SAVORY SWEET POTATO GRATINS WITH CREME FRAICHE, ONIONS, AND BACO
Can't go wrong with this one.....Thinly sliced sweet potatoes are layered in the baking dish (you can use one dish big enough for two rather than individual ones) with bechamel, crisped bacon, and raw onions and garlic, which infuse the gratin with their fragrance. A sprinkling of parmesan on top helps with browning, but if you want a little more color, pop the gratin under the broiler for a few minutes at the end. 20-25 minutes baking time is perfect for a two-person baking dish.
Provided by Raquel Grinnell
Categories Winter
Time 45m
Yield 2 gratins, 2 serving(s)
Number Of Ingredients 12
Steps:
- Lightly grease 2 individual baking dishes (that hold roughly 1 1/2 cups) or an 8 x 8 baking pan. Preheat the oven to 350 degrees.
- In a small saute pan, cook the bacon over medium heat until crisp. Remove from heat, and toss with onion and garlic.
- In a small pot, melt the butter over medium heat. Stir in the flour, and cook until the mixture is well combined but still pale. Stir in the milk and the creme fraiche.
- Reduce the heat to low and bring the bechamel to a simmer. Stir in nutmeg, brown sugar, salt, and pepper.
- Layer 4-6 slices of potato at the base of each of the prepared baking dishes. Top with a few tablespoons of bechamel, and a few spoonfuls of the bacon mixture. Repeat with another layer of potatoes, another layer of bechamel, and more bacon. Top with one last layer of potatoes, and spoon remaining bechamel over the top. Finish with a sprinkling of grated parmesan cheese.
- Bake the gratins until they are bubbly around the edges and cooked through, about 15-20 minutes. Let cool slightly before serving.
SWEET POTATO-ONION GRATIN
Steps:
- Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the butter.
- Oil the sliced sweet potatoes and onions with the canola oil and sprinkle with salt and pepper. Grill the sweet potatoes and onions until slightly charred on each side and just halfway cooked. Set aside.
- Combine the half-and-half, horseradish, thyme, 2 teaspoons salt and 1 teaspoon pepper in a bowl. Sprinkle one-third of the Gruyere in an even layer over the bottom of the prepared baking dish. Layer one-third of the grilled sweet potatoes and onions on top of the Gruyere. Repeat twice¿one-third of the cheese, one-third of the vegetables¿to create three even cheese-vegetable layers. Pour the half-and-half mixture over the top, cover with foil and bake for 35 to 40 minutes. Uncover and continue baking until the sweet potatoes are tender and the gratin is golden brown, another 15 to 20 minutes. Let rest for 15 minutes before serving.
SWEET POTATO GRATIN
This creamy potato gratin benefits from a subtle blend of spices. Cinnamon, ginger, and cayenne pepper take it from ordinary to out-of-this-world.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Pour 1 cup cream into a large ovenproof skillet. Arrange sweet potatoes evenly in pan, season with salt and pepper, and pour remaining cream on top. Gently press on potatoes to submerge. Bring to a simmer over medium, transfer to oven, and bake 12 minutes. Press on potatoes to submerge again and bake until potatoes are tender and cream is bubbling, 8 to 10 minutes more. Sprinkle with cinnamon, ginger, and cayenne. Let cool 10 minutes before serving.
Nutrition Facts : Calories 283 g, Fat 22 g, Fiber 3 g, Protein 3 g, SaturatedFat 14 g
CREAMY POTATO GRATIN WITH CARAMELISED ONIONS
The sweetness of the caramelised onions cuts through the rich creaminess of this dauphinoise-style bake
Provided by Good Food team
Categories Side dish
Time 2h35m
Number Of Ingredients 9
Steps:
- Up to 2 days before serving, heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan. Add the onions and thyme, cover, and cook over a gentle heat for 10-15 mins until softened and caramelised. Pour the cream and milk into a large bowl and season well. Add the potatoes and mix to combine.
- Butter a 23 x 28cm ovenproof dish, then layer in half the potatoes. Spread the onion mixture on top, then layer on the remaining potatoes. Press down with your hands. Pour over the milk mixture, which should come just level with the potatoes. If not, add a little more milk until it does. Cover with foil, then bake for 11⁄2 hrs until tender. Remove from the oven and leave to cool. Cover and store in the fridge.
