POTATOES AND TOMATOES AU GRATIN
This is really a meal in itself, rich and delicious, and doesn't need anything more than a green salad and beverage of choice.
Provided by evelynathens
Categories One Dish Meal
Time 55m
Yield 6-8 sidedish servings, 4 serving(s)
Number Of Ingredients 9
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.
POTATO, TOMATO AND ONION GRATIN
Tomatoes add a bit of color, and onions and white wine add extra flavor to this delicious side dish. Try it with my Baked Salmon with Creole Mustard Sauce, also posted on this site. From Bon Appetit, February, 1994.
Provided by Epi Curious
Categories Potato
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring pot of water to boil. Add tomatoes and blanch 10 seconds. Drain tomatoes. Peel, core and slice tomatoes. (Can be made 6 hours ahead; cover and chill).
- Preheat oven to 400°F
- Arrange half the potatoes in a shallow baking dish (15 cup capacity). Season with salt and pepper. Top with half the onions and half the tomatoes. Sprinkle with half the garlic and half the thyme. Season with salt and pepper. Repeat layering with remaining potatoes, onions, tomatoes, garlic and thyme. Season with salt and pepper. Pour wine and olive oil over. Bake until potatoes are tender and almost all the liquid evaporates, about 90 minutes.
- Melt butter in a heavy large skillet over medium-high heat. Add breadcrumbs and saute until golden brown, about 5 minutes. Sprinkle breadcrumbs over gratin. Cool 10 minutes and serve.
Nutrition Facts : Calories 291.7, Fat 10.4, SaturatedFat 2.9, Cholesterol 7.6, Sodium 93.7, Carbohydrate 41.2, Fiber 5.3, Sugar 6.7, Protein 5.2
TOMATO GRATIN
Steps:
- Toss 2 pints grape tomatoes, 4 smashed garlic cloves, 1/4 cup olive oil and 2 teaspoons fresh thyme in an ovenproof skillet; cook over medium-high heat until the tomatoes are soft, 8 minutes. Mix 2 tablespoons olive oil and 1/2 cup each breadcrumbs and parmesan; sprinkle over the tomatoes and broil until golden, 3 minutes.
Nutrition Facts : Calories 309 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 271 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams
POTATO, ONION, AND TOMATO GRATIN
From "Dinner Parties," by Jessica Strand. This sounds like it would be a great and impressive side dish. I haven't tried it yet but think when I do that I might add some seasonings - maybe Italian seasoning or Herbes de Provence.
Provided by lazyme
Categories Potato
Time 1h27m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Coat bottom and sides of a large oval glass or ceramic gratin dish with
- olive oil.
- Arrange a layer of 1/2 of potatoes in the dish.
- Top with 1/2 of onions, then 1/2 of tomatoes.
- Sprinkle with salt and pepper.
- Drizzle with 1/4 cup olive oil.
- Sprinkle with 1/2 of cheese.
- Repeat process to use remaining ingredients.
- Bake in a preheated 375-degree oven about 1 1/4 hours or until golden
- and bubbly.
- Serve hot with fish or meat.
Nutrition Facts : Calories 365.4, Fat 17.5, SaturatedFat 4.1, Cholesterol 11, Sodium 205.6, Carbohydrate 44.9, Fiber 5.2, Sugar 7, Protein 9.5
POTATO-TOMATO GRATIN
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large saute pan or Dutch oven over high heat for 2 minutes. Swirl in 3 tablespoons olive oil, and then add the onions, 1 teaspoon thyme, 1 teaspoon salt and some pepper. Cook 6 minutes, stirring often, and then turn the heat down to medium. Add the butter, and cook 15 minutes, stirring and scraping with a wooden spoon, until the onions start to caramelize. Turn the heat down to low and continue cooking for about 10 minutes, stirring often, until the onions are a deep golden brown. Remove the pan from the heat and set aside.
- Use a mandoline to slice the potatoes into 1/8-inch-thick rounds. Toss them with the cream, 1 teaspoon thyme, 1 teaspoon salt and some pepper.
- Cut the tomatoes into 1/4-inch-thick slices. Arrange them on a plate and season with 1 teaspoon salt and some pepper.
