Black Olive Potato Gratin Food

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OLIVE OIL POTATO GRATIN



Olive Oil Potato Gratin image

Make and share this Olive Oil Potato Gratin recipe from Food.com.

Provided by AbsurdBookNerd

Categories     Potato

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup pecorino-romana cheese, grated
1/2 cup extra-virgin olive oil
1/4 cup panko breadcrumbs
salt and pepper, to taste
2 onions, halved and sliced thin
2 garlic cloves, minced
1 teaspoon fresh thyme, minced
1 cup low sodium chicken broth
3 lbs yukon gold potatoes, peeled and sliced 1/8 inch thick

Steps:

  • Adjust oven rack to upper middle position and heat oven to 400 degrees. Grease 13x9 inch baking dish. Combine cheese, 3 tbs oil, panko, & 1/2 tsp pepper in bowl; set aside.
  • Heat 2 tbs oil in 12 inch skillet over medium heat until shimmering. Additions, 1/2 tsp salt, & 1.4 tsp pepper; cook, stirring frequently, until browned, about 15 minutes. Add garlic & 1/2 tsp thyme; cook until fragrant, about 30 seconds. Add 1/4 cup broth & cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Remove from heat; set aside.
  • Toss potatoes, remaining 3 tbs oil, 1 tsp salt, 1/2 tsp pepper, & remaining 1/2 tsp thyme together in bowl. Arrange half of potatoes in prepared dish, spread onion mixture in even layer over potatoes, & distribute remaining potatoes over onions. Pour remaining 3/4 cup broth over potatoes. Cover dish tightly with foil and bake for 1 hour.
  • Remove foil, top gratin with reserved cheese mixture, & continue to bake until golden brown and potatoes are completely tender, 15-20 minutes. Let cool for 15 minutes.

Nutrition Facts : Calories 459.4, Fat 23.4, SaturatedFat 5.6, Cholesterol 12.1, Sodium 238, Carbohydrate 54.8, Fiber 5, Sugar 3.9, Protein 9.8

GARLIC POTATO GRATIN



Garlic Potato Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 4 to 8 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon chopped fresh thyme, plus a few sprigs
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/4 cup dry white wine
1/4 cup breadcrumbs or matzo meal
1 tablespoon chopped fresh parsley
1 tablespoon minced fresh chives
2 pounds Yukon gold potatoes, peeled and sliced about 1/4 inch thick
1 3/4 cups low-sodium chicken broth

Steps:

  • Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, chopped thyme, 1 teaspoon salt, and pepper to taste and continue cooking, stirring occasionally, until the garlic and onion are slightly golden, about 5 minutes. Add the wine and cook until mostly evaporated, about 2 minutes.
  • Meanwhile, combine the breadcrumbs or matzo meal, parsley, chives, the remaining 1 tablespoon olive oil, and salt and pepper to taste in a bowl; reserve 2 tablespoons for topping.
  • Arrange one-third of the potatoes over the onion in the skillet. Sprinkle with half of the remaining crumb mixture; top with another layer of potatoes. Repeat with another layer of the crumb mixture and potatoes. Pour the broth on top. Cover, bring to a boil and cook, undisturbed, 5 minutes.
  • Uncover, sprinkle with the reserved crumb mixture, drizzle with olive oil and season with salt. Transfer the skillet to the oven; bake until the potatoes are golden brown and crisp on top, about 45 minutes. Let rest 5 to 10 minutes before serving.

FENNEL & BLACK OLIVE GRATIN



Fennel & black olive gratin image

This deliciously creamy Italian gratin dish is quick to prepare and uses only 5 ingredients

Provided by Ruth Watson

Categories     Dinner, Side dish

Time 40m

Number Of Ingredients 5

3plump bulbs of fennel
a scrap of butter
70g pitted dry black olive with herbs (try Crespo's version, from supermarkets), roughly chopped
284ml carton double cream
5 heaped tbsp finely grated parmesan or pecorino romano

Steps:

  • Preheat the oven to 220C/gas 7/fan 200C. Boil up a big saucepan of water.
  • Meanwhile trim the roots off each fennel bulb, remove the first leaf, then keep trimming off more root and removing more leaves, right down to the core. Cut off and discard (or keep for a stock) all the green stalky bits and coarse outer leaves. Slicing along the grain of the leaves, cut them into tulip-petal sized pieces.
  • Throw the fennel into the boiling water, cover the pan and bring back to the boil. Remove the lid and boil for 5 minutes to blanch the fennel, then drain thoroughly.
  • Lightly butter a large (about 25cm diameter) gratin or other ovenproof dish. Spread half the fennel over the bottom of the dish and strew evenly with half the olives. Cover with the remaining fennel and olives and season well. Pour over the cream, then sprinkle a thick layer of cheese on top.
  • Bake the gratin on the middle shelf of the oven for about 20 minutes or until the cream is bubbling, the top lightly gilded, and the fennel tender. Leave to cool for 5 minutes before serving.

Nutrition Facts : Calories 131 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium

SWEET POTATO AND GOAT CHEESE GRATIN WITH BLACK OLIVES



Sweet Potato and Goat Cheese Gratin With Black Olives image

Provided by Elaine Louie

Categories     side dish

Time 1h45m

Yield 4 servings as a side dish

Number Of Ingredients 8

2 pounds sweet potatoes or yams
3 ounces butter, unsalted
1 large shallot, finely chopped
3 ounces creamy fresh goat cheese
Kosher salt and black pepper to taste
1/4 cup Niçoise olives, pitted
2 tablespoons olive oil
4-5 basil leaves, finely chopped

Steps:

  • Preheat the oven to 350 degrees. If you are using an aluminum baking sheet, cover the bottom with parchment paper or Silpat, so that the potatoes won't discolor and turn brown while baking. If you are using a ceramic or stainless-steel baking sheet, you don't need to cover the bottom. Slice each sweet potato in half, lengthwise, and place face down on the tray. Bake until they are soft, about 35 to 45 minutes. Remove and allow to cool.
  • Increase the heat in the oven to 400 degrees, place the pitted olives on a small baking sheet, and bake until they become hard and brittle, about 20 to 25 minutes.
  • While the olives are baking, place a medium-size sauté pan with a heavy bottom over medium heat. Add the butter and brown it until it turns a hazelnut color and has a nutty fragrance, about 5 to 6 minutes. Add the chopped shallots and allow to cook for about 3 minutes until translucent. Be careful not to burn the butter.
  • When the sweet potatoes are cool, scoop out the insides and place in a bowl. Pour the butter and shallot mixture over the sweet potatoes, and mix. Season with salt and pepper, to taste, going lightly on the salt since the olives, which are added at the end, are salty. Place the sweet potato mix in a baking dish so that the sweet potatoes are one-inch thick. Spread the creamy goat cheese, in shallow dollops, over the sweet potatoes so that the sweet potatoes are clearly visible, at the edges and elsewhere. Bake at 400 degrees until the cheese and potatoes start to brown in some spots, about 15 minutes. The gratin won't brown like a traditional potato gratin; the colors of the sweet potatoes and the goat cheese will still be very present, but the goat cheese will turn beige, and the potatoes will begin to brown a bit.
  • Once the olives are cool, chop them finely, and mix with the olive oil and the chopped basil. Spoon the olive mixture over the sweet potatoes and serve.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 29 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 709 milligrams, Sugar 11 grams, TransFat 1 gram

JULIA CHILD'S PROVENçAL POTATO GRATIN



Julia Child's Provençal Potato Gratin image

Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.

Provided by Julia Moskin

Categories     casseroles, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

2 to 3 onions, thinly sliced (2 heaping cups)
1/4 cup extra-virgin olive oil, more for drizzling
Salt and freshly cracked black pepper
1 1/2 pounds ripe tomatoes, seeded and cut into strips about 3/8-inch wide
1 2-ounce can anchovies packed in olive oil, drained (reserve anchovies and oil separately)
2 large cloves garlic, smashed and peeled
1 tablespoon fresh herbs, such as thyme, oregano or savory, or 1 teaspoon dried herbes de Provence
About 2 pounds thin-skinned, waxy potatoes like Yukon Gold, sliced 1/8-inch thick (6 to 7 cups)
1/2 cup grated Parmigiano-Reggiano or Gruyère

Steps:

  • Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
  • In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
  • In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
  • If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
  • Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams

ZUCCHINI, TOMATO & BLACK OLIVE GRATIN



Zucchini, Tomato & Black Olive Gratin image

This colourful "summer vegetable" gratin, by Todd Clarmo (a guest chef on my favourite Canadian talk show), can be served as a side dish or vegetarians will enjoy as an entree.

