Potato Gratin Vegetables Recipes. The perfect potato gratin. With festive bacon and chestnuts.

Is there even such a thing as “bad” potatoes au gratin? I really don’t think there is. And that makes the title of this recipe even more weighty. This is a very.

Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 1.

This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J Kenji López-Alt, has been engineered to give you. Inspired by the French classic potatoes dauphinoise, this dish is rich, gooey, and comforting. If you have a crowd to cook for at Christmas or any other time of year then this potato gratin recipe is an exciting and luxurious way of serving potatoes. Nut Crusted Fish there.

Preheat oven to 375 degrees. Slice the potatoes into coins between 1/8 and 1/4-inch thick. In a large sauce pot combine the potatoes, milk, a little nutmeg, salt and. Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge.