POTATO GRATIN WITH THYME
I love this gratin for its simplicity; just five ingredients. It's all you need, and it's a perfect companion to lamb, beef, or other roasted meats.
Provided by Ted Allen
Categories side-dish
Time 50m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. Butter a 1 1/2-quart shallow baking dish.
- Bring a large saucepan of salted water to a boil. Peel potatoes and cut into 1/8-inch slices - a food processor is good for this. Add potatoes to boiling water and cook 4 minutes. Drain potatoes thoroughly in a colander.
- Arrange 1/3 of the potatoes in baking dish, top with 1/3 of the cheese, 1/3 of the thyme leaves, and sprinkle with salt and freshly ground pepper. Repeat twice more, ending with a layer of cheese and thyme.
- Heat milk just to boiling. In a small bowl whisk egg and add hot milk, stirring. Pour evenly over potatoes. Bake 30 minutes, or until top is golden and potatoes are tender.
PEARL ONION GRATIN WITH PARMESAN, SAVORY & THYME
Steps:
- Heat the oven to 400°F. Put the onions and 3/4 cup water in a large saucepan over high heat. Stir and separate the onions with a fork as they heat. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes. Drain well and pat dry. Combine the cream, thyme, and 1/2 tsp. salt in a small saucepan over medium-high heat. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally. Meanwhile, brush a shallow 2-qt. gratin or baking dish with 1 Tbs. butter. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 Tbs. melted butter, 1/2 tsp. salt, and several grinds of pepper. Spread the onions in the baking dish. Pick out and discard the thyme sprigs from the cream. Pour the cream over the onions and scatter the breadcrumbs on top. Bake until the breadcrumbs are a deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes. Let rest 10 minutes before serving.
Nutrition Facts : ServingSize eight., Calories 240 kcal, Fat 150 kcal, SaturatedFat 10 g, TransFat 17 g, Carbohydrate 19 g, Fiber 2 g, Protein 5 g, Cholesterol 55 mg, Sodium 380 mg, UnsaturatedFat 6 g
FENNEL GRATIN WITH WALNUT-THYME BREADCRUMBS
A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.
Provided by Alison Roman
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place rack in upper third of oven; preheat to 400°F. Place fennel, onion, cream, butter, and 1 Tbsp. thyme in a large bowl. Season with salt and pepper and toss to combine. Transfer to an 8x8" baking dish; bake until fennel is crisp-tender and cream is reduced by half, 30-35 minutes.
- While fennel is baking, combine breadcrumbs, walnuts, and oil in a medium bowl. Season with salt and pepper and toss until bread is evenly saturated and walnuts are coated. Add Parmesan and remaining 1 Tbsp. thyme and toss again to combine.
- Scatter breadcrumb mixture evenly over gratin and bake until breadcrumbs and walnuts are deep golden brown and fennel is tender, 12-15 minutes. Let cool slightly before serving.
THE BEST ONION GRATIN
Make and share this The Best Onion Gratin recipe from Food.com.
Provided by TJW2725
Categories Onions
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Break the onion quarters apart to give you little "petals".
- Place these in an A4 sized dish or earthenware oven dish.
- Drizzle with olive oil, add salt and pepper, and toss in the thyme and garlic.
- Mix well, add white wine and cover tightly with two layers of tinfoil.
- Bake for 45 minutes, then remove tinfoil, and put back in oven for 15 minutes until slightly golden.
- Stir in creme fraiche (or sour cream) and sprinkle with cheeses.
- Turn oven down to 350F and put back in oven until cheese is golden and melted, about 15 minutes.
- You can eat right away, or cool it down and flash it under the grill when the guests arrive.
- Enjoy!
Nutrition Facts : Calories 250.3, Fat 14.3, SaturatedFat 8.6, Cholesterol 48.6, Sodium 275.5, Carbohydrate 13.6, Fiber 1.6, Sugar 5.3, Protein 11.1
CARAMELIZED ONIONS WITH THYME
Steps:
- Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.
