ROSEMARY AU GRATIN POTATOES
Rosemary, garlic and Parmesan cheese season the tender potato slices in this delectable side dish. It's sure to satisfy family and guests alike. -Jean Minner, New Castle, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes., Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 220 calories, Fat 11g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 408mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
PROVENCAL TOMATO POTATO GRATIN
Categories Potato Tomato Side Bake Broil Vegetarian Quick & Easy Casserole/Gratin Basil Summer Vegan Thyme Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Brush a shallow baking pan (1/2 to 1 inch deep) with 2 tablespoons oil. Arrange tomato slices in 1 layer in baking pan and sprinkle with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast tomatoes until just tender (not falling apart), about 20 minutes.
- While tomatoes roast, cut potatoes crosswise into 1/4-inch-thick slices and toss with 5 tablespoons oil in a large bowl.
- Remove tomatoes from oven and put oven racks in upper and lower thirds of oven. Arrange potato slices in 1 layer in 2 shallow baking pans (1/2 to 1 inch deep) and sprinkle each pan with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast potatoes, switching position of pans halfway through roasting, until tender, about 16 minutes total.
- While potatoes roast, mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Transfer paste to a bowl and stir in bread crumbs, basil, thyme, remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Preheat broiler.
- Arrange tomatoes and potatoes in 1 layer in gratin dish, alternating slices and overlapping them, and spoon any juices from tomatoes into dish. Sprinkle top with bread crumbs and broil 5 to 7 inches from heat, checking frequently after 1 minute (crumbs can brown quickly), until golden brown, about 2 minutes. Serve warm or at room temperature.
POLENTA GRATIN WITH TOMATO, FONTINA, AND ROSEMARY
The fragrance of the rosemary and the warm cheese on this layered gratin is irresistible. The tomato sauce can be of the simplest kind, and the dish can be assembled ahead of time and reheated when needed.
Provided by Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Make the polenta. During the last few minutes of cooking, stir in half the Fontina and the butter, then spread it, about 3/8 inch thick, on a clean counter or sheet pan to harden. Slice into rectangles or rounds--the exact size doesn't matter. This can be done hours in advance.
- Heat the tomato sauce with half of the rosemary. Taste and season with salt, if needed, and a little pepper.
- Preheat the oven to 400 degrees F. Spread 3/4 cup of the tomato sauce in a 3-quart gratin dish, then overlap the pieces of polenta with the remaining Fontina. Spoon the remaining sauce carefully in bands over the polenta, leaving the edges exposed. Crumble the Gorgonzola over the top and sprinkle with the rest of the rosemary and the parsley.
- Bake, uncovered, for about 30 minutes or until the gratin is hot and bubbly. Garnish with the parsley, season with a little pepper, and serve.
POTATO-TOMATO GRATIN
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.
PUMPKIN-POTATO GRATIN
This is one of my favorite fall gratins - potatoes and pumpkin are cooked with rosemary and white wine and baked in the oven with a crispy cheese topping. I eat it as a vegetarian main with a salad.
Provided by Anonymous
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes.
- Meanwhile, combine pumpkin, vegetable broth, white wine, and rosemary in a saucepan over medium heat. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add onion and simmer for 10 minutes more. Remove rosemary sprig and season with salt and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut potatoes into thick slices and place 1/2 of the potatoes in a baking dish. Cover with 1/2 of the tomato slices and 1 teaspoon oregano leaves. Season with salt and pepper. Cover with 1/2 of the Cheddar cheese.
- Pour pumpkin and cooking liquid on top. Cover with remaining potatoes and tomatoes. Sprinkle with remaining oregano. Mix remaining Cheddar cheese and bread crumbs together and evenly sprinkle over the top.
- Bake in the preheated oven until cooked through and lightly browned on top, 25 to 40 minutes.
Nutrition Facts : Calories 541.5 calories, Carbohydrate 60.9 g, Cholesterol 59.3 mg, Fat 21.3 g, Fiber 6.5 g, Protein 23.7 g, SaturatedFat 12.5 g, Sodium 797.9 mg, Sugar 11.1 g
ROSEMARY POTATOES AU GRATIN
I couldn't decide for Rosemary potatoes or Au Gratin ones so I mashed the recipies together and viola! This came out creamy smoothe with a nice herby finish, the gruyere cheese certainly makes this a keeper too. The top cooks up lovely and bubbly and this dish would look amazing on any holiday table. If you do not have the fresh herbs on hand I would think dry would do just fine.
Provided by SVELTE
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot bring to a boil salted water. While water comes to a boil peel the potatoes. Slice the potoatoes in 1/2 and then slice them into 1/8" thick stackable layers. Parboil the potatoes for about 5 minutes. Then drain and let cool.
- If you are using fresh herbs get a little bit of string and tie them all into a bundle. If you are using dried herbs please make sure they are crushed smoothe before adding to the sauce.
- Chop Shallots small. Saute shallots with butter til carmelized in a saucepan. Add Heavy Cream, Garlic, all Herbs (the bundle if fresh, teaspoons if dry), egg, salt & pepper to taste. Simmer for about 5 minutes on medium while the sauce thickens. After you have simmered remove the fresh herbs if using and throw them away. If you used dry make sure they are well incorporated into the sauce and all tastes are balanced. Let sauce cool.
- Preheat oven to 400.
- In a buttered deep baking dish put about 2 tablespoons of sauce and smoothe across the bottom to coat. Now take the cooled potatoes and line them on the bottom of the dish in rows. Salt them to taste and then add a scoop of grated Guyere cheese over the tops of the potatoes & sprinkle some Parmesan Cheese over everything too. Now repeat with another line potatoes, a little salt and cheeses until you run out. Pour the remaining sauce over the potatoes. I add some extra Parmesan on top for kicks too.Take the 1/4 cup of half & half and drizzle over the top of the dish.
- Bake at 400 for about 40 minutes.
Nutrition Facts : Calories 606.8, Fat 47.4, SaturatedFat 29, Cholesterol 195.1, Sodium 297.4, Carbohydrate 32.5, Fiber 2.7, Sugar 1.7, Protein 14.8
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- In a bowl mix together ½ cup of heavy cream, garlic clove, rosemary and 2 tablespoons Parmesan cheese. Add the sliced potatoes and season lightly with salt.Butter the bottom and sides of an ovenproof gratin dish. Layer the potatoes on the bottom and arrange the tomatoes on top. Distribute the remaining 3 tablespoons of heavy cream on the tomatoes. Sprinkle the remaining 2 tablespoons Parmesan cheese over the whole dish.
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