Provided by CountryLady

Categories     Peppers

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 medium onions, peeled &,sliced
4 ounces extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili flakes (optional)
6 ounces black olives, pitted &,roughly chopped
3 medium zucchini, sliced
1 tablespoon basil
6 medium tomatoes, sliced
2 roasted red peppers, cut into wide strips
4 ounces breadcrumbs
4 ounces parmesan cheese, grated
1 tablespoon parsley

Steps:

  • Saute onion in 2 oz of the oil over medium high heat for 5 minutes.
  • Add garlic, thyme, chili flakes, salt& pepper and continue cooking until onions are until golden brown& semi soft (about 5 more mins).
  • Remove from the heat, let cool& add olives.
  • In a bowl, toss zucchini with basil& 2 oz of olive oil.
  • Layer the onion/olive mixture evenly in the bottom of an 8 x 8 inch casserole dish.
  • Start alternating the zucchini mixture and the tomatoes/red peppers in layers on top of the onion mixture.
  • Season each layer with salt& pepper to taste.
  • Mix bread crumbs, parmesan& parsley in a bowl; sprinkle over top of vegetables.
  • Bake in preheated 375F oven for 25 minutes.

Nutrition Facts : Calories 617, Fat 43.2, SaturatedFat 9.9, Cholesterol 24.9, Sodium 1329.6, Carbohydrate 42.7, Fiber 7.4, Sugar 11.8, Protein 19.1

CHEESY HASSELBACK POTATO GRATIN



Cheesy Hasselback Potato Gratin image

This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.

Provided by Emily Weinstein

Categories     casseroles, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 8

3 ounces finely grated Gruyère or comté cheese
2 ounces finely grated Parmigiano-Reggiano
2 cups heavy cream
2 medium cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped
Kosher salt and black pepper
4 to 4 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note)
2 tablespoons unsalted butter

Steps:

  • Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
  • Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
  • Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams

BLACK OLIVE POTATO GRATIN



Black Olive Potato Gratin image

This recipe is from the www.lindsayolives.com website. *If light cream is unavailable, substitute 1 cup milk and 1 cup whipping cream (not half and half).

Provided by senseicheryl

Categories     Potato

Time 1h25m

Yield 1 8 x 8 inch pan, 6-8 serving(s)

Number Of Ingredients 10

1 (6 ounce) can black olives, pitted, ripe
2 cups light cream
1 cup onion, minced
1 1/2 teaspoons dried thyme leaves
1 1/2 teaspoons dried basil leaves
1/2 teaspoon salt
1/8 teaspoon white pepper
3/4 cup parmesan cheese, freshly grated
2 lbs yukon gold potatoes, 4-6 large ones
1 cup gruyere cheese, shredded

Steps:

  • Preheat oven to 375°F Drain olives, pat dry and cut in half lengthwise.
  • In a 4-qt. saucepan combine cream, onion, thyme, basil, salt and pepper. Bring to a boil over medium-high heat. Reduce heat; simmer 3 minutes. Stir in 1/2 cup of the Parmesan cheese until melted. Add olives; continue to simmer 3 minutes, stirring frequently.
  • Peel potatoes and slice as thinly as possible. Add to cream mixture in saucepan; mix well so as to coat potatoes with cream sauce.
  • Layer potatoes and olives in an 8 or 9-inch baking dish. Spoon any remaining cream sauce from saucepan over potatoes. Sprinkle Gruyere cheese and remaining 1/4 cup Parmesan cheese evenly over top. Cover dish with foil and bake 50 minutes. Uncover and bake 25 to 30 minutes longer, until golden brown and bubbly. Let stand 15 minutes before serving so potatoes absorb excess liquid.

Nutrition Facts : Calories 460.5, Fat 28.1, SaturatedFat 15.6, Cholesterol 83.6, Sodium 731.6, Carbohydrate 38.6, Fiber 4.1, Sugar 2.8, Protein 15.7

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