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 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
HOME SWEET POTATO HOME AU GRATIN
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.
- Preheat oven to 350 degrees F.
- Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.
- Serve in the baking dish, garnished with chopped parsley.
SWEET POTATO GRATIN
This creamy potato gratin benefits from a subtle blend of spices. Cinnamon, ginger, and cayenne pepper take it from ordinary to out-of-this-world.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Pour 1 cup cream into a large ovenproof skillet. Arrange sweet potatoes evenly in pan, season with salt and pepper, and pour remaining cream on top. Gently press on potatoes to submerge. Bring to a simmer over medium, transfer to oven, and bake 12 minutes. Press on potatoes to submerge again and bake until potatoes are tender and cream is bubbling, 8 to 10 minutes more. Sprinkle with cinnamon, ginger, and cayenne. Let cool 10 minutes before serving.
Nutrition Facts : Calories 283 g, Fat 22 g, Fiber 3 g, Protein 3 g, SaturatedFat 14 g
CHARD AND SWEET CORN GRATIN
This is the template that I use for most of my main-dish vegetable gratins. I like gratins hot, warm or at room temperature. I fold the aromatic vegetable filling into a mixture of eggs beaten with milk, salt, pepper and cheese, usually Gruyère, and then add rice or, in this case, corn.
Provided by Martha Rose Shulman
Categories vegetables
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
- Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
- Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
- In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with olive oil.
- Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 363 milligrams, Sugar 2 grams, TransFat 0 grams
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 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
More about "sweet corn and potato gratin recipes"
CHEESY BAKED POTATO GRATIN WITH SWEET CORN
From archanaskitchen.com
4.9/5 Servings 3Cuisine ContinentalTotal Time 55 mins
SWEET CORN AND POTATO GRATIN RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Servings 8Total Time 1 hr 15 minsCategory Side DishesCalories 213 per serving
POBLANO, POTATO, AND CORN GRATIN RECIPE | BON APPéTIT
From bonappetit.com
OVEN BAKED SWEET POTATOES WITH CORN RECIPE
From tablespoon.com
CHICKEN, SWEETCORN & POTATO GRATIN - CARRIE'S KITCHEN
From carriecarvalho.com
24 TASTY POTATO SALAD RECIPES THAT COMPLETE ANY …
From southernliving.com
CHEESY SWEET POTATO GRATIN RECIPE - FORK KNIFE SWOON
From forkknifeswoon.com
SWEET POTATO GRATIN - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
SWEET CORN AND POTATO GRATIN RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Servings 8Total Time 1 hr 15 minsCategory Side DishesCalories 213 per serving
POTATO & LEEK GRATIN - EATINGWELL
From eatingwell.com
CREAMY AND CHEESY SWEETCORN POTATO GRATIN - SINCE BREAD
From sincebread.com
MASHED POTATO CORN KRAUT GRATIN - BACONFATTE.COM
From baconfatte.com
SWEET POTATO GRATIN + INSTANT POT SWEET POTATO GRATIN - RECIPES …
From recipesfromapantry.com
CHIPOTLE CORN, POBLANO, AND POTATO GRATIN – ERICA'S RECIPES
From ericasrecipes.com
SWEET POTATO GRATIN RECIPE - BBC FOOD
From bbc.co.uk
BEST SWEET POTATO GRATIN RECIPE - HOW TO MAKE SWEET POTATO …
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love