Potatoes In Cream Wine Sauce Recipes

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POTATOES IN CREAM-WINE SAUCE



Potatoes in Cream-Wine Sauce image

Make and share this Potatoes in Cream-Wine Sauce recipe from Food.com.

Provided by JenSmith

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

4 medium red potatoes, peeled and thinly sliced
1/4 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine, melted
1 medium onion, sliced
2/3 cup milk
3/4 cup shredded mozzarella cheese
1 tablespoon all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup dry white wine

Steps:

  • Saute potatoes and salt in butter in a large skillet for 10 minutes, turning occasionally with a spatula.
  • Place remaining ingredients except wine in the container of an electric blender; process until smooth.
  • Pour mixture from the blender over the potatoes in skillet; cover and cook over medium-low heat for 5 minutes, stirring occasionally. Stir in wine, and cook an additional 5 minutes, or until potatoes are tender.

Nutrition Facts : Calories 217.3, Fat 8.2, SaturatedFat 4.9, Cholesterol 25, Sodium 428.6, Carbohydrate 27.6, Fiber 2.7, Sugar 2.8, Protein 7

POTATOES IN CREAM SAUCE



Potatoes in Cream Sauce image

Provided by Pierre Franey

Categories     dinner, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

4 Idaho potatoes, about 1 3/4 pounds
Salt to taste if desired
1 cup heavy cream
1/3 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
1/2 cup finely chopped scallions
Freshly ground pepper to taste

Steps:

  • Peel and drop potatoes into cold water. Drain and cut them lengthwise into quarters. Cut each quarter into 1-inch lengths.
  • Add pieces to a small skillet with water to cover. Add salt and bring to a boil. Simmer 5 minutes. Drain.
  • Add remaining ingredients. Bring to a boil. Cover and cook about 4 minutes or until almost tender.
  • Uncover and cook about 1 minute longer or until potatoes are tender and cream sauce is lightly thickened.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 22 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 14 grams, Sodium 631 milligrams, Sugar 3 grams

POTATOES BAKED IN CREAM



Potatoes Baked in Cream image

This recipe should be baked and served in individual casserole dishes. This is a very rich recipe and not intended for those on low-cal diets. If making in one large casserole, be sure not to layer the potatoes too thickly. Brought to you from Inn at Little Washington.

Provided by Bev I Am

Categories     Potato

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/2 medium onion, thinly sliced
4 idaho potatoes
1 tablespoon butter
3 cups heavy cream
1 pinch of freshly grated nutmeg
salt & freshly ground black pepper

Steps:

  • Peel onion as thinly as possible.
  • Peel the potatoes and slice as evenly as possible, about 1/8" thick.
  • In a 4 quart heavy-bottomed saucepan, melt the butter over medium heat.
  • Add the onion slices.
  • Stir with a wooden spoon and cook until the onions are wilted and translucent.
  • Add the cream and bring to a boil.
  • Add the potatoes, folding them into the cream with a rubber spatula to make sure each slice is well coated.
  • Add nutmeg and season with salt and pepper.
  • Simmer until the cream begins to thicken and the potatoes are almost tender.
  • They should still have some resistance to the bite.
  • **(Recipe can be completed to this stage well in advance. If you are not ready to proceed with serving the potatoes, remove them from the pan and store in a covered container in the refrigerator).
  • Preheat the oven to 375 degrees F.
  • In 6-8 shallow, oven-proof gratin dishes, OR individual casseroles, OR in one large Pyrex baking dish, spoon a layer of potatoes and cream mixture about 1 inch deep.
  • (It is not necessary to grease the dishes first).
  • **The casseroles can be assembled to this point well in advance of baking.
  • The potatoes will not discolor since they are already partially cooked.
  • Bake in the upper third of the oven at 375 degrees for 12-15 minutes, or until the tip of a knife slides easily into the potatoes and they are golden brown on top.
  • Serves 6-8.

Nutrition Facts : Calories 540.8, Fat 46.1, SaturatedFat 28.7, Cholesterol 168.1, Sodium 67.7, Carbohydrate 29.1, Fiber 3.3, Sugar 1.6, Protein 5.4

GRATIN DAUPHINOIS - CLASSIC FRENCH POTATOES BAKED IN CREAM



Gratin Dauphinois - Classic French Potatoes Baked in Cream image

Very simple with no cheese topping or onions, just potatoes, butter, and cream, with a bit of garlic. Optional - If you add cheese to this dish, it will become a Gratin Savoyard. The recipe originated in the Dauphine, a region of mountains, forests, and pasturelands that lies between the Savoy with its alpine lakes and snowy peaks, and Provence, home to sunshine and lavender. Serve with meat or poultry. Note: Make sure your baking dish is large enough to allow the cream to completely cover the potatoes. Adapted from Williams-Sonoma.

Provided by BecR2400

Categories     Potato

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 7

3 garlic cloves
3 1/2 lbs charlotte potatoes or 3 1/2 lbs russet potatoes, peeled
salt & freshly ground black pepper
1 1/4 cups heavy double cream or 1 1/4 cups whipping cream
2 cups grated gruyere cheese (optional)
4 tablespoons unsalted butter, cut into bits
2 tablespoons mixed chopped fresh chives and flat-leaf Italian parsley

Steps:

  • Preheat oven to 375F (190C).
  • Rub a large 3-qt. (3-l) baking dish about 3 1/2 inches deep with a split garlic clove and butter generously.
  • Chop the garlic.
  • Using a mandolin or a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch (3 mm) thick. Blot the slices dry with paper towels.
  • Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if using).
  • Repeat the layering until all the potatoes and garlic are used and the potatoes are completely submerged by the cream.
  • Dot with small bits of butter.
  • Bake in the hot preheated oven for a good hour, then increase the temperature to 400F (200C) for the last 15-20 minutes until the potatoes have absorbed all of the cream and the top has turned a nice golden brown in color.
  • Serve in the cooking dish straight from the oven, sprinkling each portion with some of the chives and parsley.
  • Menu idea: Serve with steak, peaches in red wine and a beaujolais wine to drink!

Nutrition Facts : Calories 446.3, Fat 26.3, SaturatedFat 16.4, Cholesterol 88.3, Sodium 38, Carbohydrate 48.4, Fiber 6, Sugar 2.2, Protein 6.6

POTATOES DAUPHINOISE



Potatoes Dauphinoise image

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 9

1 tablespoon unsalted butter, room temperature
2 1/2 pounds Yukon Gold potatoes
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 garlic clove, smashed
1 teaspoon coarse salt
1/4 teaspoon ground white pepper
4 ounces Gruyere cheese
1/8 teaspoon freshly grated nutmeg

Steps:

  • Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
  • Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
  • Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
  • Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
  • Remove from oven and grate nutmeg over top just before serving.

CREAMED POTATOES



Creamed Potatoes image

These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 medium potatoes (2 pounds), peeled and cut into 1/2-inch cubes
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
Paprika and minced fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.

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