Potatoes Au Stevie Recipes

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POTATOES AU GRATIN



Potatoes Au Gratin image

Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 1h15m

Yield 6 to 8

Number Of Ingredients 7

Butter to grease the baking dish
2½ pounds Russet potatoes (3 to 4), peeled and sliced very thin
1½ teaspoons salt
¼ teaspoon freshly ground black pepper
1 cup (4 oz) finely grated Parmigiano-Reggiano
2¼ cups heavy cream
Fresh thyme, for serving (optional)

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter.
  • In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
  • Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top.
  • Place in the oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.
  • Make Ahead: This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don't discolor), store in the refrigerator, and bake before serving. The potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking.

Nutrition Facts : Calories 399, Fat 29 g, Carbohydrate 28 g, Protein 9 g, SaturatedFat 18 g, Sugar 3 g, Fiber 2 g, Sodium 518 mg, Cholesterol 101 mg

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

STEAK AU POIVRE WITH ROASTED POTATOES



Steak au Poivre with Roasted Potatoes image

When you're the daughter of an Iron Chef, you don't grow up eating typical kids meals. Thanks to her mom, Alex Guarnaschelli, Ava Clark has been learning to cook and understand food since she was a toddler, and now, at 12, she's searing pork chops, roasting whole fish and steaming artichokes on her own. Her obsession with cooking started at age 3 when she saw her mom making spaghetti and meatballs. "I was like, what the heck is that?" Ava says. Soon she learned how to scramble eggs and slice an avocado, and now she makes dinner a couple of nights a week. "Since I started my first year of middle school, I've been going to different grocery stores in the afternoon to check out all the ingredients," she says. This steak au poivre was inspired by her grandfather, and the potatoes are a favorite of her mom. "I'm learning from the best," Ava says.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 12

2 tablespoons black peppercorns
16 to 20 baby red-skinned potatoes, quartered
2 tablespoons extra-virgin olive oil
Kosher salt
2 rib-eye steaks (about 14 ounces each)
1 tablespoon unsalted butter
5 shallots, minced
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 cup beef stock
Flaky sea salt (such as Maldon)

Steps:

  • Cook the peppercorns: Preheat the oven to 300˚ F. Bring a small pot of water to a boil over medium heat. Put the peppercorns in a fine-mesh sieve and add to the water; simmer for 2 to 3 minutes. Remove the sieve and let the peppercorns drain. Spread the peppercorns on a baking sheet and place in the oven. Bake until dry, 8 to 10 minutes. (Cooking the peppercorns mellows out their strong flavor.)
  • Roast the potatoes: Raise the oven temperature to 375˚ F. Toss the potatoes with the olive oil in a large bowl and season with kosher salt. Line a baking sheet with parchment paper. Arrange the potatoes in a single layer on the pan. Put the baking sheet in the center of the oven and roast until the potatoes are browned and tender, 20 to 30 minutes.
  • Season the steaks: While the potatoes cook, use the bottom of a small skillet to crush the peppercorns on the baking sheet - they should break into coarse crumbs. Season the steaks on both sides with kosher salt, then press them into the crushed peppercorns.
  • Cook the steaks: Heat a large cast-iron skillet over medium heat until it begins to visibly smoke. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan in a single layer. Turn the heat to medium and brown the steaks on the first side, 4 to 8 minutes, depending on the thickness. (Resist the temptation to turn them over or move them as they cook!) Flip the steaks using the tongs and brown on the second side, 4 to 6 more minutes. Take the temperature of the steaks using a meat thermometer. Rare registers between 125˚ F and 130˚ F; medium rare is 130˚ F to 135˚ F; and medium is 135˚ F to 140˚ F. Place the steaks on a rack set on a baking sheet to rest while you make your sauce.
  • Make the sauce: Remove the excess grease from the skillet. Add the butter and shallots and cook, stirring, until translucent, 3 to 5 minutes. Add the vinegar and cook until the liquid reduces almost completely, about 1 minute. Whisk in the mustard and Worcestershire sauce, then add the stock and reduce until decently thickened, 3 to 5 minutes. Taste for seasoning and add salt and pepper, if necessary.
  • Serve the steaks: Place the steaks on plates and spoon the sauce on top. Arrange the potatoes next to the steaks. Sprinkle with flaky sea salt.

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.

POTATOES AU GRATIN



Potatoes au Gratin image

Provided by Bobby Flay

Categories     side-dish

Yield 4 servings

Number Of Ingredients 3

2 1/2 cups heavy cream
3 Idaho or other large, waxy potatoes, peeled and sliced thin
Salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. In an 8 by 8-inch baking dish, arrange a fourth of the potatoes, season to taste with salt and pepper and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers. Bake for 50 minutes to 1 hour, or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.

