Best 4 Garlic Potatoes Gratin Recipes

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Welcome to the world of culinary delight! Are you ready to embark on a flavorful journey with the "Garlic Potatoes Gratin" recipe? This classic French dish combines the simplicity of potatoes and garlic with a rich, creamy sauce to create a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned home cook or a novice in the kitchen, this article will guide you through the steps of crafting this delectable dish. So, gather your ingredients, prepare your kitchen, and let's delve into the art of creating this timeless gratin recipe.

Let's cook with our recipes!

AU GRATIN GARLIC POTATOES



Au Gratin Garlic Potatoes image

Cream cheese and a can of cheese soup turn ordinary sliced potatoes into a rich side dish that's perfect accompaniment to almost any meal. -Tonya Vowels, Vine Grove, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 6h10m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup milk
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 garlic clove, minced
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
2 pounds potatoes, peeled and sliced
1 small onion, chopped
Paprika, optional

Steps:

  • In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth. , Place the potatoes and onion in a 3-qt. slow cooker. Pour the milk mixture over the potato mixture; mix well. Cover and cook on low for 6-7 hours or until potatoes are tender. If desired, sprinkle with paprika.

Nutrition Facts : Calories 206 calories, Fat 13g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 386mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

GARLIC, ROSEMARY AND PARMESAN AU GRATIN POTATOES



Garlic, Rosemary and Parmesan Au Gratin Potatoes image

Make and share this Garlic, Rosemary and Parmesan Au Gratin Potatoes recipe from Food.com.

Provided by Marie

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup butter
1/4 cup flour
2 cups milk
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 clove minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
3 lbs potatoes, peeled and cut into 1/8 inch slices
2/3 cup grated parmesan cheese

Steps:

  • In a large saucepan, melt butter over medium heat.
  • Stir in flour until smooth.
  • Gradually stir in milk, bring to a boil and cook 2 minutes until thick.
  • Remove from heat and stir in rosemary, garlic, salt, pepper and potatoes.
  • Transfer to a 13 x 9 baking dish.
  • Sprinkle with Parmesan cheese.
  • Cover and bake at 350 degrees for 45 minutes.
  • Uncover and bake for 15 minutes more.

"THESE AREN'T POTATOES?" GARLIC CAULIFLOWER AU GRATIN



This is a great alternative to any potato side dish. Cauliflower has half the calories of potatoes and one-tenth the simple carbohydrates - so you can get your calories where you want to, from the cheese and butter! This recipe is so savory you just might prefer it to potatoes - my family certainly does. Have it with a salad and a nice steak. Like most of my recipes, this one feels a little tedious and plods along the first time you make it. However, it really is quite simple and so packed with flavor that you can't go wrong!

Provided by Fat Sam

Categories     Side Dish     Vegetables     Cauliflower

Time 1h35m

Yield 10

Number Of Ingredients 11

1 large head cauliflower
1 cup half-and-half
4 teaspoons ground black pepper, divided
2 teaspoons garlic powder
2 teaspoons kosher salt
¼ cup butter, cut into cubes, divided
6 cloves garlic, thinly sliced, divided
3 cups shredded Cheddar cheese, divided
8 slices mozzarella cheese
1 cup grated Romano cheese
½ teaspoon smoked paprika

Steps:

  • Cut cauliflower florets from the stems. Separate florets into their smallest subsections. Slice and halve stems into small pieces.
  • Whisk half-and-half, 3 teaspoons black pepper, garlic powder, and salt together in a small bowl.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Scatter 1/3 of the butter cubes and 1/3 of the garlic slices on the bottom of a 9x13-inch baking dish. Layer 1/2 of the cauliflower on top. Scatter another 1/3 of the butter cubes and garlic slices on top. Cover with 1 1/2 cup Cheddar cheese and 1/2 of the half-and-half mixture. Repeat layering remaining butter cubes, garlic slices, cauliflower, and Cheddar cheese. Pour in remaining half-and-half mixture.
  • Sprinkle remaining 1 teaspoon of black pepper on top of the baking dish. Arrange the mozzarella cheese slices across the top, covering the layers underneath.
  • Bake in the preheated oven until bubbling, about 40 minutes. Remove from the oven and sprinkle Romano cheese and paprika on top.
  • Return to the oven and continue baking until cheese crust is golden-brown, about 15 minutes.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 8.6 g, Cholesterol 83.5 mg, Fat 25.5 g, Fiber 2.5 g, Protein 20.4 g, SaturatedFat 16.1 g, Sodium 944.6 mg, Sugar 2.7 g

GARLIC POTATOES GRATIN



Garlic Potatoes Gratin image

An unbelievable rich twist on au gratin potatoes, this casserole develops a caramelized, cheesy, roasted-garlic crust as it bakes. However, this dish does not save well (leftovers tend to separate and become oily), so eat up! Wonderful with a ham dinner.

Provided by Lisa Ramos

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

3 pounds red potatoes, peeled and sliced
6 ounces Gouda cheese, shredded, divided
3 tablespoons butter
5 cloves garlic, minced
1 ½ cups heavy cream
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
  • Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
  • Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
  • Bake in preheated oven for 75 minutes. Serve immediately.

Nutrition Facts : Calories 394 calories, Carbohydrate 29.5 g, Cholesterol 96.8 mg, Fat 26.9 g, Fiber 2.6 g, Protein 9.6 g, SaturatedFat 16.8 g, Sodium 523.9 mg, Sugar 2.5 g

Tips:

  • Choose the right potatoes: Waxy potatoes like Yukon Gold or Red Bliss hold their shape well and won't become too mushy in the gratin. Avoid starchy potatoes like Russets, as they tend to fall apart when baked.
  • Slice the potatoes thinly: This will help them cook evenly and create a creamy texture in the gratin. Aim for slices that are about 1/8-inch thick.
  • Don't overcrowd the pan: If you're using a 9x13 inch baking dish, aim for no more than 3 layers of potatoes. Overcrowding will prevent the potatoes from cooking evenly.
  • Use a flavorful cheese: A sharp cheddar or Gruyère cheese will add a lot of flavor to the gratin. You can also use a combination of cheeses, such as Parmesan and Asiago.
  • Don't overcook the gratin: The potatoes should be tender but still have a slight bite to them. Overcooking will make the gratin mushy and bland.

Conclusion:

Garlic potatoes gratin is a classic French dish that is perfect for any occasion. It's easy to make and always a crowd-pleaser. With its creamy, cheesy texture and garlicky flavor, this gratin is sure to be a hit. So next time you're looking for a comforting and flavorful side dish, give garlic potatoes gratin a try. You won't be disappointed!

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