Best Potato Gratin With White Cheddar And White Wine Recipes

WHITE CHEDDAR POTATO GRATIN

Steps:

• Preheat oven to 375 degrees.
• Butter 13 x 9 inch glass baking dish.
• Whisk together cream, shallots, rosemary, salt and pepper in a medium bowl.
• Put half of the potatoes in the baking dish, overlapping slightly.
• Sprinkle with 3/4 cup cheese.
• Add a second layer of potatoes.
• Pour cream mixture over potatoes.
• Sprinkle with the rest of the cheese.
• Cover with foil and bake 1 hour.
• Uncover and bake about 45 minutes more, until top is golden brown and potatoes are tender.
• Cool 10 minutes before serving.

CHEDDAR POTATO GRATIN

Steps:

• Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
• In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices.
• In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese.
• Bake 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving. Cover and refrigerate any remaining potatoes.

GRATIN OF POTATOES WITH WHITE CHEDDAR AND TARRAGON

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Layer 1/3 of potatoes in prepared dish, overlapping slightly. Sprinkle with 1/3 of salt and 1/3 of pepper. Sprinkle with 1/3 of tarragon, then with 1/3 of cheese. Repeat layering twice more with remaining potatoes, salt, pepper, tarragon, and cheese.
• Whisk cream and wine in medium bowl to blend. Pour over potatoes. Bake uncovered until potatoes are tender when pierced with knife and top is golden, about 1 hour. Let gratin stand 5 minutes before serving.

GRANDMA'S FAMOUS POTATOES AU GRATIN

Steps:

• PREHEAT oven to 400°F; MEASURE the GROUP ONE ingredients into a small bowl (3 tablespoons parmesan cheese, 1 1/2 teaspoons kosher salt and 1/2 teaspoon ground black pepper); MIX well with fork; SET aside.
• PEEL and slice potatoes thinly; PEEL and slice onions thinly (into rings); GRATE 3 cups sharp cheddar cheese.
• LIGHTLY grease a 2.5 quart dish or 9x13 baking dish; LAYER 1/3 of the potatoes, 1/2 of the onion, 1/3 of the cheese, and 1/3 of the GROUP ONE mixture.
• REPEAT layers, finishing with with remaining potatoes, the remaining GROUP 1 mixture, and the remaining cheese.
• COMBINE 1 cup heavy cream with 3/4 cup strong chicken broth and 1/4 cup dry white wine in a bowl; ADD 1 teaspoon rubbed sage, 1/2 teaspoon prepared horseradish (or 1/2 teaspoon dry mustard), and 1 dash ground nutmeg; WHISK mixture well; POUR mixture evenly over potatoes.
• SPRINKLE 1/8 cup powdered parmesan cheese, 1 dash paprika, 1 dash freshly cracked pepper and 1/2 teaspoon chives or parsley, evenly over the top of mixture in baking dish for the GARNISH.
• BAKE 1 hour.
• ALLOW to stand about 10 minutes to cool and set, before serving.
• SERVE.
• GET READY to melt into your seat after just one taste!

POTATO GRATIN WITH WHITE CHEDDAR CHEESE

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.