gratin

This Hasselback potato gratin recipe delivers all the creamy decadence of a classic potato gratin but with more crispy edges.

Hasselback Potato Gratin Recipe

(85 grams) finely grated Gruyère or Comté cheese

Parmigiano-Reggiano cheese

(480 milliliters) heavy cream

garlic, minced

thyme

salt and black pepper

(1.4

unsalted butter

Adjust oven rack to middle position and preheat oven to 400°F. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in casserole, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potato, coat with cream mixture, and add to casserole (see note). Pour excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the casserole. You may not need all excess liquid (see note).

Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil and continue baking until top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

With the addition of salmon and a golden crisp panko-crusted topping, this Creamy Salmon Potato Gratin is the elevated version of the classic casserole dish. It&#039;s the ultimate comfort food that one can never resist! Perfect for Sunday dinners and a spot on your holiday table. 

Salmon Potato Gratin

milk ((120 ml))

heavy (whipping) cream ((360 ml))

russet potatoes ((830 g, 1.8 lbs))

Parmigiano-Reggiano ((110 g, 3.4 oz))

Salmon Flakes

Tbsp panko ((skip for gluten-free))

salt

tsp black pepper

Gather all the ingredients. You will need one 8&quot; x 8&quot; (20x20 cm) baking dish.

Preheat the oven to 350°F (177 ºC) and set an oven rack in the middle position. Combine milk and heavy cream. Grease an 8-inch (or 2-quart) baking dish with butter.

Peel the potatoes and cut them into ⅛ inch (3 mm) uniform slices. Some people like to use a mandoline slicer and get very thin slices. But I personally like them to be slightly thicker. Tip: If you are making ahead, soak the potatoes in water for 10 minutes to prevent it from changing colors.

In a large mixing bowl, add the potatoes, salt, pepper, and thyme.

Toss everything until evenly coated. Arrange some of the potato slices in a single layer, overwrapping slightly, on the bottom of the baking dish. This baking dish is shallower than other baking dishes I have. Therefore I could make 2 sets of layers. I divide all the ingredients in half. You may be able to make 2-3 layers.

Evenly distribute half of Salmon Flakes over the potatoes, then sprinkle half of the cheese on top.

Pour half of the cream mixture over top. Repeat with remaining potatoes and Salmon Flakes.

Sprinkle cheese and cream.

Sprinkle a generous amount of panko over the top.

Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender and golden on top.

Check the doneness by inserting a skewer. If you prefer a nice char on top, turn the broiler on high for 1 to 2 minutes. Keep an eye on the baking dish so the top won’t get burnt. Remove the baking sheet from the oven and set aside for 10 minutes before serving. Sprinkle with fresh thyme, if using, and then serve.

For the potatoes to cook more evenly, I recommend making 2 baking dishes than 1 large baking dish.

Doubling the Recipe

After rounds and rounds of testing, we've finally landed on the perfect classic potato gratin (scalloped potatoes), one that's creamy, silky, and loaded with flavor.

Classic Rich and Silky Potato Gratin (Scalloped Potatoes) Recipe

(240 milliliters) heavy cream

(480 milliliters) whole milk

garlic (8 grams), smashed

shallots

nutmeg

(6 grams) whole black peppercorns

(7 grams) Diamond Crystal kosher salt

russet potatoes (about 30 ounces; 800 grams)

(60 grams) grated Parmigiano-Reggiano cheese

(120 grams) grated Gruyère cheese

(15 grams) unsalted butter, softened

In a small saucepan, combine cream, milk, garlic, shallots, nutmeg, thyme, peppercorns, and salt. Bring to a boil, then remove from heat, cover, and let steep for 1 hour.

Return milk mixture to boil, then strain into a large heatproof bowl, pressing gently on the solids.

Using a mandoline, slice the potatoes crosswise 1/8 inch thick, directly into the hot milk mixture. Stir the potatoes to fully coat. 

