Potato Beetroot And Sweet Potato Gratin Recipes

BEET AND SWEET POTATO GRATIN

Steps:

• Preheat the oven to 400°F/200°C. Use some of the butter to coat the sides of a 1 1/2 quart gratin dish and arrange the sliced beets and sweet potatoes in a pleasing manner.
• After all the vegetables have been placed, saute the onions and garlic in the butter until they begin to soften and change color.
• Stir in the chicken broth and thyme, and season with salt and pepper.
• Pour the sauce over the beets and sweet potatoes.
• Cover the dish with foil and bake for about 30 minutes. Remove the foil and continue to cook until the vegetables are tender and brown on the tops. It may take another 30 minutes.
• Garnish before serving if desired.

ROASTED BEETS 'N' SWEETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
• Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
• Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

SWEET POTATO AND ROOT VEGETABLE GRATIN

Steps:

• Preheat oven to 350 degrees. Rub a small amount of the olive oil on the bottom of a casserole dish 81/2 inches. Shingle rutabaga slices to cover the bottom of the casserole overlapping the slices by no more than 1/2-inch. Sprinkle lightly with salt and pepper. Thinly slice one of the potatoes* lengthwise and shingle the potatoes over the rutabaga then season lightly with salt and pepper. Pat or mist lightly with some of the oil. Spread 1/3 of the onions evenly over the potatoes. Layer the parsnip over the onions, then more potatoes. Pat or mist lightly with some of the oil. Season lightly with salt and pepper. Repeat the layering and seasoning with rutabaga, the potato, then onion, and finally potato. If there are any root slices left over, alternate rows of roots and potatoes on the final layer. Pat or mist lightly with oil, season with salt and pepper, cover tightly and place in the oven. Bake for 45 minutes. Remove the cover, pat or mist lightly with the remaining oil, then sprinkle over with the chopped herbs. Bake, uncovered for another 15 to 20 minutes or until the top layer browns nicely. Allow to set 10 to 15 minutes then slice and serve.
• *Slice the potatoes to retain their starch and nutrients. This also will prevent then from browning.

SO-CAL SWEET POTATO AND POTATO GRATIN

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.

POTATO, BEETROOT AND SWEET POTATO GRATIN

Steps:

• Pre-heat oven to 200°C.
• Layer half the sliced potatoes over the bottom of a 2 litre capacity (8 cup) ceramic baking dish. Drizzle with a little of the olive oil, sprinkle with a little thyme and season lightly.
• Cover with the beetroot and season as before. Repeat with the sweet potato and finally remaining potato. Pour cream over the layered vegetables and sprinkle with combined cheeses.
• Cover gratin with a layer of baking paper and wrap with foil.
• Bake in preheated oven 60-70 minutes or until a skewer passes through the vegetables without resistance.
• Remove foil and paper and bake further 20-30 minutes or until top is golden.
• Tip: You can speed up the baking by pre-cooking the unpeeled veggies for a couple of minutes in the microwave.

POTATO AND BEETROOT GRATIN

Steps:

• Preheat oven to 190 degrees C, Gas mark 5. Put cream garlic and thyme in saucepan and bring to a slow simmer over medium heat. Let garlic and thyme infuse about 10 minutes, pass through a sieve into a jug and set aside. Discard garlic and thyme.
• Slice potatoes and beetroot as thin as possible (a mandolin is good for this, or the slicing blade on a food processor).
• Pour a thin layer of cream into a deep 2 litre dish. (I use a souffle dish). Layer half the potatoes on top of the cream. Pour over more cream and season with salt and pepper. Add all the beetroot in 1 layer. Add more cream, season, and top with the rest of the potatoes. Pour over remaining cream and season one last time.
• Bake in preheated oven 30-35 minutes or until golden and bubbling and top layer has just crisped up. (You may need to cover with foil halfway through cooking time to prevent top layer burning).

POTATO AND BEETROOT GRATIN

Steps:

• Preheat the oven to 190c/fan170c/gas 5.
• Put the cream garlic and thyme over a medium heat. Bring to a simmer, then remove from the heat and allow to infuse for 10 minutes.
• Pass through a sieve and set aside, discarding the garlic and thyme.
• Slice the potatoes and beetroot to about 2mm thick use a mandolin if you have one.Pour a thin layer of cream into the bottom of a fairly deep 2 litre oven proof dish.Layer half the potatoes on top of the cream, pour over more cream and season to taste. Add all the beetroot in 1 layer.Add more cream, season, then top with the remaining potatoes. Pour over the remaining cream and season.
• Bake for 50-55 mins or until bubbling, golden and tender - a knife should go through without resistance.

SWEET POTATO AND GRUYèRE GRATIN

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.