POTATOES AU GRATIN
This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
- Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
- In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
POTATO AND POBLANO GRATIN
Provided by Marcela Valladolid
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.
- In a medium bowl, combine the poblano strips and corn.
- In a small bowl, mix together the half-and-half and crema.
- Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.
- Let stand 10 minutes before serving.
- Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.
POTATO, GREEN PEPPER, & TOMATO GRATIN
This is cooked similar to a Scalloped Potato recipe but has no milk or flour in it. It makes a tasty Potato Vegetable Casserole. This is one of the recipes given to me by Cyndy Totten who gave me permission to post her recipes.
Provided by CarrolJ
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease the sides and bottom of a 9x13 inch baking dish.
- Arrange 1/3 of the Potatoes in the baking dish.
- Top the Potatoes with 1/3 of the sliced Green Peppers.
- Top the Green Peppers with 1/3 of the sliced Tomatoes.
- Mix the melted Butter with the Olive Oil.
- Drizzle 1/3 of the Butter, Olive Oil mixture over vegetables.
- Season with 1/3 of the salt and pepper.
- Repeat steps 3-7 until all of the ingredients are used up.
- Bake 1 1/4 hour or until tender, golden brown and bubbly.
Nutrition Facts : Calories 367.2, Fat 17.1, SaturatedFat 6.2, Cholesterol 20.3, Sodium 649.9, Carbohydrate 50.7, Fiber 5.8, Sugar 4.9, Protein 5.3
POTATO GRATIN WITH PEPPERS, ONIONS AND TOMATOES
A Lydie Marshall gratin worth making just for the smell while it's cooking--but it sure does taste good. This can also be made in individual gratin dishes--just adjust the baking time for the smaller quantities.
Provided by Chef Kate
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Dribble 1 tablespoon of olive oil into a 2-quart rectangular or 14-inch-by-8-inch-by 2-inch oval baking dish and scatter 1/4 of the minced garlic over the bottom of the pan.
- Arrange the vegetables in layers, starting with the potatoes and peppers and finishing with the tomatoes and onion.
- Sprinkle salt, freshly ground pepper, and oregano and about 1/4 of the garlic between each layer.
- Drizzle the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.
- Note: The easiest way to slice the potatoes is with a mandoline. Remember that the thicker the potato slices, the longer it will take to bake.
- Note2: As I have wonderful dried oregano from Greece, I use that as it is better than what I can get fresh.
Nutrition Facts : Calories 279.7, Fat 12.5, SaturatedFat 1.8, Sodium 594.8, Carbohydrate 39.8, Fiber 5, Sugar 5.3, Protein 4.5
THE PERFECT POTATO GRATIN
You can never have too many spuds at Christmas! Shake things up with this indulgent gratin
Provided by Jamie Oliver
Categories Sides Vegetables Christmas Father's day French Potato
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- I love roast potatoes and you'll always find them on my Christmas table. But, if you've got a big crowd for Christmas then this gratin is an exciting and quite luxurious way of serving potatoes. You could either make them instead of, or as well as, your roast potatoes.
- Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 30cm x 30cm, and at least 6cm deep.
- Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with salt and pepper.
- Add the potatoes and most of the thyme leaves and stir well. Spoon into the gratin dish and shake to even everything out. Sprinkle with the Parmesan then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
- Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme and stir in the chestnuts. When your gratin is ready, remove the foil and spoon the bacon and chestnut mixture over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.
Nutrition Facts : Calories 509 calories, Fat 26.6 g fat, SaturatedFat 14.9 g saturated fat, Protein 11.2 g protein, Carbohydrate 59.7 g carbohydrate, Sugar 4.4 g sugar, Sodium 0.9 g salt, Fiber 4.5 g fibre
CREAMY PEPPER JACK POTATOES AU GRATIN
Shredded pepper Jack cheese made with a touch of cream cheese gives this creamy potatoes au gratin side dish some serious star power on the dinner table.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
- Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
- Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
- Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until shredded cheese is melted.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 8 g
EGGPLANT AND POTATO GRATIN
In this side dish inspired by Indian flavors, slices of eggplant and potato sit over a bed of crushed tomatoes seasoned with garlic, cumin and nigella seeds. It's a wonderful accompaniment to seafood, particularly roasted fish. To cut the cooking time, slice the vegetables even thinner, using a mandolin or food processor. Nigella seeds are sometimes erroneously labeled as black cumin, but they look and taste quite different. They have a triangular shape and a distinct black coat, and the flavor will remind some of alliums. There is no direct substitute, but, for the same texture - if not the same taste - you could use sesame seeds.
