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Delicious Potato Recipes Perfect for Potlucks and Parties

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Gourmandize

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Au Gratin Potatoes

Au gratin potatoes are the epitome of comfort food elegance. This dish features tender layers of thinly sliced potatoes, generously bathed in a rich cream sauce, and topped with golden, bubbly cheese. Perfectly seasoned with hints of garlic, every bite is creamy, cheesy, and utterly irresistible. Pair it with roasted meats or a fresh salad, and watch as this dish becomes the star of your meal.

Ingredients (for 6 servings):

  • 2 lbs Yukon Gold potatoes, thinly sliced
  • 2 cups heavy cream
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • 1 ½ cups shredded Gruyère or sharp cheddar cheese, divided
  • Salt and black pepper, to taste
  • 2 tbsp unsalted butter, softened (for greasing the dish)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with softened butter.
  2. In a small saucepan, combine heavy cream, minced garlic, thyme, salt, and pepper. Heat gently over low heat until warmed through, allowing the flavors to meld. Do not boil.
  3. Arrange half of the sliced potatoes in the prepared baking dish, slightly overlapping them like shingles. Pour half of the cream mixture over the potatoes and sprinkle with ¾ cup of cheese. Repeat with the remaining potatoes, cream, and another ¾ cup of cheese.
  4. Cover the dish with foil and bake in the preheated oven for 30 min. Remove the foil and continue baking for another 25-30 min., or until the potatoes are tender and the top is golden and bubbly.
  5. Let the Potato Gratin rest for 10 min. after baking to allow the flavors to settle. Garnish with additional thyme, if desired, and serve warm.

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VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!