Best 13 Naughty And Nice Potato Gratin Recipes

PRETTY DARN QUICK POTATO GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.
• Fit a food processor with shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes.
• Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes.
• Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
• Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.

SUPER EASY POTATO GRATIN

Steps:

• Gather the ingredients. Preheat the oven to 350 F (175 C/Gas Mark 4).
• Peel, rinse, and dry the potatoes and slice as thinly as possible (a mandoline is good for this, but a sharp knife works too).
• In a large saucepan, place the potatoes, milk, cream, 1 of the crushed garlic cloves, salt to taste, a dash of pepper, and a dash of nutmeg or mace.
• Bring to a very gentle boil over medium-low heat and simmer for 10 minutes until the cream thickens.
• Remove from the heat and add the grated Gruyère. Stir until the cheese has melted.
• Generously grease a 1 1/2 to 2-quart baking dish with 1 teaspoon of the butter, then rub the dish all over with the remaining lightly crushed clove of garlic.
• Pour the potato mixture into the dish, using a spoon to gently move the potatoes in the cream mixture to make sure they are all covered.
• Finely slice the brie into long strips and lay across the top of the gratin. Dot the surface with the remaining 2 tablespoons butter. Season with salt and pepper.
• Bake for about 40 minutes or until the top is bubbly and golden brown and the potatoes are soft when pierced with a knife. If the top is browning too quickly before the potatoes are cooked, cover with aluminum foil. Serve immediately. Enjoy.

CREAMY POTATO GRATIN

Steps:

• Heat oven to 425 degrees. Use a mandolin, food processor or knife to slice potatoes moderately thin (the thickness of two pennies is perfect). Place in a 3-quart saucepan and add 3 cups half-and-half. The cream should barely cover the potatoes. Add a little more if needed. Bring to a simmer and cook gently for 6 to 8 minutes.
• Meanwhile, butter a 2- to 2 1/2-quart baking dish. Dust dish with 2 1/2 tablespoons bread crumbs. Season potatoes by folding in salt (at least a teaspoon), pepper and nutmeg. Do not undersalt. Transfer potato mixture to the baking dish and dust top with remaining 1/2 tablespoon bread crumbs.
• Bake for 25 minutes. Allow to cool 10 minutes before serving. The gratin can be reheated, but if that's your plan, bake it for 20 minutes, leave it at room temperature and reheat it for 10 to 15 minutes before serving.

POTATO GRATIN

Steps:

• Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
• Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.

GRUYERE POTATO GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
• Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
• Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.

NAUGHTY AND NICE POTATO GRATIN

Steps:

• Wash and Peel the potatoes.
• Slice them into about 1/6" thick slices- nice and thin.
• Meanwhile, slowly bring cream and milk to simmer.
• Add sliced potatoes and bring back to boil for three minutes, stirring a couple times.
• While boiling, add dry ingredients.
• Pour into 9x13 pan and spread shredded cheese on top.
• Bake at 375 for 30 minutes.
• Remove from oven and let stand 10 minutes!
• Serve and ENJOY!

POTATO AND PARMESAN GRATIN

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Layer 1/3 of potatoes evenly in prepared dish. Sprinkle with salt and pepper. Drizzle with 1/3 of melted butter. Top with 1/3 of Parmesan cheese. Repeat layering twice more with remaining potatoes, butter and Parmesan cheese. Pour milk evenly over.
• Bake potatoes 15 minutes. Reduce temperature to 350°F. Continue to bake until potatoes are tender, top is golden brown and most of milk is absorbed, about 1 hour longer. Remove from oven; let stand 10 minutes and serve.

NAUGHTY BUT NICE

Steps:

• Shake all the ingredients together in a cocktail shaker with ice.
• Strain into a chilled martini glass.
• Garnish with a topping of chocolate shavings.