SCALLOPED POTATOES AU GRATIN



Scalloped Potatoes Au Gratin image

Provided by Ellie Krieger

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

Olive oil spray
3 pounds yellow potatoes, like Yukon gold, unpeeled, sliced into 1/4-inch slices
3 cups cold milk (1 percent low-fat)
1/4 cup all-purpose flour
2 cloves garlic, minced
1 large or 2 small sprigs thyme
1 3/4 cups grated Gruyere cheese (6 ounces)
1 1/2 teaspoons salt

Steps:

  • Preheat the oven to 350 degrees F. Spray a 2 quart, shallow flameproof baking dish with olive oil spray.
  • Put the potatoes into a large pot and cover with water. Bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Drain and set aside to cool somewhat.
  • Put the milk and flour into a large saucepan and whisk until the flour is dissolved. Add the garlic and thyme and heat over a medium-high heat, stirring constantly, until the mixture comes to a boil and is thickened, about 8 minutes. Remove from the heat, discard the thyme sprig, and stir in the salt. Add 1 cup of the cheese and stir until melted.
  • Arrange half of the potatoes in the baking dish. Pour over half of the cheese sauce. Add the remaining potatoes and top with rest of the sauce. Sprinkle with the remaining cheese and bake for 25 minutes, until bubbling. Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot.
  • Serving size: about 1 cup

Nutrition Facts : Calories 280, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 30 milligrams, Sodium 570 milligrams, Carbohydrate 38 grams, Fiber 4 grams, Protein 14 grams

STEAK AU POIVRE POTATOES



Steak Au Poivre Potatoes image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 15

1 3/4 pounds Yukon Gold potatoes (about 4 medium)
2 tablespoons unsalted butter
1 red onion, sliced
1 white onion, sliced
2 shallots, thinly sliced
1 tablespoon fresh thyme
Kosher salt and freshly ground pepper
2 teaspoons packed light brown sugar
3 to 4 tablespoons brandy
1 teaspoon Worcestershire sauce
2 teaspoons sherry vinegar
4 teaspoons mixed peppercorns, crushed
2 filet mignon steaks (1 1/2 inches thick; about 8 ounces each), each cut into 4 strips
Vegetable oil, for frying
1/4 cup sour cream

Steps:

  • The night before serving, slice the potatoes 1/4-inch thick and transfer to a bowl of cold water. Refrigerate up to 24 hours, changing the water a few times. (This makes the potatoes extra crispy when fried.)
  • Melt 1 tablespoon butter in a large pot over medium heat. Add the red onion, white onion, shallots, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onions are soft, 30 minutes. Stir in the brown sugar, brandy and Worcestershire sauce and cook until most of the liquid has evaporated, about 10 minutes. Remove from the heat and stir in the vinegar; transfer to a bowl and set aside.
  • Combine 3 teaspoons crushed peppercorns with 1 teaspoon salt in a large bowl. Add the steak and toss to coat, pressing the peppercorns into the meat. Melt the remaining 1 tablespoon butter in a large skillet over medium-high heat and cook until it just starts browning. Add the steak; cook, turning, until browned on all sides, about 6 minutes. Remove to a cutting board and let rest 10 minutes.
  • Meanwhile, drain the potatoes and pat dry. Transfer to a large pot; cover with 2 inches of vegetable oil. Cook over medium-high heat, gently stirring occasionally, until golden brown, about 20 minutes. Remove with a slotted spoon and transfer to a rack set on a baking sheet; season with salt. (The potatoes can be fried up to 2 hours ahead; reheat in a 300 degrees F oven for 5 minutes before assembling.)
  • Thinly slice the steak. Spread some of the onion mixture on each potato; top with a slice of steak and a dollop of sour cream. Sprinkle with the remaining 1 teaspoon crushed peppercorns.

CHEESY AU GRATIN POTATOES



Cheesy Au Gratin Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons softened salted butter
8 large russet potatoes, cleaned
3 cups heavy cream
1 cup whole milk
1/4 cup all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups grated fontina cheese
6 ounces queso blanco, grated
1 1/2 cups grated white Cheddar
2 tablespoons sliced fresh chives

Steps:

  • Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter.
  • Dice the potatoes and place in the prepared baking dish.
  • Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes.
  • Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve.

