POTATO, GREEN PEPPER, & TOMATO GRATIN
This is cooked similar to a Scalloped Potato recipe but has no milk or flour in it. It makes a tasty Potato Vegetable Casserole. This is one of the recipes given to me by Cyndy Totten who gave me permission to post her recipes.
Provided by CarrolJ
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease the sides and bottom of a 9x13 inch baking dish.
- Arrange 1/3 of the Potatoes in the baking dish.
- Top the Potatoes with 1/3 of the sliced Green Peppers.
- Top the Green Peppers with 1/3 of the sliced Tomatoes.
- Mix the melted Butter with the Olive Oil.
- Drizzle 1/3 of the Butter, Olive Oil mixture over vegetables.
- Season with 1/3 of the salt and pepper.
- Repeat steps 3-7 until all of the ingredients are used up.
- Bake 1 1/4 hour or until tender, golden brown and bubbly.
Nutrition Facts : Calories 367.2, Fat 17.1, SaturatedFat 6.2, Cholesterol 20.3, Sodium 649.9, Carbohydrate 50.7, Fiber 5.8, Sugar 4.9, Protein 5.3
POTATO GRATIN WITH PEPPERS, ONIONS AND TOMATOES
A Lydie Marshall gratin worth making just for the smell while it's cooking--but it sure does taste good. This can also be made in individual gratin dishes--just adjust the baking time for the smaller quantities.
Provided by Chef Kate
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Dribble 1 tablespoon of olive oil into a 2-quart rectangular or 14-inch-by-8-inch-by 2-inch oval baking dish and scatter 1/4 of the minced garlic over the bottom of the pan.
- Arrange the vegetables in layers, starting with the potatoes and peppers and finishing with the tomatoes and onion.
- Sprinkle salt, freshly ground pepper, and oregano and about 1/4 of the garlic between each layer.
- Drizzle the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.
- Note: The easiest way to slice the potatoes is with a mandoline. Remember that the thicker the potato slices, the longer it will take to bake.
- Note2: As I have wonderful dried oregano from Greece, I use that as it is better than what I can get fresh.
Nutrition Facts : Calories 279.7, Fat 12.5, SaturatedFat 1.8, Sodium 594.8, Carbohydrate 39.8, Fiber 5, Sugar 5.3, Protein 4.5
POTATO/PORTOBELLO GRATIN
Steps:
- Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside.
- Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately 1/8-inch thick. (If you don't want to slice all the potatoes at once, slice them one at a time and build the gratin as you go.) Create the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. (Don't over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won't set.) Continue building layers until you're out of potatoes or out of room to build, but be sure to save 1/2 cup of the cheese for the top.
- Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.
POTATO GRATIN WITH PEPPERS, ONIONS, AND TOMATOES
I've saved this recipe for several years and am putting it here for safekeeping so that I can find it again. It sounds yummy. Recipe Source: A PASSION FOR POTATOES by Lydie Marshall
Provided by lazyme
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and slice the potatoes 1/8-inch to 1/16-inch thick (6 cups).
- Preheat the oven to 325 degrees.
- Dribble 1 tablespoon olive oil into a 2-quart rectangular or oval baking dish 14 x 8 x 2 and scatter 1/4 of the minced garlic over the bottom of the pan.
- Arrange the vegetables in layers, starting with potatoes and peppers, finishing with tomatoes and onion.
- Sprinkle with salt, freshly ground pepper, garlic, and oregano between each layer.
- Pour the remaining olive oil over the surface and bake in the oven for 1 1/2 hours, or until fork tender.
POBLANO POTATO GRATIN
In Mexican cuisine, rajas refers to thin strips of roasted chiles. Rajas are best when adding a kick to creamy dishes.
Provided by Lillian Chou
Categories Milk/Cream Potato Side Bake Christmas Thanksgiving Dinner Casserole/Gratin Family Reunion Potluck Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (side dish) servings
Number Of Ingredients 7
Steps:
- Roast chiles and make rajas:
- Roast chiles on their sides on racks of gas burners on high, turning with tongs, until skins are blackened all over, about 10 minutes. Immediately transfer to a bowl and let stand, covered tightly, 10 minutes.
- When chiles are cool enough to handle, peel or rub off skin. Slit chiles lengthwise, then stem, seed, and devein. Cut lengthwise into thin strips.
- Cook onions with 1 teaspoon salt in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until golden, about 8 minutes. Stir in chiles and remove rajas from heat. Reserve 1/2 cup rajas for topping.
- Make gratin:
- Preheat oven to 400°F with rack in middle. Generously butter a 3-quart shallow baking dish.
- Peel potatoes, then cut crosswise into 1/16-inch-thick slices with slicer. Transfer to a small heavy pot. Add cream, milk, and 1 teaspoon salt and bring just to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in rajas, then pour mixture evenly into baking dish. Sprinkle reserved 1/2 cup rajas on top.
- Bake until potatoes are tender, 45 minutes to 1 hour. Let stand 15 minutes before serving.
ROAST LAMB WITH POTATO, ONION AND PEPPER GRATIN
This is an interesting way to cook the lamb and a vegetable gratin at the same time. The juices from the lamb drip into the gratin dish placed underneath the lamb. It's good, and a fun way to cook, but beware, it can get rather messy.
Provided by lazyme
Categories Lamb/Sheep
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Split 1 clove garlic. Rub bottom of 16x10x2 inch oval gratin dish with split clove of garlic. Arrange potatoes over bottom of pan. Chop together remaining 5 garlic cloves, and thyme. Season generously to taste with salt, pepper and 1/3 of garlic-thyme combination. Layer sliced onions on top. Season to taste with salt, pepper and another 1/3 of garlic and thyme. Layer peppers on top of onions. Season to taste with salt, pepper and remaining 1/3 garlic and thyme. Pour over wine, then oil.
- Trim excess fat from lamb. Season meat to taste with salt and pepper. Place sturdy oven rack directly on top of gratin dish. Set lamb on rack so that juices will drip into gratin.
- Roast, uncovered, at 400ºF about 1 hour and 15 minutes for rare. Turn lamb every 15 minutes, basting with liquid from dish underneath. Remove from oven and let lamb stand on rack so that juices will drip into gratin.
- To serve, carve lamb into thin slices and arrange on warmed dinner plates or on serving platter with vegetable gratin alongside.
Nutrition Facts : Calories 913.1, Fat 55.1, SaturatedFat 21, Cholesterol 227.9, Sodium 202.2, Carbohydrate 29.9, Fiber 3.2, Sugar 4.1, Protein 66.1
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