JULIA CHILD'S PROVENçAL POTATO GRATIN
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Provided by Julia Moskin
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
- In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
- In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
- If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams
POTATO AND ANCHOVY GRATIN
Adapted from a recipe in The Australian Women's Weekly's 'little pies & cakes'. When I made this recently for guests, I had one guest who doesn't really like anchovies so I made two with sardines - a bit fiddly as I had to make two separate lots of cream! But I was impatient to try the recipe. There were four of us and so we each sampled the sardine version: the verdict was that both were very tasty. For serving to family, you might want to make this in the one larger dish. If you do this, remember to adjust the cooking time appropriately.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 50m
Yield 6 Potato and Anchovy Gratin, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/180°C fan-forced/400°F/6 gas mark; grease six-hole (3/4-cup/180mljust under 6 fluid ounces) texas muffin pan; line each hole with two criss-crossed 5cm x 20cm (appromimately 1/4"x 8") strips of baking paper.
- Using a sharp knife, mandoline or V-slicer, cut the potatoes into very thin slices; mince the onion and garic (if using) in a mini processor or slice the onion very thinly and finely chop the garlic.
- Drain and reserve the oil from the anchovies; chop the anchovies coarsely; layer potato, onion and anchovy in the pan holes, starting and finishing with potato.
- Heat 2 teaspoons of the reserved anchovy oil (or anchovy oil and lemon juice), cream, milk and pepper in a small pan; distribute it evenly over the potato mixture.
- Bake in the oven for about 30 minutes or until the potato is tender; add the slivered almonds (if using) in the last 10-15 minutes of cooking; stand in pan for 10 minutes; using the baking paper strips gently lift the gratin from the pan.
- Sprinkle with the fresh dill and serve.
Nutrition Facts : Calories 287.1, Fat 18.9, SaturatedFat 10.7, Cholesterol 66.3, Sodium 328.4, Carbohydrate 24.1, Fiber 2.8, Sugar 1.5, Protein 6.6
RICH AND CREAMY POTATOES AU GRATIN
These are the easiest, creamiest potatoes au gratin I have ever had... YUM!
Provided by Celeste
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
- Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
- Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.
Nutrition Facts : Calories 352 calories, Carbohydrate 32.1 g, Cholesterol 70.5 mg, Fat 20 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 12.1 g, Sodium 330.5 mg, Sugar 0.2 g
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