POTATOES AU GRATIN



Potatoes au Gratin image

The humble potato gets the red carpet treatment in this easy yet luxurious recipe for potatoes au gratin. Sliced Yukon Gold or russet potatoes (you can use either, but don't use a combination as they cook at different rates) are layered with half-and-half or heavy cream, topped with butter and grated cheese, then baked until golden and bubbly. Feel free to play around: Add leeks, onions, garlic or more cheese between the layers. Experiment with fresh or dried herbs. It's incredibly adaptable and practically foolproof. Just don't forget to season with salt and pepper as you go. Like all potato dishes, it needs plenty of seasoning.

Provided by Mark Bittman

Categories     dinner, casseroles, vegetables, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

3 to 4 pounds potatoes, peeled and cut into 1/4-inch slices
Kosher salt and black pepper
2 tablespoons unsalted butter
2 to 3 cups half-and-half or heavy cream
1/4 cup grated Parmesan or Gruyère
Pinch of nutmeg (optional)

Steps:

  • Heat oven to 400 degrees. Seasoning each layer with salt and pepper as you go, layer the potatoes in a 10- or 12-inch ovenproof skillet.
  • Dot the top with 2 tablespoons butter. Pour in half-and-half. (It should come about 3/4 of the way to the top.)
  • Bring to a boil over medium-high heat. Reduce to low and cook for 10 minutes, uncovered, until the half-and-half has reduced by about half.
  • Transfer to the oven and bake until the top is golden brown, about 10 minutes. Reduce heat to 300 degrees and cook until the potatoes are fork tender and the top is nicely browned, about 8 minutes more. Top with grated cheese and return to the oven until the cheese is melty and golden brown, about 3 to 5 minutes. Sprinkle with a pinch of nutmeg, if using, and serve.

POTATOES AU GRATIN WITH BRIE AND CHIVES



Potatoes au Gratin with Brie and Chives image

Make and share this Potatoes au Gratin with Brie and Chives recipe from Food.com.

Provided by kiwidutch

Categories     Potato

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 7

nonstick cooking spray
2 1/2 lbs yukon gold potatoes
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3 tablespoons finely chopped chives
10 ounces brie cheese
1 cup reduced-sodium fat-free chicken broth, divided

Steps:

  • Preheat oven to 400 degrees.
  • Coat a 2 ½-quart baking dish with cooking spray and set aside.
  • Cut potatoes into quarters and place in a steamer basket set over boiling water.
  • Steam 15 minutes.
  • Drain in a colander.
  • When cool enough to handle, peel potatoes and dice into ½-inch cubes.
  • Spread potatoes in prepared baking dish.
  • Add salt, pepper and chives, mixing well.
  • Cut the rind off the Brie and discard.
  • Cut Brie into pieces and place on top of potatoes.
  • Pour ¾ cup broth over potatoes.
  • Place baking dish in oven and bake 20 minutes.
  • Check liquid surrounding potatoes and add a little additional broth if necessary.
  • Reduce heat to 350 degrees and bake 40 minutes longer, or until top is golden brown and the potatoes are soft.
  • Remove from oven and let rest 5 minutes before serving.

Nutrition Facts : Calories 242.7, Fat 10, SaturatedFat 6.2, Cholesterol 35.5, Sodium 392.5, Carbohydrate 28.9, Fiber 2.6, Sugar 1.4, Protein 10.1

POTATOES AU STEVIE



Potatoes Au Stevie image

This dish takes about 5 minutes longer than regular mashed potatoes and takes the old favorite up about 4 notches. I use the packaged Potato Toppers found by the vegetables at the market, but if you want to do it from scratch (and I have) make your own crumbled bacon and add chopped green onions.

Provided by Doesnt Do Dishes

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

8 medium potatoes
1/2 teaspoon salt
2 ounces Mccormick potato toppers
1/4 cup butter
8 ounces sour cream
1/3 cup cheddar cheese

Steps:

  • Use your favorite potato for this, but if they are new or red potatoes just quarter them without peeling.
  • Place in saucepan with water to cover and the salt. Bring to a boil and simmer until tender then remove from heat, drain and return to burner for a few seconds to dry.
  • Mash the potatoes, add butter and mash some more. Add sour cream until.
  • smooth and creamy but if the mixture starts to get to sloppy don't use all the sour cream.
  • Stir in the Potato Toppers and transfer to a lightly buttered casserole dish and cover with grated Cheddar cheese. I prefer aged cheese but that's just me.
  • Place in preheated oven at 375F for 5 minutes or until the cheese is melted and starting to crust.
  • Remove from oven and serve.

Nutrition Facts : Calories 297.8, Fat 13.8, SaturatedFat 8.6, Cholesterol 33.4, Sodium 244, Carbohydrate 38.5, Fiber 4.7, Sugar 1.7, Protein 6.5

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