TWO POTATO GRATIN

Steps:

• Preheat oven to 400 degrees. Butter a shallow 2-quart gratin pan or ceramic baking dish.
• In a large saucepan, combine milk, salt, pepper, chili powder, and nutmeg.
• Heat to a boil over medium high heat.
• Add potatoes and return to boil, simmering a few minutes, until mixture thickens slightly.
• Remove pan from heat; stir in mustard.
• With a slotted spoon, transfer half the potatoes to gratin dish; place in an even layer, Sprinkle with 1/2 cup of Gruyere.
• Top with remaining potatoes; pour milk mixture over potatoes and sprinkle with remaining 1/2 cup Gruyere. Bake 40 minutes until potatoes are tender and the top is golden.

POTATO GRATIN

Steps:

• Preheat the oven to 375°F. Butter a 14-inch oval gratin dish with 1 tablespoon of the butter. Put the cream, stock, bay leaf, and salt in a medium pot, and stir to combine. Bring the mixture to a simmer, reduce the heat to low, and let steep while you prepare the potatoes.
• Peel the potatoes. Use a mandoline slicer or a knife to cut the potatoes into 1/8-inch-thick slices. Neatly layer the slices in the gratin dish, overlapping slightly, like shingles on a rooftop, making 3 or 4 layers. It's important to slice the potatoes and immediately assemble the gratin, before the potatoes oxidize and turn brown. Avoid putting the potatoes in water. You don't want to rinse off any of the potato starch-the starch is essential for a rich, creamy gratin.
• Remove the bay leaf from the cream mixture and discard. Gently pour the mixture over the potatoes. The liquid level should be just below the surface of the potatoes; when you gently press the potatoes down with a spatula, the cream mixture should spill over the top layer of potatoes. Dot the remaining 2 tablespoons butter on top, and cover tightly with foil.
• Bake until the potatoes are almost tender when pierced with a small, sharp knife, about 35 minutes. Increase the oven temperature to 400°F. Press the potatoes down with a spatula to an even thickness, allowing the creamy juices to baste the top. Sprinkle the thyme and black pepper on top. Continue to bake, uncovered, pressing the potatoes down with a spatula to baste periodically, until the gratin is nicely browned, about 30 minutes. (It's okay if the gratin is a little loose and creamy at this point.) Remove from the oven and let stand for 5 minutes before serving, to allow the gratin to settle and absorb some of the cream.

MASHED POTATO GRATIN

Steps:

• Heat oven to 350. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover potatoes by 1 inch. Heat to boiling over high heat. Reduce heat to medium-low; simmer uncovered 20 minutes or until potatoes are tender and can be easily pierced with fork.
• Drain potatoes; return to saucepan. Add butter; mash with potato masher until creamy. Stir in egg yolks, salt, milk and 1 cup of the cheese. Spread potato mixture evenly in baking dish. Sprinkle with remaining 1/2 cup cheese.
• Bake 30 minutes or until edges are light brown. Sprinkle with chopped parsley.

ULTIMATE POTATO GRATIN

Steps:

• Preheat oven to 350°F.
• Finely shred cabbage and cut bacon into 1/2-inch chunks.
• Place a small skillet over medium-low heat and fry bacon until crispy.
• Remove from pan with slotted spoon and drain on paper towels.
• Set aside.
• Add 1 tablespoon butter to bacon fat in frying pan.
• When it has melted, add 1/2 the garlic and let soften.
• Add cabbage and coat it with the butter, let it wilt.
• Add the bacon and season with salt and pepper.
• Remove from heat and add most of the chives, leaving some for garnish.
• Generously butter the bottom and sides of an ovenproof casserole dish (13 x 9).
• In a large bowl, combine the potatoes, 1 1/2 cups cream, 1 cup parmesan and remaining garlic.
• Season with salt and pepper.
• Using your hands, place a layer of potatoes in the greased casserole dish.
• Sprinkle with parmesan and repeat with 2 more layers of potatoes.
• Spoon the cabbage mixture on top and spread it out evenly over the potatoes.
• Top it off with 2 more layers of potato and parmesan.
• Pour the remaining 1 cup cream over the dish.
• Sprinkle with remaining parmesan.
• Cover dish with foil and bake for 1 hour, then bake uncovered for another 30 minutes or until golden brown.
• Let sit for 10 minutes and garnish with remaining fresh chives before serving.

GARLIC POTATOES GRATIN

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.