Potato Vegetable Layers Food

POTATO PAVE

Steps:

• Preheat oven to 350 degrees.
• Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandoline over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices (alternatively, if you cannot set your mandoline over bowl, slice potatoes, adding slices to cream as you work). Toss potato slices in cream occasionally to keep them from oxidizing. Repeat process with remaining potatoes.
• Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.
• Trim slices to form an even layer in the bottom of the pan; repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven.
• Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil. Place foil-wrapped cardboard on top of potatoes and weight down with heavy cans; let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days.
• To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes.
• Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side.
• Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve.

MEDITERRANEAN LAYERED BAKE

Steps:

• Add the sliced potatoes to a large saucepan with water and parboil (they should still be firm in the centre, but slightly softened on outside). Drain and set aside.
• Add the olive oil to a frying pan over a medium high heat, once hot, add the onion and fry for a couple of minutes until softened
• Add the peppers and garlic and fry for a further couple of minutes.
• Add the chopped tomatoes, tomato paste (puree), stock, balsamic vinegar, oregano, fresh basil and crushed fennel seeds.
• Bring to a boil and then reduce heat, and allow to gently bubble for 15-20 minutes until sauce reduces down and thickens (it's important to let the sauce reduce down and thicken otherwise it will be too watery).
• Taste sauce and season as needed with salt and black pepper.
• Set aside.
• Wipe the frying pan clean, spray with olive oil spray and place over medium heat, add the courgette and aubergine in batches until lightly browned on all sides and softened, seasoning with a little salt and black pepper as you do.
• Then you can begin the layering.
• Add half the tomato sauce to the bottom of the baking tray.
• Then add half the courgette and half the aubergine.
• Add half the potato slices in a then layer, slightly overlapping each other as you do.
• Then add the remaining tomato sauce, another layer of aubergine and courgette and then the final layer of potatoes.
• Preheat oven to 200c/fan 180c/400f or gas mark 6
• Add the milk to a saucepan, stir the cornstarch with a couple of tablespoon of water to make a slurry, add this into the milk, slowly heating until it starts to thicken. As it starts to thicken, stir in 30g of the parmesan until melted into the sauce.
• Pour the sauce over the potatoes, spreading out so it covers evenly with a spatula
• Top with the remaining parmesan and mozzarella.
• Cover with foil (it's important you use a deep enough tray so that the cheese doesn't touch the foil when covered)
• Place in the oven and bake for 30 minutes, remove foil and continue to bake for another 20-30 minutes until the top is lovely and golden.
• Sprinkle with some fresh chopped parsley
• Serve and enjoy!!

POTATO VEGETABLE LAYERS

Steps:

• Sauté onion and garlic in oil till tender.
• Spray a 9x12-inch oven proof pan with cooking oil spray or grease with oil.
• Layer 1/2 the potatoes (sprinkle with salt and pepper) then all the celery, 1/2 the onion mixture, all the carrots, remaining potatoes (sprinkle with salt& pepper) and then remaining onion.
• Cover and bake at 375°F for at least one hour or till vegetables are tender.

LAYERED VEGETABLE CASSEROLE

Steps:

• Peel potatoes, cut in half.
• Place in a large saucepan and cover with boiling or hot water.
• Cover saucepan and bring back to the boil.
• Reduce heat to medium and continue boiling gently, partially covered, until potatoes are very tender, about 20 to 30 minutes.
• Drain potatoes and mash.
• Stir in 2 TBS butter, sour cream and 1/2 tsp salt.
• You should have about 6 cups.
• Squeeze handfuls of spinach until fairly dry.
• Coarsely chop if not already chopped.
• Place in a medium size bowl.
• Stir in onions, egg,1 TBS butter and 1/4 tsp salt.
• Drain off any liquid from thawed squash.
• Stir squash with 1 TBS butter, ginger and 1/4 tsp salt.
• Preheat oven to 350*F.
• Butter a large caserole dish that will hold at least 8 cups or coat with cooking spray.
• Spoon one third of the potato mixture into buttered dish and spread til smooth.
• Evenly spread with all of the squash mixture.
• Spread with half of remaining potatoes, then all of spinach mixture.
• Top with a layer of remaining potatoes, then sprinkle with cheese.
• Bake uncovered, in center of oven until hot and cheese is lightly golden, from 55 to 65 minutes.
• To test if hot right through, plunge a table knife into center of casserole and hold for 15 seconds.
• Then withdraw knife and lightly touch to see if it has become very warm.