Best Potato Gratin French Recipes

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FRENCH ONION SOUP POTATO GRATIN



French Onion Soup Potato Gratin image

Provided by Food Network

Categories     side-dish

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, wrapper reserved
5 large Spanish onions, sliced about 1/4 inch thick
Kosher salt and freshly ground black pepper
About 3/4 cup beef stock
2 tablespoons sherry
2 teaspoons Dijon mustard
3 pounds Yukon gold potatoes
Kosher salt and freshly ground black pepper
1 pound Gruyere, shredded
8 ounces mozzarella, shredded
1 1/4 cups heavy cream
1 1/4 cups beef stock
One 4 1/2-ounce bag premade croutons, lightly crushed
One 3 1/2-ounce bag French fried onions

Steps:

  • For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
  • For the potato gratin: Preheat the oven to 400 degrees F.
  • Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
  • Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
  • Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
  • In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
  • In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
  • Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

CLASSIC POMMES ANNA - SIMPLE FRENCH GRATIN POTATO CAKE



Classic Pommes Anna - Simple French Gratin Potato Cake image

In the recipe for "Potatoes Anna", I have always been unsure who "Anna" was. I now have the answer.......Browsing through Julia Child's Mastering the Art of French Cooking, Vol. 2; I found this historical note about Pommes Anna: "It was created during the era of Napoleon III and named, as were many culinary triumphs in those days, after one of the grandes cocottes of the period. Whether it was an Anna Deslions, an Anna Judic, or simply Anna Untel, she has also immortalized the special double baking dish itself, la cocotte a pommes Anna, which is still made and which you can still buy at a fancy price". Sounds like a mandatory piece of kitchenware for all dedicated chefs and cooks to me!! This simple recipe is all in the preparation and presentation, and the use of very, very thinly sliced potatoes, that's the key to success. Since the dish is inverted, it is important that the first layer of potatoes be attractively arranged. Select perfect slices, and overlap them carefully. It is best cooked in a copper or cast iron omelette pan. If you don't have an "omelette pan" which is ovenproof, use a deep pie plate. Keep in mind the final shape makes the presentation. A watercress or parsley garnish adds colour. Serve warm and cut into wedges, like a cake or quiche.

Provided by French Tart

Categories     One Dish Meal

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 4

1 kg waxy potato, peeled and very thinly sliced
225 g butter, melted
salt
fresh ground black pepper

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.

Nutrition Facts : Calories 791.2, Fat 60.8, SaturatedFat 38.4, Cholesterol 160.3, Sodium 552.3, Carbohydrate 58.3, Fiber 7.3, Sugar 2.6, Protein 7.4

MOLTEN FRENCH CAMEMBERT POTATO GRATIN WITH BACON AND ONIONS



Molten French Camembert Potato Gratin With Bacon and Onions image

Pure indulgence & total comfort food! Melted Camembert cheese baked au gratin with potatoes, bacon, onions, wine & creme fraiche! This is my own adaptation of a recipe called Tartiflette; an Alpine Savoy dish which uses Reblochon cheese which I find a bit overpowering in flavour, so I made my own recipe up using Camembert and cutting out butter and full fat cream too! This is a truly lovely meal which is served with crisp green salad and a selection of charcuterie - such as salamis, sausages, pates & terrines. Bring the Poele, the little cooking pot to the table, have everything set out, add some wine & invite friends and family over.......... oh, and don't forget to light the log fire too!

Provided by French Tart

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/4 kg potatoes, peeled
500 g camembert cheese
2 medium onions, peeled & roughly chopped
200 g smoked lardons or 200 g smoked streaky bacon, cubed
5 tablespoons creme fraiche or 5 tablespoons sour cream
400 ml dry white wine
salt
black pepper
1 teaspoon butter, for greasing

Steps:

