ATK Gratin Potatoes with Variations

By lorik

Ingredients

• Quick Scalloped Potatoes from Cooks Illustrated:
• All recipes make between 4-6 servings
• 2 tablespoons unsalted butter
• 1 medium onion, minced (about 1 cup)
• 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
• 1 tablespoon chopped fresh thyme leaves
• 1 1/4 teaspoons table salt
• 1/4 teaspoon ground black pepper
• 2 1/2 pounds russet potatoes (about 5 medium), peeled and sliced 1/8-inch thick (see photos below)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 2 bay leaves
• 4 ounces grated cheddar cheese, shredded (1 cup)(can substitute Parmesan if desired)
• Cheesy au Gratin Potatoes from Cooks Country:
• You do not need to grease the baking dish. You will need a 2- to 3-quart gratin dish
• 1 1/4 cups shredded sharp cheddar cheese
• 1 1/4 cups shredded Monterey Jack cheese
• 1/2 cup grated Parmesan cheese
• 2 teaspoons cornstarch
• 3 pounds russet potatoes, peeled and slice 1/8 inch thick
• Salt and pepper
• 3/4 cup heavy cream
• 1/2 cup low-sodium chicken broth
• Olive Oil Potato Gratin from Cooks Country:
• 2 oz Pecorino Romano cheese, grated (1 cup)
• 1/2 cup extra virgin olive oil
• 1/4 cup panko bread crumbs
• Salt and pepper
• 2 onions, halved and sliced thin
• 2 garlic cloves, minced
• 1 tsp minced fresh thyme
• 1 cup low sodium chicken broth
• 3 lbs Yukon gold potatoes, peeled and sliced 1/8 inch thick

Details

Adapted from americastestkitchen.com

Preparation

Step 1

For Quick Scalloped:
1. Adjust oven rack to middle position; heat oven to 425 degrees.
2. Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.
3. Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish) and press to an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
4. To Make Ahead: Once the scalloped potatoes have been transferred to the baking dish and pressed into an even layer in step 3, they can be wrapped in plastic wrap and refrigerated for up to 24 hours. When ready to bake, add the cheese, cover with foil, and bake in a 400-degree oven until the mixture is hot and bubbling, about 45 minutes. Remove the foil and cook until the cheddar begins to brown, about 30 minutes longer. Let cool for 10 minutes before serving.

For Cheesy au Gratin:
1. Combine cheeses: Adjust oven rack to middle position and heat oven to 350 degrees. Toss cheeses and cornstarch in large bowl until evenly coated.
2. Assemble gratin: Shingle half of potatoes in large gratin dish, sprinkle evenly with 1 cup cheese mixture, ¾ teaspoon salt, and ¼ teaspoon pepper. Top with remaining potatoes, additional ¾ teaspoon salt, and additional ¼ teaspoon pepper. 3. Bake: Combine cream and broth in large measuring cup and pour over potatoes. Top with remaining cheese mixture and bake until golden brown and fork inserted into center meets little resistance, 75 to 90 minutes. Let cool 10 minutes. Serve.

Olive Oil Gratin:
Adjust oven rack to upper middle position and heat oven to 400 degrees. Grease a 13 by 9 inch baking dish. Combine Pecorino, 3 Tbsp oil, panko, and 1/2 tsp pepper in bowl, set aside.

Heat 2 Tbsp oil in 12 inch skillet over medium heat until shimmering. Add onions, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring frequently, until browned, about 15 minutes. Add garlic and 1/2 tsp thyme and cook until fragrant, about 30 seconds. Add 1/4 cup broth and cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Remove from heat and set aside.

Toss potatoes, remaining 3 Tbsp oil, 1 tsp salt, 1/2 tsp pepper and remaining 1/2 tsp thyme together in a bowl. Arrange 1/2 of the potatoes in prepared dish, spread onion mixture in an even layer over potatoes, and distribute remaining potatoes over onions. Pour remaining 3/4 cup of broth over potatoes. Cover dish tightly with aluminum foil and bake for 1 hour.

Remove foil; top gratin with reserved Pecorino mixture, and continue to bake until top is golden brown and potatoes are completely tender, 15 to 20 minutes. Let cool for 15 minutes.