
• Peel the potatoes and slice them paper-thin on a mandoline.
• As you work, place the potato slices in the bowl with the cream and seasonings.
• Add the gruyere and combine thoroughly.
• Pour the potato-cheese mixture into the prepared gratin dish, making sure the potato slices are flat and level.
• Place the gratin dish inside a roasting pan and fill the pan to three quarters full with hot water, creating a bain-marie.
• Carefully place the bain-marie in the center of the oven and bake for 2 hours, or until completely set and golden on top.

CREAMY POTATO GRATIN WITH SMOKED AND FRESH SALMON

Steps:

• Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a small bowl, mix 1 tablespoon of boiling water with the saffron and set aside for 20 minutes (longer is fine).
• Cook the potatoes: In a large bowl, use your hands to mix the potatoes with 2 tablespoons of the oil, 1/2 teaspoon salt and plenty of pepper. Spread out on 2 large parchment-lined baking sheets (baking trays) and roast for 20 minutes, or until soft and caramelized. Set aside to cool.
• Cook the greens: In a large skillet with a tight-fitting lid, heat 2 tablespoons of the oil over medium-high heat. Once hot, add the anchovy and garlic and fry just until the garlic is starting to brown, 30 seconds to 1 minute. Add half the spinach, stir through for a minute to wilt slightly, and then add the remaining half. Cover for 1 to 2 minutes to wilt some more, then remove the lid and cook for 7 to 8 minutes, stirring frequently, until all the moisture has evaporated and the spinach has begun to dry out. Raise the heat as needed to cook off the liquid. Turn off heat and stir in herbs. Stir in half the capers and set aside.
• Using your hands, mix the fresh and smoked salmon with 1/3 teaspoon of salt in a bowl, separating the layers of smoked salmon in the process. Set aside.
• Make the custard: In a medium saucepan, whisk together the saffron and its soaking water, egg yolks, cornstarch (cornflour), lemon zest, 1/2 teaspoon of salt and plenty of pepper until smooth. Pour in the milk and cream and whisk until combined. Place over medium heat and cook, whisking continuously to prevent the custard from scorching or sticking to the bottom of the pan. Cook for 4 to 5 minutes, until steaming and starting to thicken. Remove from the heat and set aside.
• When ready to bake, heat the oven to 400 degrees Fahrenheit/200 degrees Celsius. To assemble, start by layering half the potatoes at the bottom of a baking dish. (A deep 8-by-8-inch square, 9-inch round, or 20-by-30-centimeter rectangle will all work.) Top with half the spinach mixture followed by all the salmon. Top with the remaining potatoes and then the spinach. Pour the custard over evenly and bake for 25 to 30 minutes, or until the custard has set and is starting to brown. (If your custard seems dangerously close to the top of the pan, place it on a foil-lined baking sheet to catch any drips.) Remove from the oven and set aside for 5 minutes.
• In a small saucepan, combine remaining capers with the remaining 1 tablespoon oil over high heat. (The oil should just cover the capers, so you may need to add a touch more oil, depending on the size of your pan.) Fry the capers in the oil for 1 to 2 minutes, stirring frequently, until the capers have opened up and become crisp.
• Spoon the fried capers over the gratin, garnish with fresh dill, and serve warm with lemon wedges.

CREAMY POTATO & SHALLOT GRATIN

Steps:

• Heat most of the butter in a shallow pan. Add the shallots, bay leaf and thyme, and cook for 10 mins until soft, golden and sticky. Pour in the cream and bring to the boil. Turn off the heat, season with nutmeg and cayenne and leave to infuse.
• Meanwhile, heat oven to 200C/180C fan/ gas 6. Place the potatoes in a pan of cold water, bring to the boil, then drain. Butter a large gratin dish, then layer it up with potatoes and cream, finishing with a good ladle of cream and shallots. Use a fish slice to press everything down. You can now cover and chill it for up to a day before baking, if you like. Bake for 40 mins or until golden and the shallots are starting to crisp.

CREAMY POTATO GRATIN

Steps:

• 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 cover the potatoes. Add a little more if needed. Bring to a simmer and cook gently for 6 to 8 minutes.
• Meanwhile, butter a 2- to 2 1/2-quart baking dish. Dust dish with 2 1/2 tablespoons bread crumbs. Season potatoes by folding in salt (at least a teaspoon), pepper and nutmeg. Do not undersalt. Transfer potato mixture to the baking dish and dust top with remaining 1/2 tablespoon bread crumbs.
• Bake for 25 minutes. Allow to cool 10 minutes before serving. The gratin can be reheated, but if that's your plan, bake it for 20 minutes, leave it at room temperature and reheat it for 10 to 15 minutes before serving.

CREAMY POTATO GRATIN FROM GILROY GARLIC FESTIVAL

Steps:

• Preheat oven to 400°F.
• In a small pan filled with water, parboil the garlic cloves, until tender, about 8 minutes. Place cloves and Marsala wine in blender and puree until smooth. Combine with cream and set aside.
• Lightly grease an oval au gratin dish or rectangular oven-proof dish and arrange 1/3 of each of the potatoes and the pears. Dot potatoes with 1/3 of the cheese and sprinkle with a little salt and pepper. Top with 1/3 cup of pecans and 1 teaspoons of the rosemary. Repeat this layering 2 more times.
• Pour the garlic cream mixture over the top of the potato layers and bake, covered with foil, for 25 minutes.
• Remove foil and bake another 20-35 minutes longer or until almost all of the cream mixture is absorbed and the potatoes are tender.

CREAMY POTATO-PARSNIP GRATIN

Steps:

• Preheat oven to 450°F. Butter 13x9x2-inch glass baking dish. Arrange 1/3 of potatoes in even layer in dish. Top with bay leaves, then 1/2 of parsnips. Top with 1/3 of potatoes, remaining parsnips, then remaining potatoes, sprinkling each layer with salt and pepper. Pour cream and half and half over. Cover dish with foil. Bake until vegetables are tender, about 1 hour. (Can be made 2 hours ahead. Uncover and let stand at room temperature.)
• Bake gratin uncovered at 450°F until sauce bubbles thickly and top is golden brown, about 20 minutes. Let stand 5 minutes; serve.

CREAMY POTATO GRATIN WITH CARAMELISED ONIONS

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.

CREAMY POTATO GRATIN FROM NIGELLA BITES

Steps:

• Preheat oven to 400 F Peel potatoes and slice into 1/2 inch slices. Put them into a large saucepan with the milk, cream, garlic and salt. Bring to a boil and cook at a robust simmer till potatoes are on the verge of tender. Use a buttered roasting pan and pour potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potatos are bubbly and browned on top. Remove and let stand for 5 minutes.

CREAMY POTATO GRATIN

Steps:

• 1. Heat the oven to 350 degrees F and line a baking sheet with foil. Rub the inside of a 3-quart enameled cast-iron casserole dish with the garlic, pressing hard so it releases its juices. When the garlic juice dries, generously butter the casserole dish. Layer the potatoes in the dish, seasoning them with salt and white pepper as you go. After half of the potatoes have been used, sprinkle them with half of the cheese. 2. Combine the cream and milk in a large measuring cup or a bowl and add the nutmeg. Pour the cream and milk over the potatoes. Place the dish on top of the stove over medium-high heat, but watch it carefully. When the cream starts to simmer, about 4 minutes, turn off the heat and sprinkle the remaining cheese on top. 3. Place the casserole dish on the foil-lined baking sheet and bake the gratin until the potatoes are tender when a knife is inserted, about 1 hour. The top will be brown and bubbly. Let the gratin sit for 10 to 15 minutes before serving.