Provided by Nik Sharma
Categories casseroles, vegetables, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Slice the eggplants 1/4-inch thick, discarding the tops. Peel the potatoes or leave the skins on, and slice the potatoes 1/4-inch thick. Place the eggplant and potatoes in a large bowl and drizzle with the ghee. Toss with cumin, nigella, red-pepper flakes, cinnamon and 1 teaspoon salt.
- Lightly grease a 9-by-9-inch baking dish or similarly sized gratin dish with ghee, and place the gratin dish on a baking sheet.
- Add the tomatoes and garlic to the baking dish, season with salt and toss to combine. Arrange the eggplant and potato slices on top, alternating between the two vegetables.
- In a small bowl, mix the bread crumbs and Parmesan. Sprinkle the mixture over the sliced vegetables.
- Cover the dish tightly with aluminum foil and bake for 30 minutes. Uncover, and bake for another 15 to 20 minutes, until the top turns golden brown. Let the dish cool for 5 minutes before serving.
POTATO GRATIN WITH PEPPERS, ONIONS, AND TOMATOES
I've saved this recipe for several years and am putting it here for safekeeping so that I can find it again. It sounds yummy. Recipe Source: A PASSION FOR POTATOES by Lydie Marshall
Provided by lazyme
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and slice the potatoes 1/8-inch to 1/16-inch thick (6 cups).
- Preheat the oven to 325 degrees.
- Dribble 1 tablespoon olive oil into a 2-quart rectangular or oval baking dish 14 x 8 x 2 and scatter 1/4 of the minced garlic over the bottom of the pan.
- Arrange the vegetables in layers, starting with potatoes and peppers, finishing with tomatoes and onion.
- Sprinkle with salt, freshly ground pepper, garlic, and oregano between each layer.
- Pour the remaining olive oil over the surface and bake in the oven for 1 1/2 hours, or until fork tender.
POTATOES GRATIN
Try Tyler Florence's super-cheesy and creamy potatoes gratin from Food Network.
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.
POTATO AND PEPPER GRATIN
The Potato and Pepper Gratin recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h35m
Yield 4
Number Of Ingredients 18
Steps:
- Scrub and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, 20-25 minutes. Drain, rinse, peel and let cool.
- Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into bite-size pieces.
- Peel the onions, cut in half lengthwise, then cut each half crosswise to make 3 wedges. Heat the oil in a skillet and saute the onions until light golden brown.
- In a bowl, whisk together the creme fraiche, cream, egg yolks and grated cheese, season with salt and pepper.
- Cut the potatoes into thin slices.
- Preheat the oven to 180°C (approximately 350°F). Butter a casserole dish and arrange a slightly overlapping layer of potatoes in the bottom. Lightly season with salt and pepper and sprinkle with some of the herbs, then pour a little of the egg-cream mixture over. Scatter pieces of pepper on it and pour some egg-cream mixture over it. Continue layering until the ingredients are used up. Finish with a layer of peppers and the onion wedges.
- Sprinkle with cheese cubes and bake until set and piping hot, about 45 minutes. Serve immediately.
CREAMY POTATO-GRUYERE GRATIN
This wonderfully rich and delicious potato gratin recipe is adapted from the Chez Max restaurant in Zurich, from "The Union Square Cafe Cookbook." This is the creamiest and richest potato gratin I have ever eaten!
Provided by Grace Lynn
Categories Potato
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Lightly butter a 10-cup gratin dish.
- Rub the dish with both halves of the cut garlic clove.
- Combine the cream, nutmeg, salt, pepper, and cayenne in a bowl.
- Peel the potatoes and slice them paper-thin on a mandoline.
- As you work, place the potato slices in the bowl with the cream and seasonings.
- Add the gruyere and combine thoroughly.
- Pour the potato-cheese mixture into the prepared gratin dish, making sure the potato slices are flat and level.
- Place the gratin dish inside a roasting pan and fill the pan to three quarters full with hot water, creating a bain-marie.
