SWEET POTATO GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside.
- Combine the heavy cream, maple syrup, thyme, allspice, 1 1/2 teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat.
- Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking.
SWEET POTATO AND BACON GRATIN
This savory spin on sweet potatoes with bacon and herbs is baked to cheesy perfection for an indulgent side that's anything but ordinary.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In 12-inch skillet, cook bacon over medium heat 18 to 22 minutes, stirring occasionally, until crisp. Drain on paper towels. Reserve 1/4 cup bacon for garnish. Reserve 1 tablespoon drippings in skillet.
- Add onion to skillet with drippings; cook over medium heat 5 to 7 minutes or until softened.
- In 5-quart Dutch oven, add whipping cream, broth, cooked onions, thyme, garlic, salt and pepper. Heat to boiling over medium heat. Add sweet potatoes; cook 5 minutes, stirring occasionally.
- In baking dish, layer half of the sweet potato mixture, half of the bacon and 1/2 cup of the Parmesan cheese. Repeat with remaining sweet potato mixture, bacon and Parmesan cheese. Spoon any remaining cream mixture over top. Cover with foil; bake 10 minutes.
- Meanwhile, in small bowl, mix bread crumbs and melted butter. Stir to coat.
- Remove foil; sprinkle bread crumb mixture over top. Bake uncovered 20 to 25 minutes or until potatoes are tender, top is browned and edges are bubbly. Remove from oven; let stand 15 minutes before serving. Garnish with reserved bacon and, if desired, a light sprinkling of chopped fresh thyme.
Nutrition Facts : Calories 500, Carbohydrate 40 g, Cholesterol 95 mg, Fat 6, Fiber 4 g, Protein 13 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 9 g, TransFat 1 g
SWEET POTATO-ONION GRATIN
Steps:
- Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the butter.
- Oil the sliced sweet potatoes and onions with the canola oil and sprinkle with salt and pepper. Grill the sweet potatoes and onions until slightly charred on each side and just halfway cooked. Set aside.
- Combine the half-and-half, horseradish, thyme, 2 teaspoons salt and 1 teaspoon pepper in a bowl. Sprinkle one-third of the Gruyere in an even layer over the bottom of the prepared baking dish. Layer one-third of the grilled sweet potatoes and onions on top of the Gruyere. Repeat twice¿one-third of the cheese, one-third of the vegetables¿to create three even cheese-vegetable layers. Pour the half-and-half mixture over the top, cover with foil and bake for 35 to 40 minutes. Uncover and continue baking until the sweet potatoes are tender and the gratin is golden brown, another 15 to 20 minutes. Let rest for 15 minutes before serving.
SAVORY SWEET POTATO GRATINS WITH CREME FRAICHE, ONIONS, AND BACO
Can't go wrong with this one.....Thinly sliced sweet potatoes are layered in the baking dish (you can use one dish big enough for two rather than individual ones) with bechamel, crisped bacon, and raw onions and garlic, which infuse the gratin with their fragrance. A sprinkling of parmesan on top helps with browning, but if you want a little more color, pop the gratin under the broiler for a few minutes at the end. 20-25 minutes baking time is perfect for a two-person baking dish.
Provided by Raquel Grinnell
Categories Winter
Time 45m
Yield 2 gratins, 2 serving(s)
Number Of Ingredients 12
Steps:
- Lightly grease 2 individual baking dishes (that hold roughly 1 1/2 cups) or an 8 x 8 baking pan. Preheat the oven to 350 degrees.
- In a small saute pan, cook the bacon over medium heat until crisp. Remove from heat, and toss with onion and garlic.
- In a small pot, melt the butter over medium heat. Stir in the flour, and cook until the mixture is well combined but still pale. Stir in the milk and the creme fraiche.
- Reduce the heat to low and bring the bechamel to a simmer. Stir in nutmeg, brown sugar, salt, and pepper.
- Layer 4-6 slices of potato at the base of each of the prepared baking dishes. Top with a few tablespoons of bechamel, and a few spoonfuls of the bacon mixture. Repeat with another layer of potatoes, another layer of bechamel, and more bacon. Top with one last layer of potatoes, and spoon remaining bechamel over the top. Finish with a sprinkling of grated parmesan cheese.
- Bake the gratins until they are bubbly around the edges and cooked through, about 15-20 minutes. Let cool slightly before serving.
SWEET POTATO GRATIN C ONIONS & BACON
Steps:
- 1. Lightly grease 2 individual baking dishes (I used a bowl that holds roughly 1 1/2 cups). Preheat the oven to 350 degrees. 2. In a small saute pan, cook the bacon over medium heat until crisp. Remove from heat, and toss with onion and garlic. 3. In a small pot, melt the butter over medium heat. Stir in the flour, and cook until the mixture is well combined but still pale. Stir in the milk and the creme fraiche. 4. Reduce the heat to low and bring the bechamel to a simmer. Stir in nutmeg, brown sugar, salt, and pepper. 5. Layer 4-6 slices of potato at the base of each of the prepared baking dishes. Top with a few tablespoons of bechamel, and a few spoonfuls of the bacon mixture. Repeat with another layer of potatoes, another layer of bechamel, and more bacon. Top with one last layer of potatoes, and spoon remaining bechamel over the top. Finish with a sprinkling of grated parmesan cheese. 6. Bake the gratins until they are bubbly around the edges and cooked through, about 15-20 minutes. Let cool slightly before serving.
