Best 4 Eleven Layer Potato Gratin Recipes

**Eleven-Layer Potato Gratin: A Culinary Masterpiece**

Indulge in a culinary journey with the exquisite Eleven-Layer Potato Gratin, a dish that tantalizes taste buds and elevates the humble potato to new heights of flavor. This remarkable recipe, presented by AliceRecipes, features a mesmerizing stack of thinly sliced potatoes, each layer lovingly seasoned and layered with a symphony of delectable ingredients. Discover the perfect balance of textures and flavors as creamy béchamel sauce, nutty Gruyère cheese, aromatic shallots, and herbs dance harmoniously in every bite.

**A Symphony of Flavors and Textures:**

1. **Classic Potato Gratin:** Experience the timeless elegance of this classic gratin, where thinly sliced potatoes are bathed in a rich béchamel sauce, creating a comforting and nostalgic dish.

2. **Loaded Potato Gratin:** Elevate your gratin with a burst of flavors. This recipe incorporates bacon, cheddar cheese, and green onions, resulting in a hearty and satisfying casserole.

3. **Cheesy Potato Gratin:** Indulge in a cheesy haven with this gratin. Three types of cheese, including Gruyère, Parmesan, and cream cheese, melt together to form an irresistible golden crust.

4. **Scalloped Potatoes:** Discover the classic American comfort food with this scalloped potato recipe. Thinly sliced potatoes are layered with a creamy sauce, creating a dish that is both simple and satisfying.

5. **Sweet Potato Gratin:** Experience a delightful twist on the classic gratin. Sweet potatoes bring a natural sweetness, complemented by a blend of spices and a creamy béchamel sauce.

6. **Hash Brown Gratin:** Create a crispy and flavorful gratin using hash browns. This unique recipe combines the convenience of frozen hash browns with a creamy sauce and a cheesy topping.

7. **Leek and Potato Gratin:** Savor the delicate flavors of leeks in this gratin. Leeks add a subtle sweetness and a touch of elegance to the classic potato gratin.

8. **Loaded Baked Potato Gratin:** Experience the ultimate comfort food in gratin form. This recipe combines all the classic baked potato toppings, such as bacon, cheese, and sour cream, into a hearty and indulgent dish.

9. **Asparagus and Potato Gratin:** Enjoy a vibrant and colorful gratin with asparagus. Fresh asparagus spears add a delightful crunch and a pop of color to the classic potato gratin.

10. **Twice-Baked Potato Gratin:** Elevate your gratin to new heights with this twice-baked version. Twice-baked potatoes are combined with a creamy sauce and a crispy topping, creating a dish that is both indulgent and sophisticated.

11. **Artichoke and Potato Gratin:** Embark on a culinary adventure with this artichoke and potato gratin. Artichoke hearts add a unique flavor and texture to the classic gratin, creating a dish that is both elegant and satisfying.

Here are our top 4 tried and tested recipes!

POTATOES AU GRATIN

Potatoes au Gratin image

Provided by Bobby Flay

Categories side-dish

Yield 4 servings

Number Of Ingredients 3

Ingredients

2 1/2 cups heavy cream
3 Idaho or other large, waxy potatoes, peeled and sliced thin
Salt and freshly ground pepper

Steps:

Preheat oven to 350 degrees. In an 8 by 8-inch baking dish, arrange a fourth of the potatoes, season to taste with salt and pepper and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers. Bake for 50 minutes to 1 hour, or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.

POTATO GRATIN

Potato Gratin image

Provided by Alex Guarnaschelli

Categories side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

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 AU GRATIN

Potatoes au Gratin image

The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin. Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly. Feel free to play around: Add leeks, onions, garlic or more cheese between the layers. Experiment with fresh or dried herbs. It's incredibly adaptable and practically foolproof. Just don't forget to season with salt and pepper as you go. Like all potato dishes, it needs plenty of seasoning.

Provided by Mark Bittman

Categories dinner, casseroles, vegetables, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

3 to 4 pounds potatoes, peeled and cut into 1/4-inch slices
Kosher salt and black pepper
2 tablespoons unsalted butter
2 to 3 cups half-and-half or heavy cream
1/4 cup grated Parmesan or Gruyère
Pinch of nutmeg (optional)

Steps:

Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.

CREAMY AU GRATIN POTATOES

Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

Ingredients

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

Tips:

Use a variety of potatoes. This will give your gratin a more complex flavor and texture. Good options include Yukon Gold, russet, and red potatoes.

Slice the potatoes thinly. This will help them cook evenly.

Layer the potatoes and cheese in a baking dish. Be sure to season each layer with salt and pepper.

Pour the cream mixture over the potatoes and cheese. This will help to bind the ingredients together and create a creamy sauce.

Bake the gratin until the potatoes are tender and the cheese is melted and bubbly. This usually takes about 45 minutes.

Serve the gratin hot. It can be enjoyed as a main course or a side dish.

Conclusion:

The eleven-layer potato gratin is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a special occasion or a weeknight meal. With its creamy sauce, tender potatoes, and melted cheese, this gratin is sure to be a hit.