Best Gratin Of Yukon Gold Potatoes Recipes

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YUKON GOLD POTATOES AU GRATIN RECIPE - (4.3/5)



Yukon Gold Potatoes Au Gratin Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 8

1 1/2 pounds Yukon Gold Potatoes, cut* into 1/4-inch-thick slices
1/2 cup grated Gruyere cheese
1/2 cup Parmesan cheese
1/4 cup chicken stock
1/2 cup heavy cream
1 tsp. kosher salt
1/2 tsp black pepper
A mandoline makes slicing the potatoes much easier. I also soak the potatoes in water, while doing my prep work, so that they don't turn brown.

Steps:

  • Preheat the oven to 350°F. Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter. Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes. In a small bowl, whisk the cream and chicken stock with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.

YUKON GOLD POTATO GRATIN



Yukon Gold Potato Gratin image

There was Gold to be found in the Yukon...now we have the Yukon Gold potato. Delicious. Try this gratin using them and you won't be disappointed.

Provided by evelynathens

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 tablespoon unsalted butter
1 lb yukon gold potato
1 cup canadian sharp cheddar cheese
2 tablespoons sour cream
1 tablespoon olive oil
2 garlic cloves, very finely minced
1 tablespoon fresh thyme
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup chicken broth or 1/3 cup white wine
4 fresh thyme sprigs (to garnish)

Steps:

  • Heat oven to 400 degrees F. Butter a 9-inch round or oval baking dish.
  • Slice potatoes 1/8-inch thick and combine thoroughly in a mixing bowl with 1/2 cup cheddar cheese, the sour cream, olive oil, garlic, thyme, salt, and pepper.
  • Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken broth over potatoes.
  • Bake 35 minutes, until potatoes are nearly-tender and the cheese and potatoes are starting to brown. Sprinkle with remaining cheese and bake another 10-15 minutes.
  • Garnish with thyme sprigs.

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.

YUKON GOLD POTATO GRATIN WITH HORSERADISH, GRUYERE AND SWEET ONION



Yukon Gold Potato Gratin with Horseradish, Gruyere and Sweet Onion image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups heavy cream
1 cup half-and-half
1/2 cup grated fresh horseradish
1/2 teaspoon grated nutmeg
1 clove garlic, finely minced
1 Vidalia or other sweet onion, sliced as thin as possible
Kosher salt and freshly cracked black pepper
3 pounds Yukon gold potatoes, sliced 1/8 inch thick (best to do when ready to assemble)
2 cups grated Gruyere cheese
1 cup coarse breadcrumbs
2 tablespoons minced fresh thyme

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the cream, half-and-half, horseradish, nutmeg, garlic and onion in a medium saucepan and slowly bring the mixture to a simmer. Be sure to stir on occasion to prevent scorching. Season with salt and pepper.
  • In a 9-by-13-inch baking dish, spoon a thin layer of the cream and onion mixture onto the bottom. Layer the potatoes, followed by a sprinkle of cheese. Season lightly with salt and pepper. Repeat this process until the dish is filled and the gratin is moist. Combine the breadcrumbs and thyme and sprinkle on top.
  • Bake until the potatoes are tender and the gratin is caramelized on top and bubbly on the edges, 45 minutes to 1 hour. Allow to cool slightly before serving.

YUKON GOLD POTATO GRATIN WITH HORSERADISH & PARMESAN



Yukon Gold Potato Gratin with Horseradish & Parmesan image

Provided by Shawn McClain

Categories     Milk/Cream     Garlic     Potato     Side     Bake     Vegetarian     Casserole/Gratin     Horseradish     Parmesan     Winter     Thyme     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 (side-dish) servings

Number Of Ingredients 9

1 bunch fresh thyme
1 tablespoon black peppercorns
1 dried bay leaf
3 pounds boiling potatoes, such as Yukon Gold, peeled and cut crosswise into 1/8-inch slices
2 tablespoons sea salt
5 garlic cloves, peeled and smashed with back of knife
4 cups heavy cream
1/4 cup fresh horseradish, grated
1 1/2 cups Parmesan cheese, coarsely grated

Steps:

  • Place rack in middle position and preheat oven to 400°F.
  • Generously butter a 2 1/2- to 3-quart gratin dish or other shallow baking dish.
  • Make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in 6-inch square of cheese cloth and securing with kitchen string.
  • In heavy, 6-quart saucepan, combine potatoes, bouquet garni, salt, garlic cloves, and cream. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can just be pierced with a fork, about 10 minutes. Using slotted spoon, remove bouquet garni and garlic and discard. Stir in horseradish.
  • Spread potato mixture in buttered dish and sprinkle with cheese. Bake until top is golden brown and potatoes are tender, about 30 to 40 minutes. Let stand 15 minutes before serving.

GRATIN OF YUKON GOLD POTATOES, BACON AND ARUGULA



Gratin of Yukon Gold Potatoes, Bacon and Arugula image

Categories     Cheese     Dairy     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Bacon     Arugula     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 8

12 ounces bacon slices, chopped
2 1/2 cups whipping cream
1 1/2 cups whole milk
3 1/2 pounds Yukon Gold potatoes, peeled, thinly sliced into rounds
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
8 ounces arugula, trimmed, coarsely chopped
2 cups grated Gruyère cheese

Steps:

  • Position rack in center of oven and preheat to 375°F. Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain.
  • Mix cream and milk in 4-cup measuring cup. Layer 1/3 of potatoes in prepared dish; overlap slightly. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top potatoes with half of arugula. Top with 1/3 of cheese and 1/3 of bacon. Pour 1 cup cream mixture over. Repeat layering. Top with remaining potatoes. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon pepper, remaining cheese and bacon. Pour remaining cream mixture over.
  • Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 1 hour 15 minutes. Let stand 15 minutes before serving. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered with foil, in 375°F oven about 30 minutes.)

GRATIN OF YUKON GOLD POTATOES



Gratin of Yukon Gold Potatoes image

Years ago, one of the first meals I served my newlywed son and wife included this gratin. It's delicious without a lot of extra fat. There are some similar potato gratin recipes here, but none exactly the same. This is the one I know and love, the original, published by Martha Stewart in 1994.

Provided by ninja

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1/2 tablespoon unsalted butter
1 lb yukon gold potatoes, Yellow Finn or 1 lb any medium-starch potato
2/3 cup grated gruyere cheese, a high quality brand
1 teaspoon olive oil
1 tablespoon fresh thyme leave (or, 1 teaspoon dried thyme leaves)
3/4 teaspoon salt
1/8 teaspoon fresh ground pepper, more if desired
1/3 cup low sodium chicken broth
fresh fresh thyme sprig, for garnish. (4 or 5) (optional)

Steps:

  • Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
  • Using a mandoline, slicer or a very sharp knife, slice potatoes 1/8" thick and combine gently but thoroughly with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper in a mixing bowl.
  • Arrange potatoes in a neat, overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top.
  • Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs as desired.

Nutrition Facts : Calories 199.8, Fat 8.6, SaturatedFat 4.5, Cholesterol 23.6, Sodium 507.4, Carbohydrate 23.3, Fiber 2.1, Sugar 1.1, Protein 8

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