Garlic potato gratin is a classic French dish that makes a perfect side dish for any main course. It is made with thinly sliced potatoes, garlic, cream, and cheese, and is baked until golden brown and bubbly. Potatoes are thinly sliced and tossed in a mixture of melted butter, minced garlic, and herbs until they are coated. The potato mixture is then layered in a baking dish with grated cheese, and cream and baked until the potatoes are tender and the cheese is melted and golden brown. The result is a creamy, cheesy, and garlicky potato dish that is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
POTATO GRATIN WITH GOAT CHEESE AND GARLIC
Categories Milk/Cream Cheese Dairy Garlic Potato Side Christmas Easter Thanksgiving Mother's Day Casserole/Gratin Goat Cheese Root Vegetable Fall Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.
GARLIC POTATO GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, chopped thyme, 1 teaspoon salt, and pepper to taste and continue cooking, stirring occasionally, until the garlic and onion are slightly golden, about 5 minutes. Add the wine and cook until mostly evaporated, about 2 minutes.
- Meanwhile, combine the breadcrumbs or matzo meal, parsley, chives, the remaining 1 tablespoon olive oil, and salt and pepper to taste in a bowl; reserve 2 tablespoons for topping.
- Arrange one-third of the potatoes over the onion in the skillet. Sprinkle with half of the remaining crumb mixture; top with another layer of potatoes. Repeat with another layer of the crumb mixture and potatoes. Pour the broth on top. Cover, bring to a boil and cook, undisturbed, 5 minutes.
- Uncover, sprinkle with the reserved crumb mixture, drizzle with olive oil and season with salt. Transfer the skillet to the oven; bake until the potatoes are golden brown and crisp on top, about 45 minutes. Let rest 5 to 10 minutes before serving.
CRUSTED FRESH HERBED RACK OF LAMB WITH POTATO LEEK GRATIN AND ROASTED GARLIC SAUCE
Steps:
- For the Gratin: Preheat the oven to 350 degrees F.
- Slice the potatoes into 1/4-inch slices. Slice the leeks into thin circles. Mix the butter and the garlic together and set aside. Season the cream with salt, white pepper, and nutmeg. Layer the potatoes, the leeks, the garlic butter, and then the cream, alternating until the potatoes are lightly covered with the cream. Bake for 30 minutes.
- For the Lamb: Sear the lamb in olive oil in a roasting pan until golden, fat side down first. Remove and allow to rest for 5 minutes. Brush the mustard onto both sides of the seared lamb. Season with salt and pepper. Mix together all of the herbs. Dredge both sides of the lamb in the herbs, pressing lightly so the herbs adhere. In the same roasting pan the lamb was cooked in, add the 20 cloves of garlic and place the lamb on top. Cook in the oven for 15 minutes or until medium-rare. When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
- Place the roasting pan on top of the stove over medium heat. Remove the garlic and set aside. Discard all the fat. Add the thyme, white wine, and the stock and reduce by half.
- Place half of the roasted garlic in a blender. Add the reduced stock and wine mixture and puree until smooth. Add the tablespoon of butter and pulse to incorporate. Season with salt and pepper.
- To Serve: Place a large scoop of the gratin in the center of a plate. Slice the lamb every two chops and place on top of the gratin. Pour the sauce over the lamb and garnish with the remaining roasted garlic and your favorite seasonal vegetables.
POTATO GRATIN WITH GOAT CHEESE AND GARLIC
This is from Cooking Lights "Lighten Up" section where they take a favorite recipe and "Lighten" it up a bit. This got great reviews at my house.
Provided by Miss Erin C.
Categories Potato
Time 1h30m
Yield 9 2/3 cup servings, 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400F degrees.
- Combine 2 Tbls half and half with flour in a large bowl, stirring with a whisk.
- Add the remaining half and half, cheese and next 5 ingredients, stirring with a whisk.
- Arrange half the potatoes in a single layer in an 11x7" baking dish coated with cooking spray.
- Pour half of the milk mixture over the potatoes, stirring the milk mixture right before adding.
- Repeat procedure with remaining potatoes and mlk mixture.
- Bake at 400F for 1 hour and 10 minutes, or until potatoes are tender and golden brown.
Tips:
- For the best flavor, use a variety of potatoes, such as Yukon Gold, Russet, and Red potatoes.
- Slice the potatoes thinly and evenly so that they cook evenly.
- Use a good quality cheese that melts well, such as Gruyère, Cheddar, or Parmesan.
- Season the potatoes and cheese mixture with salt, pepper, and garlic powder to taste.
- Bake the gratin in a preheated oven until the potatoes are tender and the cheese is melted and bubbly.
- Let the gratin cool for a few minutes before serving so that it sets.
Conclusion:
Garlic potato gratin is a delicious and easy-to-make dish that is perfect for any occasion. It can be served as a main course or a side dish, and it is sure to be a hit with everyone who tries it. With its creamy, cheesy texture and garlicky flavor, this gratin is a surefire crowd-pleaser.
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