Potato And Courgette Gratin Food

POTATO AND COURGETTE GRATIN

Steps:

• Boil the potato slices in salted water until almost cooked, drain them and set aside.
• Melt half of the butter in a frying pan with the garlic, and half of the courgette slices, sprinkle with half of the mixed herbs. Fry till just golden on both sides, set aside. Cook the remaining courgette slices in the same way. set aside.
• Grease a low sided oven dish with the extra butter.
• Layer the potatoes and courgette in the dish so that they over lap like roof tiles.
• Whisk the egg with the cream and milk, season with pepper and salt, pour into the dish to cover the potatoes and courgettes.
• Grate the cheese and sprinkle over the dish.
• Place in hot oven 200c till brown aprox. 20 minutes.

POTATOES GRATIN

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.

POTATOES AND CARROTS AU GRATIN

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.

BAKED COURGETTE & TOMATO GRATIN

Steps:

• Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top. Put a weight or tin on top to help push out the liquid.
• Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook over a medium heat, stirring, for 5 mins until thickened. Tear in the basil, if using, and season.
• Heat the oven to 200C/180C fan/gas 6 and oil a roasting dish. Combine the flours in a bowl. Pour away the water from the courgette. Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish. Top with a few slices of mozzarella, followed by a layer of the tomato sauce, and repeat with another layer of courgette, mozzarella and sauce. Toss the cheese and breadcrumbs together, then scatter over the top.
• Drizzle with a little more olive oil, and bake for 40-45 mins until golden and bubbling. Serve with a herby red onion salad and some bread to mop it up, if you like. Can be frozen for up to two months.

MOM'S SCALLOPED POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
• Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
• Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
• Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
• Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

POTATO, ZUCCHINI, AND TOMATO GRATIN

Steps:

• Preheat oven to 250°F. Line rimmed baking sheet with parchment paper. Arrange tomato halves, cut side up, on prepared sheet. Drizzle 1/2 cup olive oil over tomatoes; sprinkle with salt. Roast in oven until soft, about 1 hour. Cool slightly. Using fingertips, slip skins off tomato halves. Set tomatoes aside. Increase oven temperature to 375°F.
• Line another rimmed baking sheet with parchment paper. Combine potato slices and 1/4 cup olive oil in medium bowl; sprinkle with salt and pepper and toss to coat. Arrange potatoes in single layer on prepared sheet; drizzle any oil from bowl over. Roast until soft and beginning to brown, about 25 minutes. Cool.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle zucchini with salt and pepper. Working in batches, add zucchini to skillet; sauté until lightly browned, about 1 minute per side. Transfer to paper towels to drain. Cool.
• Lightly oil 13x9x2-inch ceramic or glass baking dish. Starting at outer edges of baking dish and working toward center, alternate potato slices, zucchini slices, and tomato halves, overlapping slightly. Sprinkle with salt and pepper, then thyme leaves and Parmesan. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 350°F. Bake gratin uncovered until cheese melts and juices bubble at edges, about 35 minutes.

POTATO GRATIN (ROSIE DALEY)

Steps:

• Preheat oven to 400ºF.
• Coat a 10-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
• Layer 1/3 of the potatoes over the bottom of the prepared gratin dish, overlapping the slices in a spiral pattern.
• Over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings.
• Dust with the cayenne and 1/2 teaspoon of the paprika.
• Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper, and 1 tablespoon of the parmesan.
• Scatter the zucchini, dusting with the nutmeg and Spike seasoning.
• Top with a spiral layer of the remaining potatoes.
• Pour the evaporated milk over the gratin and add the remaining paprika and parmesan.
• Cover with foil and bake for 45 minutes.
• Remove the foil, lower to 350ºF, and bake for about 15 minutes more, until the top is golden brown.
• Remove the gratin from the oven and allow it to cool for 10 minutes.
• Garnish with the chopped parsley.

GARDEN VEGETABLE GRATIN

Steps:

• Position the rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Peel and thinly slice the potatoes. Place the slices in a bowl, cover with cool water and set aside.
• Melt the butter in a large skillet over medium heat.
• Add the shallots, carrot, zucchini and peas. Cook, stirring often, until softened, about 3 minutes.
• Add the garlic, thyme, salt, pepper and mace. Stir well to warm through. Remove from the heat.
• Layer the potatoes and vegetable mixture in a 10-cup gratin or 9-by-13-inch baking dish by first blotting some potato slices on a paper towel, then layering them across the bottom of the dish. Add some of the vegetable mixture, spread it over the slices, then blot dry more slices and add them as another layer. Keep layering the casserole, like a lasagna, ending with a layer of potato slices.
• Whisk the broth and cream in a large bowl. Pour it over the contents of the baking dish.
• Bake, uncovered, basting occasionally, until it is golden and most of the liquid has been absorbed, about 2 hours.

SUMMER COURGETTE & TOMATO GRATIN

Steps:

• Heat oven to 190C/170C fan/gas 5. Cook the potatoes in boiling salted water for 6 mins, then drain well.
• Mix the garlic with the oil and some seasoning. Strip the herb leaves from their stalks, then add to the oil. Drizzle a little of the oil over the base and sides of a 1.5-litre ovenproof dish. Layer half the potatoes, tomatoes and courgettes in the dish, drizzling with garlic and herb oil as you go. Mix the two cheeses and sprinkle half over the veg.
• Repeat the layers of veg and oil, drizzle over the remaining oil, then sprinkle with the rest of the cheese. Bake for 40-45 mins until the veg is tender and the top golden and crisp.