Potato Gratin With Peppers Onions And Tomatoes Recipes

STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC

Steps:

• Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
• Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.

POTATO, ZUCCHINI, AND TOMATO GRATIN

Steps:

• Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
• Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.

POTATOES AND PEPPERS

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.

POTATO, ONION, AND TOMATO GRATIN

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.

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.

POTATO GRATIN WITH PEPPERS, ONIONS, AND TOMATOES

Steps:

• Peel and slice the potatoes 1/8-inch to 1/16-inch thick (6 cups).
• Preheat the oven to 325 degrees.
• Dribble 1 tablespoon olive oil into a 2-quart rectangular or oval baking dish 14 x 8 x 2 and scatter 1/4 of the minced garlic over the bottom of the pan.
• Arrange the vegetables in layers, starting with potatoes and peppers, finishing with tomatoes and onion.
• Sprinkle with salt, freshly ground pepper, garlic, and oregano between each layer.
• Pour the remaining olive oil over the surface and bake in the oven for 1 1/2 hours, or until fork tender.

POTATO, GREEN PEPPER, & TOMATO GRATIN

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.

POTATO, TOMATO AND ONION GRATIN

Steps:

• Bring pot of water to boil. Add tomatoes and blanch 10 seconds. Drain tomatoes. Peel, core and slice tomatoes. (Can be made 6 hours ahead; cover and chill).
• Preheat oven to 400°F
• Arrange half the potatoes in a shallow baking dish (15 cup capacity). Season with salt and pepper. Top with half the onions and half the tomatoes. Sprinkle with half the garlic and half the thyme. Season with salt and pepper. Repeat layering with remaining potatoes, onions, tomatoes, garlic and thyme. Season with salt and pepper. Pour wine and olive oil over. Bake until potatoes are tender and almost all the liquid evaporates, about 90 minutes.
• Melt butter in a heavy large skillet over medium-high heat. Add breadcrumbs and saute until golden brown, about 5 minutes. Sprinkle breadcrumbs over gratin. Cool 10 minutes and serve.

POTATO GRATIN WITH PEPPERS, ONIONS AND TOMATOES

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.

POTATO GRATIN WITH PEPPERS, ONIONS AND TOMATOES

Steps:

• 1. 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. 2. 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. 3. Pour the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.

POTATO, ZUCCHINI, AND TOMATO GRATIN

Steps:

• Preheat oven to 250°F. Line rimmed baking sheet with parchment paper. Arrange tomato halves, cut side up, on prepared sheet. Drizzle 1/2 cup olive oil over tomatoes; sprinkle with salt. Roast in oven until soft, about 1 hour. Cool slightly. Using fingertips, slip skins off tomato halves. Set tomatoes aside. Increase oven temperature to 375°F.
• Line another rimmed baking sheet with parchment paper. Combine potato slices and 1/4 cup olive oil in medium bowl; sprinkle with salt and pepper and toss to coat. Arrange potatoes in single layer on prepared sheet; drizzle any oil from bowl over. Roast until soft and beginning to brown, about 25 minutes. Cool.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle zucchini with salt and pepper. Working in batches, add zucchini to skillet; sauté until lightly browned, about 1 minute per side. Transfer to paper towels to drain. Cool.
• Lightly oil 13x9x2-inch ceramic or glass baking dish. Starting at outer edges of baking dish and working toward center, alternate potato slices, zucchini slices, and tomato halves, overlapping slightly. Sprinkle with salt and pepper, then thyme leaves and Parmesan. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 350°F. Bake gratin uncovered until cheese melts and juices bubble at edges, about 35 minutes.

POTATO, ONION AND TOMATO GRATIN

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.