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Subject: Potatoes Au Gratin
Newsgroup: rec.food.cooking


From: kimprice[at]onr.com (Kim Price)
Date: 20 Dec 1995 04:20:55 GMT
I can't seem to find a recipe for Potatoes Au 
Gratin that doesn't begin with the words "Open
a package of..."


From: Marit Grimstad 
Date: 20 Dec 1995 08:27:02 GMT
Peel and slice a mealy type potato. Put the potatoes in an oven proof
dish with sliced onion and chopped garlic between. Pour over cream and 
bake at 200 C ca 1 hour.
I have also read a recipe where you pour french dressing over the 
potatoes instead of cream.


From: hartmans[at]ix.netcom.com (Kay Hartman)
Date: 20 Dec 1995 15:21:51 GMT
This recipe is incredibly good.  It comes from Simply French by
Patricia Wells.

The "Upper Crust" Potato Gratin
Le Gratin des Gratins

3 pounds baking potatoes, such as Idaho Russets
1 quart whole milk
Bouquet Grani: several parsley stems, celery leaves, and sprigs of     
        thyme, wrapped in the green part of a leek and securely        
        fastened with cotton twine
Freshly grated nutmeg to taste
Sea salt to taste
2 tablespoons unsalted butter
1 cup heavy cream
2 cups freshly grated imported Gruyere cheese
1 cup heavy cream
Freshly ground white pepper to taste
1 plump fresh garlic clove, halved lengthwise

1.  Preheat the oven to 375 degrees F. 

2.  Peel and thinly slice the potatoes.  If desired, rinse the potatoes
to rid them of starch.  [She has a long discussion in the book about
rinsing or not rinsing potatoes.  She says there are two schools of
thought, equally valid, and makes no recommendation.  I do not rinse.] 
Dry thoroughly in a thick towel.

3.  In a large saucepan, combine the potatoes, milk, bouquet garni,
nutmeg, salt, and 1 tablespoon of the butter, and bring to a boil over
moderately high heat.  Stir occasionally to prevent the potatoes from
sticking to the bottom of the pan.  Reduce the heat to moderate and
cook, stirring occasionally, until the potatoes are tender but not
falling apart, about 10 minutes.

4.  Prepare the topping:  In a medium-size bowl, combine 1/2 cup of the
cream and 1 cup of the cheese, and stir to blend.  Set aside.

5.  Rub the bottom of the baking dish with the garlic and the remaining
1 tablespoon butter.  With a slotted spoon, transfer half with the
potatoes to the baking dish.  Sprinkle with additional nutmeg, pepper,
the remaining 1/2 cup cream, and the remaining 1 cup cheese.  Cover
with the remaining potatoes and sprinkle again with nutmeg and pepper. 
Cover with the reserved topping.  Discard the milk and the bouquet

6.  Place the baking dish in the center of the oven and bake until the
potatoes are crisp and golden on top, about 1 hour.  Serve immediately.

Yield:  6 to 8 servings.


From: vanessa[at]idirect.com (Vanessa Gruntz)
Date: 23 Dec 95 03:44:15 GMT
No packages involved with this one.

3 tbsp butter
5 or 6 potatoes, peeled & sliced
1 1/2 tsp salt
1 c shredded cheddar cheese
1/2 c bread crumbs

Prehead oven to 425. In 12" x 8" baking pan in oven, melt butter. Remove 
pan from oven. Add potatoes and salt; toss together and arrange potatoes 
in even layers in baking pan. Sprinkle with cheese and bread crumbs. 
Cover with foil. Bake 20 minutes; uncover and bake 15 minutes more or 
until potatoes are tender.


Subject: Potatoes au gratin Help???
Newsgroup: rec.food.cooking


From: Val Frank 
Date: Tue, 9 Jan 1996 01:05:25 GMT
Hi, Can anyone supply a good recipe for potatoes au gratin?  My husband 
and I can't seem to agree on how to make them.  Thanks in advance!


From: padik[at]onion.com
Date: Fri, 12 Jan 96 08:52:57 EST
I like to use baking potatoes that have been cooked (steamed/baked)
peeled and cooled for a couple of days.  I then grind/chop them to
proper consistency (mmnn  augrautin consistency! :)!!  ).  I then make a
roux and in a double boiler type I place the milk/cheese to heat.  When
the roux is cooled I add the milk/cheese mixing until it is mostly
thickened.  I add salt, pepper, (sherry), garlic....i donno know other
stuff sometimes.  Add the potatoes, mix well, move to baking pans, cool
and freeeze.  I then bake as needed.  they freeze well and since a drag
to make sometimes I make several at once.


