Ingredients Directions. Add potatoes, broth, wine, sherry, thyme and salt and pepper to taste. For this rich gratin, the potatoes are parboiled in cream, then baked in the reduced cream until golden brown.Great Comfort Food Recipes. I made two huge pans of this for a party with 30+ people and it all went. Ingredients 3 cups heavy cream 15 garlic cloves, smashed 4 large thyme sprigs 2 bay leaves 1 teaspoon freshly grated nutmeg 1/2 teaspoon black … This is one of my favorite fall gratins - potatoes and pumpkin are cooked with rosemary and white wine and baked in the oven with a crispy cheese topping. Sprinkle bread crumbs on top for extra crispiness. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Preparation. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Place 1/2 of potatoes in the au gratin pan, pour half the cream, etc. Here is how to make this dish: slice the potatoes and onions and layer them in the baking dish. 4. make a bechamel sauce and add some cheese to make a delicious cheese sauce. 5. I'm constantly asked to make my version of this recipe. Convert this side dish recipe to a "one meal" casserole by adding left over chunks of ham (from a previous meal). Sprinkle bread crumbs on top for extra crispiness. Simmer over moderately low heat until the potatoes are tender, 15 to 20 minutes. We did not care for the big, slimy rings of cheese-covered onions in the center of the dish, although we did like the flavor of the onions. Sign Up for our Newsletter. Cook, covered, for 10 minutes. 2. Stir in milk. Sign up . Easy Potatoes au Gratin - Just 5 Ingredients Confession. Fleming's Potatoes Recipe About: This dish is a heaping loaf of thinly sliced au gratin potatoes with two types of cheese, jalapeños, and leeks incorporated between the layers. One reason I chose this recipe was because I prefer whole, natural foods (avoiding processed cheese and cans of soup, for example), and it fit the bill for that well enough. Return the pot with the cream to high heat and boil, stirring constantly, until the cream is reduced to 2 1/2 cups, 6 to 7 minutes. pour the cheese sauce over top of the potatoes and add more cheese on top. Bake until potatoes are golden, soft and most of the liquid has been absorbed, about 50 minutes. 2. © Copyright 2021 Meredith Corporation. No onions. I'm constantly asked to make my version of this recipe. Layer cheese sauce between layers of potatoes. Slowly add the wine, the milk and bring to a simmer. Pick up a handful of potatoes, … Make extra cheese sauce (I think an extra half recipe of sauce will do it) What wine goes with Potato Gratin ? Some reviewers have called it bland, but I prefer to term it comfort food. 5. (I think they just get in the way of the potato and cheese flavor) ; Stack the potatoes in little piles and then … Combine the potatoes and spinach in a 9x13-inch baking dish, set aside. Whether you call it potatoes au gratin or au gratin potatoes, it's still the creamiest, yummiest side dish and goes great with any dinner. The au gratin potatoes were the only thing I found amazing as they usually were. Peel and wash the potatoes and slice them into rounds 1/8 inch thick, using a mandoline, the slicing disk of a food processor, or a sharp knife. PREHEAT oven to 375°F. MELT butter in a medium saucepan set over medium heat. Place in a bowl of cold water, fully submerged, and keep in the refrigerator for approximately 2 hours. I adore all sorts of cuisines—Thai, Middle Eastern, Italian, Spanish, Japanese, you name it—but once in a while a lightly seasoned dish that lets you taste the potato, the cheese, the simple flour-and-milk sauce...once in a while that simplicity is the pefect complement to your meal. (make sure to grease the pan well or it's hard to get off after baked) Bring to a boil, then press a … Pairings / matches for 4765 foods / recipes and 1635 wines from 23 countries. Directions. Preheat oven to 400 degrees F (200 degrees C). 5. No onions. Cook until mixture has thickened. Made exactly as directed, only change being mincing the onion instead of rings, as I don't like the texture of onions in large chunks. Pour over potatoes. Our choices were: Domaine Fontanyl Rose de Provence, Les Halos de Jupiter (Cambie) Côtes-du-Rhône 2009 [Grenache], Debeaune Morgon Belles Grives, 2009 [Beaujolais]. Allrecipes is part of the Meredith Food Group. 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