Potato Gratin With Walnuts Recipes

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ENDIVE AND POTATO GRATIN WITH WALNUTS



Endive and Potato Gratin With Walnuts image

Cooked endive is comfort food, and like raw endive in a salad, it goes very well with walnuts and walnut oil.

Provided by Martha Rose Shulman

Categories     casseroles, one pot, side dish

Time 1h

Yield Serves four

Number Of Ingredients 9

1 pound Belgian endive (about 6 endives), quartered lengthwise
Salt to taste
1 pound red potatoes, quartered
1/4 cup broken walnut pieces
2 tablespoons chopped flat-leaf parsley
1 teaspoon fresh thyme leaves, chopped
2 tablespoons walnut oil
1/2 cup grated Gruyère cheese (2 ounces)
Freshly ground pepper to taste

Steps:

  • Preheat the oven to 400 degrees. Oil a two-quart baking or gratin dish. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the endives. Blanch for two minutes, and transfer to the ice water. Cool in the ice water, then drain and dry on paper towels. Cut crosswise into thirds, and transfer to a bowl.
  • Steam the quartered potatoes for 10 to 15 minutes until tender. If the potatoes are large, cut the quarters in half. Add to the bowl with the endives, along with the walnuts, parsley, thyme, walnut oil and half the Gruyère. Season with salt and pepper, and toss everything gently together. Turn into the prepared baking dish, making sure to scrape all of the contents of the bowl into the dish. Sprinkle the remaining Gruyère over the top.
  • Place in the oven and bake 20 to 25 minutes, until the edges of the vegetables are browned and the gratin is sizzling. Remove from the heat and serve hot or warm.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 508 milligrams, Sugar 2 grams

BUTTERNUT SQUASH AND (SWEET) POTATO GRATIN WITH WALNUT CRUST



Butternut Squash and (Sweet) Potato Gratin With Walnut Crust image

Terrific fall recipe. We loved this as a healthy vegetarian meal....lots of vitamins. It would be perfect on Thanksgiving--to take the place of the marshmallow and canned sweet potatoes usual side dish. I used my food processor to chop everything---doing it by hand would take longer than I've indicated here!

Provided by spatchcock

Categories     Potato

Time 1h35m

Yield 9 serving(s)

Number Of Ingredients 8

2 lbs butternut squash, peeled
1 1/4 lbs idaho potatoes, peeled (I used sweet potatoes)
salt & freshly ground black pepper
6 tablespoons grated parmesan cheese
1 cup heavy cream (I used fat free half and half...but on a special occasion would use the cream!)
1/2 cup finely chopped walnuts
1/2 cup fresh breadcrumb, combined with
2 tablespoons melted butter

Steps:

  • Heat oven to 350°F.
  • Grease an 8x8 inch (2 quart) glass or ceramic baking dish.
  • Cut the squash in half lengthwise and scrape out the seeds and fibers.
  • Slice the squash and potatoes about 1/8 inch thick (use a mandoline if you have one).
  • Line the bottom of the baking dish with a layer of squash (overlapping slightly), season lightly with salt and pepper, sprinkle with a little of the Parmesan, and drizzle with a little of the cream.
  • Cover with a layer of potato slices, season with salt, pepper, cheese, and cream.
  • Repeat with the remaining squash and potatoes until the dish is full, ending with a top layer of squash, seasoned and topped with any remaining cheese and cream. (You may have extra squash, and extra potatoes if you used sweet potatoes!).
  • Press down lightly to distribute the cream and compact the layers.
  • The last layer of squash should be just sitting in the cream, but not covered by it.
  • Cover the dish with foil and bake until the vegetables feel tender when poked with a thin, sharp knife (check the middle layer), about 1 hour, 10 minutes.
  • Combine the walnuts and buttered bread crumbs.
  • Remove the gratin from the oven, sprinkle with the breadcrumb-nut mixture, and bake until the top is lightly browned, 5 to 10 minutes.
  • Let sit in a warm place for 20 minutes before serving so that liquids will set and tighten the gratin.
  • Cut into 9 squares and serve.

Nutrition Facts : Calories 288.5, Fat 18, SaturatedFat 8.8, Cholesterol 46, Sodium 131.1, Carbohydrate 28.9, Fiber 4.1, Sugar 3.3, Protein 5.9

POTATO MUSHROOM GRATIN



Potato Mushroom Gratin image

A delicious side dish which I've adapted from a recipe I found on an English website and which I am posting for the 2005 Zaar World Tour. Because I was expecting a cheese topping, this recipe had me looking up "gratin" in culinary dictionaries. What I found for "gratin" was "covered with bread crumbs and sometimes butter and grated cheese, and then browned in an oven". Something else I've learnt since this tour began. For me, "gratin" has always evoked images of either a cheese sauce or a cheese topping. Obviously topping this dish with grated cheese is an option, but the dish would be healthier without the cheese! Again, exercise your culinary discretion!

Provided by bluemoon downunder

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 rosemary sprig
3 medium baking potatoes, peeled and thinly sliced
225 g mushrooms, thinly sliced
4 garlic cloves, thinly sliced
1 teaspoon dried thyme
1 cup walnuts, finely chopped
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat the oven to 425°F/220°C/Gas 7.
  • Coat a 9-inch square casserole or baking dish with olive oil, and lay the rosemary sprig on the bottom.
  • Layer half of the potato slices over the bottom of the dish and top with half of the sliced mushrooms, half of the garlic, half of the thyme and half of the walnuts; and sprinkle generously with the olive oil, salt, and pepper.
  • Top with the remaining potatoes, then scatter the remaining mushrooms, garlic, thyme and walnuts over the top of the mixture, and sprinkle with olive oil, salt and pepper.
  • Bake, uncovered, until the top is golden and crusty, about 1 hour.
  • Serve hot.

