Potato Gratin With Spring Onions Recipes

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CARAMELIZED VIDALIA ONION AND POTATO GRATIN WITH FRESH SAGE



Caramelized Vidalia Onion and Potato Gratin with Fresh Sage image

From the Great Big Food Show

Provided by Bobby Flay

Categories     side-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon unsalted butter
3 Vidalia (or other sweet variety) onion, peeled, halved and thinly sliced on a mandoline
Salt and freshly ground black pepper
3 tablespoons finely chopped fresh sage leaves
6 large Idaho potatoes, peeled and sliced thinly on a mandoline
2 cups heavy cream

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 GRATIN WITH CARAMELIZED ONIONS



Potato Gratin with Caramelized Onions image

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

2 cups whipping cream (I used 2%milk)
4 cloves garlic, slivered
3 peppercorns
2 sprigs fresh thyme
3/4 teaspoon salt
1 tablespoon vegetable oil
1 Spanish onions or 2 onions, finely sliced
3 large yukon gold potatoes, about 2 1/2 lbs
1/2 cup shredded gruyere cheese

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

LEEK AND SPRING ONION GRATIN



Leek and Spring Onion Gratin image

Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top. If you can't find spring onions - newly harvested onions often sold with the green stems still attached - use regular onions or shallots. Or try red onions for a shot of bright color among the soft greens and golds in the pan. Serve this as a side dish with grilled or roasted meats or fish.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

3 scallions, thinly sliced
2 stalks green garlic or 2 garlic cloves, thinly sliced
1/2 teaspoon fine sea salt, more as needed
1/4 teaspoon black pepper
3 leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces crosswise
2 spring onions, cut into 1-inch wedges
3 tablespoons butter, cut into cubes
5 anchovies, minced
1/3 cup grated Parmesan cheese
2/3 cup panko bread crumbs
1 teaspoon thyme leaves, finely chopped
1 teaspoon finely grated lemon zest
Pinch of red pepper flakes
1 tablespoon extra-virgin olive oil, plus more for drizzling
4 ounces Gruyère, coarsely grated
1 cup heavy cream

Steps:

  • Place a rack in the top third of oven and heat to 400 degrees. In a medium bowl, toss scallions, green garlic, salt and pepper.
  • Heat a 12-inch cast-iron skillet over medium heat. Arrange the leeks cut-side down in the skillet, then scatter spring onions in the gaps. Sprinkle a little more salt on top, then spread scallion mixture in an even layer in pan. Pour in 1/4 cup water and top with butter.
  • Cover and and simmer on low heat until vegetables are soft, 20 to 25 minutes.
  • Uncover the pan, turn heat to medium-high and cook until liquid is evaporated and edges are starting to brown and sizzle, 5 to 10 minutes longer.
  • Meanwhile, in a small bowl, rub together anchovies, Parmesan, panko, thyme, lemon zest and red pepper flakes. Drizzle in oil and toss to combine.
  • Sprinkle Gruyère evenly into skillet over leeks, pour in cream, then top with the bread crumb mixture. Drizzle with a little more oil. Transfer to oven and bake until golden and bubbly, 15 to 20 minutes. Cool slightly, then serve warm.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 18 grams, Sodium 380 milligrams, Sugar 3 grams, TransFat 0 grams

CREAMY POTATO GRATIN WITH CARAMELISED ONIONS



Creamy potato gratin with caramelised onions image

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

2 tbsp olive oil
2 onions , thinly sliced
2 thyme sprigs, leaves picked, plus extra to serve
150ml double cream
175ml milk
1.25kg/2lb 12oz large potatoes , peeled and thinly sliced
butter , for greasing
100g crème fraîche
85g parmesan , grated

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

WARM ONION-POTATO GRATIN



Warm Onion-Potato Gratin image

Categories     Cheese     Onion     Potato     Side     Bake     Casserole/Gratin     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 5

1 cup (packed) grated Gruy&ère cheese (about 4 ounces)
8 tablespoons (packed) freshly grated Parmesan cheese (about 2 ounces)
2/3 cup whipping cream
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices
3/4 pound onions, thinly sliced

Steps:

  • Combine Yukon Gold potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato-onion mixture well.
  • Arrange half of potato-onion mixture in 11x7-inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruy&ère cheese, then 2 tablespoons Parmesan cheese. Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper, then remaining 2/3 cup Gruy&ère cheese and 6 tablespoons Parmesan cheese. (Can be prepared 8 hours ahead. Cover and refrigerate.) Preheat oven to 400°F. Bake gratin uncovered until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.

SWEDISH ONIONS AND POTATOES AU GRATIN



Swedish Onions and Potatoes Au Gratin image

From the cookbook Onion Harvest Cookbook. Another cookbook given to me by a friend. For cook time, I'm including the cooking of the potatoes, because that has to be done concurrently, almost, with the onions.

Provided by Studentchef

Categories     Cheese

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

4 large potatoes, boiled, peeled and sliced
6 large onions, peeled and sliced
3/4 lb cheddar cheese, grated
3 tablespoons butter
1 cup milk
paprika, to taste
parsley, chopped
salt and pepper, to taste

Steps:

  • Saute onions in the butter, on medium heat. until limp, but not brown.
  • In a medium baking dish, alternate layers of potatoes, onions and cheese, making sure that the cheese is at the top and final layer.
  • Add the milk, salt and pepper. Cover with chopped parsley and sprinkle with paprika. Bake uncovered at 325 F for 30 minutes, or until heated through.
  • Serve warm.