- Place half the caramelized onions in an even layer in a 9-by-9-inch (or equivalent) gratin or baking dish. Arrange one layer of alternating potatoes and tomatoes on top of the onion layer. Layer a couple of slices of cheese and scatter some olives over the cheese. Drizzle with 2 tablespoons of the cream from the potatoes and 1 tablespoon olive oil. Season with 1 teaspoon salt, a healthy pinch of pepper, 1/2 teaspoon thyme and half the basil.
- Scatter the rest of the caramelized onions over the potatoes and tomatoes. Arrange another layer of potatoes, tomatoes and cheese on top; make this layer pretty, because it will be the top of your gratin. Pour the remaining cream from the potatoes and the remaining 1 tablespoon olive oil over the potatoes and tomatoes. Season with 1/4 teaspoon salt, a pinch of pepper, and the remaining 1/2 teaspoon thyme, olives and basil. Press the vegetables down with your fingers. The cream and oil will come up through the layers and coat the vegetables evenly.
- Cover the baking dish tightly with aluminum foil. Bake until the potatoes are tender when pierced, about 2 hours. Remove the gratin from the oven and uncover it, being careful of the steam.
- Turn the oven up to 450 degrees F and return the gratin, uncovered, to the oven. Cook until the juices have thickened and the top is nice and golden brown (as in "gratineed"), another 25 to 30 minutes.
POTATO GRATIN
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 10
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, GREEN PEPPER, & TOMATO GRATIN
This is cooked similar to a Scalloped Potato recipe but has no milk or flour in it. It makes a tasty Potato Vegetable Casserole. This is one of the recipes given to me by Cyndy Totten who gave me permission to post her recipes.
Provided by CarrolJ
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease the sides and bottom of a 9x13 inch baking dish.
- Arrange 1/3 of the Potatoes in the baking dish.
- Top the Potatoes with 1/3 of the sliced Green Peppers.
- Top the Green Peppers with 1/3 of the sliced Tomatoes.
- Mix the melted Butter with the Olive Oil.
- Drizzle 1/3 of the Butter, Olive Oil mixture over vegetables.
- Season with 1/3 of the salt and pepper.
- Repeat steps 3-7 until all of the ingredients are used up.
- Bake 1 1/4 hour or until tender, golden brown and bubbly.
Nutrition Facts : Calories 367.2, Fat 17.1, SaturatedFat 6.2, Cholesterol 20.3, Sodium 649.9, Carbohydrate 50.7, Fiber 5.8, Sugar 4.9, Protein 5.3
CRUNCHY BAKED TOMATO & ONION GRATIN
Simplicity is key to this slowly-cooked vegetarian bake- serve with plenty of bread to mop up the juices
Provided by Sarah Cook
Categories Dinner
Time 1h45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
- Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.
Nutrition Facts : Calories 189 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
PROVENCAL TOMATO POTATO GRATIN
Categories Potato Tomato Side Bake Broil Vegetarian Quick & Easy Casserole/Gratin Basil Summer Vegan Thyme Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Brush a shallow baking pan (1/2 to 1 inch deep) with 2 tablespoons oil. Arrange tomato slices in 1 layer in baking pan and sprinkle with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast tomatoes until just tender (not falling apart), about 20 minutes.
- While tomatoes roast, cut potatoes crosswise into 1/4-inch-thick slices and toss with 5 tablespoons oil in a large bowl.
- Remove tomatoes from oven and put oven racks in upper and lower thirds of oven. Arrange potato slices in 1 layer in 2 shallow baking pans (1/2 to 1 inch deep) and sprinkle each pan with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast potatoes, switching position of pans halfway through roasting, until tender, about 16 minutes total.
- While potatoes roast, mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Transfer paste to a bowl and stir in bread crumbs, basil, thyme, remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Preheat broiler.
- Arrange tomatoes and potatoes in 1 layer in gratin dish, alternating slices and overlapping them, and spoon any juices from tomatoes into dish. Sprinkle top with bread crumbs and broil 5 to 7 inches from heat, checking frequently after 1 minute (crumbs can brown quickly), until golden brown, about 2 minutes. Serve warm or at room temperature.