POTATO GRATIN WITH CHICKEN BROTH, GARLIC AND THYME
Pair your lamb roast with a delicious potato gratin and broiled asparagus.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Potato Side Dish Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Adjust oven rack to lowest position. Heat oven to 350 degrees.
- With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).
- Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs.
- Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.
- Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 27 g, Fat 9.5 g, Fiber 3.4 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 9.4 mg, Sugar 1.2 g
ONION GRATIN
A simple and delicious way to use onions as a vegetable, one that long ago became part of the Middle American repertoire but has sadly dropped out. Time for a revival? This dish is unquestionably best with small onions-pearl onions-or with cipollini, the squat Italian variety, or the very fresh spring onions, usually sold only at that time of year and looking like scallions on steroids. It will work almost as well with leeks, which should be trimmed first, then parboiled for 2 or 3 minutes. If you must use larger onions, parboil for a good 10 minutes before peeling and baking. Convert this to a gorgeous spring gratin by adding a handful each of fresh wild mushrooms, like morels, and fresh peas to the mix. Other vegetables you can prepare this way: shallots, treated exactly as you would pearl onions.
Yield makes 4 servings
Number Of Ingredients 5
Steps:
- Bring a pot of water to a boil and add salt. Preheat the oven to 400°F.
- Drop the onions into the water and leave them there for a minute. Peel them, then put them in a buttered ovenproof dish large enough to hold them in one layer. Sprinkle them with salt, pepper, and a little nutmeg, then pour the cream over all. Bake until the top is brown and the onions are soft, about 30 minutes.
ONION GRATIN WITH FRESH THYME
A mixture of both yellow and red onions look quite attractive in tis bake of "blooming" onions. Look for smaller sized onions that are better for placement in the casserole dish.
Provided by Abby Girl
Categories Cheese
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place rack just above centre; preheat oven to 375.
- Thinly remove both ends of onions; peel onions. Cut each in half around the equator. Using a sharp knife, cross hatch these inner surfaces with cuts about 1/2 inch apart, going quite deeply down, but not through narrow ends of rounds. lay them snugly, cut side up, on a rimmed baking tray.
- Drizzle with oil, sprinkle with chopped thyme, salt and pepper. Bake uncovered for 20 minutes. Transfer onions, cross hatched side up, fitting snugly into a baking dish just large enough to hold all in a single layer, such as a large oval gratin dish or a 9 - 13 inch disyh.
- Stir cream with wine; pour over onions. Cover dish with foil; continue baking for 25 minutes or until onions are tender when pierced with the tip of a knife. Remove dish from oven; uncover onions.
- Increase oven temperature to 450.
- Sprinikle onions with Parmesan; then with Gruyere. Bake uncovered for 8 minutes or until cheese is golden and sauce is bubbling. Serve garnished with chopped thyme.
Nutrition Facts : Calories 288.1, Fat 20.8, SaturatedFat 11.5, Cholesterol 64.2, Sodium 423.2, Carbohydrate 12.3, Fiber 1.6, Sugar 5, Protein 12.7
ONION-PARMESAN GRATIN
Steps:
- Slice the onions in half lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices, and set aside.
- In a large, nonstick skillet, combine the butter, cloves, onions, thyme and salt. Cover and cook over very low heat until the onions are very soft, about 10 minutes. Taste and adjust the seasoning.
- Transfer the onion mixture to a gratin dish and smooth it with the back of a spoon. The recipe can be prepared several hours in advance up to this point. Cover and store at room temperature.
- Preheat the broiler. In a small bowl, combine the egg yolks and cream and whisk together well. Stir in the cheese. Pour the mixture over the onions in the baking dish. Place the baking dish under the broiler about 2 inches from the heat. Broil until the top is sizzling and golden, about 1 to 2 minutes. Serve immediately as a vegetable course or as an accompaniment to meat dishes.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 15 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 433 milligrams, Sugar 7 grams, TransFat 0 grams
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