ENDIVE AND POTATO GRATIN WITH WALNUTS
Cooked endive is comfort food, and like raw endive in a salad, it goes very well with walnuts and walnut oil.
Provided by Martha Rose Shulman
Categories casseroles, one pot, side dish
Time 1h
Yield Serves four
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Oil a two-quart baking or gratin dish. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the endives. Blanch for two minutes, and transfer to the ice water. Cool in the ice water, then drain and dry on paper towels. Cut crosswise into thirds, and transfer to a bowl.
- Steam the quartered potatoes for 10 to 15 minutes until tender. If the potatoes are large, cut the quarters in half. Add to the bowl with the endives, along with the walnuts, parsley, thyme, walnut oil and half the Gruyère. Season with salt and pepper, and toss everything gently together. Turn into the prepared baking dish, making sure to scrape all of the contents of the bowl into the dish. Sprinkle the remaining Gruyère over the top.
- Place in the oven and bake 20 to 25 minutes, until the edges of the vegetables are browned and the gratin is sizzling. Remove from the heat and serve hot or warm.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 508 milligrams, Sugar 2 grams
BELGIAN ENDIVE AU GRATIN
Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture.
Provided by gaidgin
Categories Side Dish Vegetables Greens
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
- Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
- Preheat an oven broiler to low.
- Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
- Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 20.4 g, Cholesterol 28.7 mg, Fat 10.1 g, Fiber 16 g, Protein 12.8 g, SaturatedFat 5.7 g, Sodium 210.4 mg, Sugar 2.8 g
CLASSIC POTATO GRATIN
When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
Provided by Claire Saffitz
Categories Bon Appétit Potato Casserole/Gratin Side Thanksgiving Kid-Friendly Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Cut 1 garlic clove in half and rub the inside of a 3-qt. shallow baking dish with cut sides. Smear butter all over inside of dish. Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15-20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
- Arrange potato slices in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crisp edges from the top). Shingle as you work until bottom of dish is covered. Tuck smaller slices into any gaps to fill. Pour cream mixture over potatoes and cover dish tightly with foil. Bake potatoes until tender and creamy, 60-75 minutes. Let cool.
- Place rack in highest position; heat broiler. Remove foil and top potatoes with Gruyere and Parmesan. Broil until cheese is bubbling and top of gratin is golden brown, 5-10 minutes. Serve topped with more thyme leaves.
- Do ahead
- Gratin can be baked 1 day ahead. Cover and chill. Bring to room temperature before broiling.
ENDIVE SALAD WITH WALNUTS
This simple and elegant starter is excellent with Sauvignon Blanc.
Yield Serves 4
Number Of Ingredients 5
Steps:
- Whisk vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
- Arrange 4 endive halves on each plate. Drizzle 2 tablespoons vinaigrette over each serving. Sprinkle with walnuts.
POTATO GRATIN WITH WALNUTS
This potato gratin is certainly a celebration of potatoes, but it's the walnuts and cheeses that really bring this side dish to life. The red bliss potatoes are earthy and light so the richness and crunchy texture of the walnuts links up with the tangy and salty cheeses to make this a great sidekick for anything from turkey or roast chicken to prime rib or white roasted fish. Remember, potatoes can vary and so can the cooking time for this gratin. Cook until the potatoes are tender.
Provided by Fisher Nuts
Categories Potato
Time 1h17m
Yield 12 , 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F. Grease the bottom and the sides of a 13 x 9 inch pan or a rectangular 12-inch long gratin dish liberally with the butter and spread the minced garlic evenly on the bottom.
- Assemble the gratin: Combine the potato slices with the cream, 1 cup walnuts, 1/2 cup Parmesan cheese, Gruyere cheese, milk, nutmeg and a generous handful of salt. Mix to blend. Taste the cream for seasoning. Transfer to the prepared baking dish and spread to form an even layer.
- Make the crust and cook the gratin: Combine the panko with the remaining 1/2 cup walnuts and remaining 1/2 cup Parmesan cheese. Top the potatoes with the crust. Cover the dish with aluminum foil and place in the center of the oven. Bake for 20 minutes then remove foil and continue baking for an additional 25-30 minutes or until potatoes in center are fully tender when pierced with the tip of a knife. Remove from oven and let sit for 15-20 minutes.
- Roast the tomatoes: Arrange the tomato halves, cut side up, on a baking sheet. Season with salt and drizzle with 1 tablespoons of olive oil. Place the tray in the center of the oven and bake until the tomatoes are roasted and tender, 12-15 minutes. Set aside.
- Make the vinaigrette: Meanwhile, whisk together the remaining 3 tablespoons olive oil, red wine vinegar and mustard. Set aside.
- Finish the gratin: Serve the gratin in the dish it was cooked inches Top with the tomatoes and drizzle the top with the vinaigrette.
Nutrition Facts : Calories 269.6, Fat 24.6, SaturatedFat 12.9, Cholesterol 70.2, Sodium 196.6, Carbohydrate 6.4, Fiber 0.5, Sugar 1.6, Protein 6.5
WALNUT-SAGE POTATOES AU GRATIN
Make and share this Walnut-Sage Potatoes Au Gratin recipe from Food.com.
Provided by Annacia
Categories Potato
Time 31m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel potatoes, if desired, and thinly slice - I used the thin slicing blade on the food processor - (should have 6 cups).
- Place slices in a colander.
- Rinse with cool water; set aside to drain.
- For sauce, in a medium saucepan on med to med-high heat (I have found walnut oil doesn't have a high heat tolerance)cook onion and garlic in walnut oil until tender but not brown.
- Stir in flour, salt, and pepper.