- Carefully place the bain-marie in the center of the oven and bake for 2 hours, or until completely set and golden on top.
Nutrition Facts : Calories 1068.9, Fat 89.1, SaturatedFat 54.6, Cholesterol 321.3, Sodium 968.4, Carbohydrate 42.8, Fiber 4.8, Sugar 2.1, Protein 28.2
POTATO GRATIN
Make and share this Potato Gratin recipe from Food.com.
Provided by Brookelynne26
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 375°F.
- Combine the cream, milk, garlic, herbs, 1 teaspoons of salt and 1/4 teaspoons pepper in a medium saucepan. Bring to a low simmer and cook for 30 minutes. Strain, discarding the garlic and herbs and reserve the flavoured cream.
- While the cream is cooking, peel the potatoes and cut into thin slices using a mandolin or a sharp knife. Rinse in a bowl of cold water and pat dry with paper towels.
- Butter a 10x14 gratin dish with 1 tablespoon of the butter. Arrange one layer of potatoes in the bottom, overlapping by almost half. Sprinkle with a little salt and pepper and pour 1/2 cup of cream over top. Repeat with remaining potatoes and cream, about 4-5 more layers. Dot the top with the remaining butter and cover with foil.
- Bake for 45 minutes. Remove the foil and bake for another 15 minutes, until the top is golden brown. Cool for 5 minutes before serving.
Nutrition Facts : Calories 376.2, Fat 26, SaturatedFat 16.1, Cholesterol 92.2, Sodium 627.5, Carbohydrate 31.9, Fiber 3.6, Sugar 2.9, Protein 5.6
BELL PEPPER & POTATO GRATIN
I absolutely love gratin potatoes in all its forms, but not all the fat and gooey cheese. So I made this which came out so scrumptious that you won't miss all the fat. These potatoes go very well w/ a herb-roasted chicken dish. Please make sure to use fresh thyme, it makes a BIG difference.
Provided by sherry monfils
Categories Potatoes
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 375. Spray a 9" x 13" casserole dish w/ cooking spray. In lg measuring cup, whisk oil, thyme leaves, ( crush first,) salt and pepper.
- 2. Fill a lg pot 1/2-way with water and bring to a boil. Add potatoes. Cover and remove from heat. Let stand for 10 mins. Drain potatoes and transfer to a lg bowl. Drizzle w/ the oil mix.
- 3. Line the bottom of the casserole dish with 1/3 of the potatoes, then layer w/ 1/2 the onions, 1/2 the bell pepper and a 1/3 of the cheese. Repeat layers beginning w/ the potatoes. In a medium bowl, Combine the chicken broth and wine and pour evenly over veggies. Cover dish w/ foil and bake 20 mins. Remove foil and continue baking for 30 mins, or until potatoes are tender. Garnish with the whole thyme leaves.
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- Preheat oven to 425°F (220°C). Lightly brush 10-in. (25 cm) pie plate with Becel® Buttery Taste margarine*.
- Arrange 1/3 of the potatoes in prepared pie plate in a circular pattern. Spoon 1/3 of the margarine mixture over top, spreading out onions. Repeat layers 2 more times.
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- 1. Heat oven to 200C. Rub cut garlic around base and sides of a shallow one-litre gratin dish, then lightly grease with butter. Peel and finely slice potatoes.
- 2. Gently heat cream, milk, nutmeg and garlic halves in a saucepan until just under the boil. Add potatoes to hot milk mixture and simmer for 10 minutes, jiggling them every now and then to stop them sticking.
- 3. Use a slotted spoon to layer half the potatoes in the gratin dish, scatter with half the cheese, salt and pepper, then top with remaining potatoes.
NEIL PERRY'S POTATO GRATIN RECIPE | GOOD FOOD
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- 2. Peel the potatoes and cut into 2mm thick slices, placing the slices in a bowl and covering them with cream to prevent discolouration. Season the slices with salt and pepper.
- 3. Brush the base and sides of a shallow baking tray or gratin dish with the melted butter. Remove the potato slices from the cream and place in a circle, covering the middle with another circle of potato. (If using a rectangular dish, overlap the slices in lines down the dish until about 2-3cm deep.) Drizzle a little cream between each layer, and pour over any remaining cream.
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