Parmesan Dijon Potatoes Au Gratin Recipes

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EASY PARMESAN POTATOES AU GRATIN RECIPE



Easy Parmesan Potatoes Au Gratin Recipe image

This recipe for Easy Parmesan Potatoes Au Gratin is irresistibly delicious and the perfect special occasion side dish. With thinly sliced, tender Russet potatoes, nestled in a thick and decadent cream sauce and nutty parmesan cheese, this thoroughly indulgent side dish just might edge out your entrée and become the star of the show!

Provided by Sharon Rigsby

Categories     Side Dish

Time 1h15m

Number Of Ingredients 5

3 Russet potatoes (large, peeled and thinly sliced (about 1/8 inch thick))
2-1/2 cups heavy cream
1-1/2 tsp kosher salt
1/4 tsp ground black pepper
1 cup Parmesan cheese (grated)

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the cream, salt, and pepper to a large 4-cup measuring cup. Mix well.
  • Spray a large gratin baking dish with non-stick cooking spray. Place approximately 1/4 of the potato slices in a single layer on the bottom of the dish.
  • Sprinkle 1/4 cup of the parmesan cheese evenly over the potatoes. Pour 1/2 cup of the heavy cream mixture over the top. Repeat three more times to form four layers, ending with the rest of the cream, then cheese. Press the potatoes down gently with your hand to ensure they are completely covered with cream.
  • Bake, uncovered for about 60 minutes, or until the top of the potatoes is golden brown, and the potatoes are tender when pierced with a fork. Serve warm.

Nutrition Facts : Calories 493 kcal, Carbohydrate 17 g, Protein 18 g, Fat 40 g, SaturatedFat 25 g, Cholesterol 136 mg, Sodium 727 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving

SIMPLE AU GRATIN POTATOES



Simple Au Gratin Potatoes image

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

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

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.

POTATO AND PARMESAN GRATIN



Potato and Parmesan Gratin image

Provided by Oriana Neri

Categories     Cheese     Dairy     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Casserole/Gratin     Parmesan     Gourmet     Italy     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

4 lb medium boiling potatoes
1 1/2 teaspoons fine sea salt
1 cup heavy cream
1 cup whole milk
3 tablespoons unsalted butter, softened
7 oz finely grated Parmigiano-Reggiano (3 1/2 cups)

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Peel potatoes and cut into 1/8-inch-thick slices with a knife or an adjustable-blade slicer, spreading slices out on a large kitchen towel. Sprinkle with sea salt (1 1/2 teaspoons).
  • Stir together cream and milk.
  • Dot bottom of a 3-quart shallow baking dish (13 by 9 inches) with half of butter and pour in 1/3 cup cream mixture. Without rinsing or drying potatoes, divide into 5 piles. Layer potatoes in baking dish, 1 pile per layer, spreading 1/3 cup cream mixture and one fourth of cheese between layers. Drizzle remaining cream mixture over potatoes and dot with remaining butter.
  • Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature 10 minutes before serving.

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