Potato And Sweet Red Peppers Gratin Recipes

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SWISS CHARD AND RED PEPPER GRATIN



Swiss Chard and Red Pepper Gratin image

The seasons for red peppers and Swiss chard overlap, with the chard beginning to come in while peppers are still piled high in farmers' market stalls. The two look beautiful side by side in the market and on the plate.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 6

Number Of Ingredients 12

1 generous bunch Swiss chard or 2 smaller bunches (about 1 1/2 pounds)
3 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, diced
2 plump garlic cloves, minced or pressed
Salt and freshly ground pepper
3 large eggs
1/2 cup low-fat milk
3 ounces Gruyère cheese, grated (3/4 cup)
1/2 cup Arborio rice, cooked
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
2 tablespoons fresh or dry breadcrumbs

Steps:

  • Bring a large pot of generously salted water to a boil while you clean the chard. Fill a bowl with ice water. Strip the leaves from the stalks, but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil add the chard leaves. Blanch for about 1 minute, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Let sit for a few minutes, then drain, squeeze out water and chop medium-fine.
  • Preheat the oven to 375º F. Brush a 2-quart baking or gratin dish with olive oil.
  • Trim both ends off the chard stalks, then dice. Heat 2 tablespoons of the oil in a large, heavy nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the diced chard stalks, diced red pepper, and 1/2 teaspoon salt and cook, stirring often, for 5 to 8 minutes, until the vegetables are just tender. Add the garlic, stir together for a minute or so, until the garlic is fragrant, and stir in the chard. Stir together for 30 seconds to a minute, just to blend the mixture and coat the chard with oil. Season with salt and pepper, and remove from the heat.
  • Beat the eggs and milk together in a bowl. Stir in the chard mixture, the cheese, rice and thyme. Stir together, taste and add more salt and pepper if desired. Transfer to the baking dish. Sprinkle the breadcrumbs over the top and drizzle on the remaining oil.
  • Bake 40 to 45 minutes, until firm and browned on the top. Remove from the heat and cool for at least 10 minutes before serving. You can serve this warm or at room temperature.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 560 milligrams, Sugar 4 grams, TransFat 0 grams

HELEN'S SWEET POTATO & RED PEPPER STEW



Helen's sweet potato & red pepper stew image

Provided by Helen Crawley

Categories     Tomato     Potato     Sweet potato

Time 1h

Yield 400g

Number Of Ingredients 8

1 small sweet potato (150g)
1 small onion
1 carrot
1 small red pepper
3 sprigs of fresh flat-leaf parsley
½ tablespoon olive oil
1 x 400 g tin of chopped tomatoes
60 g frozen peas

Steps:

  • Peel and dice the sweet potato. Cook in boiling water for 15 minutes, or until tender, then drain.
  • Peel and finely chop the onion and carrot, then deseed and dice the pepper. Pick and finely chop the parsley leaves.
  • Heat the oil in a medium pan on a medium heat, add the onion and fry for around 8 to 10 minutes, or until softened. Add the carrot and pepper, then cook for a further 5 minutes.
  • Pour in the tomatoes, add ½ a tin's worth of water, then cook with the lid on for 25 minutes, or until the vegetables are soft.
  • Add the sweet potato, peas and parsley, then cook for 1 minute, or until warm through.
  • Allow to cool, then chop or mash to the desired consistency. For more information on stages of complementary feeding, click here.

Nutrition Facts : Calories 0 calories, Fat 0 g fat, SaturatedFat 0 g saturated fat, Protein 0 g protein, Carbohydrate 0 g carbohydrate, Sugar 0 g sugar, Sodium 0 g salt, Fiber 0 g fibre

POTATOES AND PEPPERS



Potatoes and Peppers image

This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.

Provided by littlehemmy

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 5

⅓ cup olive oil
6 potatoes, sliced
2 large red bell peppers, sliced into rings
1 large sweet onion, peeled and chopped
salt and pepper to taste

Steps:

  • Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g

PEPPER POTATO GRATIN



Pepper Potato Gratin image

"We're vegetarians, so I like to serve this aromatic potato and peppers gratin as a main dish with a green salad, but it also goes well with roasted chicken," says Evelyn Plyler of Apple Valley, California.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 9

2 pounds potatoes, peeled and thinly sliced
1 each medium green, sweet red and yellow pepper, julienned
1-1/2 to 2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese, divided
6 teaspoons olive oil, divided
1/3 cup chicken or vegetable broth
1/3 cup dry white wine or additional chicken or vegetable broth

Steps:

  • In a 2-qt. baking dish coated with cooking spray, arrange a third of the potatoes in overlapping rows. Top with half of the pepper. Combine the thyme, salt and pepper; sprinkle a third over peppers. Sprinkle with a third of the Parmesan cheese and 2 teaspoons oil. Repeat layers., Top with remaining potatoes; pour broth and wine or additional broth over potatoes. Sprinkle with remaining thyme mixture and oil. Cover and bake at 375° for 45 minutes. Uncover; bake 30 minutes longer or until potatoes are tender and golden. Sprinkle with remaining Parmesan.

