Potato Recipe (Layered)?

Question

I had a potato dish at a restaurant that consisted of them sliced thinly and then layered with some kind of egg/cheese mixture between layers. Finished, it appeared as a solid block. Anyone have ideas what this could be or how to make it?

Answer 1

Potatoes au Gratin
3 tablespoons butter
2 tablespoons flour
2 cups whole milk
Salt and white pepper
1 1/2 pounds new red potatoes, cooked and sliced 1/2-inch thick
3 ounces grated Cheddar cheese
3 ounces grated Monterey cheese
Preheat the oven to 400 degrees F. Grease an 8 cup rectangular baking dish with 1 tablespoon butter. In a nonreactive saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook for 2 minutes. Whisk in the milk and cook until the liquid is slightly thick and coats the back of a spoon, about 4 to 6 minutes. Season with salt and pepper. Remove from the heat. In a mixing bowl, toss the sliced new potatoes with salt and pepper. Fold in the cream sauce and pour into the prepared pan. Sprinkle the top of the potatoes with the grated cheese. Place the pan in the oven and bake until golden brown and bubbly, about 8 to 10 minutes. Remove from the oven and cool for a couple of minutes before serving.

Answer 2

Spicy layered potato cake

Ingredients
1 potato
2 tbsp olive oil
85g/3oz emmental cheese, grated
2 tsp curry powder
2 tbsp fresh coriander, chopped
salt and freshly ground black pepper



Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Slice the potato thinly on a mandolin or very carefully on a sharp knife.
3. Heat the oil in an oven-proof, medium-sized frying pan.
4. Place half the potato slices in a single layer in the pan. Brown gently.
5. Sprinkle over the cheese, curry powder and coriander and season.
6. Layer the rest of the potato slices on top.
7. Put into the oven for 15-20 minutes until the potato is cooked through.
8. Turn out onto a plate and serve.

Answer 3

I live in France. What you are describing is a classic dish here. Every family has it's own variations, mostly concerning the milk/cream and cheese. Here is a recipe that I googled for you in English. But the potatoes certainly don't have to be "Yukon gold"! I've seen some recipes in English with egg, but it is not the traditional way.

Gratin Dauphinoise
Serves 4 to 6

2 tablespoons unsalted butter, room temperature, plus more for baking dish
3 pounds (8 to 10 small) Yukon gold potatoes
1 large garlic clove, minced
1 1/4 cups milk
1 cup heavy cream
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly grated nutmeg
1 dried bay leaf
Freshly ground pepper
3 ounces Gruyère cheese, finely grated (about 1 cup)

1. Preheat oven to 400°, with rack in center. Generously butter a 9-by-12-inch glass baking dish. Peel potatoes, and slice into 1/8-inch-thick rounds. Place slices in a bowl of cold water as you go to prevent discoloration.

2. In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into prepared baking dish. Discard bay leaf.

3. Drain potatoes in a colander, and transfer to baking dish. Using a large spoon, toss potatoes with milk mixture, pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over entire surface; sprinkle with cheese.

4. Place in oven; bake until potatoes can be pierced with a fork and top is brown, 45 to 50 minutes. Serve immediately.

Answer 4

Yeah, it's called a gratin. I have a recipe that I like to make, a damn good one too. take a butternut squash or two, and some potatoes. I like the purple peruvian potatoes, but you can really use any type of potato you like. chop one whole head of garlic, every last clove in there, and set aside. take 2 quarts of heavy cream and pour in a large bowl. season cream with the garlic, salt, pepper, a few stalks of fresh thyme and nutmeg. peel the squash and cut into thin slices. as thin as you can possibly cut them. store slices in cream. for the potatoes, you don't have to peel them if you don't want, just wash. slice them as thin as possible, and store in cream. grate 8 oz to 1lb of parmigiano reggiano, and set aside. in a baking dish, put down a layer of the butternut squash, and top with the cheese, followed by a layer of the potatoes, topped with cheese, and another layer of the squash, topped with the cheese. repeat this until you either run out of ingredients, or out of space. then pour in the rest of the cream mixture, but don't forget to take out the thyme stalks. I don't know exact ingredients for this recipe, as you can obviously tell, I just improvise as I go along, sorry for that, but it's extremely tasty. cook it at 450F for the first 15 minutes, then turn down to 350F for another 35 minutes.

Answer 5

Called potatoes lyonnaise

Recipe here

http://www.ochef.com/Recipes/r47.htm

Could also be AuGratin

http://southernfood.about.com/od/potatocasserolerecipes/r/bl30119t.htm

Answer 6

try...........cooks.com