- On the day, heat the oven to 220C/200C fan/gas 7. Uncover the gratin, spread the crème fraîche on top, then sprinkle over the Parmesan. Put in the oven and cook for 30 mins until the cheese is melted, the top crisp and golden brown, and the gratin piping hot. Serve garnished with extra thyme.
Nutrition Facts : Calories 357 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.29 milligram of sodium
MOLTEN FRENCH CAMEMBERT POTATO GRATIN WITH BACON AND ONIONS
Pure indulgence & total comfort food! Melted Camembert cheese baked au gratin with potatoes, bacon, onions, wine & creme fraiche! This is my own adaptation of a recipe called Tartiflette; an Alpine Savoy dish which uses Reblochon cheese which I find a bit overpowering in flavour, so I made my own recipe up using Camembert and cutting out butter and full fat cream too! This is a truly lovely meal which is served with crisp green salad and a selection of charcuterie - such as salamis, sausages, pates & terrines. Bring the Poele, the little cooking pot to the table, have everything set out, add some wine & invite friends and family over.......... oh, and don't forget to light the log fire too!
Provided by French Tart
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 210C,425°F.
- Grease an ovenproof dish, I use a French Poele, a small pan like earthenware dish with a handle, but any oven proof dish which is fairly deep will be okay!
- Peel and boil the potatoes whole; cook for about 20-25 mins or until JUST tender but still holding their shape well.Plunge them into cold water to stop them cooking and set them to one side.
- Meanwhile, heat up a frying pan and cook the lardons or bacon cubes together with the diced onions. Cook them over a medium heat, pouring away any excess fat. Fry them until the bacon is crispy but not too brown and the onions are tender.
- Mix together the creme fraiche and glass of wine. Season the mixture very well with black pepper and just a touch of salt, as the bacon will be salty.
- Take your Camembert cheese and very carefully slice it into two pieces horizontally.
- Drain the cooled potatoes and cut them into 1/4" thick slices. Layer half of them in to the greased oven proof dish and then cover with half of the onion and bacon mixture.
- Pour over half of the wine and creme fraiche mixture. Place one half of the whole Camembert on top. Repeat the layer in the same order: potatoes, bacon and onion mixture, wine and creme fraiche mixture and end the layers by placing the last half a Camembert cheese on top.
- Season with black pepper again and just a pinch of salt if you wish.
- Bake in a pre-heated oven for about 45 minutes or until the gratin is brown and bubbling.
- Set to one side for about 3-5 minutes, it firms up a bit and is easier to serve then!
- Serve with a big bowl of crisp green salad, assorted Charcuterie such as cold meats, salami, terrine and sausage AND not forgetting crusty bread to mop all those juices up with!
- Great with a well chilled and dry white wine such as Chablis or Chardonnay.
SWEET POTATOES AU GRATIN
This rich, sweet potato casserole couldn't be any easier to make-or more delicious to eat! -Patti Kirchhoff, Lake Geneva, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.
Nutrition Facts : Calories 412 calories, Fat 31g fat (19g saturated fat), Cholesterol 124mg cholesterol, Sodium 385mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.
GRATIN OF POTATOES, ONIONS, BACON AND CHEESE
This tasty potato gratin, flavoured with onion, bacon and cheese, makes great cold weather comfort food.
Provided by English_Rose
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F First, simmer the potatoes in plenty of salted water until completely cooked through. Drain and leave to cool.
- Once they have cooled enough to handle, cut the potatoes into 1/2in slices, season with salt, freshly ground pepper and freshly grated nutmeg and set aside.
- While the potatoes are cooking, sweat the onions with the bacon in the vegetable oil in a heavy-based frying pan for 10 minutes until soft, turn up the heat and brown, stirring constantly.Turn off the heat and set aside.
- Mix the grated cheese together with the creme fraiche and set aside.
- Generously butter a gratin dish and cover with half of the sliced potatoes followed by the onions and bacon and the second half of the potatoes.
- Pour over the white wine and spread the cheese and creme fraiche mixture over the top. Season with freshly ground pepper and grated nutmeg and bake for 15-20 minutes in the pre-heated oven until golden. Serve piping hot.
Nutrition Facts : Calories 1100.3, Fat 79.5, SaturatedFat 41.7, Cholesterol 206.6, Sodium 894.6, Carbohydrate 55.7, Fiber 6.6, Sugar 7.8, Protein 30.2
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