Potato Tomato And Onion Gratin Recipes

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
• Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large saute pan or Dutch oven over high heat for 2 minutes. Swirl in 3 tablespoons olive oil, and then add the onions, 1 teaspoon thyme, 1 teaspoon salt and some pepper. Cook 6 minutes, stirring often, and then turn the heat down to medium. Add the butter, and cook 15 minutes, stirring and scraping with a wooden spoon, until the onions start to caramelize. Turn the heat down to low and continue cooking for about 10 minutes, stirring often, until the onions are a deep golden brown. Remove the pan from the heat and set aside.
• Use a mandoline to slice the potatoes into 1/8-inch-thick rounds. Toss them with the cream, 1 teaspoon thyme, 1 teaspoon salt and some pepper.
• Cut the tomatoes into 1/4-inch-thick slices. Arrange them on a plate and season with 1 teaspoon salt and some pepper.
• Place half the caramelized onions in an even layer in a 9-by-9-inch (or equivalent) gratin or baking dish. Arrange one layer of alternating potatoes and tomatoes on top of the onion layer. Layer a couple of slices of cheese and scatter some olives over the cheese. Drizzle with 2 tablespoons of the cream from the potatoes and 1 tablespoon olive oil. Season with 1 teaspoon salt, a healthy pinch of pepper, 1/2 teaspoon thyme and half the basil.
• Scatter the rest of the caramelized onions over the potatoes and tomatoes. Arrange another layer of potatoes, tomatoes and cheese on top; make this layer pretty, because it will be the top of your gratin. Pour the remaining cream from the potatoes and the remaining 1 tablespoon olive oil over the potatoes and tomatoes. Season with 1/4 teaspoon salt, a pinch of pepper, and the remaining 1/2 teaspoon thyme, olives and basil. Press the vegetables down with your fingers. The cream and oil will come up through the layers and coat the vegetables evenly.
• Cover the baking dish tightly with aluminum foil. Bake until the potatoes are tender when pierced, about 2 hours. Remove the gratin from the oven and uncover it, being careful of the steam.
• Turn the oven up to 450 degrees F and return the gratin, uncovered, to the oven. Cook until the juices have thickened and the top is nice and golden brown (as in "gratineed"), another 25 to 30 minutes.

Steps:

• Coat bottom and sides of a large oval glass or ceramic gratin dish with
• olive oil.
• Arrange a layer of 1/2 of potatoes in the dish.
• Top with 1/2 of onions, then 1/2 of tomatoes.
• Sprinkle with salt and pepper.
• Drizzle with 1/4 cup olive oil.
• Sprinkle with 1/2 of cheese.
• Repeat process to use remaining ingredients.
• Bake in a preheated 375-degree oven about 1 1/4 hours or until golden
• and bubbly.
• Serve hot with fish or meat.

Steps:

• Preheat oven to 400 degrees
• Generously oil the gratin dish. Make a layer of potatoes, a layer of onions and a layer of tomatoes in the baking dish, sprinkling each layer with a little of the salt and pepper and drizzling each layer with 1/2 tablespoon of the olive oil. Repeat with another layer of potatoes, onions and tomatoes, again sprinkling each with a little of the salt and pepper and drizzling each with 1/2 tablespoon of the olive oil.
• Combine the Pecorino Romano, bread crumbs and oregano in a bowl.
• Bake in the preheated oven for about an hour or until the potatoes are tender when pierced with a knife. After 50 minutes of cooking, top with the Pecorino Romano, bread crumbs and oregano and the remaining 5 tablespoons of olive oil. Continue cooking until the potatoes are cooked and the bread crumbs are brown and crispy. Serve immediately.
• Prepare ahead...Cook the gratin up to 1 day ahead but to not add the bread crumbs, cheese and oregano. Allow to cool and store in the refrigerator, covered tightly. When ready to serve, remove the gratin from the refrigerator up to 2 hours ahead. Preheat oven to 400. Mix bread crumbs, cheese and oregano and spread evenly on top of the gratin. Spoon over the remaining olive oil and bake in the oven and back in the oven for about 20 minutes, until the topping is brown and crispy. Serve immidiately.

Steps:

• Layer potato, tomato& onion in a greased, ovenproof baking dish, finishing with a potato layer.
• Dot each layer with pieces of butter and season with salt& pepper to taste.
• Combine milk, cream& stock and pour over potato mixture.
• Top with cheese.
• Dot with any remaining butter.
• Bake in preheated 350F oven for 1 hour or until potato is tender& golden brown.

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.

Steps:

• 1. Preheat the oven to 400°F. Rub the bottom of a large (16x10x2-inch) gratin dish with the split garlic clove. Arrange the potatoes in a single layer. Season with salt, pepper and some of the thyme and chopped garlic. Layer the sliced onions on top; repeat the seasonings. Layer the tomatoes on top and season with salt, pepper and remaining garlic and thyme. Drizzle the top with the wine and then the oil.
• 2. Trim the thicker portions of fat from the leg of lamb. Season the meat with salt and pepper. Place the lamb on a sturdy cake or oven rack directly on top of the gratin dish.
• 3. Roast, uncovered, for about 1 hour and 15 minutes for rare lamb. (For well-done, roast 30-40 minutes more.) Turn lamb every 15 minutes, basting with liquid from the dish underneath. Remove from the oven and let the lamb sit for 20 minutes before carving.
• 4. To serve, carve the lamb into thin slices and arrange on a serving platter, with the vegetable gratin alongside.