POTATO GRATIN WITH PEPPERS, ONIONS, AND TOMATOES
I've saved this recipe for several years and am putting it here for safekeeping so that I can find it again. It sounds yummy. Recipe Source: A PASSION FOR POTATOES by Lydie Marshall
Provided by lazyme
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and slice the potatoes 1/8-inch to 1/16-inch thick (6 cups).
- Preheat the oven to 325 degrees.
- Dribble 1 tablespoon olive oil into a 2-quart rectangular or oval baking dish 14 x 8 x 2 and scatter 1/4 of the minced garlic over the bottom of the pan.
- Arrange the vegetables in layers, starting with potatoes and peppers, finishing with tomatoes and onion.
- Sprinkle with salt, freshly ground pepper, garlic, and oregano between each layer.
- Pour the remaining olive oil over the surface and bake in the oven for 1 1/2 hours, or until fork tender.
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
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
POTATO AND PEPPER GRATIN
The Potato and Pepper Gratin recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h35m
Yield 4
Number Of Ingredients 18
Steps:
- Scrub and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, 20-25 minutes. Drain, rinse, peel and let cool.
- Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into bite-size pieces.
- Peel the onions, cut in half lengthwise, then cut each half crosswise to make 3 wedges. Heat the oil in a skillet and saute the onions until light golden brown.
- In a bowl, whisk together the creme fraiche, cream, egg yolks and grated cheese, season with salt and pepper.
- Cut the potatoes into thin slices.
- Preheat the oven to 180°C (approximately 350°F). Butter a casserole dish and arrange a slightly overlapping layer of potatoes in the bottom. Lightly season with salt and pepper and sprinkle with some of the herbs, then pour a little of the egg-cream mixture over. Scatter pieces of pepper on it and pour some egg-cream mixture over it. Continue layering until the ingredients are used up. Finish with a layer of peppers and the onion wedges.
- Sprinkle with cheese cubes and bake until set and piping hot, about 45 minutes. Serve immediately.
ROASTED POTATOES WITH BELL PEPPERS AND ONIONS
This is a perfect accompaniment to Shake-and-Bake Tofu (page 138), since they both bake at 425°. This needs more time in the oven, so start it first. Complete the meal with a simple salad or coleslaw.
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425°F.
- Scrub the potatoes well. Cut them in half lengthwise, then into approximately 1/4-inch-thick slices.
- Combine the potatoes with the remaining ingredients in a large mixing bowl and stir together. Transfer to a roasting pan (foil-lined if you prefer).
- Bake, stirring gently every 10 minutes, until the potatoes are tender and lightly browned, about 30 minutes, and serve.
- Calories: 182
- Total Fat: 6g
- Protein: 2g
- Carbohydrate: 31g
- Cholesterol: 0mg
- Sodium: 9mg
BAKED PEPPERS AU GRATIN
This recipe is adapted from Entertaining with the Soprano's cookbook. Easy to throw together and can feed a large group.
Provided by Chef Jean
Categories Peppers
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cut the peppers in half lengthwise. Remove the seeds and pith. Slice into 1/2 wide strips.
- Coat a roasting pan with the olive oil.
- Add the peppers and remaining ingredients. Toss to coat.
- Roast at 400 degrees for 40 minutes.
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