Best Rachael Rays Sweet Onion Potatoes Au Gratin Recipes

Rachael Ray's Sweet Onion Potatoes Au Gratin image

Provided by April Billedeau

Time 35m

Number Of Ingredients 9

2 Tbsp butter, cold
1 large sweet onion, such as vidalia, thinly sliced
salt and pepper
1/2 tsp ground thyme or dried if ground isn't available
1 bay leaf, fresh or dried
2 lb baby yukon gold potatoes or fingerling potatoes
1/2 to 2/3 c cream
1/2 c grated parmigiano-reggiano cheese
1/2 lb grated gruyere or other swiss cheese

Steps:

1. Heat butter in a skillet over medium heat.
2. Add onions. Season with salt, pepper, thyme and bay leaf. Cook until very soft, sweet and lightly caramelized, about 20 minutes.
3. Remove bay leaf.
4. While onions cook, place potatoes in pot and cover with water. Bring to a boil, salt the water, and cook until tender, 12-15 minutes. Drain and return potatoes to pot.
5. Mash the potatoes with cream, season with salt and pepper, and mix in the Parmigiano cheese.
6. Preheat broiler. Arrange the potatoes in individual gratin dishes or a shallow casserole dish. Top with onions and Gruyere cheese.
7. Brown gratin under hot broiler until bubbly, about two minutes.

Gratin Potatoes image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 35m

Yield 2 servings

Number Of Ingredients 6

1 pound russet potatoes, scrubbed clean
1 clove garlic, smashed
3/4 cup heavy cream
Few grates whole nutmeg
1/4 cup grated Parmesan
Salt and pepper

Steps:

Preheat the oven to 450 degrees F.
Rub the bottom of a 8-inch non-stick saute pan with the clove of garlic. Pour 1/2 cup of heavy cream in the saute pan and place over high heat. Season the cream with a little nutmeg, salt and pepper. Slice the potato in 1/4-inch thick circles. As you slice, add them to the heating cream in even layers. Once all of the potatoes have been added to the bubbling cream, sprinkle the grated Parmesan over the potatoes, then pour the remaining heavy cream over the top. Place in the oven and bake for 20 minutes. Once baked and all brown on top, remove from the oven and let rest for 2 to 3 minutes. Cut in 4 pie shaped pieces and serve 2 wedges per person.

Autumn Potato Gratin image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 7

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan

Steps:

Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.