POTATO GRATIN WITH PEPPERS, ONIONS AND TOMATOES
A Lydie Marshall gratin worth making just for the smell while it's cooking--but it sure does taste good. This can also be made in individual gratin dishes--just adjust the baking time for the smaller quantities.
Provided by Chef Kate
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Dribble 1 tablespoon of olive oil into a 2-quart rectangular or 14-inch-by-8-inch-by 2-inch oval baking dish and scatter 1/4 of the minced garlic over the bottom of the pan.
- Arrange the vegetables in layers, starting with the potatoes and peppers and finishing with the tomatoes and onion.
- Sprinkle salt, freshly ground pepper, and oregano and about 1/4 of the garlic between each layer.
- Drizzle the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.
- Note: The easiest way to slice the potatoes is with a mandoline. Remember that the thicker the potato slices, the longer it will take to bake.
- Note2: As I have wonderful dried oregano from Greece, I use that as it is better than what I can get fresh.
Nutrition Facts : Calories 279.7, Fat 12.5, SaturatedFat 1.8, Sodium 594.8, Carbohydrate 39.8, Fiber 5, Sugar 5.3, Protein 4.5
MOM'S SCALLOPED POTATO GRATIN
These scalloped potatoes were one of my favorite foods growing up, but then I went to culinary school and learned, according to classical methods, how it was "supposed" to be made--and that's how I've been making it ever since. But recently, for whatever reason, I went back and tried to recreate my mother's version and was reminded of why I loved hers in the first place.
Provided by Chef John
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
- Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
- Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
- Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
- Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 29.2 g, Cholesterol 31.9 mg, Fat 10.8 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 6.6 g, Sodium 131.6 mg, Sugar 5.9 g
POTATO, ZUCCHINI, AND TOMATO GRATIN
Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
- Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.
Nutrition Facts : Calories 175 g, Cholesterol 15 g, Fat 11 g, Fiber 5 g, Protein 8 g, Sodium 255 g
SMASHED-POTATO TOMATO GRATIN
This dish, which pairs the sunny flavors of Provence with the comfort of mashed potatoes, makes a nice accompaniment to grilled meat, poultry, or fish.
Yield Serves 6 to 8 as a side dish
Number Of Ingredients 10
Steps:
- In a 4-quart heavy kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 30 minutes. While potatoes are simmering, in a small saucepan heat milk with 6 tablespoons butter over moderate heat until butter is melted. Remove pan from heat and keep mixture warm, covered. Pit olives and separately chop olives and scallions. In a colander drain potatoes and when just cool enough to handle, peel. Coarsely smash potatoes with a potato masher and gently fold in milk mixture, olives, scallions, and salt and pepper to taste.
- Preheat oven to 400°F. and butter a 3-quart gratin dish (about 15 by 10 by 2 inches).
- Mince garlic and chop parsley. In a nonstick skillet heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook garlic, stirring, until fragrant, about 1 minute. Add bread crumbs and cook, stirring, until golden. Transfer mixture to a bowl and cool. Stir in parsley and Parmesan and season with salt and pepper.
- Cut tomatoes into 1/4-inch-thick slices. Spread potatoes in gratin dish and top with tomatoes, overlapping them to completely cover potatoes. Sprinkle crumb mixture over tomatoes and bake gratin in middle of oven until top is golden brown and tomatoes are tender, about 25 minutes. Gratin may be made 1 day ahead and cooled completely, uncovered, before being chilled, covered. Reheat gratin, uncovered.
POTATO, ZUCCHINI, AND TOMATO GRATIN
Provided by Lora Zarubin
Categories Cheese Potato Tomato Side Bake Christmas Thanksgiving Vegetarian High Fiber Oscars Dinner Casserole/Gratin Parmesan Zucchini Family Reunion Low Cholesterol Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 6
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.
BAKED TOMATO, GRUYèRE & POTATO GRATIN
Layer up sliced potatoes and tomatoes with a cheesy, creamy sauce, then top with walnuts and breadcrumbs for a vegetarian bake
Provided by Sarah Cook
Categories Dinner, Lunch, Main course, Supper
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
- Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you've layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
- Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.
Nutrition Facts : Calories 622 calories, Fat 45 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber
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