AU GRATIN PEAS AND POTATOES
While this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes-but it's still good old-fashioned comfort food at its best! -Marie Peterson, DeForest, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender. , Layer with potatoes, salt, peas, 1 cup cheese and bacon. Reduce heat; cover and simmer until heated through, about 10 minutes. , Combine mayonnaise and milk until smooth; pour over bacon. Sprinkle with the remaining cheese. Remove from the heat; let stand for 5 minutes before serving.
Nutrition Facts : Calories 473 calories, Fat 31g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 794mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.
POTATO GRATIN
In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated Gruyere cheese on top becomes gooey in the oven. Using a mandoline creates thin slices, which helps the gratin cook more evenly.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.
- Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.
POTATOES WITH PESTO
Steps:
- Boil the potatoes in their skins until cooked. Drain, and when cool enough to handle (but still warm), cut the potatoes into quarters.
- Place the potatoes in a bowl and sprinkle them with olive oil. Add the pesto and toss gently, so that the potatoes are coated with the sauce. Sprinkle with salt and pepper and serve immediately or at room temperature. Do not refrigerate.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 320 milligrams, Sugar 1 gram
JULIA CHILD'S PROVENçAL POTATO GRATIN
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Provided by Julia Moskin
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
- In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
- In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
- If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams
More about "potato and pesto gratin recipes"
HERBED POTATOES AU GRATIN WITH PESTO - ALLY'S COOKING
From allyscooking.com
Servings 4-6Estimated Reading Time 2 minsCategory Side DishTotal Time 1 hr
SHEPHERD'S PIE WITH SCALLOPED POTATOES AND PESTO - SOUTHERN LIVING
From southernliving.com
3.8/5 (4)Total Time 45 minsServings 6
LIGHTENED UP PESTO POTATO GRATIN - JENNA BRADDOCK
From jennabraddock.com
5/5 (2)Estimated Reading Time 5 minsCategory Side DishTotal Time 1 hr 10 mins
CHEESY POTATOES GRATIN WITH PESTO AND PEAS - SIP BITE GO
CLASSIC POTATO GRATIN RECIPE | BON APPéTIT
From bonappetit.com
ROASTED PESTO POTATOES - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
BEST SWEET POTATO GRATIN RECIPE - HOW TO MAKE SWEET POTATO …
From delish.com
POTATO AND PESTO GRATIN - DINING AND COOKING
From diningandcooking.com
PESTO POTATOES RECIPES (3-INGREDIENT) | THE KITCHN
From thekitchn.com
PESTO POTATO GRATIN — EATWELL FARM
From eatwell.com
CHEESY PESTO SCALLOPED POTATOES - YES TO YOLKS
From yestoyolks.com
POTATO AND PESTO GRATIN RECIPE - STL COOKS
From stlcooks.com
POTATO AND PESTO GRATIN — RECIPES FOR HEALTH - THE NEW YORK TIMES
From nytimes.com
THE BEST POTATO GRATIN RECIPE - FIFTEEN SPATULAS
From fifteenspatulas.com
SMASHED POTATOES WITH PESTO | MINIMALIST BAKER RECIPES
From minimalistbaker.com
POTATOES AU GRATIN (DAUPHINOISE) | RECIPETIN EATS
From recipetineats.com
CHEESY POTATOES GRATIN WITH PESTO AND PEAS - YOUTUBE
From youtube.com
15 COMFORTING POTATO GRATIN RECIPES | MYRECIPES
From myrecipes.com
PESTO TART RECIPE WITH POTATO | OLIVEMAGAZINE
From olivemagazine.com
10 POTATO RECIPES TO TRY - PINKVILLA
From pinkvilla.com
AU GRATIN POTATOES RECIPE WITH APPLES AND SHALLOTS - FOOD & WINE
From foodandwine.com
You'll also love
Related Search