Preheat oven to 300°F (150°C). In a small bowl, combine the Gruyère and Parmigiano-Reggiano cheeses.

Grease a 2-quart baking dish with the butter. Lay the sliced potatoes in one even layer, then sprinkle with the cheese mixture. Repeat layering potatoes and cheese until all the potatoes have been used and half the cheese mixture remains; leave the top layer without cheese. Pour any remaining milk mixture over the layered potatoes.

Bake until the potatoes have become tender and the surface is lightly golden brown, about 1 1/2 hours. Top with reserved cheese mixture, switch the oven to broil, and broil until evenly browned on top. Allow the gratin to rest 30 minutes before serving. 

Brussels sprouts have come a long way in the days since they were boiled to a stinky, cabbage-y death. Rapid, high-heat cooking has been the game-changer for me, but what if I told you that there's an even better way to cook Brussels sprouts? One that forgoes that quick cooking in lieu of extra-richness and flavor? A method that not only delivers decadently delicious results, but can be made 100% ahead of time with just a short stay in the oven prior to serving? This cheesy casserole packed with bacon and Brussels sprouts is where it's at.

Over-the-Top Creamed Brussels Sprout Gratin Recipe

bacon,

Brussels sprouts, split

medium shallot, finely minced (about 1/4 cup)

heavy cream

Gruyère, Comté, or Fontina cheese

Heat butter and bacon over medium-high heat in a large straight-sided sauté pan or Dutch oven. Cook, stirring frequently, until well browned, about 8 minutes. Add Brussels sprouts and cook, stirring, until lightly browned, about 4 minutes. Add shallots and cook, stirring, until softened and fragrant, about 1 minute. Add heavy cream and scrape up any browned bits from the bottom of the pan.

Adjust heat to maintain a bare simmer. Cook, stirring frequently, until cream has reduced by about half and has a consistency that coats each sprout, about 20 minutes. Season to taste with salt and pepper. Transfer mixture to a casserole pan and cover with shredded cheese (for make-ahead instructions, see note).

Adjust oven rack to center position and preheat oven to 425°F. Transfer casserole to oven and bake uncovered until bubbly around the edges and cheese is melted and spotted brown, about 20 minutes. Serve immediately.

Cheesy leeks are great as a side dish for roast chicken – especially if you are serving vegetarians as well as meat eaters. This recipe makes enough for a generous supper for two or a vegetable accompaniment for four. 


Cheesy leeks 

leeks

grams/¾oz

grams/¾oz plain flour

200 milliliters/7fl oz milk, semi-skimmed

tsp English or Dijon mustard

grams/3½oz mature cheddar cheese,

tbsp dried white breadcrumbs (ideally panko breadcrumbs), optional

A sumptious feast of lobster grilled with cheese and hollandaise sauce.

Lobster and roquefort gratin

250 milliliters/9fl oz cream

brandy

milliliters/4fl oz sweet white wine

grams/3½oz roquefort cheese, crumbled

sea salt and black pepper

tbsp white wine vinegar

tbsp white pepper

watercress

baby spinach

Scalloped potatoes cooked in buttery stock the pressed and baked in butter for this popular French side dish.

Crispy Potatoes Pavé

1.5 kg potatoes (such as Maris Piper)

g butter

garlic (minced)

80 ml chicken (or vegetable)

tbsp thyme leaves (chopped + extra for garnish)

Grease and line a 20cm loose bottom cake tin

Melt 50g of butter in a saucepan and add the garlic for 1 minute. Add the thyme.

Peel the potatoes  then slice in a food processor on the thinnest setting.

Layer the potatoes in the tin evenly adding the buttery stock from time to time.

Cover with foil and cook 180 for 1 hour or until completely tender.

Leave to cool then fold the foil in half. Add two pieces of cardboard or a tin that fits and weigh down with more tins.

Refrigerate overnight.

