Potato Vegetable Layers Recipes

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ELEVEN-LAYER POTATO GRATIN



Eleven-Layer Potato Gratin image

Provided by Bobby Flay

Categories     side-dish

Time 2h25m

Yield 8 servings

Number Of Ingredients 12

4 medium Idaho potatoes, peeled and thinly sliced (1/8-inch-thick) on a mandoline, soaked in cold water, drained well and patted dry
2 cups heavy cream
Kosher salt and freshly ground black pepper
Caramelized Shallots, recipe follows
Fried Sage Leaves, recipe follows
6 tablespoons unsalted butter, cut into pieces
9 large shallots, sliced into 1/4-inch-thick slices
Pinch of sugar
Kosher salt and freshly ground black pepper
1 cup canola oil
10 fresh sage leaves
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • In a 10-by-10-by-2-inch casserole, arrange some of the potatoes in an even layer, drizzle with 3 tablespoons of the cream and season with salt and pepper. Repeat with the remaining potatoes, cream and salt and pepper to form 11 layers. Press down on the layers to totally submerge them in the cream.
  • Cover and bake for 30 minutes; remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through and the top is browned, 30 to 45 minutes longer. Evenly distribute the Caramelized Shallots and Fried Sage Leaves over the top.
  • Melt the butter in a large saute pan over medium heat. Add the shallots and sugar and slowly cook, stirring occasionally, until golden brown and caramelized, about 40 minutes; season with salt and pepper.
  • Heat the oil in a small saucepan over medium heat until it begins to simmer. Add the sage leaves in batches and fry for a few seconds until crisp. Remove with a slotted spoon to a plate lined with paper towels and season with salt.
  • Cover and refrigerate the flavored oil to save for sauteing fish, chicken or pork chops.

DICED POTATO CASSEROLE WITH VEGETABLES



Diced Potato Casserole with Vegetables image

You can use any kind of vegetables for this casserole, whatever you have in your fridge - zucchini, broccoli, tomatoes. Don't dice the vegetables too small, all the vegetables should be about the same size.

Provided by Toi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 52m

Yield 4

Number Of Ingredients 10

1 pound potatoes, peeled and cubed
¼ cup butter, divided
1 onion, chopped
1 pound zucchini, cut into large chunks
1 teaspoon herbes de Provence
salt and ground black pepper to taste
1 tomato, cut into large chunks
1 ¼ cups grated Parmesan cheese
1 cup coarsely shredded Gruyere cheese
1 cup dry bread crumbs

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.
  • Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.
  • Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.
  • Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

Nutrition Facts : Calories 587.3 calories, Carbohydrate 50.9 g, Cholesterol 88.8 mg, Fat 31.2 g, Fiber 6.4 g, Protein 27.8 g, SaturatedFat 18.3 g, Sodium 833.5 mg, Sugar 8.3 g

POTATOES ANNA



Potatoes Anna image

This stunning potato side dish is an updated classic that's guaranteed to steal the show at your next gathering! Thinly sliced potatoes are layered with garlic-and-thyme butter and a sprinkle of Parmesan for an extra boost of flavor that can't be beat.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 7

2 lb Yukon Gold potatoes (6 medium), peeled, thinly sliced
5 tablespoons butter
1 1/2 teaspoons finely chopped fresh thyme
2 cloves garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons grated Parmesan cheese

Steps:

  • Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
  • In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
  • Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
  • Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
  • Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.

Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g

LAYERED VEGETABLE CASSEROLE



Layered Vegetable Casserole image

I got this recipe from Canadian Living magazine a few years ago. It is a delicious layered casserole combination of creamy mashed potatoes, spinach and squash, that's a great comfort food laced with zingy fresh ginger. I often receive potluck invitatiions with the requests to bring "That layered thing."

Provided by MarieRynr

Categories     Spinach

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

8 medium potatoes, about 3 lbs
4 tablespoons butter, at room temperature
1 cup light sour cream or 1 cup regular sour cream
1 teaspoon salt
1 (300 g) package thawed frozen spinach, preferably chopped
2 green onions, sliced thinly
1 egg, lightly beaten
1 (300 g) package frozen cooked squash, thawed
1 tablespoon finely grated fresh ginger or 1/2 teaspoon dried ginger
1 cup grated cheddar cheese

Steps:

  • Peel potatoes, cut in half.
  • Place in a large saucepan and cover with boiling or hot water.
  • Cover saucepan and bring back to the boil.
  • Reduce heat to medium and continue boiling gently, partially covered, until potatoes are very tender, about 20 to 30 minutes.
  • Drain potatoes and mash.
  • Stir in 2 TBS butter, sour cream and 1/2 tsp salt.
  • You should have about 6 cups.
  • Squeeze handfuls of spinach until fairly dry.
  • Coarsely chop if not already chopped.
  • Place in a medium size bowl.
  • Stir in onions, egg,1 TBS butter and 1/4 tsp salt.
  • Drain off any liquid from thawed squash.
  • Stir squash with 1 TBS butter, ginger and 1/4 tsp salt.
  • Preheat oven to 350*F.
  • Butter a large caserole dish that will hold at least 8 cups or coat with cooking spray.
  • Spoon one third of the potato mixture into buttered dish and spread til smooth.
  • Evenly spread with all of the squash mixture.
  • Spread with half of remaining potatoes, then all of spinach mixture.
  • Top with a layer of remaining potatoes, then sprinkle with cheese.
  • Bake uncovered, in center of oven until hot and cheese is lightly golden, from 55 to 65 minutes.
  • To test if hot right through, plunge a table knife into center of casserole and hold for 15 seconds.
  • Then withdraw knife and lightly touch to see if it has become very warm.

