Crunchy Baked Tomato Onion Gratin Food

CRUNCHY ONION POTATO BAKE

Steps:

• 1.) Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in corn.
• 2.) Spoon half of potato mixture into dish. Sprinkle with ½ each of the cheese and onions. Top with remaining potatoes; sprinkle with remaining cheese and onions.
• 3.) Bake 10 to 15 minutes or until cheese is melted and onions are golden.
• * Try a new cheese, like a Mexican blend, to add extra flavor.

CRUNCHY BAKED TOMATO & ONION GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
• Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.

POTATO, ONION & TOMATO BAKE

Steps:

• Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.
• Dot each layer with pieces of butter and season with salt& pepper to taste.
• Combine milk, cream& stock and pour over potato mixture.
• Top with cheese.
• Dot with any remaining butter.
• Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.

CRUNCHY ONION POTATO BAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Spray pan with non stick cooking spray.
• Heat milk, water and butter to boiling; stir in contents of both pouches of potatoes; let stand one minute.
• Stir in corn.
• Spoon half the potato mixture in pan.
• Sprinkle half each of cheese and onions; top with remaining potatoes.
• Sprinkle with remaining cheese and onions.
• Bake 10 to 15 minutes until cheese is melted.
• Enjoy !

ZUCCHINI TOMATO & EGGPLANT GRATIN

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Using a sharp knife, carefully slice the tomatoes, zucchini and eggplant into slices about 3/4 inch thick. Lay the zucchini and eggplant slices out on a large cutting board and sprinkle with the salt (set the tomatoes aside separately). Try your best to select vegetables that will create slices with a similar diameter.
• While the zucchini and eggplants sit, heat a large oven-safe skillet over medium heat (I like to use my cast iron skillet for this).
• Add the olive oil to the skillet along with the onions, garlic, thyme, oregano and salt and pepper.
• Saute, stirring often until the onions are soft and transluscent.
• Remove the pan from the heat and make sure the onion mixture forms a smooth base (that everything is evenly distributed in the bottom of the pan).
• Pat the zucchini and eggplant slices dry with some kitchen paper towel.
• Arrange the tomato, zucchini, and eggplant slices in a spiral formation, alternating the slices in a pattern (tomato slice, then zucchini slice, then eggplant slice, and so on).
• Continue arranging until the skillet is full, working from the outside of the pan to the inside.

POTATO, TOMATO AND ONION GRATIN

Steps:

• Bring pot of water to boil. Add tomatoes and blanch 10 seconds. Drain tomatoes. Peel, core and slice tomatoes. (Can be made 6 hours ahead; cover and chill).
• Preheat oven to 400°F
• Arrange half the potatoes in a shallow baking dish (15 cup capacity). Season with salt and pepper. Top with half the onions and half the tomatoes. Sprinkle with half the garlic and half the thyme. Season with salt and pepper. Repeat layering with remaining potatoes, onions, tomatoes, garlic and thyme. Season with salt and pepper. Pour wine and olive oil over. Bake until potatoes are tender and almost all the liquid evaporates, about 90 minutes.
• Melt butter in a heavy large skillet over medium-high heat. Add breadcrumbs and saute until golden brown, about 5 minutes. Sprinkle breadcrumbs over gratin. Cool 10 minutes and serve.

ONION GRATIN

Steps:

• In a large size heavy skillet melt the butter and cook the onions over medium heat until soft, between 15 and 20 minutes, stirring frequently with a wooden spoon. You do NOT want the onions to be crunchy later.
• Add flour, stirring, and cook about 1 minute.
• Gradually stir in milk and cook 4 minutes; add cream, salt, and pepper.
• Remove skillet from stove top and set aside to cool slightly.
• Preheat oven to 400*F.
• When oven is pre-heated, taste sauce and adjust with more salt and pepper to suit your taste preferences (I like to add quite a bit more pepper).
• After taste adjustment, add 1 beaten egg to the cooled onion mixture and whisk thoroughly to combine.
• Pour the onion sauce into a lightly sprayed pie dish.
• Cover with layer of egg slices and sprinkle with cheese.
• Bake until lightly browned, about 15 minutes-depends upon your oven.
• Top with bacon crumbles.
• Allow to set for 5 minutes so that it will set up and be easier to plate.