Herbes De Provence Potato Gratin Recipes

HERBS DE PROVENCE

Steps:

• Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

HERBES DE PROVENCE RED POTATO OVEN FRIES

Steps:

• Preheat oven to 450 degrees F.
• Line a cookie sheet with foil, for easy clean up. Cut potatoes into wedges and drop onto cookie sheet. Coat potatoes in oil. Season with dried spices and grill seasoning or salt and pepper. Roast, turning once, 25 minutes.

HERBES DE PROVENCE ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm.

SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
• Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
• Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

HERBES DE PROVENCE POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Peel and wash the potatoes and slice them really thinly using a plastic mandoline.
• Generously butter a 12-inch ovenproof baking or gratin dish (about 2 1/2 to 3-quarts).
• In a small saucepan, bring the half-and-half, garlic cloves and herbes de Provence to a simmer. Season, to taste, with salt and pepper. Remove the garlic cloves. Set aside.
• Arrange the potatoes in an overlapping layer on the bottom of the dish. Season the layer generously with salt and pepper. Scatter lightly with some of the grated cheese. Make another potato and cheese layer, finishing with a most generous cheesing.
• Press the layers down gently. Pour the half-and-half mixture over the potato layers and fill the dish up to the top of the potatoes. Cover the dish loosely with foil so it is not touching the cheese on top and bake 30 minutes, uncover and bake another 10 to 15 minutes until the cheese is bubbly and nicely browned.
• Let cool for 20 to 30 minutes before serving.

HERBES DE PROVENCE

Steps:

• Combine herbs, and store in an airtight container at room temperature.

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.

POTATO GRATIN WITH GRUYERE AND HERBES DE PROVENCE

Steps:

• Preheat oven to 350 degrees F. Butter 13x9-inch baking dish. Heat oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 10 minutes. Add garlic and sauté 1 minute. Add broth, wine and herbs; bring to simmer. Add cream, salt and pepper; remove from heat.
• Grate potatoes through stand mixer shredder attachment according to manufacturer's instructions (there should be about 7 cups). Add potatoes directly to cream mixture to avoid discoloration. Heat until mixture simmers, about 12 minutes. Meanwhile, grate cheese through stand mixer shredder attachment according to manufacturer's instructions.
• Spoon half of potato mixture into prepared dish. Sprinkle with half of cheese. Spoon remaining potato mixture atop cheese, spreading evenly. Sprinkle remaining cheese over.
• Bake until top browns, liquid bubbles and potatoes are tender, about 1 hour and 15 minutes. Cool 15 minutes and serve.
• Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.

ROASTED POTATOES WITH HERBES DE PROVENCE

Steps:

• Preheat oven to 375º.
• Place potatoes in a roasting pan. Pour oil over potatoes and sprinkle with pepper and herbs de Provence.
• Stir potatoes to coat all sides. Bake, uncovered, for about 1 hour or until potatoes are fork tender. Stir occasionally while roasting.

NEW POTATOES WITH HERBES DE PROVENCE, LEMON AND COARSE SALT

Steps:

• Place the potatoes in a large sauce pan or medium stockpot with salted water to cover; bring to a boil over high heat.
• Reduce the heat to a gentle boil and cook until potatoes are just tender, about 10 minutes, depending on size.
• Drain and set aside to cool slightly.
• In a large nonstick skillet, heat oil over medium-high heat.
• Add the herbs de Provence, and cook, stirring constantly, for about 10 seconds.
• Add drained potatoes, coarse salt, and lemon juice; stir well to coat.
• Cook tossing and stirring constantly, until the potatoes are heated through, 1- 2 minutes.
• Season with pepper to taste.
• Serve immediately.
• For advance Preparation: You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe.
• Or, you can refrigerate the boiled potatoes overnight.
• Bring them to room temperature and finish the recipe.