Nutrition Facts :

AU GRATIN RED POTATOES



Au Gratin Red Potatoes image

I loved the creamy potatoes my mother prepared when I was young, so I created this lightened-up version that goes well with any main course.-Kate Selner, St. Paul, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 pounds red potatoes, peeled and sliced
2 cups plus 2 tablespoons fat-free milk, divided
2 garlic cloves, minced
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1/2 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
2 tablespoons toasted wheat germ
1/2 teaspoon olive oil

Steps:

  • In a large saucepan, combine the potatoes, 2 cups milk, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. With a slotted spoon, remove potatoes to a 1-1/2-qt. baking dish coated with cooking spray., In a small bowl, combine flour and remaining milk until smooth; stir into hot milk mixture. Bring to a boil; cook and stir in cheddar cheese until melted. Pour over potatoes; sprinkle with Parmesan cheese. Combine wheat germ and oil; sprinkle over top. , Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 351mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

POTATO, GREEN PEPPER, & TOMATO GRATIN



Potato, Green Pepper, & Tomato Gratin image

This is cooked similar to a Scalloped Potato recipe but has no milk or flour in it. It makes a tasty Potato Vegetable Casserole. This is one of the recipes given to me by Cyndy Totten who gave me permission to post her recipes.

Provided by CarrolJ

Categories     Potato

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 7

3 lbs peeled thinly sliced baking potatoes
2 large green peppers, cleaned and thinly sliced in rings
2 large tomatoes, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon black pepper or 1/2 teaspoon white pepper
1/4 cup melted butter
1/4 cup olive oil

Steps:

  • Preheat oven to 350 degrees.
  • Grease the sides and bottom of a 9x13 inch baking dish.
  • Arrange 1/3 of the Potatoes in the baking dish.
  • Top the Potatoes with 1/3 of the sliced Green Peppers.
  • Top the Green Peppers with 1/3 of the sliced Tomatoes.
  • Mix the melted Butter with the Olive Oil.
  • Drizzle 1/3 of the Butter, Olive Oil mixture over vegetables.
  • Season with 1/3 of the salt and pepper.
  • Repeat steps 3-7 until all of the ingredients are used up.
  • Bake 1 1/4 hour or until tender, golden brown and bubbly.

Nutrition Facts : Calories 367.2, Fat 17.1, SaturatedFat 6.2, Cholesterol 20.3, Sodium 649.9, Carbohydrate 50.7, Fiber 5.8, Sugar 4.9, Protein 5.3

POTATO GRATIN WITH PEPPERS, ONIONS AND TOMATOES



Potato Gratin With Peppers, Onions and Tomatoes image

A Lydie Marshall gratin worth making just for the smell while it's cooking--but it sure does taste good. This can also be made in individual gratin dishes--just adjust the baking time for the smaller quantities.

Provided by Chef Kate

Categories     Potato

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/3 cup olive oil (divided use)
4 garlic cloves, peeled and minced (divided use)
2 lbs yukon gold potatoes, peeled and sliced 1/8 to 1/16 inch thick (can use White Rose or russet potatoes)
1 yellow pepper, sliced 1/8 inch thick
1 red pepper, sliced 1/8 inch thick
3 large tomatoes, sliced 1/8 inch thick
1 Spanish onion, peeled and sliced 1/8 inch thick
1 1/2 teaspoons coarse salt (divided use)
fresh ground pepper
2 tablespoons fresh oregano (divided use)

Steps:

  • Preheat oven to 325 degrees. Dribble 1 tablespoon of olive oil into a 2-quart rectangular or 14-inch-by-8-inch-by 2-inch oval baking dish and scatter 1/4 of the minced garlic over the bottom of the pan.
  • Arrange the vegetables in layers, starting with the potatoes and peppers and finishing with the tomatoes and onion.
  • Sprinkle salt, freshly ground pepper, and oregano and about 1/4 of the garlic between each layer.
  • Drizzle the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.
  • Note: The easiest way to slice the potatoes is with a mandoline. Remember that the thicker the potato slices, the longer it will take to bake.
  • Note2: As I have wonderful dried oregano from Greece, I use that as it is better than what I can get fresh.

