AUTUMN POTATO GRATIN
Provided by Rachael Ray : Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
- Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
- Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #side-dishes #easy #fall #seasonal
You'll also love
Kulwant Singh
[email protected]This gratin is my favorite fall dish. The combination of potatoes, cheese, and herbs is just perfect for the season. I love serving it with a glass of apple cider.
Cletus Wisdom
[email protected]This gratin is the ultimate comfort food. It's cheesy, creamy, and potatoey. It's the perfect dish to warm you up on a cold winter day.
Aziz Danish
[email protected]This gratin is the perfect side dish for any occasion. It's hearty and satisfying, but it's also light enough to not overpower the main course. I love serving it with roasted chicken or fish.
Muhammad Asgher
[email protected]This gratin is a great time-saver. You can prep it ahead of time and then just pop it in the oven when you're ready to eat. It's perfect for busy weeknights.
Holly Henderson
[email protected]This gratin is very easy to clean up. Just wipe out the baking dish with a damp cloth and you're done. No need to scrub any pots or pans.
Stephanie Van Niekerk
[email protected]My kids loved this gratin! They said it was the best potato dish they've ever had. I think it's because the cheese sauce is so rich and flavorful. I will definitely be making this again for them.
Lupe Xdxdxd
[email protected]I made this gratin dairy-free by using a dairy-free cheese sauce. I also used a dairy-free butter substitute. It was a delicious and creamy gratin that everyone enjoyed.
Noyon Ahmad
[email protected]I used gluten-free flour to make the cheese sauce and it turned out great! I also used a gluten-free breadcrumb topping. This gratin is now a staple in my gluten-free kitchen.
Ella Chapman
[email protected]I made this gratin without the bacon and it was still delicious. I added some chopped mushrooms and spinach to the potato mixture for extra flavor. It was a hearty and satisfying vegetarian dish.
Jeffrey Basney
[email protected]This is a very affordable dish to make. Potatoes are relatively inexpensive and you can use a variety of cheeses to make the sauce. I often use a combination of cheddar, Parmesan, and Gruyère. It's a great way to feed a crowd without breaking the ban
Grace Sand
[email protected]This gratin is perfect for a party or potluck. It's easy to make ahead of time and it reheats well. I always get rave reviews when I bring it to a gathering. It's a great way to use up leftover potatoes too.
GurU MamU
[email protected]I was short on time, so I used a pre-made cheese sauce. It saved me a lot of time and the gratin still turned out great! I just had to be careful not to overcook it, since the cheese sauce was already cooked.
Lk Lm
[email protected]I love spicy food, so I added a pinch of cayenne pepper to the cheese sauce. It gave the gratin a nice little kick without being overpowering. I also used a smoked paprika instead of regular paprika, which added a lovely smoky flavor. It was a delici
Bob Jones
[email protected]I made a few tweaks to this recipe to make it a bit healthier. I used low-fat milk and cheese, and I added some chopped broccoli and zucchini to the potato mixture. It was still delicious and cheesy, but it was also a bit lighter and healthier. I'll
Young Miles
[email protected]Oh my goodness, this gratin is all about the cheese! It's cheesy, gooey, and oh-so-satisfying. I used a sharp cheddar and a Gruyère, and the combination was perfect. The potatoes were cooked perfectly as well. I will definitely be making this again!
charmaine labuschagne
[email protected]This was my first time making potato gratin and it turned out great! The instructions were easy to follow and the gratin was cooked to perfection. I used a combination of Yukon Gold and russet potatoes, and I added a bit of nutmeg to the cheese sauce
Arobi Akter
[email protected]I've made this gratin several times now and it's always a crowd-pleaser. The combination of potatoes, cheese, and herbs is just perfect. I like to use a variety of cheeses, such as cheddar, Gruyère, and Parmesan. I also add a bit of chopped bacon for
Ekainu Esther
[email protected]This autumn potato gratin was a hit at our Thanksgiving dinner! The potatoes were perfectly cooked and the cheese sauce was rich and flavorful. I added a bit of extra garlic and thyme, which gave it a delicious depth of flavor.