BAKED SWEET POTATO AND CARROT GRATIN
Provided by Geoffrey Zakarian
Categories side-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- In a large pan, heat 3 tablespoons of the olive oil over medium-high heat until hot. Add the onion and saute until translucent and tender, 3 to 5 minutes. In stages, add the spinach and cook until all of the spinach is incorporated and cooked through. Set aside.
- In a saucepot over medium-high heat, combine the cream cheese and vegetable stock, whisking to form a smooth mixture. Bring to a simmer, lower the heat to medium and simmer for 3 to 5 minutes. Add the yogurt and orange zest and whisk until incorporated, then remove from the heat. Add the spinach to the cream cheese mixture. Season with salt and pepper and fold together.
- Coat the inside of a 9-by-13-inch baking dish with the remaining olive oil. Place a thin layer of the spinach mixture on the bottom of the dish and sprinkle with a third of the sage. Place a layer of sweet potatoes on top of the spinach and season with salt and pepper. Top with a single layer of carrots, then a layer of the spinach mixture and some sage. Repeat the steps once more, finishing with a layer of the spinach mixture on top, followed by a sprinkle of sage.
- Cover the dish with aluminum foil and bake until the potatoes and carrots are tender, 1 hour and 20 minutes. Remove the foil, coat with the breadcrumbs and continue to bake until the breadcrumbs are golden brown, an additional 10 minutes. Let stand for 15 minutes before serving. When ready to serve, top with the pomegranate seeds.
ROOT VEGETABLE GRATIN
Provided by Trisha Yearwood
Categories side-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Combine the heavy whipping cream, chicken stock, butter, thyme, garlic and Parmesan rind in a small saucepot. Place over medium-low heat and cook just until simmering, 10 to 12 minutes. Turn off the heat and whisk in the flour. Strain the cream mixture through a colander into a container with a pour spout and discard the thyme stems, garlic and cheese rind.
- Spread the potato rounds in an even layer in the bottom of the prepared baking dish. Pour a third of the cream mixture over the potatoes. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup grated cheese. Next, shingle half the carrots and parsnips in alternating rows in an even layer. Pour a third of the cream mixture over the top, then sprinkle with salt, pepper and 1/2 cup cheese. Finally, shingle the remaining parsnips and carrots in alternating rows in an even layer. Use your hands to lightly press down on the vegetables to even out, if needed. Pour the remainder of the cream mixture over the top, then sprinkle with salt and pepper. Reserve the remaining cheese (about 1 cup).
- Cover the baking dish tightly with aluminum foil and bake until the vegetables are fairly tender and the sauce is simmering, about 1 hour. Remove the foil and sprinkle the top of the gratin with the remaining cheese. Bake, uncovered, until the cheese is lightly browned and the vegetables are tender, another 30 minutes.
- Cool for at least 10 minutes before slicing. Serve warm.
CARROT, PARSNIP AND POTATO GRATIN
Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 208mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
GOLDEN POTATO GRATIN
The caramelized onions in this creamy potato gratin draw out the sweet warmth of the pinch of saffron that makes this dish golden. A topping of shredded Gruyère cheese adds to the decadence.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- In a saucepan, heat cream, 1 teaspoon salt, 1/8 teaspoon pepper, saffron, and nutmeg over medium until bubbling around edges. Remove from heat; let stand 20 minutes.
- Meanwhile, heat butter in a medium skillet over medium until bubbling. Add onion, season generously with salt, and cook, stirring occasionally, until softened, about 10 minutes. Reduce heat to medium-low and continue cooking until deep golden brown, about 15 minutes. (If mixture is becoming too dark, add water, 1 teaspoon at a time, and scrape up any browned bits; you should have about 1/2 cup caramelized onion.)
- Preheat oven to 300°F. Brush a 2-quart baking dish with butter. Peel and thinly slice potatoes 1/8-inch thick. Shingle half of potatoes in bottom of dish. Top with caramelized onion and half of cheese. Shingle remaining potatoes over top. Pour cream mixture over potatoes, and top with remaining cheese. Bake until potatoes are fork-tender and top is bubbling and golden, about 1 hour and 25 minutes. Let stand at least 15 minutes before serving.
POTATOES AND CARROTS AU GRATIN
I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a greased 2-qt. casserole, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables; gently toss. Bake at 350°, covered, 35-40 minutes or until potatoes are tender. Top with remaining cheese; bake, uncovered, 10-15 minutes more.
Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 678mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
CARROT AND POTATO GRATIN
Make and share this Carrot and Potato Gratin recipe from Food.com.
Provided by mommymakeit4u
Categories Potato
Time 1h30m
Yield 1 gratin, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- butter 13x9x2 inch glass baking dish.
- bring large pot of salted water to boil. Add potatoes and carrots.
- Cover and cook for 5 minutes. Drain well.
- Arrange 1/4 cooked vegetables over bottom of dish. Sprinkle with 1/4 tsp salt and generous amount of pepper. Sprinkle 1/4 of cheese over. Repeat layering 3 more times with remaining ingredients.
- Pour broth over vegetables. Dot top with 1/4 cup butter.
- Cover and bake until broth is absorbed and vegetables are tender. About 1 hour.
- Uncover and bake until golden brown. about 10 minutes longer.
- Let stand 10 minutes before serving.
GOLDEN POTATO AND CAULIFLOWER GRATIN
Provided by Claire Robinson
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place the oven rack in center of oven and preheat to 400 degrees F.
