Best 9 Blue Cheese Mushroom And Onion Potato Gratin Recipes

BLUE CHEESE MUSHROOM AND ONION POTATO GRATIN

Steps:

• Heat oil and butter in a skillet; saute the onions until caramalized (about 10-12 minutes) remove with a slotted spoon to a bowl.
• Add in the sliced mushrooms and saute until they loose there moisture (about 10 minutes) transfer to a bowl.
• Set oven to 375 degrees (oven rack to second-lowest position).
• Butter a 3-4 quart casserole dish.
• In a 2-quart saucepan combine the potatoes with the whipping cream (the potatoes on top do not have to be covered completely) bring to a boil; remove from heat and cool to warm (about 30 minutes) leaving the potatoes in the cream.
• Transfer one-third of the potatoes using a slotted spoon to the baking dish, spreading them out in an even layer.
• Sprinkle with HALF of the onions, then HALF of the mushrooms; season with salt and pepper.
• The sprinkle ONE-THIRD of both cheeses over the mushrooms.
• Make another layer of potatoes then the sprinkle the REMAINING onions and mushrooms over the potatoes then another third of both cheeses.
• Make one more layer with the remaining potatoes.
• Top with remaining cheeses.
• Pour any leftover whipping cream evenly over the top and cover tightly with foil.
• Make for 45 minutes.
• Increase the oven temperature to 400 degrees.
• Remove the foil and bake until the top is golden brown, and the potatoes are fork-tender (about 12-15 minutes).
• Let stand for 15 minutes before serving (the mixture will thicken upon standing).

BLUE CHEESE POTATO GRATIN

Steps:

• Preheat oven to 375°F.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring occasionally, until they begin to brown, about 4 minutes. Reduce heat to moderate and cook onions, stirring occasionally, until golden brown, about 12 minutes.
• Peel potatoes and slice paper-thin crosswise (slightly less than 1/16 inch thick) with slicer. Combine potatoes and cream in a 2-quart heavy saucepan (potatoes on top may not be completely immersed) and bring to a boil. Remove from heat and cool to warm, about 30 minutes.
• Transfer one third of potatoes with a slotted spoon to a lightly oiled 3-quart shallow baking dish (reserve any cream in pan), spreading them in an even layer, then sprinkle evenly with half of onions and one third of each cheese and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Make 1 more layer each of potatoes, onions, cheeses, and seasoning in same manner, then top with remaining potatoes and remaining cheeses. (Do not season top layer.) Pour reserved cream evenly over top and cover tightly with foil.
• Bake in middle of oven 45 minutes. Increase oven temperature to 400°F, then remove foil and bake until top is golden brown, 12 to 15 minutes more. Let stand 15 minutes before serving.

CREAMY MUSHROOM-POTATO BAKE

Steps:

• Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.

WILD MUSHROOM AND POTATO GRATIN

Steps:

• Place the dried porcinis in a bowl or a pyrex measuring cup and pour on 1 1/2 cups boiling water. Soak for 30 minutes. Line a strainer with cheesecloth and place over a bowl. Drain mushrooms, then squeeze in cheesecloth to extract juices. Rinse several times and chop medium-fine. Measure out 1 cup of broth.
• Meanwhile heat oven to 375 degrees. Rub inside of a 3-quart gratin dish or baking dish all over with the cut half garlic clove and lightly oil with olive oil. Heat oil in a wide, heavy nonstick skillet over medium heat. Add onion or shallots and cook gently until just tender, 3 to 5 minutes. Turn up heat to high and add mushrooms. Cook, stirring, until they begin to sweat, 2-3 minutes, reduce heat to medium, and add minced garlic, thyme, rosemary or sage and dried porcinis. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Taste and adjust seasoning.
• In a large bowl combine potatoes, mushrooms, half the cheese, and salt and pepper. Arrange in an even layer in gratin dish.
• Combine milk and mushroom broth. Season generously with salt and pour over the potatoes and mushrooms. Press the vegetables down into the liquid. Bake 1 hour. Every 20 minutes remove gratin dish and press potatoes and mushrooms down into the liquid with the back of a large spoon. After 1 hour, sprinkle on remaining cheese and bake for another 30 minutes, until top is golden and the sides crusty. Remove from the oven and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