LAYERED POTATO, ONION AND CELERY ROOT CASSEROLE



Layered Potato, Onion and Celery Root Casserole image

Categories     Milk/Cream     Onion     Potato     Side     Bake     Vegetarian     Wheat/Gluten-Free     Casserole/Gratin     Root Vegetable     Winter     Swiss Cheese     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 12 to 14

Number Of Ingredients 8

3 pounds celery roots (celeriac; about 4 medium), peeled, quartered, thinly sliced (about 7 cups)
3 pounds russet potatoes (about 4 large), peeled, thinly sliced (about 7 cups)
1/2 teaspoon ground nutmeg
1 large onion, thinly sliced
3 garlic cloves, minced
2 cups (packed) grated Gruyère cheese (about 8 ounces)
2 cups canned low-salt chicken broth or canned vegetable broth
1 cup whipping cream

Steps:

  • Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of celery root slices in dish. Top with 1/3 of potato slices. Sprinkle with salt and pepper, then 1/4 teaspoon nutmeg. Top with half of onion slices, half of garlic, then half of cheese. Repeat layering 1 more time. Cover with remaining celery root, then potatoes.
  • Bring broth and cream to simmer in medium saucepan. Pour over vegetables. Sprinkle generously with salt and pepper. Cover baking dish with foil. Bake casserole 1 hour. Remove foil. Bake until vegetables are very tender and liquid bubbles thickly and is slightly absorbed, about 55 minutes longer. Remove from oven. Let stand 15 to 20 minutes; serve. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm, covered with foil, in 350°F oven, about 25 minutes.)

VERY VEGGIE BAKED POTATOES



Very Veggie Baked Potatoes image

Take a break from heavy meat dishes with these chock-full-of-vegetables baked potatoes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 10

4 large baking potatoes
2 medium yellow summer squash, sliced
2 small zucchini, sliced
1 small eggplant, sliced
2 medium leeks (white portion only), sliced lengthwise into quarters
2 tablespoons reduced-fat Italian salad dressing
1/8 teaspoon salt
1 package (6-1/2 ounces) garlic-herb spreadable cheese
1/4 cup reduced-fat sour cream
1/4 cup fresh basil leaves, thinly sliced

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, about 15 minutes, turning once., In a large bowl, combine the squash, zucchini, eggplant and leeks. Add salad dressing and toss to coat. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat until tender, 8-12 minutes, stirring frequently. Sprinkle with salt and keep warm., Combine spreadable cheese and sour cream. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Spoon grilled vegetables over potatoes; dollop with cheese mixture. Garnish with basil.

Nutrition Facts : Calories 586 calories, Fat 23g fat (15g saturated fat), Cholesterol 59mg cholesterol, Sodium 458mg sodium, Carbohydrate 87g carbohydrate (14g sugars, Fiber 12g fiber), Protein 15g protein.

VEGETARIAN POTATO AU GRATIN



Vegetarian Potato au Gratin image

Fill up on veggies and load up on terrific flavor with this creamy, hearty casserole. You'll appreciate the homey crumb topping and hands-free bake time at the end of a long day. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

3 medium carrots, thinly sliced
1 medium green pepper, chopped
4 tablespoons butter, divided
3 tablespoons all-purpose flour
1 teaspoon dried oregano
1/2 teaspoon salt
2-1/2 cups 2% milk
1 can (15 ounces) black beans, rinsed and drained
3 cups shredded Swiss cheese, divided
4 medium Yukon Gold potatoes, thinly sliced
1/2 cup seasoned bread crumbs

Steps:

  • Preheat oven to 400°. In a large saucepan, saute carrots and pepper in 3 tablespoons butter until tender. Stir in flour, oregano and salt until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in beans and 2 cups cheese until cheese is melted., Layer half the potatoes and sauce in a greased 13x9-in. baking dish; repeat layers. Sprinkle with remaining cheese. In a microwave, melt the remaining butter. Stir in bread crumbs. Sprinkle over top., Cover and bake 50-55 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 557 calories, Fat 25g fat (16g saturated fat), Cholesterol 77mg cholesterol, Sodium 749mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 7g fiber), Protein 27g protein.

POTATO VEGETABLE LAYERS



Potato Vegetable Layers image

Surprisingly tasty side dish, even though it may look bland from the ingredients. Don't let that keep you from trying this!

Provided by Yogi8

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 onion, chopped
1 garlic clove, minced
2 large potatoes, thinly sliced
2 stalks celery, thinly sliced
2 carrots, thinly sliced
salt and pepper

Steps:

  • Sauté onion and garlic in oil till tender.
  • Spray a 9x12-inch oven proof pan with cooking oil spray or grease with oil.
  • Layer 1/2 the potatoes (sprinkle with salt and pepper) then all the celery, 1/2 the onion mixture, all the carrots, remaining potatoes (sprinkle with salt& pepper) and then remaining onion.
  • Cover and bake at 375°F for at least one hour or till vegetables are tender.

Nutrition Facts : Calories 199.9, Fat 3.7, SaturatedFat 0.5, Sodium 49.1, Carbohydrate 38.8, Fiber 5.6, Sugar 4.4, Protein 4.5

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