Potato And Sweet Red Pepper Gratin Recipes

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SWEET POTATO GRATIN



Sweet Potato Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter, plus more for the dish
1/4 cup breadcrumbs
1/4 cup crushed gingersnap cookies
2 cups heavy cream
1/4 cup pure maple syrup
2 teaspoons fresh thyme
1/4 teaspoon ground allspice
Kosher salt
Pinch of cayenne pepper
3 pounds sweet potatoes (6 to 8 medium), peeled and sliced 1/4 inch thick

Steps:

  • Preheat the oven to 375 degrees F. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside.
  • Combine the heavy cream, maple syrup, thyme, allspice, 1 1/2 teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat.
  • Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking.

POTATOES AND PEPPERS



Potatoes and Peppers image

This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.

Provided by littlehemmy

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 5

⅓ cup olive oil
6 potatoes, sliced
2 large red bell peppers, sliced into rings
1 large sweet onion, peeled and chopped
salt and pepper to taste

Steps:

  • Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g

SWEET POTATO GRATIN



Sweet Potato Gratin image

Sweet and savory gratin packed with flavor and nutrition.

Provided by souplover Sue

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h

Yield 10

Number Of Ingredients 12

cooking spray
2 cups heavy cream
½ stick unsalted butter
2 cloves garlic, minced
1 tablespoon chopped fresh parsley, or more to taste
1 tablespoon fresh thyme leaves, or more to taste
1 tablespoon minced fresh sage, or more to taste
1 tablespoon minced fresh rosemary, or more to taste
1 ½ teaspoons sea salt
¾ teaspoon ground black pepper
3 pounds sweet potatoes, peeled and thinly sliced
1 ½ cups shredded Gruyere cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
  • Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
  • Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
  • Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition Facts : Calories 391.3 calories, Carbohydrate 29.2 g, Cholesterol 95.2 mg, Fat 27.6 g, Fiber 4.2 g, Protein 8.1 g, SaturatedFat 17 g, Sodium 412.5 mg, Sugar 5.8 g

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

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, 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

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.

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 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.

SAUTEED POTATOES WITH SWEET RED PEPPERS



Sauteed Potatoes With Sweet Red Peppers image

Provided by Pierre Franey

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 1/4 pounds russet, Idaho or Washington potatoes
1 large sweet red pepper
Salt and freshly ground pepper to taste
3 tablespoons vegetable or canola oil
1/2 cup white onions thinly sliced
1 tablespoon butter
2 tablespoons finely chopped parsley

Steps:

  • Cut the potatoes into 1 1/4-inch cubes. Drop them in cold water to prevent discoloration.
  • Core and remove the seeds and the veins of the sweet peppers. Cut them into 1/4-inch cubes.
  • Drain the potatoes and add them to a saucepan with water to cover and salt. Bring to a boil and simmer for 1 1/2 minutes. Drain.
  • Heat the oil in a large, nonstick skillet. Add the potatoes, and cook over medium-high heat, shaking the skillet and stirring occasionally so that the potatoes cook evenly. Cook for about 5 minutes until they begin to brown.
  • Add the red peppers, onions, salt and pepper. Cook over medium-high heat for about 5 minutes, shaking the skillet until the potatoes are nicely browned.
  • Drain the potatoes into a colander. Return them to the skillet and add the butter. Cook for a few minutes, shaking and tossing the skillet. Sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 497 milligrams, Sugar 3 grams, TransFat 0 grams

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