Cut into 12 pieces and place on baking paper or a silicone mat.

Melt the butter and brush the potatoes.

Roast 200 C  for 40 minutes then add thyme sprigs if using. Roast for a further 10 minutes.

A step-by-step recipe for tartiflette, a cozy casserole made with potatoes, Reblochon cheese, bacon, and onions originating out of Savoy in the Alps.

How To Make Tartiflette (French Potato, Bacon, And Cheese Casserole)

Yukon Gold potatoes

garlic

onion

thyme leaves

bacon (about 7 ounces)

(8-ounce) wheel semi-soft, soft-rind cheese

black pepper

dry white wine

How To Make Tartiflette (French Potato, Bacon, and Cheese Casserole)

Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 375°F.

Slice and boil the potatoes. Peel 2 1/2 pounds Yukon gold potatoes and cut into 1/4-inch thick slices with a mandoline or knife. Place the potatoes and 1 tablespoon of the kosher salt in a large pot and add enough cold water to cover them by 1 inch. Bring to a boil over high heat. Reduce the heat to medium and simmer just until the potatoes are barely tender, 4 to 5 minutes. (The potatoes will continue cooking in the oven. Do not overcook.)

Drain the potatoes. Drain the potatoes and let cool while you make the filling. Dry the pot with a paper towel, but no need to wash.

Prep the filling ingredients. As the potatoes are cooling, finely grate 2 ounces Gruyère cheese (about 1/2 cup). Mince 3 garlic cloves, dice 1 medium yellow onion (about 1 1/2 cups), and finely chop until you have 1 tablespoon fresh thyme leaves. Cut 6 slices thick-cut bacon crosswise into 1/2-inch pieces. Cut 1 wheel semi-soft cheese into 12 wedges.

Cook the bacon. Add the bacon to the empty pot and cook over medium heat, stirring occasionally, until the bacon is browned and crisp, 10 to 15 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour the bacon fat into a small heat-proof bowl, then measure out 2 tablespoons and return it to the pot.

Cook the onions and garlic. Add the onion and garlic to the pot and cook over medium heat, stirring frequently, until softened and very fragrant, 3 to 5 minutes. Add the thyme, remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook until fragrant, 2 to 3 minutes.

Deglaze with white wine and add the cream. Add 1/2 cup dry white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring the wine to a simmer and cook until reduced by half, 2 to 4 minutes. Add 1 1/2 cups heavy cream and bring to a simmer. Let simmer for 2 minutes, then remove from the heat.

Assemble the first layers. Arrange half of the potato slices in an even layer in a 9x13-inch or other 4-quart baking dish. Sprinkle half of the bacon evenly over the top. Pour half of the cream mixture over the bacon and spread the onions out into an even layer. 

Finish assembling the tartiflette. Arrange the remaining potato slices over the onions. Pour the remaining cream mixture the potatoes and spread the onions out into an even layer. Sprinkle with the Gruyère cheese, place the cheese wedges on top, and sprinkle with the remaining bacon.

Bake the tartiflette. Bake until the cheese is browned and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

This delicious Gordon Ramsay recipe is a reader favourite every Christmas – time you find out why

Butter-roasted supreme of chicken with wild mushroom & potato gratin

potatoes, preferably Maris Piper

milk

double cream

garlic clove, smashed

bay leaf

thymesprigs, plus a few extra thyme leaves

butter

mixed wild mushrooms,

Comté

softened butter

lemon

flat-leaf parsley, leaves

paprika

chicken

shallot,

garlicbulb, roughly chopped

thymesprigs

chicken stock

olive oil

baby

To make the gratin, peel and slice the potatoes no thicker than a 50p piece using a mandolin, if you have one. Bring the milk, cream, garlic, herbs and some seasoning to the boil in a large saucepan, then turn down the heat and simmer for a few mins.