BACON-SWEET POTATO AU GRATIN
Put a twist on cheesy favorite with Bacon-Sweet Potato au Gratin. Use bacon and Monterey Jack cheese for big flavor in your sweet potato au gratin.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Cook potatoes in boiling water on medium-low heat 8 to 10 min. or just until tender.
- Meanwhile, cook and stir bacon in medium skillet until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add sugar; mix well. Gradually stir in broth; cook and stir 2 to 3 min. or until thickened. Remove from heat. Stir in 1 cup cheese.
- Drain potatoes. Place half in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese.
- Bake 25 to 30 min. or until potato mixture is heated through and cheese is melted.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 19 g, Fiber 3 g, Sugar 7 g, Protein 7 g
SWEET POTATOES WITH BALSAMIC ONIONS, BACON, ASIAGO AND SCALLIONS
This is an easy recipe for those who enjoy the natural flavor of sweet potatoes with a savory twist. The sweet potatoes are doctored up just enough to bring out their own flavor. The amounts will vary depending on how flavorful your potatoes are. For this reason, all ingredients are "TO TASTE", whether quantities are specified or not :) Enjoy!
Provided by Natalia 3
Categories Yam/Sweet Potato
Time 1h45m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook sweet potatoes at 450 for about 1 hour or until soft.
- While potatoes are baking, CARAMELIZE ONIONS:.
- Stirring occasionally, sautee onions, shallot and garlic in 1-2T butter and 1-2T olive oil over medium low heat for about 10-15 minutes or until onions are very soft. (Don't let the garlic burn or it will be very bitter.).
- Add balsamic vinegar and scrape up any bits that may have formed from caramelized onions.
- Set aside.
- Carefully peel and mash baked sweet potatoes(we use a whisk).
- After tasting, Add 2 tablespoons butter, milk, salt, pepper and sugar.
- Taste and adjust ingredients.
- Place sweet potatoes in an 8x8 casserole or a loaf pan and top with balsamic onions.
- Bake, covered, at 350 for 15-20 minutes. (Increase bake time if casserole is coming from the fridge).
- Top with crumbled bacon and asiago and bake uncovered for an additional 5-10 minutes.
- Top with green onions and serve.
Nutrition Facts : Calories 230.6, Fat 14.3, SaturatedFat 6.5, Cholesterol 31.1, Sodium 323.8, Carbohydrate 20.5, Fiber 3, Sugar 4.8, Protein 5.8
MOLTEN FRENCH CAMEMBERT POTATO GRATIN WITH BACON AND ONIONS
Pure indulgence & total comfort food! Melted Camembert cheese baked au gratin with potatoes, bacon, onions, wine & creme fraiche! This is my own adaptation of a recipe called Tartiflette; an Alpine Savoy dish which uses Reblochon cheese which I find a bit overpowering in flavour, so I made my own recipe up using Camembert and cutting out butter and full fat cream too! This is a truly lovely meal which is served with crisp green salad and a selection of charcuterie - such as salamis, sausages, pates & terrines. Bring the Poele, the little cooking pot to the table, have everything set out, add some wine & invite friends and family over.......... oh, and don't forget to light the log fire too!
Provided by French Tart
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 210C,425°F.
- Grease an ovenproof dish, I use a French Poele, a small pan like earthenware dish with a handle, but any oven proof dish which is fairly deep will be okay!
- Peel and boil the potatoes whole; cook for about 20-25 mins or until JUST tender but still holding their shape well.Plunge them into cold water to stop them cooking and set them to one side.
- Meanwhile, heat up a frying pan and cook the lardons or bacon cubes together with the diced onions. Cook them over a medium heat, pouring away any excess fat. Fry them until the bacon is crispy but not too brown and the onions are tender.
- Mix together the creme fraiche and glass of wine. Season the mixture very well with black pepper and just a touch of salt, as the bacon will be salty.
- Take your Camembert cheese and very carefully slice it into two pieces horizontally.
- Drain the cooled potatoes and cut them into 1/4" thick slices. Layer half of them in to the greased oven proof dish and then cover with half of the onion and bacon mixture.
- Pour over half of the wine and creme fraiche mixture. Place one half of the whole Camembert on top. Repeat the layer in the same order: potatoes, bacon and onion mixture, wine and creme fraiche mixture and end the layers by placing the last half a Camembert cheese on top.
- Season with black pepper again and just a pinch of salt if you wish.
- Bake in a pre-heated oven for about 45 minutes or until the gratin is brown and bubbling.
- Set to one side for about 3-5 minutes, it firms up a bit and is easier to serve then!
- Serve with a big bowl of crisp green salad, assorted Charcuterie such as cold meats, salami, terrine and sausage AND not forgetting crusty bread to mop all those juices up with!
- Great with a well chilled and dry white wine such as Chablis or Chardonnay.
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