Sweet Potato And Goat Cheese Gratin With Black Olives Recipes

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POTATO CRISPS WITH GOAT CHEESE AND OLIVES



Potato Crisps with Goat Cheese and Olives image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield about 60 crisps

Number Of Ingredients 11

1 to 2 cups vegetable oil
3 medium Yukon Gold potatoes
Freshly ground black pepper
1/4 cup fresh goat cheese, room temperature
1/4 cup mascarpone cheese, room temperature
1/2 teaspoon grated orange zest (1/2 orange)
1/2 cup pitted Castelvetrano olives
1/2 cup pitted Kalamata olives
1 tablespoon capers, drained and rinsed
1 teaspoon chopped fresh rosemary
2 tablespoons extra-virgin olive oil

Steps:

  • For the crisps: Fill a medium saucepan with 1/2 inch of vegetable oil. Heat over medium heat until the oil reaches 350 degrees F on a deep-fry thermometer. Slice the potatoes 1/8-inch thick, using a Japanese mandoline. Working in batches so as not to crowd the pan, fry the potatoes until crispy and golden brown, about 4 minutes per batch. With a spider or slotted spoon, remove the potatoes to a paper-towel-lined tray and drain well. Season with a few grinds of black pepper.
  • For the goat cheese: Using a rubber spatula, mix the goat cheese, mascarpone and orange zest together until well combined and smooth. Set aside at room temperature.
  • For the olive spread: Add the olives, capers and rosemary to a food processor. Pulse until finely chopped. Add the olive oil and pulse to puree; the finished spread should still have a little texture but be cohesive.
  • To assemble: Place a dollop of the goat cheese mixture on each potato crisp and top with a spoonful of the olive spread.

AUBERGINE, POTATO & GOAT'S CHEESE GRATIN



Aubergine, potato & goat's cheese gratin image

This healthy aubergine gratin makes a moreish side dish with lamb but can be eaten veggie as well

Provided by Diana Henry

Categories     Dinner, Main course, Side dish

Time 1h25m

Yield 6-8 as a side dish, 4-6 as a main course

Number Of Ingredients 10

olive oil
3 aubergines , sliced thinly lengthways
2 medium red onions , very thinly sliced
2 garlic cloves , crushed
500g waxy potatoes
5 large plum tomatoes , thinly sliced
4 lemon thyme sprigs, leaves picked
zest 1/2 unwaxed lemon
175g soft goat's cheese , crumbled
100g good-quality black olives , pitted and chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat 11 /2 tbsp of olive oil in a frying pan and cook the aubergines in batches, browning on both sides, then lower the heat and cook until they are soft. You will need to add more olive oil as you cook, but try not to add too much. (Roast the aubergines if you prefer - brush them with olive oil, place on baking sheets and cook for about 15 mins. I just like the texture better if they are fried for this.) Season them while they're cooking. As each batch is ready, remove from the pan and lay them on a double layer of kitchen paper.
  • Heat another 1 tbsp of oil in the pan and add the onions. Cook over a medium heat until softening, about 10-12 mins, then add the garlic and cook for another few mins.
  • Slice the potatoes very, very finely. It's best to do this on a mandolin if you have one - it takes more work (and a lot more time) to cut them with a knife.
  • Brush the bottom of a gratin dish with olive oil, and arrange the vegetables in layers. Start with half the potatoes, then half the aubergine, onions and tomatoes. Sprinkle the thyme, lemon zest, goat's cheese, olives and seasoning, along with little drizzles of olive oil on the layers as you go. Add another layer of aubergine, onions and tomatoes, again adding the other ingredients as you go. Finish with the rest of the potatoes, arranging them neatly on top. Brush with olive oil and bake for 45 mins. The gratin should be soft, the potatoes tender and the top golden.