Nutrition Facts : Calories 416.4, Fat 19.8, SaturatedFat 12.5, Cholesterol 60.5, Sodium 333.1, Carbohydrate 44.7, Fiber 6, Sugar 6.4, Protein 16.6

POTATO GRATIN WITH SAGE AND ONIONS



Potato Gratin with Sage and Onions image

Categories     Onion     Potato     Side     Bake     Thanksgiving     Casserole/Gratin     Fall     Sage     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 tablespoon unsalted butter
2 red onions, chopped
5 garlic cloves, minced
3 tablespoons chopped fresh sage
2 pounds Yukon Gold potatoes, thinly sliced (about 7 cups)
1 1/2 cups water
1 1/2 cups whipping cream
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Preheat oven to 400°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Add onions, garlic, and 2 tablespoons sage; sauté 5 minutes. Add potatoes and 1 1/2 cups water. Bring to boil. Boil until water is completely absorbed, about 8 minutes. Add cream, salt, and pepper; bring to boil. Transfer skillet to oven and bake until potatoes are tender and top is golden, about 40 minutes. Sprinkle with remaining 1 tablespoon sage. Serve immediately.

POTATO GRATIN WITH SWISS CHARD AND SUMAC ONIONS



Potato Gratin With Swiss Chard and Sumac Onions image

This is not your typical potato gratin: The Cheddar and brown-butter pine nuts make it rich but not overly so, as the sumac onions and lemon juice lift the gratin to vibrant heights. Sumac is a tart and astringent spice used heavily in Middle Eastern cooking, adding sharpness to food where needed. These onions are great thrown into pasta and salads, or served with roasted chicken. The gratin can stand as a veggie main with a zesty salad alongside, as an accompaniment to your protein of choice or as part of a larger spread. Get ahead by making the onions and preparing all your ingredients (except the potatoes) well in advance, so they're ready to be assembled together before baking. Once the whole thing goes in the oven, you'll have ample time to get any accompaniments ready. You can serve this warm, but it also sits well to be served at room temperature.

Provided by Yotam Ottolenghi

Categories     dinner, lunch, casseroles, vegetables, main course, side dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 16

1/4 cup/60 milliliters olive oil
1 1/2 pounds/680 grams red onions, peeled, halved and sliced about 1-centimeter thick
Kosher salt
1 1/2 tablespoons dried sumac
2 1/2 pounds/1.1 kilograms (skin-on) Yukon Gold potatoes, sliced using a mandoline or very thinly sliced into rounds
1 3/4 pounds/800 grams green Swiss chard, leaves torn from stems (stems reserved for another use) and roughly shredded (about 6 packed cups/315 grams)
2/3 cup/30 grams roughly chopped fresh parsley, plus 2 tablespoons/5 grams finely chopped parsley for garnish
6 garlic cloves, minced
2 teaspoons finely grated lemon zest, plus 1/4 cup juice (from 2 lemons)
Kosher salt and freshly ground black pepper
8 ounces/225 grams mature Cheddar, roughly grated (about 3 cups)
1 cup/240 milliliters chicken or vegetable stock
3 tablespoons heavy cream (double cream)
2 tablespoons/30 grams unsalted butter
1/2 cup/65 grams pine nuts
Kosher salt

Steps:

  • Heat oven to 375 degrees Fahrenheit/180 degrees Celsius.
  • Prepare the onions: Add the oil to a large, ovenproof lidded skillet and heat over medium-high. Add the onions and 1 teaspoon salt to the hot oil and cook, stirring occasionally, until softened and browned, 15 to 20 minutes. Stir in the sumac and remove from the heat. Transfer the mixture to a bowl.
  • Prepare the gratin: Add the potatoes, shredded chard, parsley, garlic, lemon zest, 1 tablespoon salt and 1 teaspoon pepper to a large bowl and mix well to combine. Fold through three-quarters of the sumac onions and half the cheese, then transfer everything to the skillet, smoothing out the top to even out the potato slices. In a measuring cup or bowl, combine the stock, cream and lemon juice, and pour this all over the potato mixture. Cover tightly with foil, then top with the lid. Bake for 1 hour.
  • Remove the gratin from the oven, and remove the lid and foil. Sprinkle evenly with the remaining cheese and bake, uncovered, until golden and bubbling, 35 to 40 minutes. Remove from heat and let gratin settle for 10 minutes.
  • Meanwhile, prepare the pine nuts: Add the butter to a medium skillet and melt over medium-high heat. Once melted, add the pine nuts and 1/4 teaspoon salt and cook, stirring occasionally, until the nuts are golden and the butter has browned, 2 to 3 minutes. Add the buttered nuts to the bowl with the remaining sumac onions.
  • When ready to serve, stir the extra parsley into the sumac onion mixture and spoon this all over the gratin.

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Get one of our Caramelized onion-potato gratin recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Scalloped Potatoes au Gratin This scalloped potatoes au Gratin recipe talks about making a uniquely flavorsome and interesting dish. If you f . Bookmark. 45 min; 6 Yield; 98% Sausage & spring mash pie Comfort food can be described …
From crecipe.com


POTATO, CAULIFLOWER AND SPRING ONION GRATIN – COCONUT & LIME
2020-04-13 Preheat oven to 425. Butter a 2 1/2 quart casserole dish. Bring a large pot of salted water to boil. Add the potatoes and cauliflower and some salt. Boil until the vegetables are tender. Drain and mash until fairly smooth in a large bowl. Meanwhile, melt the butter in a pan. Add the onion and saute until soft.
From coconutandlime.com


POTATO GRATIN WITH SPRING ONIONS AND BACON | RECIPES
Directions. Preheat oven to 400°F (200°C). Slice spring onions, separating white and light green parts; set aside. Melt 2 tbsp (30 mL) of butter in large skillet set over medium heat. Stir in white parts of spring onions, thyme and garlic; cook for 2 to 3 minutes or until slightly softened. Sprinkle flour over top; cook for 1 to 2 minutes or ...
From crackerbarrel.ca


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