Best 8 Sherrys Savory Potato Gratin Recipes

SHERRY POTATOES

Steps:

• Preheat oven to 375°F
• Prepare potato slices in baking dish: Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
• Bake: Bake at 375°F uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley to serve.

SIMPLE AU GRATIN POTATOES

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

SWEET POTATO AND GRUYèRE GRATIN

Steps:

• Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
• In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
• In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
• Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
• Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

JULIA CHILD'S PROVENçAL POTATO GRATIN

Steps:

• Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
• In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
• In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
• If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
• Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.

SAVORY SWEET POTATO GRATINS WITH CREME FRAICHE, ONIONS, AND BACO

Steps:

• Lightly grease 2 individual baking dishes (that hold roughly 1 1/2 cups) or an 8 x 8 baking pan. Preheat the oven to 350 degrees.
• In a small saute pan, cook the bacon over medium heat until crisp. Remove from heat, and toss with onion and garlic.
• In a small pot, melt the butter over medium heat. Stir in the flour, and cook until the mixture is well combined but still pale. Stir in the milk and the creme fraiche.
• Reduce the heat to low and bring the bechamel to a simmer. Stir in nutmeg, brown sugar, salt, and pepper.
• Layer 4-6 slices of potato at the base of each of the prepared baking dishes. Top with a few tablespoons of bechamel, and a few spoonfuls of the bacon mixture. Repeat with another layer of potatoes, another layer of bechamel, and more bacon. Top with one last layer of potatoes, and spoon remaining bechamel over the top. Finish with a sprinkling of grated parmesan cheese.
• Bake the gratins until they are bubbly around the edges and cooked through, about 15-20 minutes. Let cool slightly before serving.

SASSY & SAVORY AU GRATIN POTATOES

Steps:

• 1. Preheat oven to 350.
• 2. Peel potatoes.
• 3. Cut in half lengthwise and slice potatoes.
• 4. Butter baking dish/pan and layer in potatoes. Sprinkle in half of the diced onion.
• 5. Melt butter in saucepan, sprinkle in the flour and cook on medium heat until bubbly.
• 6. Sprinkle in salt, pepper, cayenne and garlic powder. Add milk.
• 7. Stir until thickened and close to boil.
• 8. Take off heat and add cheese.
• 9. Stir until cheese is smooth and melted.
• 10. Pour half the cheese sauce over first layer of potatoes.
• 11. Add the remaining potatoes and diced onions to dish.
• 12. Pour the remaining sauce over the top... spread out over all potato and onion mixture. Sprinkle with a bit of cayenne.
• 13. Cover with foil and bake 1.5 hours.
• 14. Pull off foil for last 30 minutes to brown. Let set on counter 5-10 minutes. Serve and enjoy :)

SHERRIED SWEET POTATOES

Steps:

• Combine all ingredients and beat with a mixer until fluffy.
• Turn into a buttered 1½ quart casserole and bake at 375° 45 minutes.
• Serve hot.

SHERRY'S SAVORY POTATO GRATIN

Steps:

• Preheat oven to 350°F. Spray a shallow baking dish with cooking spray. In large skillet, melt butter, saute onions until soft.
• In baking dish, arrange in layers the sliced potatoes and onions. Sprinkle with garlic and seasonings in between layers.
• Bake, uncovered for 40 minutes. Add whipping cream over all in baking dish. Sprinkle with paprika. Increase oven temp to 400°F. Bake for another 15 min or until potatoes are soft and gratin is slightly browned on top.