CARAMELIZED VIDALIA ONION AND POTATO GRATIN WITH FRESH SAGE
From the Great Big Food Show
Provided by Bobby Flay
Categories side-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Heat oil and butter in a large saute pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly.
- Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Repeat each step to yield 12 layers. Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving.
SWEET POTATO GRATIN WITH CARMELIZED ONION AND PARMESAN CHEESE
[DRAFT]
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Oil a 8" x 8" baking dish. In a skillet, heat butter and add onions and garlic on low heat and cook for 15 minutes. Place 1 layer of sliced potatoes overlapping slightly, 1 layer of onions, drizzle cream and sprinkle with parsley, and 1/4 cup of parmesan. Continue to make layers until the dish is filled. Sprinkle remaining parmesan to top layer. Cover with foil and bake for 40 minutes and then uncover and continue baking for another 25 minutes until potatoes are tender and top is brown. Let it rest for 15 minutes. Additional Notes: Substitute parmesan with goat cheese.
POTATO GRATIN WITH CARAMELIZED ONIONS
Another Canadian Living mag. recipe I wanted to test for Thanksgiving dinner. Marvelous mouth watering potatoes and onion!! Half a recipe worked great!! and we will have it for Thanksgiving dinner.
Provided by Derf2440
Categories Potato
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, bring cream, garlic, peppercorns, thyme and salt to boil, reduce heat to low, cover and simmer for 15 minutes.
- Remove from heat and set aside.
- Meanwhile, in nonstick frypan, heat oil over medium low heat; cook onion, stirring often, until light brown, about 45 minutes.
- Slice potatoes as thinly as possible, use mandoline if available.
- Layer one quarter of the potatoes in greased 8 inch square glass baking or casserole dish; top with one third of the onion and one quarter of the cheese.
- Repeat twice.
- Top with remaining potatoes.
- Strain cream mixture over potatoes, shaking casserole to distribute evenly; sprinkle with remaining cheese.
- Bake at 300f degree oven until tender and knife inserted in bottom pierces potatoes easily, 1 1/2 to 2 hours.
- (Make ahead: let cool; cover and refrigerate for up to 2 days. Reheat in 375f degree oven for 30 minutes.).
Nutrition Facts : Calories 305, Fat 26, SaturatedFat 15.2, Cholesterol 88.9, Sodium 266.2, Carbohydrate 14.9, Fiber 1.2, Sugar 1.2, Protein 4.5
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
FRENCH ONION SOUP POTATO GRATIN
Provided by Food Network
Categories side-dish
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
- For the potato gratin: Preheat the oven to 400 degrees F.
- Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
- Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
- Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
- In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
- In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
- Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!
POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN
This is now my favorite potato gratin of all time. The caramelized onions mixed with the goat cheese gives this dish a very rich flavor. Instead of all of the prep work stated in the recipe, I just use a mandoline to slice the potatoes (with the peel on) and layer the dish with raw ingredients. I have started adding about double the goat cheese called for. These are even good cold the next day. From Gourmet, September 1995.
Provided by lazyme
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy 5- to 6-quart kettle heat oil over moderate heat until hot but not smoking and cook onions with thyme and salt and pepper to taste, stirring occasionally, until golden, about 15 minutes.
- Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown.
- Remove kettle from heat.
- While onions are cooking, bring a large saucepan of salted water to a boil for potatoes.
- Peel potatoes and cut crosswise into 1/4-inch-thick slices.
- Add potatoes to boiling water and cook 5 minutes from time water returns to a boil.
- Drain potatoes well in a colander.
- Preheat oven to 425°F and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish.
- Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper.
- Cover potatoes with onions, spreading evenly, and top with goat cheese.
- Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper.
- Dot gratin with butter.
- Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.
- Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden.
- Gratin may be made 1 day ahead and chilled, covered.
- Reheat gratin before serving.
Nutrition Facts : Calories 512.8, Fat 19.9, SaturatedFat 9.3, Cholesterol 33, Sodium 158.9, Carbohydrate 71.2, Fiber 8, Sugar 12.8, Protein 14.8
POTATO GRATIN WITH CARAMELIZED ONION AND PROSCIUTTO (OR BACON)
I great dish that isn't a real quicky, but is worth the time, a great company dish. The carmalized onions take several hours, so good to make when you'll be puttering around the kitchen anyway, so you are nearby to stir them. They are definitely worth the time, a very rich tasting sweet and savory addition to the potato dish. They are SO good, and can be made up to a week ahead (kept in the fridge Got this from a magazine, but tore the page out and now don't know who to give credit too... oops.
