Potato And Sweet Red Pepper Gratin Recipes

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SWEET & WHITE POTATO GRATIN



Sweet & White Potato Gratin image

This is a variation on the fabulous recipe in Williams-Sonoma's Holiday Celebrations cookbook. I made it a bit simpler by substituting cheddar for the fontina (not a really close substitution, I know, but I'm so much more likely to have it on hand, and it still tastes great!), replacing the fresh thyme with dried, and adding a French-fried onion topping instead of breadcrumbs, which adds a lovely flavor. I prefer goat cheese to the feta myself, but feta works just fine if you can't find the goat cheese. By the way, as an Italian, I am pleading with you NOT to use the canned powder masquerading as Parmesan cheese! The bagged, pre-shredded cheese I'll allow, however! :)

Provided by ItalianMama

Categories     Yam/Sweet Potato

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs russet potatoes
1 lb sweet potato
1 1/2 cups cheddar cheese, shredded
1/4 lb feta or 1/4 lb goat cheese, crumbled
1/4 cup parmesan cheese or 1/4 cup romano cheese, shredded
1 teaspoon dried thyme
1 teaspoon salt
ground pepper
2 tablespoons flour
1 cup heavy cream
1 cup chicken broth
1 1/2 cups canned French-fried onions

Steps:

  • Preheat oven to 350. Lighly grease a 9x13-inch baking dish.
  • Peel and thinly slice potatoes, using a food processor if available. Arrange half of the white and sweet potato slices randomly in the baking dish.
  • In a small bowl, combine the cheeses, thyme, salt and pepper. Sprinkle half of the cheese mixture over the potatoes. Sprinkle evenly with flour.
  • Add the remaining potato slices, and sprinkle the remaining cheese mixture on top.
  • Pour the chicken broth and cream over the potatoes.
  • Cover with aluminum foil and bake for about 1 1/2 hours, until potatoes are tender. Meanwhile, crush the French-fried onions.
  • Remove the baking dish from the oven and uncover. Sprinkle the crushed onions evenly over the top and return to the oven to bake, uncovered, for another 10 minutes. Remove from the oven and let stand 20 minutes before serving.

POTATO, GREEN PEPPER, & TOMATO GRATIN



Potato, Green Pepper, & Tomato Gratin image

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

3 lbs peeled thinly sliced baking potatoes
2 large green peppers, cleaned and thinly sliced in rings
2 large tomatoes, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon black pepper or 1/2 teaspoon white pepper
1/4 cup melted butter
1/4 cup olive oil

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

RED AND SWEET POTATO SALAD



Red and Sweet Potato Salad image

Two types of potatoes help this creamy side dish stand out at warm weather get-togethers. People love the spicy mustard dressing. -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 11

2 pounds red potatoes (about 7 medium), cut into 1-inch cubes
1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
1/4 cup red wine vinegar
1 tablespoon spicy brown mustard
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/2 cup reduced-fat mayonnaise
1/4 cup 2% milk
2 celery ribs, chopped
1 small red onion, chopped
1/3 cup minced fresh parsley

Steps:

  • Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes., Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly., In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold.

Nutrition Facts : Calories 136 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 339mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

AU GRATIN RED POTATOES



Au Gratin Red Potatoes image

I loved the creamy potatoes my mother prepared when I was young, so I created this lightened-up version that goes well with any main course.-Kate Selner, St. Paul, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 pounds red potatoes, peeled and sliced
2 cups plus 2 tablespoons fat-free milk, divided
2 garlic cloves, minced
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1/2 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
2 tablespoons toasted wheat germ
1/2 teaspoon olive oil

Steps:

  • In a large saucepan, combine the potatoes, 2 cups milk, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. With a slotted spoon, remove potatoes to a 1-1/2-qt. baking dish coated with cooking spray., In a small bowl, combine flour and remaining milk until smooth; stir into hot milk mixture. Bring to a boil; cook and stir in cheddar cheese until melted. Pour over potatoes; sprinkle with Parmesan cheese. Combine wheat germ and oil; sprinkle over top. , Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 351mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

POTATO AND SWEET RED PEPPER GRATIN



potato and sweet red pepper gratin image

Categories     Backyard BBQ     Dinner     Casserole/Gratin     Quick & Easy     Potato     Bake

Number Of Ingredients 8

3 tablespoon olive oil
1/2 teaspoon pepper
2 pound russet potatoes peeled
1 teaspoon salt
1/3 cup chicken broth (low-salt)
1/2 cup parmesan cheese (grated)
2 teaspoons dried thyme
1/3 cup dry white wine

Steps:

  • Position rack in center of oven and preheat to 375. Spray 8x8 glass baking dish with vegetable oil spray.
  • Arrange 1/3 of potatoes in overlapping rows in prepare dish. Top with half of red bell peppers.
  • Combine dried thyme, salt and pepper in small bowl. Sprinkle 1/3 of mixture over peppers and potatoes. Sprinkle 1/3 of cheese over peppers and potatoes. Drizzle 1 T oil over. Repeat layering with 1/3 of potatoes, remaining red bell peppers, 1/3 of thyme mixture and 1/3 of cheese. Drizzle 1T oil over. Top with remaining potatoes.
  • Combine wine and broth in bowl. Pour over all.
  • Top with remaining thyme mixture, cheese and 1T of oil.
  • Bake until potatoes are tender when pierced with fork and top is golden brown, about 1 1/2 hours.
  • Transfer to rack and cool 5 minutes

POTATO AND SWEET RED PEPPERS GRATIN



Potato and sweet red peppers gratin image

Number Of Ingredients 8

3 tablespoons olive oil
1/2 teaspoon ground pepper
2 pounds russet peeled potatoes
1 teaspoon salt
1/3 cup low-salt chicken broth
1/2 cup parmesan cheese
2 teaspoons thyme (dried)
1/3 cup dry white wine

Steps:

  • Postion rack in center of oven and preheat to 375. Spray 8x8 inch baking dish with vegetable oil spray.
  • Arrange 1/2 of potatoes in overlapping rows. Top with half of red bell peppers. Sprinkle 1/3 cheese over peppers and potatoes. Drizzle 1 T oil over. Repeat layering with 1/3 potatoes and remaining red bells peppers, 1/3 thyme mixture and 1/3 cheese. Drizzle 1 T oil over. Top with remaining potatoes.
  • combine wine and broth in bowl. Pour over all. Top with remains thyme mixture, cheese and 1 T oil.
  • Bake until potatoes are tender when pierced with fork and top is golden brown about 1 1/2 hours.

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Top Asked Questions

What is the best way to make a potato gratin?
Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.
How do you make the best mashed potatoes and green peppers?
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.
How to bake sweet potatoes and bell peppers?
Toss sweet potatoes, bell pepper and onion with oil in large bowl. Sprinkle with spices and salt; toss to coat evenly. 2 Spread in single layer on foil-lined 15x10x1-inch baking pan.
How to roast potatoes in the oven with peppers?
Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don’t roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices. Read more about sharing. Preheat the oven to 220C/200C Fan/Gas 7.

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