creamy potatoes

Impress dinner guests with a serving of Duchess potatoes. Made with eggs, butter and Grana Padano and piped into swirls, they make an indulgent side dish

Duchess potatoes

floury potatoes,chopped

egg,separated

soft butter

Grana Padano,finely grated

nutmeg

vegetable oil,for the tray

Cook the potatoes in a pan of boiling salted water for 15 mins until really tender when pressed into the side of the pan. Drain well and leave to steam-dry in the pan for 2 mins. Mash the potatoes until very smooth – use a ricer if you have one, or use a masher, then press the potatoes through a metal sieve to ensure they're completely lump-free.

Mix the egg yolk, butter and cheese in a large bowl, then add the mash, nutmeg and some seasoning. Mix well with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a> until the butter has melted and is well incorporated. It will come away from the sides of the bowl, similar to choux pastry.

Heat the oven to 220C/200C fan/gas 7. Spoon the mash into a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-piping-bags">piping bag</a> with a wide star nozzle. Line a baking sheet with baking parchment and brush over a little vegetable oil. Pipe 20 walnut-sized peaked mounds onto the prepared tray, as if you were icing a cupcake. Beat the egg white with a pinch of salt and brush the potato mounds gently, to keep the fluting.

Bake the potatoes for 15-20 mins until golden-brown and crisp.

Sour Cream Smashed Potatoes

lb. small (not baby) red potatoes

salt and pepper

c. whole milk

margarine

c. sour cream

c. snipped chives

Impress guests with these deliciously creamy scalloped potatoes flavoured with garlic and parmesan. They're a great side dish for many dinners

Scalloped potatoes

unsalted butter,

onion, thinly sliced

garlic cloves, chopped

plain flour

milk

milliliters chicken or vegetable stock

1kg Maris Piper potatoes, thinly sliced (use a mandoline

parmesan, finely grated

Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.

Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.

All ingredients are approximations. If you learn to cook this recipe by feel and it becomes very easy to make smaller or larger dishes to suit the occasion.Folks are always shocked there is no cheese in this potatoes a gratin. The key to this is the technique of breaking the cream crust while baking as well as using a lot of fresh cracked pepper. If you can, try to use fresh cracked pepper and freshly grated nutmeg. They both are much more flavorful than their pre-ground counterparts.

Potatoes Au Gratin Recipe

Potatoes (, scrubbed clean (preferably gold potatoes))

Garlic

fresh cracked Black Pepper (, or to taste)

Nutmeg (, or to taste)

Heavy Cream

Preheat oven

Prep dish

Crack the garlic cloves break them up slightly then rub the insides of a 9"x11" baking dish. Set aside.

Slice potatoes

Peel and thinly slice the potatoes - about 1/8&quot; thick. Put the sliced potatoes into a large bowl (some like to use a mandoline for slicing the potatoes - if you do we highly recommend using cut resistant gloves - personally we prefer to slice with a knife).

Season potatoes

Season potatoes with salt, black pepper, and nutmeg. Get your hands in there and toss the slices to coat evenly.  Slap a potato slice against your tongue to test for seasoning.  It should be noticeably seasoned but not overpoweringly so.

Layer potatoes in dish

Layer potatoes into the prepared baking dish, smoothing and shifting the potatoes so everything is fairly level. 

Add cream

Pour heavy cream over potatoes to the point where you can press down on the top layer and the potato slices disappear under the cream. Give a couple presses down on the potatoes then taste cream for seasoning again.  You should just marginally taste the salt.  Add a sprinkle more if needed.

Bake

Bake for a total of about 1 1/2 hours (larger batches will take longer) (see following steps for instructions while baking).

Break crust

Every 30 minutes or so, break the crust the cream is starting to form with the back of a large spoon.  On the final &quot;crusting breaking&quot; the consistency of the cream should noticeably thicker and have absorbed into the potatoes a decent amount.

Finish baking

For the final 20-30 minutes, leave everything untouched to form a golden top. Cream should be nearly all broke down and absorbed with just a bit of creamy, buttery-ness between the potato slices.

Allow to cool

Remove from oven and allow to cool a bit before serving.  It will retain an intense heat for at least 10-15 minutes.

https://www.youtube.com/watch?v=zn9cg69aZGw

Full Recipe Here 👉 http://whiteonricecouple.com/recipes/potatoes-au-gratin-recipe/

INGREDIENTS
4 pounds (1800g) Potatoes, washed and dried
2 whole Garlic Cloves
1 to 1 1/2 tablespoons Kosher or Sea Salt , or to taste
2 teaspoons fresh cracked Black Pepper , or to taste
3/4 teaspoon freshly grated Nutmeg , or to taste
2 1/2 cups (600ml) Heavy Cream

🖨 Print Full Recipe Here 👉  http://whiteonricecouple.com/recipes/potatoes-au-gratin-recipe/

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Creamy Potatoes au Gratin Recipe

This Potatoes Au Gratin is a creamy Christmas side dish that's sure to please everyone at your holiday gathering.

Creamy Potatoes Au Gratin: The Perfect Christmas Side Dish

Shallot (Adds depth of flavor; use onion

Heavy cream (Creates a rich texture; substitute with half-and-half

Whole milk (Balances the creaminess; non-dairy alternatives may alter richness.)

Thyme (Imparts earthy aroma; fresh thyme is best.)

Unsalted butter (For greasing the baking dish; any vegetable oil

potatoes

Kosher salt (Enhances flavor; sea salt makes a great alternative.)