Nutrition Facts : Calories 238 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

SWEET POTATO AND GOAT CHEESE GRATIN WITH BLACK OLIVES



Sweet Potato and Goat Cheese Gratin With Black Olives image

Provided by Elaine Louie

Categories     side dish

Time 1h45m

Yield 4 servings as a side dish

Number Of Ingredients 8

2 pounds sweet potatoes or yams
3 ounces butter, unsalted
1 large shallot, finely chopped
3 ounces creamy fresh goat cheese
Kosher salt and black pepper to taste
1/4 cup Niçoise olives, pitted
2 tablespoons olive oil
4-5 basil leaves, finely chopped

Steps:

  • Preheat the oven to 350 degrees. If you are using an aluminum baking sheet, cover the bottom with parchment paper or Silpat, so that the potatoes won't discolor and turn brown while baking. If you are using a ceramic or stainless-steel baking sheet, you don't need to cover the bottom. Slice each sweet potato in half, lengthwise, and place face down on the tray. Bake until they are soft, about 35 to 45 minutes. Remove and allow to cool.
  • Increase the heat in the oven to 400 degrees, place the pitted olives on a small baking sheet, and bake until they become hard and brittle, about 20 to 25 minutes.
  • While the olives are baking, place a medium-size sauté pan with a heavy bottom over medium heat. Add the butter and brown it until it turns a hazelnut color and has a nutty fragrance, about 5 to 6 minutes. Add the chopped shallots and allow to cook for about 3 minutes until translucent. Be careful not to burn the butter.
  • When the sweet potatoes are cool, scoop out the insides and place in a bowl. Pour the butter and shallot mixture over the sweet potatoes, and mix. Season with salt and pepper, to taste, going lightly on the salt since the olives, which are added at the end, are salty. Place the sweet potato mix in a baking dish so that the sweet potatoes are one-inch thick. Spread the creamy goat cheese, in shallow dollops, over the sweet potatoes so that the sweet potatoes are clearly visible, at the edges and elsewhere. Bake at 400 degrees until the cheese and potatoes start to brown in some spots, about 15 minutes. The gratin won't brown like a traditional potato gratin; the colors of the sweet potatoes and the goat cheese will still be very present, but the goat cheese will turn beige, and the potatoes will begin to brown a bit.
  • Once the olives are cool, chop them finely, and mix with the olive oil and the chopped basil. Spoon the olive mixture over the sweet potatoes and serve.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 29 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 709 milligrams, Sugar 11 grams, TransFat 1 gram

ANNE'S GOAT CHEESE GRATIN



Anne's Goat Cheese Gratin image

Anne Macrae is a Scottish neighbor in Provence who shares my love of simple, big tastes. She served this luscious gratin one spring evening and explained that she devised the recipe when she and her husband, John, lived in an isolated part of northern Provence, in the Drôme. There were no fresh-produce markets nearby, but thanks to neighboring farmers she always had plenty of fresh goat's milk cheese-known as _tomme._ Her larder was always filled with the meaty black olives from nearby Nyons, and wild herbs were as near as the back door. In summer months Anne prepares the sizzling, fragrant first course with fresh tomatoes, and in the winter months she uses canned tomatoes. That evening she served the gratin in the individual gratin dishes, but I suggested it might be easier to make one huge gratin and pass it around. "I used to do that," she countered, "but people got greedy and never left enough for the other guests!" So controlled portions it is! This dish lends itself to endless variations: Think of it simply as a pizza without the crust. Add julienned bits of proscuitto, a bit of cooked sausage, sautéed mushrooms, or marinated artichokes. It's also a convenient dish when you're alone and want something warm and quick. I always add fresh hyssop, for the Provençal herb's pungent, mintlike flavor blends well with the tomato-cheese-olive trinity.

Provided by Patricia Wells

Yield Makes 6 servings

Number Of Ingredients 7

Equipment: Six shallow 6-inch (15 cm) round gratin dishes or one 10 1/2-inch (27 cm) round baking dish
About 10 ounces (300 g) soft goat cheese or a mix of rindless soft goat and cow or sheep's milk cheese, cubed
2 teaspoons minced fresh hyssop leaves
2 teaspoons fresh rosemary leaves
2 teaspoons minced fresh oregano leaves or a pinch of dried leaf oregano, crushed
1 1/2 to 2 cups (33 to 50 cl) homemade Tomato Sauce, at room temperature
About 24 best-quality black olives (such as French Nyons), pitted

Steps:

  • 1. Preheat the broiler.
  • 2. Scatter the cheese on the bottom of the baking dish or dishes. Sprinkle with half of the herbs. Spoon on just enough tomato sauce to evenly coat the cheese. Sprinkle with olives and the remaining herbs.
  • 3. Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat. Broil until the cheese is melted and fragrant, and the tomato sauce is sizzling, 2 to 3 minutes.
  • Think of what you'd normally serve with pizza; a pleasant, vigorous red such as a young French Corbières from the Roussilon, a dry Italian red such as a Barbera d'Alba, an Australian Shiraz, or a California Zinfandel.

