Sage And Potato Gratin With Bacon And Onions Recipes

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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

SAGE POTATOES AU GRATIN



Sage Potatoes Au Gratin image

Provided by Sunny Anderson

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 7

3 tablespoons butter, divided
2 cups heavy cream
1/2 teaspoon kosher salt, plus more for seasoning
10 fresh sage leaves
1 pound russet potatoes
Cayenne pepper
1/2 cup grated Manchego cheese

Steps:

  • Preheat the oven to 400 degrees F. Butter an 8 by 8-inch casserole dish using 1 tablespoon of the butter.
  • In a pot, add the heavy cream, 1/2 teaspoon salt, and sage leaves. Bring to a simmer and steep for 10 minutes. While steeping, peel and slice the potatoes 1/8-inch thick on a mandolin. Begin to layer the potatoes on the bottom of the prepared dish, overlapping each slice by half. When the first layer of potatoes is complete, season with salt, cayenne pepper, and sprinkle with a third of the cheese. Repeat two more times, ending with a final layer of just potatoes.
  • Strain the heavy cream and discard the sage. Pour the heavy cream over the casserole, pressing the potatoes down. Dot the remaining 2 tablespoons butter in pieces evenly over the top of the potatoes. Cover with aluminum foil and place in the oven, lowering the temperature to 350 degrees F. Bake, covered, for 40 minutes. Uncover and bake 20 minutes more. Serve hot.

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.

SAGE AND POTATO GRATIN WITH BACON AND ONIONS



Sage and Potato Gratin with Bacon and Onions image

Matahami is a French dish of layered bacon, potato, onions and herbs and it works well with sage and smoked bacon.

Provided by MarieRynr

Categories     Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 kg medium salad potatoes, peeled (a waxy type of potato)
30 g unsalted butter
1 small onion, halved and thinly sliced
300 ml double cream
400 g smoked rindless streaky bacon
12 -18 sage leaves

Steps:

  • Put the potatoes in a saucepan of cold water and bring to the boil, adding salt to the water.
  • Cook for 12 minutes, or until you can just pierce the potatoes with a skewer.
  • (they should be not quite cooked).
  • Drain well and slice as thinly as possible.
  • Melt half the butter in a frying pan, add the onion and cook until softened and translucent, about 5 minutes.
  • Preheat the oven to 200*C 425*F.
  • Put the cream in a saucepan and bring to the boiling point, then simmer for 3 minutes.
  • Arrange one third of the bacon in a large baking dish, greased with butter.
  • Put 4 sage leaves on top.
  • Add a layer of half the potato slices, then another of half the onion.
  • Pour inhalf the cream.
  • Put half the remaining bacon on top and 4 more sage leaves.
  • use the remaining potatoes and onion in the same way, pour in the remaining cream, then put the remaining bacon and sage on top.
  • Dot the sage with the rest of the butter.
  • Bake in the oven for 20 minutes.
  • Cover the dish with foil and bake for a further 30 minutes.
  • Using a skewer, test to see if the potatoes are soft all through.
  • If necessary, return to the oven, uncovered, for a further 5 to 10 minutes, making sure that the bacon and sage don't burn.

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.

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