- In a medium bowl, whisk creme fraiche and whipping cream until combined.
- In a large baking dish, approximately 9 by 13-inches, arrange 1/3 of potato slices, overlapping slightly. Generously season with salt, pepper, and some fresh thyme leaves. Drop 1/3 of the cream mixture in dollops over potatoes, and spread evenly, (layer will be very thin). Repeat with another layer. Layer for a 3rd and last time, covering the top of the potatoes with the cream mixture, then mini cauliflower florets, and generously season with salt, pepper, and remaining thyme.
- Bake 30 minutes and reduce oven temperature to 350 degrees F. Continue to bake until top is golden brown, about 20 minutes longer.
- Do your best to let gratin rest 15 to 20 minutes before serving. Garnish with thyme sprigs. Eat and enjoy!
CARROTS AU GRATIN
Beth Ann, this may not be exactly the recipe you are looking for but it is very similar and it is delicious. Enjoy!
Provided by GRAMMYROSE
Categories Side Dish Casseroles
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
- In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
- Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
- Bake in preheated oven for 20 minutes, or until bubbly and golden brown.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Cholesterol 15.4 mg, Fat 10.2 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 490.2 mg, Sugar 7.5 g
CARROTS AU GRATIN
I'm an onion lover, so I sometimes double the amount called for in this recipe.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until carrots are almost tender. , Meanwhile, in a small saucepan, saute onion in 3 teaspoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. , Remove from heat; stir in cheese and parsley until cheese is melted. Drain carrots; add to sauce., Transfer to a greased 2-cup baking dish. Melt remaining butter; stir in cornflakes. Sprinkle over carrots. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and golden brown.
Nutrition Facts : Calories 266 calories, Fat 17g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 608mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.
CARROT AND POTATO AU GRATIN
Make and share this Carrot and Potato Au Gratin recipe from Food.com.
Provided by FarahC
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In 3-quart saucepan, melt margarine and olive oil over low heat. Remove 2 1/2 tablespoons and mix with KELLOGG'S CORN FLAKES cereal.
- Set aside for topping. Add onion and garlic to remaining margarine in pan.
- Cook, stirring frequently, until onion is softened but not browned.
- Stir flour, salt and pepper into onion mixture. Add milk and half-and-half, stirring until smooth. Increase heat to medium and cook until mixture boils and thickens, stirring constantly.
- Add cheese and continue cooking, stirring 1 minute longer. Remove from heat.
- Stir in carrots, potatoes and parsley flakes.
- Spread mixture into 10 x 6 x 2-inch (1 1/2-qt.) glass baking dish coated with cooking spray.
- Sprinkle cereal mixture evenly over top.
- Bake at 350° F about 20 minutes or until thoroughly heated. Remove from oven. Let stand about 5 minutes before serving.
- Serve hot.
Nutrition Facts : Calories 253.2, Fat 15.3, SaturatedFat 4.9, Cholesterol 14.5, Sodium 567.9, Carbohydrate 22.6, Fiber 2.1, Sugar 6.4, Protein 7.6
CARROT POTATO AND ONION GRATIN
Make and share this Carrot Potato and Onion Gratin recipe from Food.com.
Provided by josamky1063
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F Generously butter a medium-size gratin dish.
- Make a layer of one-third of the potato slices in the bottom of the prepared gratin dish.
- Add a layer of half the onions and then half the carrots.
- Dot with 2 tablespoons of the butter and season well with salt and pepper.
- Repeat the layers and finish with the remaining one-third of the potato slices. Dot with the remaining 2 tablespoons of butter and season with salt and pepper. Pour in the stock.
- Cover with aluminum foil and bake until the vegetables are tender, about 45 minutes. Uncover and sprinkle with the cheese.
- Bake 10 minutes longer, until the cheese is golden brown. Serve very hot.
- Makes 6 to 8 servings.
POTATO AND CARROT GRATIN DIAMONDS
Categories Milk/Cream Food Processor Dairy Potato Vegetable Side Bake Carrot Fall Winter Shallot Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- In a food processor fitted with the coarse grating disk grate the potatoes, peeled, and in a bowl toss them with 2 tablespoons of cornstarch. In another bowl toss the carrots with the remaining 4 tablespoons cornstarch. In a buttered 13- by 9-inch baking dish spread half the carrot mixture, add the potato mixture, spreading it evenly, and sprinkle the shallot over the potatoes. Add the remaining carrot mixture, spreading it evenly, and tamp the mixture down with a rubber spatula. In a bowl whisk together the cream, the milk, the eggs, and salt and pepper to taste, pour the mixture over the carrot mixture, and bake the gratin in the middle of a preheated 375°F. oven for 45 minutes, or until the vegetables are tender and golden. Let the gratin cool and chill it, covered, overnight. Cut the gratin into diamonds, transfer the diamonds to a buttered baking sheet, and heat them in a preheated 350°F. oven for 15 minutes, or until they are heated through.
GRATIN OF CARROTS & ROOT VEGETABLES
Serve as a tasty side for your favourite meat dish or as an impressive vegetarian main.
Provided by Good Food team
Categories Dinner, Lunch, Vegetable
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/gas 4/fan 160C and butter a shallow ovenproof dish. Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. It's best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.
- Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning. Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.
- Pour the carrots and cream over the other vegetables, and spread the carrots out. Sprinkle over the parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake a further 20 minutes until golden and bubbly.
Nutrition Facts : Calories 532 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
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