WALNUT-SAGE POTATOES AU GRATIN
Make and share this Walnut-Sage Potatoes Au Gratin recipe from Food.com.
Provided by Annacia
Categories Potato
Time 31m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel potatoes, if desired, and thinly slice - I used the thin slicing blade on the food processor - (should have 6 cups).
- Place slices in a colander.
- Rinse with cool water; set aside to drain.
- For sauce, in a medium saucepan on med to med-high heat (I have found walnut oil doesn't have a high heat tolerance)cook onion and garlic in walnut oil until tender but not brown.
- Stir in flour, salt, and pepper.
- Add milk all at once.
- Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in snipped sage.
- Grease a 2-quart round casserole (with glass cover).
- Layer half of the potatoes in casserole. Cover with half the sauce.
- Sprinkle with half the cheese.
- Repeat layering with the potatoes and sauce. (Cover and chill remaining cheese until needed.).
- Bake casserole, covered, in conventional oven at 350 degrees F for 40 minutes. Uncover; bake 25 minutes more or until potatoes are just tender.
- Sprinkle remaining cheese and nuts over top. Bake, uncovered, 5 minutes.
- Let stand 10 minutes.
- Top with sage leaves.
Nutrition Facts : Calories 433.7, Fat 21.3, SaturatedFat 7, Cholesterol 35.1, Sodium 321, Carbohydrate 48, Fiber 5.9, Sugar 2.5, Protein 15
WALNUT SAGE GRATIN
Provided by Claire Robinson
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the oven rack in center of the oven and preheat to 350 degrees F.
- In a saucepan over low heat, add the cream and 3/4 cup of the walnuts. Bring just to a simmer and then keep warm over lowest heat while building the potato layers.
- In a large, lightly greased, 9 by 13-inch baking dish, arrange 1/3 of the potato slices covering the bottom of the dish, overlapping slightly. Generously season with salt and pepper and sprinkle with a little sage, 1/3 of the Gruyere and a ladle of warmed walnut cream mixture. Repeat 1 more time the exact same way. Layer for a 3rd and last time with just the potatoes, making sure to arrange them in nice straight even rows. Then cover the top of the potatoes with the remaining warmed walnut cream and top with the last 1/3 cup of the cheese. Sprinkle with salt and pepper, to taste.
- Cover with foil and bake for 30 minutes. Reduce the oven temperature to 325 degrees and remove the foil. Continue to bake until the top is just starting to become golden, about 20 minutes more.
- Remove from the oven and do your best to let the gratin rest for 15 to 20 minutes before serving. Eat and enjoy!
SAGE-WALNUT BUTTER
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine 1/4 cup balsamic vinegar, 2 teaspoons honey and a bay leaf in a saucepan over medium-high heat; cook until syrupy, 5 minutes. Melt 6 tablespoons butter in a large skillet over medium heat, then add 1/3 cup sage leaves and 1 cup chopped walnuts; cook 3 minutes. Add 1 cup pasta-cooking water and cook until reduced by half, 2 minutes. Toss with 1 pound cooked tortellini, some grated parmesan and salt. Drizzle with the balsamic syrup.
CELERIAC & WALNUT GRATIN
This dish makes a great vegetarian main meal - it can be prepared hours in advance, too
Provided by Mary Cadogan
Categories Dinner, Side dish, Vegetable
Time 1h15m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/fan 170C/gas 5. Peel, quarter and very thinly slice the celeriac - this is best done with the slicing blade of a food processor. Toss in the walnut oil, salt and pepper, and spread over a gratin dish. Pour over the stock and bake for 40-45 mins, then sprinkle with the walnuts, crumble over the cheese, then cook for 15 mins until crisp and golden.
Nutrition Facts : Calories 218 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 1.15 milligram of sodium
MUSHROOM WALNUT AU GRATIN
This is a recipe printed in the San Jose Mercury News HomePlates column, listed as being from the now-defunct Good Earth restaurant chain. It is a hearty vegetarian dish which I remember enjoying in college. I have not made this recipe yet, I won't find enough takers at my house right now, but wanted to get it posted so it doesn't get lost again.
Provided by TCookie
Categories Brown Rice
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- For pilaf:.
- Heat oil in 2 quart saucepan.
- Stir in rice and cook and stir until it begins to brown.
- Add onion, stirring until lightly browned.
- Add bouillon cube, salt, ginger, oregano and water, stirring to combine.
- Cover and lower heat to simmer.
- Cook until rice is just tender, about 30 minutes.
- For mushroom/walnut mixture:.
- Preheat oven to 400 degrees.
- Heat oil in large skillet over medium high heat, add walnuts and stir until lightly browned.
- Remove with slotted spoon and reserve.
- Add onions and mushrooms to oil and brown lightly, remove with slotted spoon and reserve.
- Add broccoli and saute until crisp-tender, about 8 minutes.
- Stir in onions, mushrooms, water chestnuts and garlic.
- Remove from heat and add walnuts, soy sauce and sour cream.
- Stir lightly to coat vegetables.
- Spread brown rice pilaf in greased, shallow 2 1/2 quart baking dish.
- Cover with vegetable mixture, and sprinkle evenly with cheeses.
- Bake until cheese melts, about 20 minutes.
- Serve garnished with orange slices.
- Cooking time below is approximate, as I think you can do the pilaf and mushroom mixture concurrently.
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