weet potato gratin, layer sweet potatoes in recesses of muffin pan. Combine cream
ggs and heavy cream, season then pour over potato mixture. Bake for
ins, until softened. Add the cream and season with salt and
umin. Add pieces of the cream cheese, and stir until well
n top of each mini potato gratin.
Sprinkle some grated cheese
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
ixer on high speed, beat cream cheese until fluffy. Gradually beat
rizzle the mixture over the potato salad and stir in lightly
ith the sweet potato and finally remaining potato. Pour cream over the layered
alf the garlic with the cream in a small pan, bring
br>Mix 1/2 cup cream, the milk and the nutmeg
Preheat the oven to 425\u00b0F. Grease a 9-inch square baking dish.
Layer a third each of the potato, onion and anchovy in bottom of prepared dish. Sprinkle with 1 tbsp of the lemon juice. Repeat layers twice with remaining potato, onion, anchovy and lemon juice. Pour cream over the top. Sprinkle with breadcrumbs and parsley then dot with butter.
Bake, covered, about 1 hour or until potato is tender. Uncover; bake about 15 mins or until lightly browned.
Arrange the slices of sweet potato in a deep, medium-sized
Stir the creme fraiche, heavy cream, milk, salt, rosemary, sage, thyme
o 400\u00b0F. Layer the potato slices in four 3/4
bowl, beat the eggs, cream, and milk together. Season to
otatoes, 1 1/2 cups cream, 1 cup parmesan and remaining
tarragon, and cheese.
Whisk cream and wine in medium bowl
Preheat the oven to 350\u00b0F. Grease a 2-quart deep baking dish and rub with garlic.
Arrange potato and leek slices in prepared dish in alternate layers, seasoning each layer with salt, pepper and nutmeg. Mix stock and cream. Pour over top and dot with butter.
Bake for 1 hour 30 mins, until top is golden and potatoes are tender.
Preheat oven to 350\u00b0F.
Boil whole potatoes for 10 minutes.
Remove from heat and allow to cool to room temperature.
In the meantime, saute onions and garlic in butter until they are soft and translucent.
Layer potato slices and onions in a 9 x 9 baking dish.
Pour cream over the potatoes.
Season to taste and sprinkle Gruyere over the whole shebang.
Bake 40-50 minutes or until golden.