Best Spicy Potato Gratin Recipes

Spicy Potato Gratin image

Provided by Michael Symon : Food Network

Categories main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons unsalted butter, plus extra for greasing the baking dish
3 tablespoons all-purpose flour
2 1/2 cups whole milk
Kosher salt and freshly ground black pepper
1/2 teaspoon grated nutmeg (preferably freshly grated)
1 1/2 cups shredded Gruyere cheese
2 tablespoons pureed chipotles in adobo sauce (see Cook's Note)
3 pounds russet potatoes, peeled and sliced crosswise 1/8 inch thick
1/4 cup panko bread crumbs

Steps:

Preheat the oven to 375 degrees F. Grease a large casserole dish with some butter.
In a saucepan, melt the butter over medium-high heat. Whisk in the flour to form a smooth paste. While whisking, slowly add the milk in a steady stream to form a smooth sauce. Bring the sauce to a simmer, whisking to prevent the formation of any lumps (be sure to get into the corners of the pan so nothing burns). Season with salt and pepper. Add the nutmeg and cheese, whisking until thick and smooth. Whisk in the pureed chipotles.
Put the potatoes in a large bowl and season with salt and pepper. Pour in the cheese sauce and toss to thoroughly coat the potatoes. Evenly arrange the potatoes in the greased casserole dish, sprinkle with the bread crumbs, and cover tightly with aluminum foil.
Bake until the potatoes are easily pierced with a knife, about 1 hour. Uncover and bake until the top is golden brown and crisp, about 15 minutes. Remove from the oven and let sit for 10 minutes before serving.

Spicy Sweet Potato Gratin image

Provided by Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 6

3 to 4 cups heavy cream
2 dried chipotle chile peppers or dried chile of choice
5 large sweet potatoes, peeled and very thinly sliced
3 cups grated Gruyere cheese
Freshly grated nutmeg
Salt and freshly ground black pepper

Steps:

Preheat oven to 350 degrees F.
In a saucepan combine heavy cream and chipotle chile peppers. Bring to a boil, simmer for 5 minutes and remove from heat. Allow to sit for 10 minutes and strain. For a spicy flavor, stem and seed the chiles and in a blender puree the heavy cream with the chiles until smooth.
In a 13 by 9-inch baking dish, spread out one-third of the sweet potatoes. Sprinkle 1 cup of the cheese over the potatoes and season with grated nutmeg, salt and pepper. Pour about 1 cup of the heavy cream over the potatoes and cheese. Repeat procedure two more times ending with cheese on top, only using enough cream to just cover the potatoes.
Bake for 45 minutes to 1 hour or until potatoes are tender and browned.