  • Pre-heat oven to 210C,425°F.
  • Grease an ovenproof dish, I use a French Poele, a small pan like earthenware dish with a handle, but any oven proof dish which is fairly deep will be okay!
  • Peel and boil the potatoes whole; cook for about 20-25 mins or until JUST tender but still holding their shape well.Plunge them into cold water to stop them cooking and set them to one side.
  • Meanwhile, heat up a frying pan and cook the lardons or bacon cubes together with the diced onions. Cook them over a medium heat, pouring away any excess fat. Fry them until the bacon is crispy but not too brown and the onions are tender.
  • Mix together the creme fraiche and glass of wine. Season the mixture very well with black pepper and just a touch of salt, as the bacon will be salty.
  • Take your Camembert cheese and very carefully slice it into two pieces horizontally.
  • Drain the cooled potatoes and cut them into 1/4" thick slices. Layer half of them in to the greased oven proof dish and then cover with half of the onion and bacon mixture.
  • Pour over half of the wine and creme fraiche mixture. Place one half of the whole Camembert on top. Repeat the layer in the same order: potatoes, bacon and onion mixture, wine and creme fraiche mixture and end the layers by placing the last half a Camembert cheese on top.
  • Season with black pepper again and just a pinch of salt if you wish.
  • Bake in a pre-heated oven for about 45 minutes or until the gratin is brown and bubbling.
  • Set to one side for about 3-5 minutes, it firms up a bit and is easier to serve then!
  • Serve with a big bowl of crisp green salad, assorted Charcuterie such as cold meats, salami, terrine and sausage AND not forgetting crusty bread to mop all those juices up with!
  • Great with a well chilled and dry white wine such as Chablis or Chardonnay.

FRENCH POTATO GRATIN



French Potato Gratin image

Make and share this French Potato Gratin recipe from Food.com.

Provided by Mirj2338

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

10 medium potatoes, about 2 pounds
1 1/2 teaspoons salt
1 dash black pepper
1 dash grated nutmeg
2 cloves garlic, pressed
1 1/2 cups whipping cream
1/3 cup milk

Steps:

  • Peel and slice potatoes thinly.
  • Use a food processor if available.
  • Lightly grease an ovenproof casserole.
  • Layer potato slices in casserole, sprinkling each layer with salt, pepper and nutmeg.
  • Press garlic over mixture.
  • Add cream and milk.
  • You may prepare ahead of time up to this step.
  • Bake at 400 degrees F for about 40 minutes, or until potatoes are soft and creamy and golden brown on surface.

CLASSIC POMMES ANNA - SIMPLE FRENCH GRATIN POTATO CAKE



Classic Pommes Anna - Simple French Gratin Potato Cake image

In the recipe for "Potatoes Anna", I have always been unsure who "Anna" was. I now have the answer.......Browsing through Julia Child's Mastering the Art of French Cooking, Vol. 2; I found this historical note about Pommes Anna: "It was created during the era of Napoleon III and named, as were many culinary triumphs in those days, after one of the grandes cocottes of the period. Whether it was an Anna Deslions, an Anna Judic, or simply Anna Untel, she has also immortalized the special double baking dish itself, la cocotte a pommes Anna, which is still made and which you can still buy at a fancy price". Sounds like a mandatory piece of kitchenware for all dedicated chefs and cooks to me!! This simple recipe is all in the preparation and presentation, and the use of very, very thinly sliced potatoes, that's the key to success. Since the dish is inverted, it is important that the first layer of potatoes be attractively arranged. Select perfect slices, and overlap them carefully. It is best cooked in a copper or cast iron omelette pan. If you don't have an "omelette pan" which is ovenproof, use a deep pie plate. Keep in mind the final shape makes the presentation. A watercress or parsley garnish adds colour. Serve warm and cut into wedges, like a cake or quiche.

Provided by @MakeItYours

Number Of Ingredients 4

1 kg waxy potato, peeled and very thinly sliced
225 g butter, melted
salt
fresh ground black pepper

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.

POTATO GRATIN - FRENCH



POTATO GRATIN - FRENCH image

Categories     Potato     Side     Bake

Yield 4 Servings

Number Of Ingredients 7

2 1/2 pounds potatoes, washed, peeled, and cut into bite-size cubes
2 large onions, cut in half and sliced thin
12 ounces (3/4 lb.) Canadian bacon or pancetta, cut in small pieces
16 oz. Reblochon cheese, cut in small cubes
1 teaspoon salt
1/4 teaspoon ground pepper
Butter to grease the baking dish

Steps:

  • 1) Boil the potatoes for approximately 20 minutes or until tender, but not very soft. Drain the potatoes and set aside. 2) Preheat the oven to 350 degrees. 3) Grease a 9" X 13" baking dish with butter. 4) Add the Canadian bacon or pancetta to a large frying pan and add the sliced onions. (If you prefer regular bacon, you can use it, but I would recommend a lean/lower fat variety.) Fry the bacon and onions until the onions turn golden. You may need to add a little vegetable oil so the onions don't stick. 5) Toss the bacon and onions with the potatoes, salt, and pepper. 6) Spread the mixture over the baking dish and top with the cheese cubes, making sure to disperse them evenly. 7) Bake for about 40 minutes, or until the cheese has melted and turned golden brown.

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