SO-CAL SWEET POTATO AND POTATO GRATIN
Provided by Valerie Bertinelli
Categories side-dish
Time 1h55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- If you have a gas burner, roast the poblano peppers over the open flame, turning occasionally with tongs, until the peppers are well charred all over, about 4 minutes. If you do not have a gas burner, halve the peppers lengthwise, place them in a baking pan and broil them in a preheated broiler, skin-side up, until well charred. Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes. Peel, stem and deseed the peppers, then cut into strips.
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
- Stir together the cream, salt, lime zest, cumin and garlic in a bowl.
- Peel the sweet potatoes and russet potatoes and thinly slice them with a mandoline (about 1/4-inch thick).
- Arrange half of the russet potatoes in the buttered baking dish. Top with half of the sliced poblanos, then half of the sweet potatoes. Top with half of the cream mixture and 1/3 cup Cotija. Repeat with the remaining ingredients (potatoes, poblanos, sweet potatoes, cream and the remaining 2/3 cups Cotija) and press down firmly to submerge the potatoes as much as possible.
- Cover the baking dish tightly with foil and bake for 35 minutes. Uncover and continue to bake until the potatoes are tender, the liquid has absorbed, and the top is browned in spots, 25 to 30 minutes more.
- Let stand 10 minutes before serving.
SWEET POTATOES AU GRATIN
This rich, sweet potato casserole couldn't be any easier to make-or more delicious to eat! -Patti Kirchhoff, Lake Geneva, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.
Nutrition Facts : Calories 412 calories, Fat 31g fat (19g saturated fat), Cholesterol 124mg cholesterol, Sodium 385mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.
SWEET POTATO AND GRUYèRE GRATIN
This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don't add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.
Provided by Melissa Clark
Categories casseroles, side dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees and generously butter a 9-by-13-inch baking pan or shallow gratin dish. Butter a piece of foil large enough to cover top of pan. Sprinkle Parmesan all over bottom of pan.
- In a medium pot, bring cream, sage, rosemary, garlic, nutmeg and a pinch of salt to a simmer. Simmer until reduced by 1/4, about 10 minutes.
- In a large, heatproof bowl, whisk eggs just enough to break them up. Slowly pour hot cream into eggs to combine, whisking while pouring, and reserve the mixture.
- Meanwhile, using a mandoline or sharp knife, slice the potatoes into 1/8-inch-thick rounds.
- Place 1 layer of potatoes in the pan, slightly overlapping as you go, using about a third of the slices. Sprinkle with 1/4 teaspoon salt and pepper to taste, then pour 1/3 of the egg mixture over potatoes. Top with 1/2 cup Gruyère. Repeat with another layer of potatoes, 1/2 teaspoon of salt, pepper and 1/3 egg mixture. Top with 1/2 cup Gruyère. Top with remaining potatoes, 1/4 teaspoon salt, pepper to taste, and remaining egg mixture (but not the remaining cheese). Press down to compact the potatoes. Cover with foil and bake until potatoes are tender, about 40 minutes, then remove foil, sprinkle top with remaining 2/3 cup Gruyère and bake until browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 444 milligrams, Sugar 6 grams, TransFat 0 grams
YUKON GOLD AND SWEET POTATO GRATIN
Categories Dairy Potato Vegetable Side Bake Christmas Thanksgiving Vegetarian Casserole/Gratin Root Vegetable Sweet Potato/Yam Fall Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter. Thinly slice all potatoes; place in prepared dish. Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.
- Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly.
ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP
Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.
Provided by Emma Freud
Categories Lunch, Soup, Starter, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
- Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.
Nutrition Facts : Calories 491 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
POTATO AND SWEET RED PEPPER GRATIN
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 375. Spray 8x8 glass baking dish with vegetable oil spray.
- Arrange 1/3 of potatoes in overlapping rows in prepare dish. Top with half of red bell peppers.
- Combine dried thyme, salt and pepper in small bowl. Sprinkle 1/3 of mixture over peppers and potatoes. Sprinkle 1/3 of cheese over peppers and potatoes. Drizzle 1 T oil over. Repeat layering with 1/3 of potatoes, remaining red bell peppers, 1/3 of thyme mixture and 1/3 of cheese. Drizzle 1T oil over. Top with remaining potatoes.
- Combine wine and broth in bowl. Pour over all.
- Top with remaining thyme mixture, cheese and 1T of oil.
- Bake until potatoes are tender when pierced with fork and top is golden brown, about 1 1/2 hours.
- Transfer to rack and cool 5 minutes
POTATO AND SWEET RED PEPPER GRATIN
Categories Backyard BBQ Dinner Casserole/Gratin Quick & Easy Potato Bake
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat to 375. Spray 8x8 glass baking dish with vegetable oil spray.
- Arrange 1/3 of potatoes in overlapping rows in prepare dish. Top with half of red bell peppers.
- Combine dried thyme, salt and pepper in small bowl. Sprinkle 1/3 of mixture over peppers and potatoes. Sprinkle 1/3 of cheese over peppers and potatoes. Drizzle 1 T oil over. Repeat layering with 1/3 of potatoes, remaining red bell peppers, 1/3 of thyme mixture and 1/3 of cheese. Drizzle 1T oil over. Top with remaining potatoes.
- Combine wine and broth in bowl. Pour over all.
- Top with remaining thyme mixture, cheese and 1T of oil.
- Bake until potatoes are tender when pierced with fork and top is golden brown, about 1 1/2 hours.
- Transfer to rack and cool 5 minutes
AU GRATIN RED POTATOES
I loved the creamy potatoes my mother prepared when I was young, so I created this lightened-up version that goes well with any main course.-Kate Selner, St. Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the potatoes, 2 cups milk, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. With a slotted spoon, remove potatoes to a 1-1/2-qt. baking dish coated with cooking spray., In a small bowl, combine flour and remaining milk until smooth; stir into hot milk mixture. Bring to a boil; cook and stir in cheddar cheese until melted. Pour over potatoes; sprinkle with Parmesan cheese. Combine wheat germ and oil; sprinkle over top. , Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 351mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
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