Nutrition Facts : Calories 279.7, Fat 12.5, SaturatedFat 1.8, Sodium 594.8, Carbohydrate 39.8, Fiber 5, Sugar 5.3, Protein 4.5

POTATO AND SWEET RED PEPPER GRATIN



potato and sweet red pepper gratin image

Categories     Backyard BBQ     Dinner     Casserole/Gratin     Quick & Easy     Potato     Bake

Number Of Ingredients 8

3 tablespoon olive oil
1/2 teaspoon pepper
2 pound russet potatoes peeled
1 teaspoon salt
1/3 cup chicken broth (low-salt)
1/2 cup parmesan cheese (grated)
2 teaspoons dried thyme
1/3 cup dry white wine

Steps:

  • Position rack in center of oven and preheat to 375. Spray 8x8 glass baking dish with vegetable oil spray.
  • Arrange 1/3 of potatoes in overlapping rows in prepare dish. Top with half of red bell peppers.
  • Combine dried thyme, salt and pepper in small bowl. Sprinkle 1/3 of mixture over peppers and potatoes. Sprinkle 1/3 of cheese over peppers and potatoes. Drizzle 1 T oil over. Repeat layering with 1/3 of potatoes, remaining red bell peppers, 1/3 of thyme mixture and 1/3 of cheese. Drizzle 1T oil over. Top with remaining potatoes.
  • Combine wine and broth in bowl. Pour over all.
  • Top with remaining thyme mixture, cheese and 1T of oil.
  • Bake until potatoes are tender when pierced with fork and top is golden brown, about 1 1/2 hours.
  • Transfer to rack and cool 5 minutes

SO-CAL SWEET POTATO AND POTATO GRATIN



So-Cal Sweet Potato and Potato Gratin image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 10

3 poblano peppers
Unsalted butter, for the baking dish
2 cups heavy cream
1 1/2 teaspoons kosher salt
1 teaspoon finely grated lime zest
1/2 teaspoon ground cumin
1 garlic clove, finely grated
3 sweet potatoes
2 russet potatoes
1 cup crumbled Cotija

Steps:

  • If you have a gas burner, roast the poblano peppers over the open flame, turning occasionally with tongs, until the peppers are well charred all over, about 4 minutes. If you do not have a gas burner, halve the peppers lengthwise, place them in a baking pan and broil them in a preheated broiler, skin-side up, until well charred. Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes. Peel, stem and deseed the peppers, then cut into strips.
  • Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
  • Stir together the cream, salt, lime zest, cumin and garlic in a bowl.
  • Peel the sweet potatoes and russet potatoes and thinly slice them with a mandoline (about 1/4-inch thick).
  • Arrange half of the russet potatoes in the buttered baking dish. Top with half of the sliced poblanos, then half of the sweet potatoes. Top with half of the cream mixture and 1/3 cup Cotija. Repeat with the remaining ingredients (potatoes, poblanos, sweet potatoes, cream and the remaining 2/3 cups Cotija) and press down firmly to submerge the potatoes as much as possible.
  • Cover the baking dish tightly with foil and bake for 35 minutes. Uncover and continue to bake until the potatoes are tender, the liquid has absorbed, and the top is browned in spots, 25 to 30 minutes more.
  • Let stand 10 minutes before serving.

POTATO AND SWEET RED PEPPERS GRATIN



Potato and sweet red peppers gratin image

Number Of Ingredients 8

3 tablespoons olive oil
1/2 teaspoon ground pepper
2 pounds russet peeled potatoes
1 teaspoon salt
1/3 cup low-salt chicken broth
1/2 cup parmesan cheese
2 teaspoons thyme (dried)
1/3 cup dry white wine

Steps:

  • Postion rack in center of oven and preheat to 375. Spray 8x8 inch baking dish with vegetable oil spray.
  • Arrange 1/2 of potatoes in overlapping rows. Top with half of red bell peppers. Sprinkle 1/3 cheese over peppers and potatoes. Drizzle 1 T oil over. Repeat layering with 1/3 potatoes and remaining red bells peppers, 1/3 thyme mixture and 1/3 cheese. Drizzle 1 T oil over. Top with remaining potatoes.
  • combine wine and broth in bowl. Pour over all. Top with remains thyme mixture, cheese and 1 T oil.
  • Bake until potatoes are tender when pierced with fork and top is golden brown about 1 1/2 hours.

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