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 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 GRATIN
Sweet and savory gratin packed with flavor and nutrition.
Provided by souplover Sue
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
- Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
- Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
- Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
Nutrition Facts : Calories 391.3 calories, Carbohydrate 29.2 g, Cholesterol 95.2 mg, Fat 27.6 g, Fiber 4.2 g, Protein 8.1 g, SaturatedFat 17 g, Sodium 412.5 mg, Sugar 5.8 g
ROASTED RUSSET & SWEET POTATO WEDGES
Fried fish wouldn't be complete without chips. A cool sour cream sauce tames the heat in these taters, but if you're looking for more spice, add chili powder to the seasonings. -Theresa Eischens, Hutchinson, Minnesota Crispy Beer Battered Fish Recipe >
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cut each russet and sweet potato lengthwise into eight wedges; place in two greased 15x10x1-in. baking pans. Drizzle with oil. Combine the seasonings; sprinkle over potatoes and toss to coat., Bake at 400° for 25-30 minutes or until tender, turning once. , In a small bowl, combine the dip ingredients. Serve with potatoes.
Nutrition Facts : Calories 127 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 295mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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 GRUYERE GRATIN
This elegant and creamy take on a sweet potato gratin is elevated with a Gruyere cheese sauce made with four fresh herbs. Top with more fresh herbs before serving, if desired.
Provided by Sandy Wilson Wickberg
Categories Side Dish Vegetables Sweet Potatoes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Stir together cream, milk, butter, and garlic in a small saucepan over medium heat and bring to a simmer. Remove from heat and stir in parsley, thyme, sage, rosemary, salt, and pepper.
- Arrange 1/2 of the sweet potatoes in the bottom of the prepared baking dish, pour 1/2 of the cream mixture on top, and sprinkle with 1/2 of the Gruyere cheese. Repeat layers once more; cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and continue to bake, uncovered, until potatoes are tender and cream and cheese mixture is bubbly and golden brown, about 15 minutes. Remove from the oven and allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 248 calories, Carbohydrate 24.4 g, Cholesterol 46.6 mg, Fat 14.1 g, Fiber 3.5 g, Protein 6.7 g, SaturatedFat 8.6 g, Sodium 438 mg, Sugar 5.5 g
SWEET & WHITE POTATO GRATIN
This is a variation on the fabulous recipe in Williams-Sonoma's Holiday Celebrations cookbook. I made it a bit simpler by substituting cheddar for the fontina (not a really close substitution, I know, but I'm so much more likely to have it on hand, and it still tastes great!), replacing the fresh thyme with dried, and adding a French-fried onion topping instead of breadcrumbs, which adds a lovely flavor. I prefer goat cheese to the feta myself, but feta works just fine if you can't find the goat cheese. By the way, as an Italian, I am pleading with you NOT to use the canned powder masquerading as Parmesan cheese! The bagged, pre-shredded cheese I'll allow, however! :)
Provided by ItalianMama
Categories Yam/Sweet Potato
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Lighly grease a 9x13-inch baking dish.
- Peel and thinly slice potatoes, using a food processor if available. Arrange half of the white and sweet potato slices randomly in the baking dish.
- In a small bowl, combine the cheeses, thyme, salt and pepper. Sprinkle half of the cheese mixture over the potatoes. Sprinkle evenly with flour.
- Add the remaining potato slices, and sprinkle the remaining cheese mixture on top.
- Pour the chicken broth and cream over the potatoes.
- Cover with aluminum foil and bake for about 1 1/2 hours, until potatoes are tender. Meanwhile, crush the French-fried onions.
- Remove the baking dish from the oven and uncover. Sprinkle the crushed onions evenly over the top and return to the oven to bake, uncovered, for another 10 minutes. Remove from the oven and let stand 20 minutes before serving.
SWEET POTATO AND TURNIP GRATIN
Provided by Nathalie Dupree
Categories Milk/Cream Side Bake Thanksgiving High Fiber Parmesan Turnip Sweet Potato/Yam Fall Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Butter a 3-quart casserole.
- To blanch the turnips, bring a large pot of water to the boil. Add the sliced turnips and cook 5 minutes. Remove them and drain thoroughly in a strainer.
- Gently combine the turnips and sweet potatoes. Place a layer of the vegetables in the casserole and dot with half the butter. Sprinkle generously with tarragon, salt, and pepper, and cover with half of the Parmesan. Make another layer. Top with the bread crumbs and pour the cream around the sides. Dot with the remaining butter and Parmesan. Bake until the vegetables are soft but not mushy, 1 to 1 1/2 hours.