MUSHROOM AND BLUE CHEESE GRATIN

Steps:

• Preheat oven to 425 degrees.
• Melt butter in large skillet. Saute mushrooms and garlic over medium heat until majority of liquid (from mushrooms) cooks away.
• Add wine and cream. Reduce heat to medium low and cook mixture for 3-4 minutes. Add cheese and stir until melted and smooth.
• Pour into medium ovenproof baking dish. Bake 10-12 minutes until browned and bubbly.

MUSHROOM AND ONION GRATINS

Steps:

• In a skillet cook the mushrooms in 2 1/2 tablespoons of the butter over moderately low heat, stirring, until they are softened and most of the liquid they give off has evaporated. Stir in the flour and cook the mixture, stirring, for 3 minutes.
• In each of six 1 1/2-cup gratin dishes layer the onions, the remaining butter, cut into bits, the mushroom mixture, and salt and pepper to taste, beginning and ending with a layer of onions, and pour 1 tablespoon of the cream over the top of each gratin. In a small bowl combine well the Gruyère and the bread crumbs and sprinkle the mixture over the cream. (Alternatively, the gratin, layered in the same manner, may be prepared in one 2-quart gratin dish.) Bake the gratins in the middle of a preheated 325°F. oven for 50 minutes to 1 hour, or until the onions are tender and the tops are golden. The gratins may be prepared 3 hours in advance, kept covered and chilled, and reheated in a preheated 400°F. oven for 5 minutes, or until they are heated through.

POTATO AND MUSHROOM GRATIN

Steps:

• In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes., Arrange a third of the potatoes in a greased 10-in. round shallow baking dish. Layer with half of the mushroom mixture, cheeses, basil and another third of potatoes. Repeat layers. Pour cream over top. Dot with butter; sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender.

MUSHROOM AND BLUE CHEESE POTATOES AU GRATIN

Steps:

• 1. Preheat oven to 350. Grease a 3 quart rectangular baking dish; set aside. In large pan, cook potatoes in boiling lightly salted water for 5 minutes. Drain and set aside.
• 2. For sauce, in large pan, cook mushrooms, onions, and garlic in hot oil over medium heat til tender. Stir in flour, salt and pepper. Add milk, all at once. Cook and stir til thickened and bubbly. Stir in sage. Remove from heat.
• 3. Layer half the potatoes in prepared dish. Pour in half of the sauce. Sprinkle with ½ cup cheese. Repeat with remaining potatoes and sauce. Cover dish with foil. Cover and chill remaining sauce.
• 4. Bake for 35 minutes. Uncover and sprinkle top of gratin with remaining cheese. Bake for about 35 minutes more or til potatoes are tender and top is golden. Let stand for 10 minutes before serving. Makes 8 side dishes
• 5. Variations: Parmesan Potatoes Au Gratin: Prepare as directed, except omit mushrooms and sage and substitute shredded Parmesan cheese for blue cheese. Apple Smoked Cheddar Gratin: Prepare as directed, except omit mushrooms. Cut 2 large cored Granny Smith apples into thin wedges. Reduce amount of sage in sauce to 2 teaspoons. Put half the apples over each layer of potatoes. Substitute smoked cheddar or Gouda for blue cheese. To make ahead: Assemble gratin as directed but do not preheat oven. Cover with plastic wrap and chill for up to 24 hours. Bake in a 350 oven for 50 minutes. Uncover and top with remaining cheese. Bake for 40 to 50 minutes more or til potatoes are tender.

POTATO AND BLUE CHEESE GRATIN

Steps:

• Put oven rack in upper third of oven and preheat oven to 425°F.
• Peel potatoes and slice 1/8 inch thick, then toss with cream, garlic, salt, and pepper in skillet. Cover with foil and roast until potatoes are very tender, about 25 minutes. Remove from oven and preheat broiler. Remove foil and sprinkle potatoes with cheese. Broil until top is browned, 2 to 3 minutes.