Provided by Kmac1805
Categories Potato
Time 4h45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- First, the caramelized onions:.
- IN EACH STEP, YOU WILL NEED TO STIR ABOUT EVERY 10-15 MINUTES, UNLESS OTHERWISE NOTED.
- Cut off stem and root ends of onions, and peel away the dried skin. Slice into 1/4" slices adn gather in a large, heavy bottomed pot. A 7 qt pot works perfectly.
- Pour the oil and salt over onions and toss to combine. (NOTE: Because I fried bacon to use for the dish, I used 2 T of the bacon fat, and then added veggie oil to make up the 1/2 Cup. Gave a great other layer of flavor to the onions) Set over medium heat and cover. Cook until onions begin to wilt, for 20-30 minutes. (Don't forget the stirring!)
- Reduce heat to low and continue cooking, with pot still covered, for 45 minutes. (are you still stirring?).
- Remove the lid, increase heat to medium and cook (stirring) 30 minutes, or until most of moisture has evaporated.
- Reduce heat to low and continue cooking for about 2 hours, stirring every 20 minutes.
- Continue cooking and stirring for about 1 more hour. You'll need to watch more carefully now, stirring about every 10 minutes. Cook until onions have been reduced to a deep reddish-brown marmalade, watching that they do not dry out. When done, removed from heat and set aside to cool.
- -----------------------------.
- Slice potatoes as thinly as possible (a V-slicer works great). Place potatoes in a 3 qt heavy bottomed pot or saucepan and add milk, cream, garlic, salt and bay leaves. Cover and bring ust to a gentle simmer, then remove lid and cook until potatoes are firm but tender, 15-20 minutes.
- Heat oven to 375 and put a large cookie sheet on bottom rack to catch drips. Position another rack in center of oven.
- Rub inside of large gratin dish with generous amount of butter. Using a slotted spon, transfer about half of the potatoes to the dish, in an even layer. Stir together caramelized onions and bacon/prosciutto adn distribute evenly on top of potatoes (should be enough for a very thin layer). Top with 1/4 of the cheese.
- Put the remaning potatoes in the dish, smooth to an even layer and pour cooking liquid on top. I like to shake on a good dusting of white pepper, but this is optional. Scatter the remaining cheese over the top and bake until top is bubbly and evenly browned.
- Let sit for about 10-15 minutes before serving.
Nutrition Facts : Calories 574.3, Fat 30.4, SaturatedFat 11.8, Cholesterol 58.9, Sodium 1023.7, Carbohydrate 62, Fiber 8.6, Sugar 13.5, Protein 16.8
POTATO GRATIN WITH CARAMELIZED ONIONS
Flavorful potatoes layered with onions, cheese, and paprika in a cream sauce. Use fat-free half and half and low fat cheese for a healthier version. I've also made it with sweet potatoes for a south beach diet version. Add some bacon bits for a variation.
Provided by GoldsmithLissa
Categories Potato
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In pot, melt 2 Tbs butter over medium heat. Add onions and 1/4 tsp sea salt. Cook, stirring occasionally, until onions are deep golden brown, 15 minutes. Remove. Reserve.
- In same pot, melt remaining butter over medium heat. Add potatoes. Cook, stirring until coated in butter (2 mins). Add milk, cream, paprika, and remaining salt. Bring to simmer. Cook, stirring occasionally, until potatoes have softened and liquid has thickened (10-12 mins).
- Preheat oven to 350°F Coat shallow 2-qt dish with cooking spray. Transfer half of potatoes and liquid to dish. Top with onions and 3/4 c cheese.
- Arrange remaining potatoes over cheese. Pour in remaining liquid. Cover. Bake 20 minutes.
- Uncover. Bake until potatoes are tender and golden (30 mins). Sprinkle remaining cheese during last 2 minutes
- Let stand for 10 minutes. Garnish with herbs. Serve.
Nutrition Facts : Calories 312.9, Fat 16.1, SaturatedFat 9.9, Cholesterol 54.4, Sodium 313.8, Carbohydrate 36.3, Fiber 3.6, Sugar 3.5, Protein 7
POTATO GRATIN WITH PARMESAN AND CARAMELIZED ONIONS
I love these potatoes! So delicious, and very easy to put together!!! Edited to change pan size! Originally stated 9-in pie plate. Personally I find a 9 x 9 square pan works better, just make sure to use a deep dish pan!
Provided by kittycatmom
Categories Potato
Time 1h15m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook potatoes until tender, about 20 minutes. Let the potatoes cool slightly, then peel and cut them into 1/4 inch-thick slices.