- Add milk all at once.
- Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in snipped sage.
- Grease a 2-quart round casserole (with glass cover).
- Layer half of the potatoes in casserole. Cover with half the sauce.
- Sprinkle with half the cheese.
- Repeat layering with the potatoes and sauce. (Cover and chill remaining cheese until needed.).
- Bake casserole, covered, in conventional oven at 350 degrees F for 40 minutes. Uncover; bake 25 minutes more or until potatoes are just tender.
- Sprinkle remaining cheese and nuts over top. Bake, uncovered, 5 minutes.
- Let stand 10 minutes.
- Top with sage leaves.
Nutrition Facts : Calories 433.7, Fat 21.3, SaturatedFat 7, Cholesterol 35.1, Sodium 321, Carbohydrate 48, Fiber 5.9, Sugar 2.5, Protein 15
SWEDISH STYLE POTATOES AU GRATIN
Provided by Robert Farrar Capon
Categories casseroles, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Mix the first seven ingredients in a bowl. Boil the milk and cream together, add to the bowl, and mix again.
- Rub a suitable oven-proof dish with half the butter, arrange the potato mixture in the dish, sprinkle with the remaining cheese, and dot with the rest of the butter.
- Bake at 350 degrees until the potatoes are tender (about 1 hour). If the top is not browned, run the dish briefly under the broiler before serving.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 21 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 13 grams, Sodium 390 milligrams, Sugar 3 grams, TransFat 0 grams
More about "endive and potato gratin with walnuts food"
POTATO, LEEK AND WALNUT GRATIN - CALIFORNIA WALNUTS
From walnuts.org
BUTTERNUT SQUASH & POTATO GRATIN WITH WALNUT CRUST
From finecooking.com
SUPER EASY POTATO GRATIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
ENDIVE AND POTATO GRATIN WITH HAM RECIPE | EAT SMARTER …
From eatsmarter.com
GOURMET POTATO SALAD WITH WALNUTS - VICTORIA HANEVEER
From victoriahaneveer.com
CAULIFLOWER & SEARED ENDIVE GRATIN WITH PARSLEY, …
From blueapron.com
POTATO SALAD WITH PEPPERONI AND VINEGAR - DINING AND COOKING
From diningandcooking.com
ENDIVE AND POTATO GRATIN WITH WALNUTS RECIPE | RECIPE
From pinterest.com
THE BEST POTATO GRATIN RECIPE - KATHRYN'S KITCHEN
From kathrynskitchenblog.com
ENDIVE AND POTATO GRATIN WITH WALNUTS - MASTERCOOK
From mastercook.com
ENDIVE WITH GOAT CHEESE, STRAWBERRIES & WALNUTS - EATINGWELL
From eatingwell.com
ENDIVE AND PROSCIUTTO GRATIN | RECIPE | KITCHEN STORIES
From kitchenstories.com
ENDIVE SALAD WITH POMEGRANATE AND WALNUTS – FOOD
From food-reecipes.com
POTATO AND ENDIVE GRATIN WITH CHèVRE AND THYME - MEIKE PETERS
From meikepeters.com
RECIPES FOR HEALTH: ENDIVE AND POTATO GRATIN WITH WALNUTS
From reddit.com
RECIPES - CALIFORNIA ENDIVE
From endive.com
CARROT, ENDIVE AND POTATO GRATIN - EUROPEANVEGETABLES.CA
From europeanvegetables.ca
ENDIVE AND POTATO GRATIN WITH WALNUTS - DINING AND COOKING
From diningandcooking.com
ENDIVE SALAD WITH ORANGE AND WALNUTS | RECIPE | CHEESY POTATOES, …
From pinterest.ca
ENDIVE SALAD WITH ORANGE AND WALNUTS - A COZY KITCHEN
From acozykitchen.com
ENDIVE GRATIN RECIPE | EAT SMARTER USA
From eatsmarter.com
BEST THE ULTIMATE POTATO GRATIN RECIPES | COMFORT FOOD | FOOD …
From foodnetwork.ca
BEST SWEET POTATO AND WALNUT GRATIN RECIPES | FOOD NETWORK …
From foodnetwork.ca
ENDIVE AND WALNUT APPETIZERS - CALIFORNIA WALNUTS
From walnuts.org
ENDIVE GRATIN RECIPE - DANIEL BOULUD | FOOD & WINE
From foodandwine.com
WALNUT AND SAGE POTATOES AU GRATIN - BETTER HOMES & GARDENS
From bhg.com
GOURMET RECIPE: HAM AND ENDIVE GRATIN - FOOD NEWS
From foodnewsnews.com
GUSTO TV - ENDIVE AND EGGPLANT GRATIN
From gustotv.com
THE BEST POTATO GRATIN RECIPE - FIFTEEN SPATULAS
From fifteenspatulas.com
BELGIAN ENDIVE GRATIN RECIPE - LOS ANGELES TIMES
From latimes.com
POTATO ENDIVE GRATIN ARCHIVES — MEIKE PETERS | EAT IN MY KITCHEN
From meikepeters.com
ENDIVE AND POTATO GRATIN WITH WALNUTS RECIPE | RECIPE
From pinterest.com
BAKED BELGIAN ENDIVE WITH PECORINO AND WALNUTS- WIKIFOODHUB
From wikifoodhub.com
ENDIVE AND POTATO GRATIN WITH WALNUTS - MASTERCOOK
From mastercook.com
ENDIVE GRATIN (VEGETARIAN!) | LIVE EAT LEARN
From liveeatlearn.com
FISHER NUTS | RECIPE | POTATO GRATIN WITH WALNUTS
From fishernuts.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love