PURPLE POTATO GRATIN
Provided by Food Network
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Slice the potatoes 1/4-inch thick.
- Melt the butter in a skillet over low heat. Add the onions and saute until almost translucent. Add the garlic just before onions are done. Stir in the cream and bring to a simmer. Add the salt along with most of the Cheddar and Parmesan.
- Preheat the oven to 450 degrees F.
- In a baking dish make multiple layers of sliced potatoes and cream sauce ending with a layer of cream sauce. Sprinkle with the remaining Cheddar, Parmesan, and panko.
- Bake the potatoes for 60 minutes. Cook's Note: Cooking time may be decreased by deep- frying the potato slices for 3 minutes and simmering the cheese sauce until the dish is ready to be assembled.
PURPLE-POTATO AND CRAB GRATIN
Categories Milk/Cream Potato Side Bake Lunch Casserole/Gratin Crab Winter Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 generously as a side dish
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Brush bottom and side of a 3-quart gratin dish (about 15 by 10 by 2 inches) with olive oil. With flat side of a heavy knife lightly crush garlic and rub over bottom and side of dish.
- In a small bowl stir together cream and nutmeg, sea salt, and white pepper to taste. Pick over crab meat to remove any bits of shell and cartilage and divide into 3 portions. Peel potatoes and with a mandoline or other manual slicer cut crosswise into 1/8-inch-thick slices. Divide potatoes into 4 portions. In gratin dish evenly arrange 1 portion potatoes and top with 1 portion crab, spreading evenly. Season crab layer with sea salt and white pepper. Repeat layering with remaining portions of potatoes and crab, seasoning each crab layer and ending with potatoes. Pour cream evenly over gratin and press down on top layer of potatoes to briefly submerge them in cream.
- Bake gratin, covered with foil, in middle of oven 20 minutes. Remove foil and bake gratin until potatoes are tender and lightly browned, about 25 minutes more.
PURPLE POTATO GRATIN
I have two pounds of purple potatoes from our local co-op and wanted to find some recipes to use them in. This recipe is from eatingoutloud.com and I will be making it soon.
Provided by lauralie41
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Begin by making the gratin sauce. In a small pan place the butter and melt. Over medium heat add the flour and stir to combine, approximately one minute. Slowly whisk in the milk and stir until thickened. Add cheese and when melted remove pan from heat. Add salt and pepper to taste.
- Add the olive oil to a frying pan and heat. Add shallots and saute until slightly brown and caramelized. Remove from the pan and set aside. Place bacon in same skillet and cook through but do not let bacon get crispy. Remove from pan and cut into one inch pieces.
- Grease a gratin dish or shallow baking dish and add one half of the sliced potatoes. Sprinkle the shallots over the potatoes and then add the remaining potato slices. Pour the gratin sauce over the potatoes and spoon into visible cracks and crevices. Top with parmesan cheese and bacon. Bake for 40 minutes in a preheated 350 degree oven. Serve immediately.
Nutrition Facts : Calories 498.1, Fat 23.3, SaturatedFat 11.8, Cholesterol 56.7, Sodium 463.5, Carbohydrate 54.4, Fiber 5.1, Sugar 2, Protein 19.4
FONTINA POTATOES AU GRATIN
We use a white sauce and mild fontina cheese to coat sliced potatoes in this casserole for two. It's rich and delicious!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a greased 3-cup baking dish, layer half of the potatoes, fontina cheese, white sauce and chives. Top with remaining potatoes, fontina, sauce and chives. , Cover and bake at 400° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 357 calories, Fat 19g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 859mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
POTATO-MUSHROOM GRATIN
Provided by Bruce Aidells
Categories Mushroom Potato Side Bake Christmas Thanksgiving Vegetarian Dinner Casserole/Gratin Parmesan Fall Family Reunion Christmas Eve Potluck Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.
- Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 350°F oven, 10 to 15 minutes.
POTATO AND MUSHROOM GRATIN
"Rich, decadent and indulgent, this creamy recipe is laced with wine and makes a perfect take-along side dish for potlucks or open houses. It looks impressive and is always a huge hit!" Laurie LaClair - North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes., Arrange a third of the potatoes in a greased 10-in. round shallow baking dish. Layer with half of the mushroom mixture, cheeses, basil and another third of potatoes. Repeat layers. Pour cream over top. Dot with butter; sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender.
Nutrition Facts : Calories 426 calories, Fat 25g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 326mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
POTATO AND MUSHROOM GRATIN (NIGELLA LAWSON)
Make and share this Potato and Mushroom Gratin (Nigella Lawson) recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°; butter a shallow baking dish or gratin.
- Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms.
- Melt the butter and garlic oil in a skillet over med-high heat; add in mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
- Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix.
- Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.
BAKED MUSHROOMS AND POLENTA GRATIN
Our favorite mushrooms and polenta recipe of all time. Takes some stirring but well worth it. This recipe is a keeper!
Provided by Karen Gallinetti
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x12-inch baking dish.
- Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add cornmeal in a slow stream, whisking. Whisk in 1 tablespoon oil and ¼ teaspoon sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons Parmesan cheese.
- Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in a large frying pan over medium-high heat. Add 1/2 of the mushrooms, ¼ teaspoon of each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until mushrooms are golden, about 5 minutes. Remove. Repeat with remaining mushrooms, 1 tablespoon each butter and oil, ¼ teaspoon salt and sage and 1/8 teaspoon black pepper.
- Pour 1/2 of the polenta into the prepared baking dish and spread in an even layer. Top with 1/2 of the mushrooms, followed by 1/2 of the Fontina cheese and 2 tablespoons Parmesan cheese. Repeat with remaining polenta, mushrooms, Fontina and Parmesan cheeses.
- Bake in the preheated oven until cheese is bubbling, about 15 minutes.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 29.4 g, Cholesterol 53.6 mg, Fat 23.3 g, Fiber 1.8 g, Protein 14.4 g, SaturatedFat 10.8 g, Sodium 971.6 mg, Sugar 1.8 g
VEGETARIAN PURPLE POTATOES WITH ONIONS AND MUSHROOMS
This is a simple side dish for purple potatoes, onions and mushrooms. You can prepare this recipe in a large skillet. I prefer thoroughly scrubbing the potatoes and not peeling them.
Provided by wmihalo
Categories Potato Side Dishes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Cut each potato into wedges by quartering the potatoes, then cutting each quarter in half. Heat 1 tablespoon of olive oil over medium heat in a large skillet, and cook and stir the onion and mushrooms until the mushrooms start to release their liquid and the onion becomes translucent, about 5 minutes. Transfer the onion and mushrooms into a bowl, and set aside.
- Heat 2 more tablespoons of olive oil over high heat in the same skillet, and place the potato wedges into the hot oil. Sprinkle with salt and pepper, and allow to cook, stirring occasionally, until the wedges are browned on both sides, about 10 minutes. Reduce heat to medium, sprinkle the potato wedges with red pepper flakes, and allow to cook until the potatoes are tender, about 10 more minutes. Stir in the onion and mushroom mixture, toss the vegetables together, and mix in the capers and fresh tarragon.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 29.7 g, Fat 6.9 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 45.5 mg, Sugar 2.7 g
ROASTED PORTOBELLO AND POTATO GRATIN
"People dismiss gratins as being old- fashioned, but that's exactly what I like about them," the chef Eric Ripert told The Times in 2002. "They're not fancy but they can be rich, and best of all, at home they're put on the table to share." This recipe layers potatoes with meaty portobello mushrooms and tops that with bread crumbs and cream, but no cheese.
Provided by Florence Fabricant
Categories casseroles, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Line a baking sheet with sides with a sheet of parchment. Place mushrooms gill side up on parchment. Thinly slice 3 garlic cloves, and scatter over mushrooms. Place a thyme sprig on each mushroom, drizzle caps with olive oil, salt and pepper, and place in oven until soft and releasing liquid, 10 to 15 minutes. Remove, and allow to cool. Keep oven on.
- Heat 1 tablespoon butter in a skillet, add onions, and sauté over medium-low heat until soft and beginning to color. Add cream and milk, scald, and remove from heat. Use remaining butter to grease a 9-inch gratin dish about 2 inches deep. Rub dish with remaining garlic clove.
- Remove and reserve garlic from mushrooms. Discard thyme. Slice mushrooms 1/2 inch thick.
- Peel and thinly slice potatoes. Place 1/3 of the potatoes in gratin dish, season with salt, pepper and nutmeg, scatter with half the reserved sliced garlic. Arrange half the mushroom slices on top. Repeat layers. Layer last third of potatoes on top. Season with salt and pepper. Pour scalded milk and cream with onions on top. Strew bread crumbs on top.
- Place gratin dish on a baking sheet, and place in oven. Bake about 1 hour, until potatoes are tender and liquid has thickened. If top browns too fast, tent with foil. Allow to stand 10 minutes, then serve.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 12 grams, Carbohydrate 25 grams, Fat 27 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 627 milligrams, Sugar 5 grams, TransFat 0 grams
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