CARAMELIZED VIDALIA ONION AND POTATO GRATIN WITH FRESH SAGE
From the Great Big Food Show
Provided by Bobby Flay
Categories side-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Heat oil and butter in a large saute pan over medium-high heat. Add the onions, season with salt and pepper and cook until caramelized, about 15 to 20 minutes. Remove from the heat and stir in the sage. Let cool slightly.
- Make a layer of potato slices in a 10 by 10 by 2-inch casserole, season to taste with salt and pepper, spread 1/12 of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Repeat each step to yield 12 layers. Press down gently on the layers, place the dish on a sheet pan and bake, covered for 25 minutes. Remove cover and bake for another 20 to 25 minutes, or until the potatoes are tender and golden brown on top. Let rest 10 minutes before serving.
SAGE POTATOES AU GRATIN
Provided by Sunny Anderson
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Butter an 8 by 8-inch casserole dish using 1 tablespoon of the butter.
- In a pot, add the heavy cream, 1/2 teaspoon salt, and sage leaves. Bring to a simmer and steep for 10 minutes. While steeping, peel and slice the potatoes 1/8-inch thick on a mandolin. Begin to layer the potatoes on the bottom of the prepared dish, overlapping each slice by half. When the first layer of potatoes is complete, season with salt, cayenne pepper, and sprinkle with a third of the cheese. Repeat two more times, ending with a final layer of just potatoes.
- Strain the heavy cream and discard the sage. Pour the heavy cream over the casserole, pressing the potatoes down. Dot the remaining 2 tablespoons butter in pieces evenly over the top of the potatoes. Cover with aluminum foil and place in the oven, lowering the temperature to 350 degrees F. Bake, covered, for 40 minutes. Uncover and bake 20 minutes more. Serve hot.
POTATO GRATIN WITH SAGE AND ONIONS
Categories Onion Potato Side Bake Thanksgiving Casserole/Gratin Fall Sage Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Add onions, garlic, and 2 tablespoons sage; sauté 5 minutes. Add potatoes and 1 1/2 cups water. Bring to boil. Boil until water is completely absorbed, about 8 minutes. Add cream, salt, and pepper; bring to boil. Transfer skillet to oven and bake until potatoes are tender and top is golden, about 40 minutes. Sprinkle with remaining 1 tablespoon sage. Serve immediately.
SWEET POTATO AND GRUYèRE GRATIN
This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. You can also simmer the cream mixture (don't add eggs) and grate the cheese the day before as well, storing them covered in the refrigerator.
Provided by Melissa Clark
Categories casseroles, side dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 25 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 444 milligrams, Sugar 6 grams, TransFat 0 grams
POTATO GRATIN WITH SWISS CHARD AND SUMAC ONIONS
This is not your typical potato gratin: The Cheddar and brown-butter pine nuts make it rich but not overly so, as the sumac onions and lemon juice lift the gratin to vibrant heights. Sumac is a tart and astringent spice used heavily in Middle Eastern cooking, adding sharpness to food where needed. These onions are great thrown into pasta and salads, or served with roasted chicken. The gratin can stand as a veggie main with a zesty salad alongside, as an accompaniment to your protein of choice or as part of a larger spread. Get ahead by making the onions and preparing all your ingredients (except the potatoes) well in advance, so they're ready to be assembled together before baking. Once the whole thing goes in the oven, you'll have ample time to get any accompaniments ready. You can serve this warm, but it also sits well to be served at room temperature.
Provided by Yotam Ottolenghi
Categories dinner, lunch, casseroles, vegetables, main course, side dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 375 degrees Fahrenheit/180 degrees Celsius.
- Prepare the onions: Add the oil to a large, ovenproof lidded skillet and heat over medium-high. Add the onions and 1 teaspoon salt to the hot oil and cook, stirring occasionally, until softened and browned, 15 to 20 minutes. Stir in the sumac and remove from the heat. Transfer the mixture to a bowl.
- Prepare the gratin: Add the potatoes, shredded chard, parsley, garlic, lemon zest, 1 tablespoon salt and 1 teaspoon pepper to a large bowl and mix well to combine. Fold through three-quarters of the sumac onions and half the cheese, then transfer everything to the skillet, smoothing out the top to even out the potato slices. In a measuring cup or bowl, combine the stock, cream and lemon juice, and pour this all over the potato mixture. Cover tightly with foil, then top with the lid. Bake for 1 hour.
- Remove the gratin from the oven, and remove the lid and foil. Sprinkle evenly with the remaining cheese and bake, uncovered, until golden and bubbling, 35 to 40 minutes. Remove from heat and let gratin settle for 10 minutes.