- Meanwhile, heat the canola and olive oils in a medium skillet. Add the onions and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes. Reduce the heat to moderately low and cook, stirring, until caramelized, about 15 minutes; add 1 to 2 tablespoons of water if the skillet is dry. Stir in the garlic, rosemary, sage and thyme and season with salt and pepper.
- Preheat the oven to 350 degrees.
- Coat a 9-in x 9-in square baking (deep dish) pan with cooking spray.
- Arrange half of the potato slices in the pie pan, overlapping them slightly, and season with salt and pepper. Top with the onions and half of the Parmesan cheese. Cover with the remaining potato slices.
- In a bowl, combine the egg whites, whole eggs, skim milk, dry milk and nutmeg and season with salt and pepper. Pour the custard over the potatoes and sprinkle the remaining Parmesan on top. Bake the gratin for about 45 minutes, or until the custard is set and the top is golden. Let the gratin rest for 10 minutes before serving.
Nutrition Facts : Calories 335.6, Fat 8.8, SaturatedFat 3.4, Cholesterol 118.8, Sodium 333.2, Carbohydrate 46.5, Fiber 3.9, Sugar 7.3, Protein 18.3
CARAMELIZED ONION-POTATO GRATIN
Make and share this Caramelized Onion-Potato Gratin recipe from Food.com.
Provided by KathyP53
Categories Potato
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Combine first 4 ingredients in a small bowl.
- Melt butter in a Dutch oven over medium-high heat; add onions, and cook, stirring often, 15 minutes or until onions are caramel colored; add garlic, and cook 1 minute.
- Stir in flour, and cook, stirring constantly, 1 minute. Gradually whisk in milk and next 3 ingredients. Cook, whisking often, 8-9 minutes or until mixture thickens. Remove from heat; stir in cheese until melted and smooth.
- Layer half of potatoes in a lightly greased 13X9" baking dish; pour 2 cups of sauce over potatoes in dish. Repeat layers once.
- Bake, uncovered, for 1 hour and 10 minutes, or until golden brown and potatoes are fork tender, topping with breadcrumbs during last 15 minutes of baking.
- Remove from oven and allow to stand for 10 minutes before serving.
Nutrition Facts : Calories 347.8, Fat 9.9, SaturatedFat 5.8, Cholesterol 28, Sodium 753.1, Carbohydrate 55.8, Fiber 4.5, Sugar 4.2, Protein 10.2
More about "potato gratin with caramelized onions food"
POTATO AND CARAMELIZED ONION GRATIN | RICARDO
From ricardocuisine.com
4/5 (18)Total Time 1 hr 20 minsCategory Appetizers
- Meanwhile, in a large pot of salted boiling water, cook the potatoes until very tender. Drain. With a potato masher, purée with the butter until smooth. Stir in the cream. Season with salt and pepper. Spread over the onions. Top with the cheese.
VEGAN CARAMELIZED ONION POTATOES AU GRATIN - THE …
From littlepotatoes.com
CARAMELIZED ONION POTATO GRATIN - WHAT'S GABY COOKING
From whatsgabycooking.com
POTATO GRATIN WITH CARAMELIZED ONIONS | CANADIAN LIVING
From canadianliving.com
CARAMELIZED ONION POTATOES AU GRATIN | SO MUCH FOOD
From somuchfoodblog.com
Ratings 17Category SidesServings 8Calories 556 per serving
ROASTED GARLIC & CARAMELIZED ONION POTATOES GRATIN DAUPHINOISE ...
From pinterest.ca
FOUR-POTATO GRATIN WITH THYME, CARAMELIZED ONION, TOMATO AND …
From thecozyapron.com
ONION POTATO GRATIN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CLASSIC POTATO GRATIN RECIPE | BON APPéTIT
From bonappetit.com
CARAMELIZED ONION AND RED POTATO CHEESY GRATIN RECIPE - VICE
From vice.com
POTATO HORSERADISH GRATIN WITH CARAMELIZED ONIONS
From food.com
CARAMELIZED ONIONS AND POTATOES AU GRATIN | EMERILS.COM
From emerils.com
POTATOES AU GRATIN WITH CARAMELIZED ONIONS - SANDRA VALVASSORI
From sandravalvassori.com
SCALLOPED POTATOES WITH CARAMELIZED ONIONS AND GRUYERE - SIMPLY …
From simplyrecipes.com
CREAMY BAKED FISH ON POTATO GRATIN | RECIPETIN EATS
From recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love