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
FRENCH ONION SOUP POTATO GRATIN
Provided by Food Network
Categories side-dish
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
- For the potato gratin: Preheat the oven to 400 degrees F.
- Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
- Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
- Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
- In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
- In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
- Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!
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, 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.
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
POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN
This is now my favorite potato gratin of all time. The caramelized onions mixed with the goat cheese gives this dish a very rich flavor. Instead of all of the prep work stated in the recipe, I just use a mandoline to slice the potatoes (with the peel on) and layer the dish with raw ingredients. I have started adding about double the goat cheese called for. These are even good cold the next day. From Gourmet, September 1995.
Provided by lazyme
Categories Potato
Time 1h10m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 512.8, Fat 19.9, SaturatedFat 9.3, Cholesterol 33, Sodium 158.9, Carbohydrate 71.2, Fiber 8, Sugar 12.8, Protein 14.8
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