Potato And Parmesan Gratin Recipes

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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.

POTATO AND PARMESAN GRATIN



Potato and Parmesan Gratin image

Categories     Cheese     Dairy     Potato     Side     Bake     Vegetarian     Spring     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 4

2 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices
1/4 cup (1/2 stick) butter, melted
2 cups (packed) freshly grated Parmesan cheese (about 10 ounces)
2 cups whole milk

Steps:

  • Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Layer 1/3 of potatoes evenly in prepared dish. Sprinkle with salt and pepper. Drizzle with 1/3 of melted butter. Top with 1/3 of Parmesan cheese. Repeat layering twice more with remaining potatoes, butter and Parmesan cheese. Pour milk evenly over.
  • Bake potatoes 15 minutes. Reduce temperature to 350°F. Continue to bake until potatoes are tender, top is golden brown and most of milk is absorbed, about 1 hour longer. Remove from oven; let stand 10 minutes and serve.

POTATO AND PARMESAN GRATIN



Potato and Parmesan Gratin image

Make and share this Potato and Parmesan Gratin recipe from Food.com.

Provided by invictus

Categories     Potato

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 6

4 lbs medium boiling potatoes
1 1/2 teaspoons fine sea salt
1 cup heavy cream
1 cup whole milk
3 tablespoons unsalted butter, softened
7 ounces finely grated parmigiano-reggiano cheese

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.

Nutrition Facts : Calories 460.7, Fat 23.4, SaturatedFat 14.6, Cholesterol 73.3, Sodium 894.1, Carbohydrate 48.8, Fiber 4.1, Sugar 3.8, Protein 15.3

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