From: Justine Wetherington 
Date: Sun, 14 Jan 1996 14:53:42 -0500
I'm really partial to the small red potatoes.  Peel, slice (1/4") and
boil in salty water for a few minutes (6-8).  While they're boiling
melt a chunk of butter in a pan and add salt pepper and flour to make
a white roux.  Then add milk and a bunch of good sharp cheese.

Drain the potatoes put in casserole and pour over the cheese sauce.
Sprinkle some grated cheese and breadcrumbs if you like over the top
and bake until bubbly and a bit browned.

It's also nice to put an onion in with the potatoes - just a small
one and remove it.


From: vanessa[at]idirect.com (Vanessa Gruntz)
Date: 16 Jan 96 03:03:33 GMT
Potatoes Au Gratin

3 tblsp butter
5 or 6 potatoes, peeled & sliced
1 1/2 tsp salt
1 c shredded cheddar
1/2 c bread crumbs

Preheat oven to 425.  In 12" x 8" baking pan in oven, melt butter.
Remove from oven.  Add potatoes and salt; toss together and
arrange potatoes in even layers in baking pan.  Sprinkle
with cheese and bread crumbs.  Cove with foil.  Bake
20 minutes; uncover and bake 15 minutes more or until potatoes
are tender.


Subject: au gratin  potatoe recipie wanted
Newsgroup: rec.food.cooking


From: lynnp[at]maine.maine.edu
Date: Tue, 02 Apr 96 11:20:08 GMT
I'm making Easter Dinner this year and I'm looking for a nice creamy, 
au gratin, potatoe recipie.  It seems mine always come out watery and 
grainy, yuck.  Any ideas?


From: suebtheo[at]aol.com (Sue B Theo)
Date: 4 Apr 1996 02:02:02 -0500
I suggest using a medium white sauce and then add 1/2 # of chopped Velveta
to it. That's what I do and it comes out perfect every time.


From: hey[at]iprolink.co.nz (Rosalind Blanchard)
Date: 6 Apr 1996 21:49:16 GMT
I've just started looking at the cooking newsgroup today and yours is the 
first post that I felt the impulse to reply to.

My German daughter-in-law does a fabulous gratin-style potato dish which 
is ultra easy to make, looks great on the table, and is very popular in 
our household.  Can be served hot or at room temp.

Only problem is, it's cholesterol city.

Spray or butter your cooking/serving dish.

Slice potatoes thinly (food processor ok).

Layer potatoes and sprinkle salt, pepper and freshly ground nutmeg 
inbetween layers.

Pour full cream, or half-and-half gently over the potatoes until about 
half way up to the surface of the top layer.  Press potatoes down gently 
so some of the cream comes over the top for a moment.  Grate plenty of 
nutmeg on the top.

Bake in medium-hot oven (375) for about half an hour, then top with 
grated cheddar cheese and return to oven for another half an hour or 
until potatoes pierce easily with a knife and cheese is brown.


You can put some finely chopped garlic in.  Or finely sliced onion.  
Among the layers.

Cooks well in the oven with a roast.  Oven temp not critical.

You can start it in the microwave and use the regular oven once you put 
the cheese on.  Use your judgement on the microwave time.  

It's good for a dinner party because you can cook it ahead and put it on 
the counter or in the warming drawer to wait for the rest of the meal.

The nutmeg is the "Secret" ingredient.  Don't be tempted to leave it out.



Subject: Potatoes au gratin
From: alicee[at]netcom.com (Alice Englander)
Date: Mon, 8 Apr 1996 23:25:25 GMT

I second Kay's comments about the Potatoes au Gratin recipe from
Simply French by Patricia Wells ... it is indeed delicious.  Kay
posted the recipe recently.

Since I found that recipe, I have used the technique of cooking
the thinly sliced potatoes in milk before using them in
other casseroles, too.  It seems to eliminate the watery liquid
I used to get in scalloped potatoes, for example.  You cook
the potatoes then drain them, so there's no additional liquid
from the potatoes.  I've even used reconstituted dry milk for
cooking the potatoes (we don't always have fresh milk in the

This week I made a ham-and-scalloped-potato casserole ... cooked
the sliced potatoes in milk, then drained them.  Layered the
potatoes and ham slices in a casserole.  Made a light cheese
sauce (white sauce with some cheddar melted in) and poured that
in.  Scrunched around a bit with a fork so the sauce went down
into the other stuff.  Topped with freshly grated parmesan.
It turned out great.


Subject: Re: Potatoes au gratin
From: pmcghee[at]erinet.com (Paul McGhee)
Date: Thu, 11 Apr 1996 00:36:11 GMT
David Rosengarten recently made some gratins--using the technique you
describe--on his FoodTV "Taste" show. The recipes are currently posted
at www.foodtv.com.

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