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
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.
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
POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN
Categories Onion Potato Side Bake Vegetarian Casserole/Gratin Goat Cheese Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6 as main course or 8 as a side dish
Number Of Ingredients 7
Steps:
- In a heavy 5- to 6-quart kettle heat oil over moderate heat until hot but not smoking and cook onions with thyme and salt and pepper to taste, stirring occasionally, until golden, about 15 minutes. Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown. Remove kettle from heat.
- While onions are cooking, bring a large saucepan of salted water to a boil for potatoes. Peel potatoes and cut crosswise into 1/4-inch-thick slices. Add potatoes to boiling water and cook 5 minutes from time water returns to a boil. Drain potatoes well in a colander.
- Preheat oven to 425°F. and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish.
- Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper. Cover potatoes with onions, spreading evenly, and top with goat cheese. Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper. Dot gratin with butter. Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.
- Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden. Gratin may be made 1 day ahead and chilled, covered. Reheat gratin before serving.
POTATO GRATIN WITH CARAMELIZED ONIONS
Flavorful potatoes layered with onions, cheese, and paprika in a cream sauce. Use fat-free half and half and low fat cheese for a healthier version. I've also made it with sweet potatoes for a south beach diet version. Add some bacon bits for a variation.
Provided by GoldsmithLissa
Categories Potato
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In pot, melt 2 Tbs butter over medium heat. Add onions and 1/4 tsp sea salt. Cook, stirring occasionally, until onions are deep golden brown, 15 minutes. Remove. Reserve.
- In same pot, melt remaining butter over medium heat. Add potatoes. Cook, stirring until coated in butter (2 mins). Add milk, cream, paprika, and remaining salt. Bring to simmer. Cook, stirring occasionally, until potatoes have softened and liquid has thickened (10-12 mins).
- Preheat oven to 350°F Coat shallow 2-qt dish with cooking spray. Transfer half of potatoes and liquid to dish. Top with onions and 3/4 c cheese.
- Arrange remaining potatoes over cheese. Pour in remaining liquid. Cover. Bake 20 minutes.
- Uncover. Bake until potatoes are tender and golden (30 mins). Sprinkle remaining cheese during last 2 minutes
- Let stand for 10 minutes. Garnish with herbs. Serve.
Nutrition Facts : Calories 312.9, Fat 16.1, SaturatedFat 9.9, Cholesterol 54.4, Sodium 313.8, Carbohydrate 36.3, Fiber 3.6, Sugar 3.5, Protein 7
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