Potato And Pesto Gratin Food

PESTO POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Spread potatoes on the prepared baking sheet. Combine pesto and olive oil in a small bowl and drizzle over potatoes. Toss potatoes until evenly coated. Spread potatoes in a single layer.
• Roast in the preheated oven, stirring every 20 minutes, until golden brown, 45 minutes to 1 hour.

POTATO AND PESTO GRATIN

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Oil a 2-quart baking dish or gratin with olive oil. Slice the potatoes about 1/4 inch thick and place in a large bowl. Season to taste with salt and pepper, and add the pesto or pistou. Stir the mixture until the potato slices are evenly coated, then transfer to the baking dish, making sure to scrape all of the pesto out of the bowl.
• Cover the baking dish with foil or a lid and place in the oven. Bake 30 minutes, then uncover and return to the oven. Bake another 15 to 20 minutes, until the potatoes are thoroughly tender, the olive oil in the dish - now a beautiful green - is sizzling, and the top is beginning to color. Serve hot or warm.

PESTO POTATO GRATIN

Steps:

• Preheat oven to 375°.
• Coat bottom of a 3 quart baking dish (an 8x8 or 9x9 square pan works well too) with canola cooking spray.
• In a large bowl, toss together potatoes with chopped veggies, reserving ¼ cup of peppers to sprinkle on top.
• In a small mixing bowl, whisk together milk, flour, salt and pesto. Pour over potatoes and gently toss to coat all the potato circles.
• Pour the potatoes and milk mixture into prepared baking dish and arrange potato slices as flat as possible. Sprinkle top of potatoes with remaining peppers and then the shredded cheese.
• Bake for 45- 50 minutes, until top is golden brown and potatoes are tender when pricked with a fork. If needed, cook under the broiler for 1-2 minutes to further brown and crisp the tops of the potatoes. Remove from oven and let cool for about 5-8 minutes before serving.

PROSCIUTTO & PESTO FISH GRATIN

Steps:

• Heat oven to 200C/180C fan/gas 6. Season the fish all over, then wrap each fillet in a slice of ham. Put into a large baking dish. Dot the crème fraîche between the fillets and over the exposed ends of the fish. Dot the pesto around the fish, too. Scatter with the cheese.
• Bake the fish for 15-20 mins, adding the pine nuts halfway through, until the crème fraîche has made a sauce around the fish, and the cheese and ham are turning golden. Serve with plenty of crusty bread to mop up the sauce.

POTATO CAKES WITH MOZZARELLA AND PESTO

Steps:

• Preheat the oven to 450º.
• Bake the potatoes right on the oven rack until a bit overcooked, about 1 hour. Let sit until they can be handled.
• Cut potatoes in half and scoop out the flesh. (Reserve the skins for another use if desired, or toss.).
• Lower the oven to 250º.
• Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. This should give you about 6 cups of potatoes.
• Season the potatoes with salt and pepper, and divide into 16 equal balls. Press each ball into a patty about 1/3-inch thick.
• Cut half of the cheese into 1/4-inch pieces. Place a piece of cheese in the middle of each of 8 patties.
• Cover with the remaining 8 patties and shape into smooth disks.
• Lightly dust the patties on both sides with flour. (Patties can be stored for 1 day at this point).
• Heat a 12" skillet over medium-high heat. Add 3 Tbs. of oil and heat until the oil just begins to smoke.
• Place 4 patties in the skillet. When you hear the patties sizzle, lower the heat to medium.
• Cook until brown and crispy on both sides, 10-12 minutes total. Turn only once. If the first 4 patties absorb all of the oil, just add another Tbs. or so to the skillet and cook the remaining 4 patties.
• Warm pesto sacue in a micro-safe bowl for about 30 sec. or until just warm.
• Grate the remaining mozzarella cheese.
• To serve: sprinkle each potato cake with grated mozzarella and place in a 250º oven until the cheese is melted, spoon pesto on top of each cake and serve immediately.

