Creamy Potato Gratin From Gilroy Garlic Festival Recipes

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CREAMY POTATO GRATIN FROM GILROY GARLIC FESTIVAL



Creamy Potato Gratin from Gilroy Garlic Festival image

Make and share this Creamy Potato Gratin from Gilroy Garlic Festival recipe from Food.com.

Provided by Oolala

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

10 large garlic cloves, peeled
1/3 cup marsala wine
1 1/4 cups heavy cream
3 large russet potatoes, 1 1/2 pounds, peeled and thinly sliced
2 large pears, peeled, cored, thinly sliced
salt
pepper
8 ounces gorgonzola, crumbled
1 cup pecans, lightly toasted, chopped
1 tablespoon fresh rosemary, chopped

Steps:

  • Preheat oven to 400°F.
  • In a small pan filled with water, parboil the garlic cloves, until tender, about 8 minutes. Place cloves and Marsala wine in blender and puree until smooth. Combine with cream and set aside.
  • Lightly grease an oval au gratin dish or rectangular oven-proof dish and arrange 1/3 of each of the potatoes and the pears. Dot potatoes with 1/3 of the cheese and sprinkle with a little salt and pepper. Top with 1/3 cup of pecans and 1 teaspoons of the rosemary. Repeat this layering 2 more times.
  • Pour the garlic cream mixture over the top of the potato layers and bake, covered with foil, for 25 minutes.
  • Remove foil and bake another 20-35 minutes longer or until almost all of the cream mixture is absorbed and the potatoes are tender.

Nutrition Facts : Calories 677, Fat 42.6, SaturatedFat 19.7, Cholesterol 96.3, Sodium 562.3, Carbohydrate 51.6, Fiber 8.1, Sugar 9.8, Protein 15.2

RICH AND CREAMY POTATOES AU GRATIN



Rich and Creamy Potatoes Au Gratin image

These are the easiest, creamiest potatoes au gratin I have ever had... YUM!

Provided by Celeste

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

3 pounds Yukon Gold potatoes, peeled and very thinly sliced
3 cloves garlic, minced
¾ teaspoon salt
1 cup heavy cream, divided
freshly ground black pepper to taste
freshly grated nutmeg to taste
2 cups freshly shredded Gruyere cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
  • Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
  • Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.

Nutrition Facts : Calories 352 calories, Carbohydrate 32.1 g, Cholesterol 70.5 mg, Fat 20 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 12.1 g, Sodium 330.5 mg, Sugar 0.2 g

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