WALNUT-SAGE POTATOES AU GRATIN



Walnut-Sage Potatoes Au Gratin image

Make and share this Walnut-Sage Potatoes Au Gratin recipe from Food.com.

Provided by Annacia

Categories     Potato

Time 31m

Yield 6 serving(s)

Number Of Ingredients 12

6 medium potatoes (2 lb.)
1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons walnut oil
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
3 tablespoons snipped fresh sage
4 ounces gruyere cheese, shredded (1 cup)
1/3 cup broken walnut pieces
fresh sage leaf (optional)

Steps:

  • Peel potatoes, if desired, and thinly slice - I used the thin slicing blade on the food processor - (should have 6 cups).
  • Place slices in a colander.
  • Rinse with cool water; set aside to drain.
  • For sauce, in a medium saucepan on med to med-high heat (I have found walnut oil doesn't have a high heat tolerance)cook onion and garlic in walnut oil until tender but not brown.
  • Stir in flour, salt, and pepper.
  • Add milk all at once.
  • Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in snipped sage.
  • Grease a 2-quart round casserole (with glass cover).
  • Layer half of the potatoes in casserole. Cover with half the sauce.
  • Sprinkle with half the cheese.
  • Repeat layering with the potatoes and sauce. (Cover and chill remaining cheese until needed.).
  • Bake casserole, covered, in conventional oven at 350 degrees F for 40 minutes. Uncover; bake 25 minutes more or until potatoes are just tender.
  • Sprinkle remaining cheese and nuts over top. Bake, uncovered, 5 minutes.
  • Let stand 10 minutes.
  • Top with sage leaves.

Nutrition Facts : Calories 433.7, Fat 21.3, SaturatedFat 7, Cholesterol 35.1, Sodium 321, Carbohydrate 48, Fiber 5.9, Sugar 2.5, Protein 15

CELERIAC & WALNUT GRATIN



Celeriac & walnut gratin image

This dish makes a great vegetarian main meal - it can be prepared hours in advance, too

Provided by Mary Cadogan

Categories     Dinner, Side dish, Vegetable

Time 1h15m

Number Of Ingredients 5

1 large celeriac
2 tbsp walnut oil
300ml vegetable stock
handful chopped walnuts
100g blue cheese, such as bleu d'Auvergne or stilton

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Peel, quarter and very thinly slice the celeriac - this is best done with the slicing blade of a food processor. Toss in the walnut oil, salt and pepper, and spread over a gratin dish. Pour over the stock and bake for 40-45 mins, then sprinkle with the walnuts, crumble over the cheese, then cook for 15 mins until crisp and golden.

Nutrition Facts : Calories 218 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 1.15 milligram of sodium

POTATO GRATIN WITH WALNUTS



Potato Gratin With Walnuts image

This potato gratin is certainly a celebration of potatoes, but it's the walnuts and cheeses that really bring this side dish to life. The red bliss potatoes are earthy and light so the richness and crunchy texture of the walnuts links up with the tangy and salty cheeses to make this a great sidekick for anything from turkey or roast chicken to prime rib or white roasted fish. Remember, potatoes can vary and so can the cooking time for this gratin. Cook until the potatoes are tender.

Provided by Fisher Nuts

Categories     Potato

Time 1h17m

Yield 12 , 12 serving(s)

Number Of Ingredients 16

1 tablespoon unsalted butter
2 medium garlic cloves, minced
3 lbs medium-size red skinned potatoes cut into 1/8-inch slices
2 cups heavy cream
1 1/2 cups (6 oz.) Fisher® Walnuts, toasted and coarsely chopped
1 cup finely grated parmesan cheese, divided
1/2 cup grated gruyere cheese
1/2 cup whole milk
1/2 teaspoon ground nutmeg
kosher salt
1/2 cup panko breadcrumbs
4 tablespoons extra-virgin olive oil, divided
1 pint cherry tomatoes, halved
kosher salt
1 1/2 tablespoons red wine vinegar
2 teaspoons smooth Dijon mustard

Steps:

  • Preheat the oven to 400°F. Grease the bottom and the sides of a 13 x 9 inch pan or a rectangular 12-inch long gratin dish liberally with the butter and spread the minced garlic evenly on the bottom.
  • Assemble the gratin: Combine the potato slices with the cream, 1 cup walnuts, 1/2 cup Parmesan cheese, Gruyere cheese, milk, nutmeg and a generous handful of salt. Mix to blend. Taste the cream for seasoning. Transfer to the prepared baking dish and spread to form an even layer.
  • Make the crust and cook the gratin: Combine the panko with the remaining 1/2 cup walnuts and remaining 1/2 cup Parmesan cheese. Top the potatoes with the crust. Cover the dish with aluminum foil and place in the center of the oven. Bake for 20 minutes then remove foil and continue baking for an additional 25-30 minutes or until potatoes in center are fully tender when pierced with the tip of a knife. Remove from oven and let sit for 15-20 minutes.
  • Roast the tomatoes: Arrange the tomato halves, cut side up, on a baking sheet. Season with salt and drizzle with 1 tablespoons of olive oil. Place the tray in the center of the oven and bake until the tomatoes are roasted and tender, 12-15 minutes. Set aside.
  • Make the vinaigrette: Meanwhile, whisk together the remaining 3 tablespoons olive oil, red wine vinegar and mustard. Set aside.
  • Finish the gratin: Serve the gratin in the dish it was cooked inches Top with the tomatoes and drizzle the top with the vinaigrette.

Nutrition Facts : Calories 269.6, Fat 24.6, SaturatedFat 12.9, Cholesterol 70.2, Sodium 196.6, Carbohydrate 6.4, Fiber 0.5, Sugar 1.6, Protein 6.5

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