Gruyère cheese (Melts beautifully

Parmesan cheese (Adds a salty, nutty quality; Pecorino Romano can be used.)

In a medium pot, combine quartered shallot, crushed garlic, thyme, heavy cream, and whole milk. Simmer gently over medium heat, then let sit for 30 minutes.

Butter a 13" x 9" baking dish and preheat your oven to 350°F (175°C).

Peel and thinly slice Yukon Gold potatoes (about 1/8" thick). Keep them at room temperature.

Return the infused cream mixture to heat, add kosher salt, and carefully introduce the sliced potatoes. Simmer for 4-5 minutes.

In the prepared baking dish, layer the potatoes with half of the cream mixture and then sprinkle cheese between layers. Finish with the remaining cheese on top. Bake for 40-50 minutes until bubbly and golden brown.

How to Make Potatoes Au Gratin

A classic comfort food dish featuring thinly sliced potatoes baked in a creamy sauce.

Creamy 4-Ingredient Scalloped Potatoes That Melt in Your Mouth

potatoes,

heavy cream

cheddar cheese

Parmesan cheese

garlic,

salt

tsp black pepper

tsp nutmeg

In a bowl, mix the heavy cream, garlic, salt, pepper, and nutmeg.

Layer half of the sliced potatoes in a baking dish.

Pour half of the cream mixture over the potatoes.

Sprinkle half of the cheddar and Parmesan cheeses on top.

Repeat the layers with the remaining potatoes, cream mixture, and cheeses.

Cover the dish with foil and bake for 45 minutes.

Remove the foil and bake for an additional 15 minutes or until the top is golden and the potatoes are tender.

This Easy Cheesy Scalloped Potatoes recipe features layers of thinly sliced Russet or Yukon Gold potatoes baked in a rich garlic cream sauce and topped with shredded cheddar and parmesan cheese. It's a comforting, classic side dish perfect for family dinners or holiday meals, offering a creamy texture with a crispy golden cheese crust.

Easy Cheesy Scalloped Potatoes Recipe

parmesan cheese

butter

heavy/whipping cream

Pepper,

Preheat the Oven

Preheat your oven to 350°F (175°C) and arrange the oven rack to the middle position to ensure even baking.

Prepare Ingredients

Grate the cheddar and parmesan cheeses. Peel the potatoes and slice them thinly into 1/8 inch (3 mm) rounds using a mandoline slicer for uniform thickness.

Make the Cream Sauce

In a small saucepan over medium-high heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, then add salt and pepper. Stir occasionally and allow the mixture to warm and just reach a boil before removing from heat.

Assemble the Dish

Grease a 9&#215;13-inch baking dish. Layer half of the sliced potatoes evenly on the bottom. Pour half of the cream sauce over the potatoes, and sprinkle half of each cheese evenly on top. Repeat to create a second layer, finishing with cheese on top.

Bake Covered

Cover the baking dish with foil and bake for 40 minutes. This allows the potatoes to soften and absorb the creamy flavors.

Bake Uncovered

Remove the foil and continue baking for an additional 25-35 minutes, or until the potatoes are tender and a toothpick passes through easily. The cheese on top will become golden brown and bubbly.

Rest Before Serving

Let the scalloped potatoes rest for 5-10 minutes after baking to set and make slicing easier before serving.

This classic Potatoes Au Gratin with Gruyere is a rich and creamy dish featuring thinly sliced potatoes simmered in a garlic-infused milk and cream mixture, layered with melted Gruyere cheese, and baked to golden perfection. Ideal as a comforting side for family dinners or special occasions, this recipe offers a luscious, cheesy experience with a beautifully browned crust.

Potatoes au Gratin with Gruyère Recipe

garlic, peeled

Gruyere cheese

Salt,

Preheat Oven

Preheat your oven to 375°F to prepare for baking the gratin to a golden finish.

Slice Potatoes

Thinly slice the peeled potatoes into rounds about less than ¼ inch thick to ensure even cooking and a tender texture.

Heat Milk and Cream with Garlic

In a large saucepan, combine the milk, heavy cream, and whole garlic cloves. Heat over medium heat until the mixture starts to simmer, stirring frequently to prevent scorching and infuse the cream with garlic flavor.

Simmer Potatoes

Add the sliced potatoes to the simmering cream. Let them cook gently for 5 minutes, stirring often with a wooden spoon to keep the potatoes from sticking and to allow them to absorb the creamy garlic mixture.

Layer Potatoes in Baking Dish

Using a large slotted spoon, transfer about half of the potatoes into a large ovenproof baking dish, spreading them evenly to form the base layer.

Set Aside Remaining Potatoes

Remove the remaining potatoes from the saucepan and keep them aside for the next layering step.

Remove Garlic and Add Cream

Discard the garlic cloves from the cream mixture, then pour half of the infused cream evenly over the potato layer in the baking dish.

Season and Add Cheese

Sprinkle salt and pepper to taste over the potatoes, followed by half of the grated Gruyere cheese evenly distributed over the layer.

Add Second Potato Layer and Remaining Ingredients

Add the remaining potatoes in an even second layer. Pour the rest of the cream mixture over them, season again with salt and pepper, and top with the rest of the Gruyere cheese.

Place the baking dish in the preheated oven and bake for 45 to 50 minutes until the gratin is bubbling and the top is golden brown and deliciously crisp.

Rest and Serve

Remove the dish from the oven and let it rest for several minutes to set. Serve warm, optionally garnished with fresh chives for a pop of color and flavor.

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