Best 6 Potato Gratin Donna Hay Recipes

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Potato gratin donna hay is a delectable French dish that combines creamy potatoes, rich cheese, and a crispy crust. With its comforting flavors and elegant presentation, it is a popular choice for special occasions or everyday meals. Whether you are a seasoned cook or a novice in the kitchen, this dish is sure to impress your taste buds and leave you craving for more. From simple variations to more elaborate recipes, there are numerous ways to prepare potato gratin donna hay. Let's explore the best recipes and techniques to create this classic dish that will tantalize your palate and delight your loved ones.

Let's cook with our recipes!

CREAMY POTATO GRATIN



Creamy Potato Gratin image

Guaranteed to be everyone's favorite side dish, for dinners or holidays! So amazingly rich, creamy, buttery and completely addictive!

Provided by Chungah Rhee

Categories     side dish

Yield 8 servings

Number Of Ingredients 11

3 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
1/4 cup unsalted butter
2 shallots, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken stock
3/4 cup heavy cream
2 cups shredded white cheddar cheese, divided
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives

Steps:

  • Place potatoes in a large stockpot or Dutch oven; cover with cold salted water. Bring to a boil; reduce heat, cover and simmer until potatoes are tender, about 5 minutes. Drain well; set aside. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Melt butter in a large saucepan over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and heavy cream. Bring to a boil; reduce heat and simmer, stirring constantly, until reduced and thickened, about 5 minutes. Remove from heat; stir in 3/4 cup white cheddar cheese and mustard. Stir in potatoes; season with salt and pepper, to taste. Spread potato mixture into the prepared baking dish. Place into oven and bake until potatoes are tender and mixture has thickened, about 35-40 minutes. Sprinkle with remaining 1 1/4 cups white cheddar cheese. Place into oven and broil until golden brown, about 3 minutes. Let stand 5 minutes. Serve immediately, garnished with chives, if desired.

POTATO GRATIN



Potato Gratin image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 10

2 cups heavy cream
2 cups whole milk
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
4 large Yukon gold potatoes (about 2 1/2 pounds; see Cook's Note)
2 tablespoons unsalted butter, melted
4 large cloves garlic, minced
2 cups grated Gruyere cheese
1 1/2 cups finely grated Parmesan
2 sprigs fresh thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
  • Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).

POTATOES GRATIN



Potatoes Gratin image

Try Tyler Florence's super-cheesy and creamy potatoes gratin from Food Network.

Provided by Tyler Florence

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 7

2 pounds baking potatoes, peeled and sliced paper-thin
2 cups heavy cream
2 garlic cloves, split
Leaves from 4 fresh thyme sprigs
3 tablespoons chopped fresh chives, plus more for garnish
1 cup grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.

DONNA HAY'S PUMPKIN, BLUE CHEESE & SAGE GRATIN



Donna Hay's Pumpkin, Blue Cheese & Sage Gratin image

Taken from Donna Hay magazine July/August 2005. I have put the garlic in the milk mix instead of dabbing it among the potatoes, as she suggests. If you don't have fresh pumpkin: - omit it and use all potato - or substitute slices of raw sweet potato - or substitute slices of cauliflower.

Provided by Lee_tah

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

20 g butter, melted
1/2 cup fresh breadcrumb
40 g butter, melted
1 teaspoon dried sage
1/2 cup cream
1/2 cup milk
1/4 teaspoon nutmeg
2 garlic cloves, crushed
300 g potatoes, peeled and finely sliced
300 g fresh pumpkin, peeled and finely sliced
1 medium onion, peeled and finely sliced
75 g blue cheese, chopped
salt & pepper

Steps:

  • Preheat oven to 180°C Brush a 1-litre baking dish with the first lot of butter.
  • Mix the breadcrumbs, second lot of butter and sage together and set aside.
  • PLace cream, milk and nutmeg in a small saucepan and heat until just boiled, then remove from heat. Stir in crushed garlic.
  • Layer pototatoe, pumpkin and onion. Season each layer with salt and pepper and dot with blue cheese. Finish with a layer of potatoe. Pour over cream mixture and top with breadcrumb mix.
  • Bake 45 minutes or until potato and pumpkin are tender.

Nutrition Facts : Calories 283.1, Fat 19.2, SaturatedFat 11.9, Cholesterol 55.6, Sodium 331.4, Carbohydrate 22.5, Fiber 2.2, Sugar 2.5, Protein 6.8

PRETTY DARN QUICK POTATO GRATIN



Pretty Darn Quick Potato Gratin image

Use your food processor to quickly prep this easy, cheesy potato side dish.

Provided by NickiSizemore

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 55m

Yield 6

Number Of Ingredients 6

4 ounces Gruyère or Comté cheese
4 large Yukon Gold potatoes, peeled
1 ½ cups half-and-half
1 large garlic clove, peeled and very finely minced
¾ teaspoon salt
1 pinch freshly grated nutmeg

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.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 25 g, Cholesterol 43.2 mg, Fat 13.3 g, Fiber 2 g, Protein 10 g, SaturatedFat 8 g, Sodium 386.5 mg, Sugar 0.2 g

POTATO GRATIN



Potato Gratin image

In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated Gruyere cheese on top becomes gooey in the oven. Using a mandoline creates thin slices, which helps the gratin cook more evenly.

Provided by Martha Stewart

Categories     Casserole Recipes

Number Of Ingredients 7

2 1/2 pounds Yukon Gold potatoes
1 garlic clove, halved
1 1/2 cups heavy cream
1 cup whole milk
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
3 ounces Gruyere cheese, grated (1 cup)

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.

Tips:

  • Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well and won't become too mushy when baked.
  • Slice the potatoes thinly: This will help them cook evenly and will also create a nice crispy crust on top.
  • Use a good quality cheese: A sharp cheddar or Gruyère cheese will give the gratin a rich and flavorful taste.
  • Don't overcrowd the baking dish: Leave some space between the potatoes so that they can cook evenly.
  • Bake the gratin until it is golden brown and bubbly: This usually takes about 30-40 minutes.

Conclusion:

Potato Gratin is a classic French dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With its creamy, cheesy interior and crispy, golden brown top, Potato Gratin is sure to be a hit with your family and friends.

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