- The gratin can be made ahead several days, or frozen for up to 3 months. Let defrost in the refrigerator and reheat for 30 to 45 minutes in the oven, or reheat in the microwave.
- Variation
- Omit the sweet potatoes and double the amount of turnips.
VEGAN SWEET POTATOES AU GRATIN RECIPE BY TASTY
Here's what you need: sweet potatoes, olive oil, garlic, fresh thyme, pepper, salt, raw cashews, low sodium vegetable broth, garlic, unsweetened coconut milk, nutritional yeast, lemon juice, ground nutmeg, cayenne, kosher salt, oil
Provided by Greg Perez
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Add the cashews to a medium bowl with enough vegetable broth to cover. Soak for at least 2 hours, or overnight. Drain and rinse.
- Preheat the oven to 400˚F (200˚C).
- Using a mandolin or a sharp knife, thinly slice the sweet potatoes into rounds.
- Add the sweet potatoes to a large bowl and toss with the olive oil, garlic, thyme leaves, pepper, and salt.
- Add the drained cashews to a blender or food processor, along with the garlic, coconut milk, nutritional yeast, lemon juice, vegetable broth, nutmeg, cayenne, and salt. Blend until smooth and creamy.
- Grease a large cast-iron skillet or other ovenproof dish with oil.
- Pour ⅓ of the cashew sauce into the skillet and tilt to evenly coat the bottom. Layer half of the sweet potato rounds over the sauce, overlapping slightly to completely cover the bottom of the pan. Repeat with another ⅓ of the sauce, the rest of the potatoes, and the rest of the sauce.
- Bake for 1 hour, or until golden brown on top and the sweet potatoes are tender.
- Let cool for 15 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 365 calories, Carbohydrate 31 grams, Fat 24 grams, Fiber 3 grams, Protein 5 grams, Sugar 9 grams
EMERIL'S SCALLOPED RUSSET AND SWEET POTATO CASSEROLE
I love to watch Emeril Live. He made this recipe and it looked so good I just had to get the recipe. I haven't ever used both potatoes before in a casserole. Thought it would be very interesting to see what it tasted like. :) I changed the cheese to what we like.
Provided by Marsha D.
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400'.
- Lightly grease a 13x9 baking dish with butter.
- Bring cream to a simmer in a large saucepan over medium heat.
- Add potatoes, layering while dropping in cream.
- Add salt and pepper and stir well.
- (Add more cream if needed to cover potatoes).
- Lower heat and simmer 10 to 15 minutes.
- Remove from heat when potatoes are fork tender.
- With a large spoon, transfer potatoes to baking dish, making a even layer.
- Top with half the cheese and half cream from pan and continue layering with potatoes and cheese, ending with cheese.
- Top with of cream in pan, just enough to cover the potatoes. Discard any remaining cream.
- Place the baking dish on a baking sheet to keep from cream over flowing in oven.
- Bake 30 minutes or until brown and bubbly.
- Remove from oven and let sit 5 minutes before serving.
Nutrition Facts : Calories 826.7, Fat 71.6, SaturatedFat 44.6, Cholesterol 254.7, Sodium 1101, Carbohydrate 33.4, Fiber 4, Sugar 4.1, Protein 15.8
SWEET POTATO-RUSSET POTATO GRATIN
I got this out of Fine Cooking -- Can't wait to try it.
Provided by Cathy Gillespie @circlemoon8
Categories Potatoes
Number Of Ingredients 18
Steps:
- Make the topping: In a bowl, combine the breadcrumbs, melted butter, and a pinch of salt. Mix in the mustard and then the Parmigiano and parsley.
- Prepare the gratin: Preheat oven 350. Rub shallow 2-quart gratin dish with butter, set aside.
- Melt 2 TBS butter in a saucepan over medium heat. Add shallots and pinch of salt; cook, stirring frequently, until softened, limp and somewhat golden. Whisk together the cream, broth, and horseradish; add to the shallots. Season with salt and pepper, stir to combine, and take the pan off the heat.
- Assemble the gratin: In a large bowl, combine the potato and sweet potato slices with salt, Parmigiano and the shallot cream. With a rubber spatula, mix gently but thoroughly and scrape into the prepared gratin dish, smoothing and pressing until evenly distributed.
- Bake the gratin: Cover with the breadcrumbs. Bake until the crust is deep golden brown, the juices around the edges have subsided, and the potatoes are tender when pierced with a fork, about 1 hour.
- Let it rest for 15-20 minutes before serving.
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