Slip the potatoes into the hot milk mixture and simmer for 10 mins until just cooked. Drain the potatoes in a colander over a bowl to catch the liquid &ndash; reserve the milk. While the potatoes are simmering, heat half the butter in a frying pan until foaming. Fry the mushrooms for 2 mins until just wilted, season with salt and pepper and set aside.

Rub 2 small gratin dishes (or 1 medium) with the remaining butter, sprinkle over the thyme leaves and grate over some of the cheese. Fill the dishes halfway with potato slices, moisten with a little milk and grate over more cheese. Fill up the dishes with potato slices, add enough milk to cover, then top with the mushrooms and the rest of the cheese.

For the chicken, mix about two-thirds of the butter with the lemon zest and half the juice, the parsley, paprika and some salt and pepper. Lift the skin slightly away from each breast, spread or pipe the flavoured butter under the skin, then stretch the skin back over. Chill up to a day in advance, if you like.

Heat oven to 220C/200C fan/gas 7. Heat the remaining butter in an ovenproof frying pan until foaming. Pan-fry the chicken, basting constantly with the butter until starting to brown. Add the shallot, garlic, thyme and stock. Place the chicken, skin-side up in its pan, on the higher shelf of the oven, and the gratins on the lower shelf. Roast both for 25-30 mins, then remove the chicken and rest for 15 mins, while the gratins continue to cook.

To finish, remove the chicken from the pan. Place the pan back on the heat, squeeze over the remaining lemon juice and bring everything to a hard boil. Pass the sauce through a sieve, pressing down firmly on all the soft shallot and garlic. Heat a drizzle of olive oil in another frying pan and reheat the leeks until they start to colour. With the gratins cooked, you are now ready to plate up.

Line six leeks up in a row in the middle of each plate. Carve the chicken on a slant into five thick slices. Neatly fan out each chicken breast over the leeks. Spoon the sauce over the chicken and around the leeks, and serve with the potato gratin.

Pop this classic side dish in the oven when you take your roast chicken out to rest, so there's no hot shelf juggling

Cauliflower cheese

cauliflower(leaves

tbsp flour

strong cheddar,grated

Bring a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins – lift out a piece to test, it should be cooked.

<a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.

Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.

Keep <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisking</a> fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.

Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.

Put in the oven and bake for 20 mins until bubbling.

A delicious Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce.

Scalloped Potato Gratin Recipe

olive oil spray (I used my misto)

potatoes

salt and fresh pepper

garlic powder

oz shredded reduced-fat Cheddar (I used Cabot) ((3/4 cup))

fat free milk

Preheat oven to 425°F.

Spray an 11 x 7-inch baking dish with cooking spray.

In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper.

Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.

In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes.

Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender.

A delicious Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce.

https://www.skinnytaste.com/skinny-scalloped-potato-gratin/

Hachis Parmentier

350 g ground beef

mushrooms,

onion (medium), chopped

garlic cloves, minced

tomato sauce

oregano

salt, pepper

Parmigiano Reggiano

butternut

potatoes (about 200 g)

sage

Tbsp butter

allspices or nutmeg

herbs

Cook the butternut squash and potatoes in a steamer or in water until soft (about 20 min).

Meanwhile, in a small saucepan, pour the milk with sage leaves and thyme sprigs. When it comes to a boil, remove from the burner and let infuse the herbs into the milk.

When butternut and potatoes are cooked, smashed them with a potato masher or food mill. Remove herbs from milk and pour with the vegetables. Add the olive oil, butter, pinch of allspice (or nutmeg), and salt. Mix well, taste, and adjust to your liking. The mash must not be too thick or too runny. 

Preheat oven at 400 F.

To make the mash:

In a big pan, put olive oil, add onions, garlic, salt, and pepper. and cook until soft, but not burned. Add ground beef and mushrooms, cooking until they are lightly browned. Then, add the tomato sauce and herbs de Provence (or Italian seasoning). Cook for a few minutes until the water evaporates and the mixture thickens. 

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