- Meanwhile, prepare the pine nuts: Add the butter to a medium skillet and melt over medium-high heat. Once melted, add the pine nuts and 1/4 teaspoon salt and cook, stirring occasionally, until the nuts are golden and the butter has browned, 2 to 3 minutes. Add the buttered nuts to the bowl with the remaining sumac onions.
- When ready to serve, stir the extra parsley into the sumac onion mixture and spoon this all over the gratin.
SAGE AND POTATO GRATIN WITH BACON AND ONIONS
Matahami is a French dish of layered bacon, potato, onions and herbs and it works well with sage and smoked bacon.
Provided by MarieRynr
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the potatoes in a saucepan of cold water and bring to the boil, adding salt to the water.
- Cook for 12 minutes, or until you can just pierce the potatoes with a skewer.
- (they should be not quite cooked).
- Drain well and slice as thinly as possible.
- Melt half the butter in a frying pan, add the onion and cook until softened and translucent, about 5 minutes.
- Preheat the oven to 200*C 425*F.
- Put the cream in a saucepan and bring to the boiling point, then simmer for 3 minutes.
- Arrange one third of the bacon in a large baking dish, greased with butter.
- Put 4 sage leaves on top.
- Add a layer of half the potato slices, then another of half the onion.
- Pour inhalf the cream.
- Put half the remaining bacon on top and 4 more sage leaves.
- use the remaining potatoes and onion in the same way, pour in the remaining cream, then put the remaining bacon and sage on top.
- Dot the sage with the rest of the butter.
- Bake in the oven for 20 minutes.
- Cover the dish with foil and bake for a further 30 minutes.
- Using a skewer, test to see if the potatoes are soft all through.
- If necessary, return to the oven, uncovered, for a further 5 to 10 minutes, making sure that the bacon and sage don't burn.
POTATO GRATIN WITH CARAMELIZED ONIONS
Another Canadian Living mag. recipe I wanted to test for Thanksgiving dinner. Marvelous mouth watering potatoes and onion!! Half a recipe worked great!! and we will have it for Thanksgiving dinner.
Provided by Derf2440
Categories Potato
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, bring cream, garlic, peppercorns, thyme and salt to boil, reduce heat to low, cover and simmer for 15 minutes.
- Remove from heat and set aside.
- Meanwhile, in nonstick frypan, heat oil over medium low heat; cook onion, stirring often, until light brown, about 45 minutes.
- Slice potatoes as thinly as possible, use mandoline if available.
- Layer one quarter of the potatoes in greased 8 inch square glass baking or casserole dish; top with one third of the onion and one quarter of the cheese.
- Repeat twice.
- Top with remaining potatoes.
- Strain cream mixture over potatoes, shaking casserole to distribute evenly; sprinkle with remaining cheese.
- Bake at 300f degree oven until tender and knife inserted in bottom pierces potatoes easily, 1 1/2 to 2 hours.
- (Make ahead: let cool; cover and refrigerate for up to 2 days. Reheat in 375f degree oven for 30 minutes.).
Nutrition Facts : Calories 305, Fat 26, SaturatedFat 15.2, Cholesterol 88.9, Sodium 266.2, Carbohydrate 14.9, Fiber 1.2, Sugar 1.2, Protein 4.5
CREAMY POTATO GRATIN WITH CARAMELISED ONIONS
The sweetness of the caramelised onions cuts through the rich creaminess of this dauphinoise-style bake
Provided by Good Food team
Categories Side dish
Time 2h35m
Number Of Ingredients 9
Steps:
- Up to 2 days before serving, heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan. Add the onions and thyme, cover, and cook over a gentle heat for 10-15 mins until softened and caramelised. Pour the cream and milk into a large bowl and season well. Add the potatoes and mix to combine.
- Butter a 23 x 28cm ovenproof dish, then layer in half the potatoes. Spread the onion mixture on top, then layer on the remaining potatoes. Press down with your hands. Pour over the milk mixture, which should come just level with the potatoes. If not, add a little more milk until it does. Cover with foil, then bake for 11⁄2 hrs until tender. Remove from the oven and leave to cool. Cover and store in the fridge.
- On the day, heat the oven to 220C/200C fan/gas 7. Uncover the gratin, spread the crème fraîche on top, then sprinkle over the Parmesan. Put in the oven and cook for 30 mins until the cheese is melted, the top crisp and golden brown, and the gratin piping hot. Serve garnished with extra thyme.
Nutrition Facts : Calories 357 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.29 milligram of sodium
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