Sage And Potato Gratin With Bacon And 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.

SWEET POTATO AND BACON GRATIN



Sweet Potato and Bacon Gratin image

This savory spin on sweet potatoes with bacon and herbs is baked to cheesy perfection for an indulgent side that's anything but ordinary.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 8

Number Of Ingredients 12

10 slices bacon, chopped
1 medium onion, chopped
2 cups heavy whipping cream
1 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon finely chopped fresh thyme leaves
3 cloves garlic, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 1/2 lb sweet potatoes, peeled, cut into 1/4-inch slices
1 cup grated Parmesan cheese
2/3 cup Progresso™ plain panko crispy bread crumbs
2 tablespoons butter, melted

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In 12-inch skillet, cook bacon over medium heat 18 to 22 minutes, stirring occasionally, until crisp. Drain on paper towels. Reserve 1/4 cup bacon for garnish. Reserve 1 tablespoon drippings in skillet.
  • Add onion to skillet with drippings; cook over medium heat 5 to 7 minutes or until softened.
  • In 5-quart Dutch oven, add whipping cream, broth, cooked onions, thyme, garlic, salt and pepper. Heat to boiling over medium heat. Add sweet potatoes; cook 5 minutes, stirring occasionally.
  • In baking dish, layer half of the sweet potato mixture, half of the bacon and 1/2 cup of the Parmesan cheese. Repeat with remaining sweet potato mixture, bacon and Parmesan cheese. Spoon any remaining cream mixture over top. Cover with foil; bake 10 minutes.
  • Meanwhile, in small bowl, mix bread crumbs and melted butter. Stir to coat.
  • Remove foil; sprinkle bread crumb mixture over top. Bake uncovered 20 to 25 minutes or until potatoes are tender, top is browned and edges are bubbly. Remove from oven; let stand 15 minutes before serving. Garnish with reserved bacon and, if desired, a light sprinkling of chopped fresh thyme.

Nutrition Facts : Calories 500, Carbohydrate 40 g, Cholesterol 95 mg, Fat 6, Fiber 4 g, Protein 13 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 9 g, TransFat 1 g

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.

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.

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.

SAGE AND CHEDDAR POTATO GRATIN



Sage and Cheddar Potato Gratin image

Make and share this Sage and Cheddar Potato Gratin recipe from Food.com.

Provided by MARIA MAC

Categories     Potato

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 teaspoons mccormick rubbed sage
1 1/2 teaspoons salt
1/2 teaspoon mccormick ground black pepper
3 lbs yukon gold potatoes, peeled and thinly sliced
1 large onion, thinly sliced
1 (8 ounce) package shredded cheddar cheese (2 cups)
1 cup heavy cream
1 cup chicken broth

Steps:

  • Preheat oven to 400°F Mix sage, salt and pepper in small bowl.
  • Layer 1/3 of the potatoes and 1/2 of the onion in lightly greased 13x9-inch baking dish.
  • Sprinkle with 1 teaspoon of the sage mixture and 1/3 of the cheese. Repeat layers. Top with remaining potatoes, sage mixture and cheese.
  • Stir broth and cream in medium bowl with wire whisk until well blended. Pour evenly over potatoes.
  • Bake 1 hour or until potatoes are tender and top is golden. Let stand 5 minutes before serving.

Nutrition Facts : Calories 504.7, Fat 27.8, SaturatedFat 17.3, Cholesterol 94.1, Sodium 966.2, Carbohydrate 50, Fiber 4.7, Sugar 3.4, Protein 15.6

POTATO-BACON GRATIN



Potato-Bacon Gratin image

This potato and bacon gratin was created by Rob Chalmers, a chef de cuisine at Lucques who had a great love of food and a big Boston attitude to go along with it. When he first told me about this gratin, I thought he was joking. That much fat in one pan might put even me over the edge. But lo and behold, bacon, potatoes, and cream really do taste good together!

Number Of Ingredients 7

1/2 pound slab applewood-smoked bacon
1 tablespoon extra-virgin olive oil
4 cups thinly sliced onions (about 1 pound)
1 tablespoon plus 2 teaspoons thyme leaves
2 1/4 pounds Yukon Gold potatoes, peeled
About 2 cups heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350°F.
  • Cut the bacon into 3/8-inch-thick slices, and stack them in two piles, then cut the bacon crosswise into 3/8-inch even-sided rectangular shapes, or lardons.
  • Heat a large sauté pan or Dutch oven over medium-high heat for a minute. Swirl in the olive oil and add the bacon. Cook the bacon about 5 minutes, stirring often, until tender and lightly crisped. Remove to a plate with a slotted spoon, reserving the bacon fat in the pan.
  • Add the onions, 2 teaspoons thyme, 1 teaspoon salt, and some pepper to the pan. Cook 15 minutes, stirring and scraping with a wooden spoon, until the onions start to caramelize. Turn the heat down to low, and continue to cook, about 10 minutes, stirring often, until the onions are a deep golden brown. Remove from the heat and set aside.
  • Use a mandoline to slice the potatoes into 1/16-inch-thick rounds. Pour 1/2 cup cream evenly onto the bottom of a 9-by-9-inch (or equivalent) gratin dish. Place one layer of potatoes side by side, slightly overlapping, on the bottom of the dish. Spread a third of the onions over them and scatter a third of the bacon on top. Arrange a second layer of potatoes, drizzle a 1/4 cup cream over it, and season with 1/4 teaspoon salt, a healthy pinch of pepper, and 1 teaspoon thyme. Press the potatoes down with your fingers, letting the cream soak up through the layers. This will ensure that the cream is evenly distributed and coats the potatoes well.
  • Arrange another layer of potatoes on top, followed by another third of the caramelized onions and the bacon. Drizzle over another 1/4 cup cream, and continue with two more layers of potatoes. Drizzle with 1/2 cup cream and season with 1/4 teaspoon salt and a pinch of pepper. Press the potatoes down with your fingers again. Scatter the rest of the onions and bacon over the potatoes, and drizzle with 1/3 cup cream. Season one last time with 1/4 teaspoon salt, 1 teaspoon thyme, and a pinch of pepper. The cream should cover the potatoes but not be "soupy." Add more cream if the gratin seems dry.
  • Cover tightly with aluminum foil. Bake 1 1/2 hours, until the potatoes are tender when pierced. Remove from the oven, and carefully uncover. Turn the oven up to 425°F and return the gratin to the oven. Cook another 20 minutes or so, until the top is nice and golden brown (as in "gratinéed").

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