Indulge in a tantalizing culinary experience with our Wasabi Potato Gratin, a symphony of flavors that will awaken your taste buds. This delectable dish seamlessly blends the sharp and spicy kick of wasabi with the creamy richness of potatoes, resulting in a harmonious balance of textures and flavors. Our meticulously curated selection of recipes caters to diverse preferences, offering variations that range from classic to contemporary.
Embark on a journey of culinary exploration as you discover the secrets behind our Wasabi Potato Gratin. With step-by-step instructions and insightful tips, we guide you through the process of creating this extraordinary dish. Whether you're a seasoned chef or a home cook seeking culinary inspiration, our recipes are designed to empower you to recreate this masterpiece in your own kitchen.
Uncover the nuances of traditional Wasabi Potato Gratin, where the fiery essence of wasabi harmonizes with the velvety texture of potatoes and a golden crust. Delve into the depths of flavor with our Smoked Salmon Wasabi Potato Gratin, where delicate slices of smoked salmon add an exquisite dimension to this classic dish.
For those seeking a touch of decadence, our Lobster Wasabi Potato Gratin beckons with its luxurious combination of succulent lobster and creamy wasabi sauce. Alternatively, our vegetarian-friendly Roasted Vegetable Wasabi Potato Gratin offers a vibrant array of roasted vegetables, complemented by the subtle heat of wasabi.
As you explore our collection of recipes, you'll discover a world of culinary possibilities. Each variation of Wasabi Potato Gratin promises a unique gustatory adventure, tantalizing your palate and leaving you craving more. So, gather your ingredients, prepare your palate, and embark on this culinary odyssey with us. Let the symphony of flavors dance on your tongue as you savor every bite of our Wasabi Potato Gratin.
WASABI MASHED POTATOES
These potatoes are slightly green, slightly spicy, and beautifully fragrant with roasted garlic. Good compliment to meat and fish cooked with ginger - soy marinades. The leftovers make great potato pancakes!
Provided by Heather
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
- While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
- Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.
Nutrition Facts : Calories 635 calories, Carbohydrate 81.5 g, Cholesterol 83 mg, Fat 32.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 19.9 g, Sodium 250.1 mg, Sugar 4.3 g
POTATO GRATIN
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 10
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).
SIMPLE AU GRATIN POTATOES
These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
WASABI POTATO GRATIN
This is a Ben O'Donoghue recipe I found in the paper. The combination of potatoes, cream and wasabi work really well together. So easy and quick to prepare and serve as a side dish.
Provided by Tisme
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat an oven to 180°C Thinly slice the peeled potatoes by hand or using a mandoline, (about 2-3mm, ensuring they are as even as possible as this will help them to cook at the same time) and wash potatoes well in cold water.
- Grease the surface of a round or oval baking dish with soft butter and then rub with sliced garlic. Leave the garlic scattered in the dish.
- Combine the milk, cream and wasabi paste and season well.
- Arrange the sliced and washed potatoes in a single layer around the baking dish and then pour over the cream and milk mixture.
- Place into a preheated oven for 20 minutes until nicely browned on top and the potatoes are cooked, the cream and milk reduced until thick and creamy.
Nutrition Facts : Calories 414.3, Fat 26.1, SaturatedFat 16.3, Cholesterol 83.8, Sodium 133.6, Carbohydrate 40.6, Fiber 4.7, Sugar 1.7, Protein 6.6
POTATOES AU GRATIN
This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
- Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
- In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
POTATO GRATIN
In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated Gruyere cheese on top becomes gooey in the oven. Using a mandoline creates thin slices, which helps the gratin cook more evenly.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
- Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.
WASABI MASHED POTATOES
A different side dish to go with your Asian meal. These potatoes are spiced with wasabi horseradish. And yes, you will definitely be able to taste it, so you may want to add the wasabi little by little to your taste.
Provided by IHeartDogs
Categories Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes and cut into approximately 2-inch chunks.
- Place in pot with 1/4 teaspoon of the salt, cover with water and bring to a boil.
- When boiling, cover and reduce heat to simmer for about 15 minutes, or until potatoes are tender.
- While the potatoes are cooking, in a small bowl combine the wasabl powder and the water to make a paste and set aside.
- Drain the potatoes and immediately return them to the same pot.
- While the potatoes are still hot add the butter and mash until completely smooth.
- Add the cream and mash again until well combined and creamy.
- Add the remaining 1/4 teaspoon of salt and the wasabi paste and mash once more, until well combined.
- As mentioned above, these may be potent for some, so you may want to add the wasabi a little at a time, tasting as you go (It's perfect for me with the full amount).
- If you want creamier potatoes, add more cream by the teaspoon until desired consistency.
- Serve hot.
Tips:
- Choose the right potatoes: For the best results, use a starchy potato like Yukon Gold or Russet. These potatoes will hold their shape better than other varieties, and they will create a creamy, rich gratin.
- Slice the potatoes thinly: This will help them cook evenly and quickly. Aim for slices that are about ⅛ inch thick.
- Use a sharp knife: A sharp knife will make it easier to slice the potatoes thinly and evenly.
- Don't overcrowd the pan: When you're layering the potatoes in the pan, make sure to leave a little space between them. This will allow the potatoes to cook evenly.
- Bake the gratin until it's golden brown: The gratin is done when the potatoes are tender and the top is golden brown. This usually takes about 30 minutes.
- Let the gratin rest before serving: This will help the flavors to meld and the gratin to set.
Conclusion:
Wasabi potato gratin is a delicious and unique side dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new way to enjoy potatoes, give wasabi potato gratin a try!
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