POTATOES AND TOMATOES AU GRATIN

Steps:

• Grill bacon until crisp and crumble.
• Preheat oven to 375F and butter an earthenware dish.
• Combine cheese and breadcrumbs, parsley, chives and season (I often add a minced clove of garlic, too).
• First put a layer using 1/2 of the potatoes, then 1/3 of the tomatoes, sprinkle with 1/2 of cheese and 1/2 of bacon; repeat layering one more time in the same manner; finally, top with remaining tomatoes; drizzle cream over.
• Bake 40-45 minutes, until tender and browned.

GRATIN OF PUMPKIN AND POTATOES

Steps:

• Combine the potatoes and pumpkin in a saucepan, cover with salted water, bring to a simmer and cook until the vegetables are tender, about 30 minutes.
• Drain and mash the pumpkin and potatoes, using a ricer or a sieve. Return them to the saucepan and stir in the sage, chives, milk, two tablespoons of the butter and three tablespoons of the cheese. Season to taste with salt.
• About 20 minutes before serving, preheat the oven to 400 degrees. Lightly butter a 9-inch round pie pan.
• Spread the potato and pumpkin mixture in the pan. Smooth the top surface lightly with a fork, then brush with the remaining butter. Sprinkle with the bread crumbs and the remaining cheese. Bake about 20 minutes, until the mixture is heated through and the top is lightly browned. Serve at once.

CHEESY POTATOES GRATIN WITH PESTO AND PEAS RECIPE [SIP BITE GO]

Steps:

• Preheat the oven to 400 degrees.
• Caramelize onions first. Add diced onions, olive oil, and salt to a small pan on medium heat on the stove. Stir onions regularly for 5-10 minutes until they are caramelized and turn golden brown. If they begin to burn, add a little drizzle of olive oil. If they are burning really badly the heat is probably too high. Turn down the heat to medium-low to fix this and add 1 tbsp of water to lift the burnt onions from the pan. Then add a drizzle of olive oil and keep stirring until caramelized.
• Whisk together the milk, flour, and pesto, and set aside. Grease the bottom of a cast iron skillet or a baking dish with butter or cooking spray. Choose a vessel that will hold all the potatoes because they don't cook down very much.
• Add half of the potatoes to the baking dish. Then half of the filling ingredients: caramelized onions, cheddar, and mozzarella cheese, and peas. Add the rest of the sliced potatoes so they are about level with the top of the dish.
• Pour the milk mixture over the potatoes until the liquid is about level with the potatoes. Add the rest of the filling/topping.
• Bake potatoes gratin at 400 degrees for one hour, until the cheese is bubbling and brown. Let cool and set for 15-30 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/PORTOBELLO GRATIN

Steps:

• Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside.
• Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately 1/8-inch thick. (If you don't want to slice all the potatoes at once, slice them one at a time and build the gratin as you go.) Create the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. (Don't over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won't set.) Continue building layers until you're out of potatoes or out of room to build, but be sure to save 1/2 cup of the cheese for the top.
• Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.

POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
• Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).

POTATO AND PESTO GRATIN

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Oil a 2-quart baking dish or gratin with olive oil.
• Slice the potatoes about 1/4 inch thick and place in a large bowl. Season to taste with salt and pepper, and add the pesto or pistou. Stir the mixture until the potato slices are evenly coated, then transfer to the baking dish, making sure to scrape all of the pesto out of the bowl.
• Cover the baking dish with foil or a lid and place in the oven. Bake 30 minutes, then uncover and return to the oven. Bake another 15 to 20 minutes, until the potatoes are thoroughly tender, the olive oil in the dish - now a beautiful green - is sizzling, and the top is beginning to color.
• Serve hot or warm.

CHUNKY TWO-CHEESE POTATOES WITH GARLIC AND PESTO

Steps:

• Preheat oven to 375°F. Place potatoes in 18x12-inch rimmed baking sheet. Mix cream, sun-dried tomatoes, shallots, garlic, pesto and white pepper in large bowl to blend. Pour over potatoes; stir gently to coat. Sprinkle both cheeses over potato mixture. Bake until potatoes are tender and cheese is golden brown on top, about 45 minutes. Let cool 10 minutes before serving.