Olive Oil Potato Gratin Recipes

GARLIC POTATO GRATIN

Steps:

• Preheat the oven to 425 degrees F. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, chopped thyme, 1 teaspoon salt, and pepper to taste and continue cooking, stirring occasionally, until the garlic and onion are slightly golden, about 5 minutes. Add the wine and cook until mostly evaporated, about 2 minutes.
• Meanwhile, combine the breadcrumbs or matzo meal, parsley, chives, the remaining 1 tablespoon olive oil, and salt and pepper to taste in a bowl; reserve 2 tablespoons for topping.
• Arrange one-third of the potatoes over the onion in the skillet. Sprinkle with half of the remaining crumb mixture; top with another layer of potatoes. Repeat with another layer of the crumb mixture and potatoes. Pour the broth on top. Cover, bring to a boil and cook, undisturbed, 5 minutes.
• Uncover, sprinkle with the reserved crumb mixture, drizzle with olive oil and season with salt. Transfer the skillet to the oven; bake until the potatoes are golden brown and crisp on top, about 45 minutes. Let rest 5 to 10 minutes before serving.

OLIVE OIL POTATO GRATIN

Steps:

• Adjust oven rack to upper middle position and heat oven to 400 degrees. Grease 13x9 inch baking dish. Combine cheese, 3 tbs oil, panko, & 1/2 tsp pepper in bowl; set aside.
• Heat 2 tbs oil in 12 inch skillet over medium heat until shimmering. Additions, 1/2 tsp salt, & 1.4 tsp pepper; cook, stirring frequently, until browned, about 15 minutes. Add garlic & 1/2 tsp thyme; cook until fragrant, about 30 seconds. Add 1/4 cup broth & cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Remove from heat; set aside.
• Toss potatoes, remaining 3 tbs oil, 1 tsp salt, 1/2 tsp pepper, & remaining 1/2 tsp thyme together in bowl. Arrange half of potatoes in prepared dish, spread onion mixture in even layer over potatoes, & distribute remaining potatoes over onions. Pour remaining 3/4 cup broth over potatoes. Cover dish tightly with foil and bake for 1 hour.
• Remove foil, top gratin with reserved cheese mixture, & continue to bake until golden brown and potatoes are completely tender, 15-20 minutes. Let cool for 15 minutes.

POTATO-TOMATO GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large saute pan or Dutch oven over high heat for 2 minutes. Swirl in 3 tablespoons olive oil, and then add the onions, 1 teaspoon thyme, 1 teaspoon salt and some pepper. Cook 6 minutes, stirring often, and then turn the heat down to medium. Add the butter, and cook 15 minutes, stirring and scraping with a wooden spoon, until the onions start to caramelize. Turn the heat down to low and continue cooking for about 10 minutes, stirring often, until the onions are a deep golden brown. Remove the pan from the heat and set aside.
• Use a mandoline to slice the potatoes into 1/8-inch-thick rounds. Toss them with the cream, 1 teaspoon thyme, 1 teaspoon salt and some pepper.
• Cut the tomatoes into 1/4-inch-thick slices. Arrange them on a plate and season with 1 teaspoon salt and some pepper.
• Place half the caramelized onions in an even layer in a 9-by-9-inch (or equivalent) gratin or baking dish. Arrange one layer of alternating potatoes and tomatoes on top of the onion layer. Layer a couple of slices of cheese and scatter some olives over the cheese. Drizzle with 2 tablespoons of the cream from the potatoes and 1 tablespoon olive oil. Season with 1 teaspoon salt, a healthy pinch of pepper, 1/2 teaspoon thyme and half the basil.
• Scatter the rest of the caramelized onions over the potatoes and tomatoes. Arrange another layer of potatoes, tomatoes and cheese on top; make this layer pretty, because it will be the top of your gratin. Pour the remaining cream from the potatoes and the remaining 1 tablespoon olive oil over the potatoes and tomatoes. Season with 1/4 teaspoon salt, a pinch of pepper, and the remaining 1/2 teaspoon thyme, olives and basil. Press the vegetables down with your fingers. The cream and oil will come up through the layers and coat the vegetables evenly.
• Cover the baking dish tightly with aluminum foil. Bake until the potatoes are tender when pierced, about 2 hours. Remove the gratin from the oven and uncover it, being careful of the steam.
• Turn the oven up to 450 degrees F and return the gratin, uncovered, to the oven. Cook until the juices have thickened and the top is nice and golden brown (as in "gratineed"), another 25 to 30 minutes.

POTATO, ONION, AND TOMATO GRATIN

Steps:

• Coat bottom and sides of a large oval glass or ceramic gratin dish with
• olive oil.
• Arrange a layer of 1/2 of potatoes in the dish.
• Top with 1/2 of onions, then 1/2 of tomatoes.
• Sprinkle with salt and pepper.
• Drizzle with 1/4 cup olive oil.
• Sprinkle with 1/2 of cheese.
• Repeat process to use remaining ingredients.
• Bake in a preheated 375-degree oven about 1 1/4 hours or until golden
• and bubbly.
• Serve hot with fish or meat.

OLIVE OIL MASHED POTATOES

Steps:

• Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
• Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

SICILIAN-STYLE POTATO GRATIN

Steps:

• Preheat oven to 350°F. Rub 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with olive oil. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and beginning to brown, stirring frequently, about 13 minutes.
• Arrange 1/3 of potatoes in even layer in prepared dish. Sprinkle with coarse salt and pepper. Scatter half of onions over. Sprinkle with 2 tablespoons Pecorino Romano and 1 tablespoon capers. Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2 tablespoons Pecorino Romano, and 1 tablespoon capers. Drizzle with 1 tablespoon olive oil.
• Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1 tablespoon capers. Drizzle with remaining 1 tablespoon olive oil. Pour chicken broth over. Press down firmly on potatoes to compact gratin.
• Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes. Uncover and sprinkle with remaining 4 tablespoons Pecorino Romano. Bake gratin uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10 minutes at room temperature before serving.