Aubergine Potato Goats Cheese Gratin Food

AUBERGINE, POTATO & GOAT'S CHEESE GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat 11 /2 tbsp of olive oil in a frying pan and cook the aubergines in batches, browning on both sides, then lower the heat and cook until they are soft. You will need to add more olive oil as you cook, but try not to add too much. (Roast the aubergines if you prefer - brush them with olive oil, place on baking sheets and cook for about 15 mins. I just like the texture better if they are fried for this.) Season them while they're cooking. As each batch is ready, remove from the pan and lay them on a double layer of kitchen paper.
• Heat another 1 tbsp of oil in the pan and add the onions. Cook over a medium heat until softening, about 10-12 mins, then add the garlic and cook for another few mins.
• Slice the potatoes very, very finely. It's best to do this on a mandolin if you have one - it takes more work (and a lot more time) to cut them with a knife.
• Brush the bottom of a gratin dish with olive oil, and arrange the vegetables in layers. Start with half the potatoes, then half the aubergine, onions and tomatoes. Sprinkle the thyme, lemon zest, goat's cheese, olives and seasoning, along with little drizzles of olive oil on the layers as you go. Add another layer of aubergine, onions and tomatoes, again adding the other ingredients as you go. Finish with the rest of the potatoes, arranging them neatly on top. Brush with olive oil and bake for 45 mins. The gratin should be soft, the potatoes tender and the top golden.

POTATO AND GOAT CHEESE GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
• Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
• Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.

POTATO GRATIN WITH GOAT CHEESE AND GARLIC

Steps:

• Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.

GREEK EGGPLANT AND POTATOES

Steps:

• Preheat the oven to 400 degrees.
• In a medium saucepan, add ½ cup olive oil over medium heat. Add the onions and the garlic and stir often, cooking until translucent about 5 minutes. Add the crushed tomatoes and parsley and stir in. Add a lid, turn the heat to low and simmer while you prepare the vegetables.
• On a bare sheetpan, lay the eggplant slices evenly over the sheet pan and drizzle ¼ cup of the olive oil over the eggplant, brushing them all evenly with the oil. Sprinkle them with kosher salt and bake them at 400 degrees for 20 minutes until golden.
• Pull the eggplant off the sheetpan and evenly spread the potato rounds out over the sheetpan and then layer the eggplant over the potatoes. Drizzle the potatoes with remaining ¼ cup olive oil and then sprinkle the potatoes with the dried oregano, salt and pepper. Now generously spoon the sauce over the eggplant rounds.
• Bake everything for another 15-20 minutes until the potatoes are tender. Serve hot or at room temperature.
• Preheat the oven to 400 degrees.
• In a medium saucepan, add ½ cup olive oil over medium heat. Add the onions and the garlic and stir often, cooking until translucent about 5 minutes. Add the crushed tomatoes and parsley and stir in. Add a lid, turn the heat to low and simmer while you prepare the vegetables.
• On a bare sheetpan, lay the eggplant slices evenly over the sheet pan and drizzle ¼ cup of the olive oil over the eggplant, brushing them all evenly with the oil. Sprinkle them with kosher salt and bake them at 400 degrees for 20 minutes until golden.
• Pull the eggplant off the sheetpan and evenly spread the potato rounds out over the sheetpan and then layer the eggplant over the potatoes. Drizzle the potatoes with remaining ¼ cup olive oil and then sprinkle the potatoes with the dried oregano, salt and pepper. Now generously spoon the sauce over the eggplant rounds.
• Bake everything for another 15-20 minutes until the potatoes are tender. Serve hot or at room temperature.

POTATO GRATIN WITH GOAT CHEESE AND GARLIC

Steps:

• Preheat oven to 400F degrees.
• Combine 2 Tbls half and half with flour in a large bowl, stirring with a whisk.
• Add the remaining half and half, cheese and next 5 ingredients, stirring with a whisk.
• Arrange half the potatoes in a single layer in an 11x7" baking dish coated with cooking spray.
• Pour half of the milk mixture over the potatoes, stirring the milk mixture right before adding.
• Repeat procedure with remaining potatoes and mlk mixture.
• Bake at 400F for 1 hour and 10 minutes, or until potatoes are tender and golden brown.

EGGPLANT GRATIN WITH ROASTED BELL PEPPERS AND GOAT CHEESE

Steps:

• Place eggplant slices in a colander, sprinkle both sides with kosher salt, and allow to drain in the sink for 30 minutes.
• Combine 4 tablespoons olive oil, herbes de Provence, and garlic in a small bowl.
• Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
• Pat eggplant dry and press between paper towels to remove as much moisture as possible. Brush slices on both sides with olive oil mixture and place in a single layer on a heavy baking sheet.
• Broil eggplant in the preheated oven, turning once after browned, about 10 minutes. Continue cooking on other side until brown and crispy, about 10 minutes.
• Grease bottom and sides of a 10- or 12-inch baking dish with 1 1/2 teaspoons olive oil. Sprinkle 2 tablespoons panko over bottom and sides of dish.
• Cut eggplant slices in half crosswise on the diagonal and place half the slices in the prepared dish in a single layer. Layer bell peppers on top of eggplant. Arrange goat cheese slices over bell peppers. Season with black pepper and cover with remaining eggplant. Sprinkle with remaining bread crumbs and Parmesan cheese. Drizzle with remaining 1 1/2 teaspoons olive oil. Cover and refrigerate for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven uncovered until gratin is heated through and golden brown on top, 15 to 20 minutes.
• Turn oven to broil and place gratin 4 inches from heat source. Broil gratin until breadcrumbs are crispy and brown, 1 to 2 minutes. Allow to cool 5 to 10 minutes before serving.

GOAT CHEESE POTATOES AU GRATIN

Steps:

• Preheat the oven to 400°F
• Spread the breadcrumbs out evenly on a rimmed baking sheet and place on the middle rack of the oven. Toast the bread crumbs to a light golden brown. Remove from the oven to the workspace, when cool transfer to a small dish and reserve.
• Reduce the oven temperature to 350°F Coat a 2-quart oven-proof casserole dish with non-stick oil spray.
• Combine the cream and garlic, in a pitcher or canning jar and set aside.
• Add the salt and pepper to a small dish and set aside.
• Peel the potatoes, and slice them 1/8-inch thick, using a mandolin or thin-bladed knife.
• Arrange 1/3 of the potato slices on the bottom of the casserole dish. Sprinkle the potatoes with 1/3 of the salt/pepper mix. Dot the potatoes with 1/3 of the butter bits. Sprinkle with a teaspoon of thyme leaves. Distribute 1/3 of the goat cheese crumbles over the layer. Pour 1/2 cup of the cream mixture over the layer. Continue layering the potatoes, salt/pepper butter, thyme, cheese and the last of the cream mixture. You will have a total of 3 layers.
• Rip off a sheet of foil large enough to cover the dish and coat one side with oil spray and cover the dish, oil side down. Set the dish on a foil-lined baking sheet. Transfer to the oven and bake for 1 hour 15 minutes. Remove the foil cover and insert a knife into the center of the casserole, if there is any resistance, re-cover with the foil and continue baking for an additional 10 minutes or until the potatoes are tender.
• Transfer the dish to a workplace, remove and discard the foil. Combine the bread crumbs and Parmesan cheese and distribute them evenly over the top of the potatoes. Return to the oven and bake an additional 5-10 minutes until the edges are bubbly and the crumbs are a deep golden brown.