Best 6 Potato Gratin Donna Hay Recipes

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Potato gratin is a classic French dish that is perfect for any occasion. It is made with thinly sliced potatoes, cream, and cheese, and is then baked until golden brown and bubbly. This recipe from Donna Hay is a simple and delicious way to make potato gratin. It uses a variety of cheeses, including Gruyère, Parmesan, and Cheddar, to create a rich and flavorful dish. The recipe also includes instructions for making a breadcrumb topping, which adds a crispy texture to the gratin. In addition to the classic potato gratin recipe, this article also includes recipes for several variations on the dish. There is a recipe for a sweet potato gratin, which uses sweet potatoes instead of regular potatoes. There is also a recipe for a broccoli and cheese gratin, which adds broccoli and cheese to the dish. And finally, there is a recipe for a vegetarian gratin, which uses vegetables instead of meat. No matter what your taste, you are sure to find a potato gratin recipe in this article that you will love.

Check out the recipes below so you can choose the best recipe for yourself!

SUPER EASY POTATO GRATIN



Super Easy Potato Gratin image

Discover how to make a delicious potato gratin filled with melted soft, creamy, cheesy potatoes. Perfect for serving with meats or even on its own.

Provided by Elaine Lemm

Categories     Lunch     Side Dish     Dinner

Time 1h15m

Number Of Ingredients 10

2 pounds/1 kilogram potatoes (such as King Edward, Maris Piper, or Idaho russets)
1 cup/235 milliliters whole milk
1 cup/235 milliliters heavy whipping cream
2 cloves garlic (lightly crushed, divided)
Salt (to taste)
1 dash freshly ground pepper (plus more for seasoning)
1 dash nutmeg or mace (freshly grated)
1/2 cup/125 grams Gruyère (or aged cheddar, grated)
2 tablespoons plus 1 teaspoon butter (divided)
1/2 cup/125 grams brie

Steps:

  • Gather the ingredients. Preheat the oven to 350 F (175 C/Gas Mark 4).
  • Peel, rinse, and dry the potatoes and slice as thinly as possible (a mandoline is good for this, but a sharp knife works too).
  • In a large saucepan, place the potatoes, milk, cream, 1 of the crushed garlic cloves, salt to taste, a dash of pepper, and a dash of nutmeg or mace.
  • Bring to a very gentle boil over medium-low heat and simmer for 10 minutes until the cream thickens.
  • Remove from the heat and add the grated Gruyère. Stir until the cheese has melted.
  • Generously grease a 1 1/2 to 2-quart baking dish with 1 teaspoon of the butter, then rub the dish all over with the remaining lightly crushed clove of garlic.
  • Pour the potato mixture into the dish, using a spoon to gently move the potatoes in the cream mixture to make sure they are all covered.
  • Finely slice the brie into long strips and lay across the top of the gratin. Dot the surface with the remaining 2 tablespoons butter. Season with salt and pepper.
  • Bake for about 40 minutes or until the top is bubbly and golden brown and the potatoes are soft when pierced with a knife. If the top is browning too quickly before the potatoes are cooked, cover with aluminum foil. Serve immediately. Enjoy.

Nutrition Facts : Calories 550 kcal, Carbohydrate 37 g, Cholesterol 126 mg, Fiber 3 g, Protein 13 g, SaturatedFat 25 g, Sodium 294 mg, Sugar 6 g, Fat 40 g, ServingSize 6 servings, UnsaturatedFat 0 g

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.

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

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

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

POTATO-MUSHROOM GRATIN



Potato-Mushroom Gratin image

Provided by Bruce Aidells

Categories     Mushroom     Potato     Side     Bake     Christmas     Thanksgiving     Vegetarian     Dinner     Casserole/Gratin     Parmesan     Fall     Family Reunion     Christmas Eve     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

5 tablespoons olive oil, divided
2 1/2 pounds medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices
1 1/2 teaspoons coarse kosher salt plus additional for mushrooms
3/4 teaspoon freshly ground black pepper plus additional for mushrooms
1 1/4 cups (or more) heavy whipping cream, divided
1 cup freshly grated Parmesan cheese (about 3 ounces), divided
2 tablespoons chopped fresh thyme
6 garlic cloves, thinly sliced
12 ounces fresh crimini (baby bella) mushrooms, sliced

Steps:

  • Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.
  • Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.

Tips:

  • Use starchy potatoes: Russet or Yukon Gold potatoes are best for potato gratin because they hold their shape well and become creamy when cooked.
  • Slice the potatoes thinly: This will help them cook evenly.
  • Layer the potatoes and cheese in a baking dish: Arrange the potatoes in overlapping slices, and sprinkle each layer with cheese.
  • Use a combination of cheeses: A blend of Gruyère, Parmesan, and Cheddar cheese will give your gratin a rich and flavorful taste.
  • Pour cream over the potatoes: This will help to create a creamy sauce.
  • Bake the gratin until the potatoes are tender and the cheese is melted and bubbly: This will take about 45 minutes to 1 hour.
  • Let the gratin rest for a few minutes before serving: This will help it to set.

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 texture, rich flavor, and cheesy goodness, potato gratin is sure to be a hit with everyone at your table.

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