POTATO GRATIN WITH GOAT CHEESE, TOMATOES, AND OLIVES



Potato Gratin with Goat Cheese, Tomatoes, and Olives image

Provided by Heidi Shinn

Categories     Olive     Potato     Tomato     Side     Bake     Casserole/Gratin     Goat Cheese     Winter     Gourmet     Maryland     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 12

4 tablespoons olive oil
1 medium onion, chopped fine
1 garlic clove, minced
1 tablespoon dried herbes de Provence*, crumbled
1/4 teaspoon sugar
6 plum tomatoes, chopped
1 beef bouillon cube if desired
1/3 cup Niçoise or other brine-cured black olives, pitted and chopped
2 russet (baking) potatoes (about 1 pound total), scrubbed
3 ounces fresh mild goat cheese, crumbled (about 3/4 cup)
2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)
*available at specialty foods shops

Steps:

  • Preheat oven to 375°F. Coat bottom and sides of an 11- by 8-inch (6-cup) gratin dish or other shallow baking dish with 1 tablespoon oil.
  • In a heavy skillet cook onion in 2 tablespoons oil over moderately low heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add herbes de Provence, sugar, tomatoes, bouillon cube, and salt and pepper to taste. Cook mixture, covered, stirring occasionally, 20 minutes and stir in olives.
  • Cut potatoes crosswise into 3/4-inch-thick slices and arrange one third in baking dish. Spread half of tomato mixture over potatoes and top with half of goat cheese. Continue layering potatoes, tomato mixture, and goat cheese in same manner, ending with potatoes. Drizzle remaining tablespoon oil over gratin and bake, covered with foil, in middle of oven 40 minutes. Remove foil and bake gratin 20 to 30 minutes more, or until potatoes are very tender. Sprinkle gratin with parsley.

POTATO AND GOAT CHEESE GRATIN



Potato and Goat Cheese Gratin image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon unsalted butter
1 1/2 pounds russet potatoes, peeled and cut into 1/8-inch slices
1 teaspoon minced garlic
5 ounces goat cheese, crumbled
Salt and freshly ground black pepper
2 cups heavy cream

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
  • Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
  • Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.

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Top Asked Questions

How to bake sweet potatoes with goat cheese?
Place the sweet potato mix in a baking dish so that the sweet potatoes are one-inch thick. Spread the creamy goat cheese, in shallow dollops, over the sweet potatoes so that the sweet potatoes are clearly visible, at the edges and elsewhere. Bake at 400 degrees until the cheese and potatoes start to brown in some spots, about 15 minutes.
What happens if you put olives in a potato gratin?
The gratin won’t brown like a traditional potato gratin; the colors of the sweet potatoes and the goat cheese will still be very present, but the goat cheese will turn beige, and the potatoes will begin to brown a bit. Once the olives are cool, chop them finely, and mix with the olive oil and the chopped basil.
How long do you cook a potato gratin at 400 degrees?
Preparation. Bake at 400 degrees until the cheese and potatoes start to brown in some spots, about 15 minutes. The gratin won’t brown like a traditional potato gratin; the colors of the sweet potatoes and the goat cheese will still be very present, but the goat cheese will turn beige, and the potatoes will begin to brown a bit.
How long to bake sweet potatoes and olives?
Slice each sweet potato in half, lengthwise, and place face down on the tray. Bake until they are soft, about 35 to 45 minutes. Remove and allow to cool. Increase the heat in the oven to 400 degrees, place the pitted olives on a small baking sheet, and bake until they become hard and brittle, about 20 to 25 minutes.

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