Potato Tomato And Onion Gratin Recipes

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CRUNCHY BAKED TOMATO & ONION GRATIN



Crunchy baked tomato & onion gratin image

Simplicity is key to this slowly-cooked vegetarian bake- serve with plenty of bread to mop up the juices

Provided by Sarah Cook

Categories     Dinner

Time 1h45m

Number Of Ingredients 7

3 onions , thinly sliced
3 garlic cloves , thinly sliced
4 tbsp olive oil
1.2kg mixed tomato , from really big to cherry
8 thyme or oregano sprigs, or a mixture, stripped, plus a few more
1 tbsp golden caster sugar
50-85g fresh white breadcrumbs - if you've got a crust, use this so the crumbs are nice and golden

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.

Nutrition Facts : Calories 189 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

JULIA CHILD'S PROVENçAL POTATO GRATIN



Julia Child's Provençal Potato Gratin image

Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.

Provided by Julia Moskin

Categories     casseroles, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

2 to 3 onions, thinly sliced (2 heaping cups)
1/4 cup extra-virgin olive oil, more for drizzling
Salt and freshly cracked black pepper
1 1/2 pounds ripe tomatoes, seeded and cut into strips about 3/8-inch wide
1 2-ounce can anchovies packed in olive oil, drained (reserve anchovies and oil separately)
2 large cloves garlic, smashed and peeled
1 tablespoon fresh herbs, such as thyme, oregano or savory, or 1 teaspoon dried herbes de Provence
About 2 pounds thin-skinned, waxy potatoes like Yukon Gold, sliced 1/8-inch thick (6 to 7 cups)
1/2 cup grated Parmigiano-Reggiano or Gruyère

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.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams

ITALIAN POTATO RECIPE



Italian Potato Recipe image

This Southern Italian Potato Recipe, with crushed tomatoes and sliced onions, is an easy Mediterranean side dish. Serve this baked potato dish with meat, chicken or fish.

Provided by Maria Vannelli RD

Categories     side

Time 1h50m

Number Of Ingredients 12

3 pounds red potatoes (9 medium )
1 onion (thinly sliced)
28 ounces whole peeled canned tomatoes (796 mL can)
1 cup water
4-5 garlic cloves (minced)
2 teaspoons oregano (dried)
1½ teaspoons paprika
1½ teaspoons salt
⅛ teaspoon black pepper
4 tablespoons olive oil (extra virgin)
3 tablespoons Italian flat-leaf parsley (fresh and finely chopped)
pecorino romano cheese or parmesan cheese (to garnish, if desired)

Steps:

  • Peel and cut potatoes into wedges.
  • Place the potatoes in a large bowl of cold water while prepping the rest of the ingredients.
  • Thinly slice the onion. Set aside.
  • Mince the garlic. Set aside.
  • Preheat oven to 425° F (220° C).
  • Place oven grate on the lower center rack.
  • Empty the can of whole peeled canned tomatoes in a large bowl.
  • Add one cup of water to the can, swirl and empty contents in the bowl.
  • Hand crush the tomatoes.
  • Add the minced garlic, dried oregano, paprika and salt and pepper. Feel free to adjust seasonings. Combine together and set aside.
  • Drain the water from the potatoes.
  • Add the sliced onions and crushed tomatoes and combine.
  • Toss the sliced onions with the potato wedges in a large deep baking dish (10.5 x 14.75 inches).
  • Arrange the potatoes and vegetables in a single layer, in the baking dish.
  • Drizzle olive oil over the top.
  • Cover with aluminum foil and bake for about 45-60 minutes or until a knife can easily pierce through the potato. Gently move the potatoes to the baking pan.
  • Bake for another 15-20 minutes, without the foil or until most of the moisture has evaporated from the tomato sauce. Stir occasionally.
  • Transfer to a serving dish, garnish with fresh chopped parsley and serve.
  • OPTIONAL: Garnish with grated pecorino romano cheese or parmesan cheese.

Nutrition Facts : ServingSize 1 serving, Calories 278 kcal, Carbohydrate 45 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 816 mg, Fiber 6 g, Sugar 7 g

CREAMY POTATO GRATIN WITH CARAMELISED ONIONS



Creamy potato gratin with caramelised onions image

The sweetness of the caramelised onions cuts through the rich creaminess of this dauphinoise-style bake

Provided by Good Food team

Categories     Side dish

Time 2h35m

Number Of Ingredients 9

2 tbsp olive oil
2 onions , thinly sliced
2 thyme sprigs, leaves picked, plus extra to serve
150ml double cream
175ml milk
1.25kg/2lb 12oz large potatoes , peeled and thinly sliced
butter , for greasing
100g crème fraîche
85g parmesan , grated

Steps:

  • Up to 2 days before serving, heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan. Add the onions and thyme, cover, and cook over a gentle heat for 10-15 mins until softened and caramelised. Pour the cream and milk into a large bowl and season well. Add the potatoes and mix to combine.
  • Butter a 23 x 28cm ovenproof dish, then layer in half the potatoes. Spread the onion mixture on top, then layer on the remaining potatoes. Press down with your hands. Pour over the milk mixture, which should come just level with the potatoes. If not, add a little more milk until it does. Cover with foil, then bake for 11⁄2 hrs until tender. Remove from the oven and leave to cool. Cover and store in the fridge.
  • On the day, heat the oven to 220C/200C fan/gas 7. Uncover the gratin, spread the crème fraîche on top, then sprinkle over the Parmesan. Put in the oven and cook for 30 mins until the cheese is melted, the top crisp and golden brown, and the gratin piping hot. Serve garnished with extra thyme.

Nutrition Facts : Calories 357 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.29 milligram of sodium

POTATO, ZUCCHINI, AND TOMATO GRATIN



Potato, Zucchini, and Tomato Gratin image

Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

5 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1 pound Yukon gold potatoes, peeled
1 medium zucchini (about 8 ounces)
2 vine-ripened or other ripe tomatoes (about 3/4 pound), sliced into 1/4-inch rounds
1/4 teaspoon coarse salt
Freshly ground pepper
1 teaspoon finely chopped fresh thyme
2 ounces finely grated Cantal or cheddar cheese

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.

Nutrition Facts : Calories 175 g, Cholesterol 15 g, Fat 11 g, Fiber 5 g, Protein 8 g, Sodium 255 g

POTATO, ONION, AND TOMATO GRATIN



Potato, Onion, and Tomato Gratin image

From "Dinner Parties," by Jessica Strand. This sounds like it would be a great and impressive side dish. I haven't tried it yet but think when I do that I might add some seasonings - maybe Italian seasoning or Herbes de Provence.

Provided by lazyme

Categories     Potato

Time 1h27m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs baking potatoes, peeled and thinly sliced
3 large yellow onions, thinly sliced
2 lbs tomatoes, thinly sliced
sea salt, to taste
freshly ground pepper, to taste
1/2 cup olive oil
1 cup parmesan cheese, freshly grated

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.

Nutrition Facts : Calories 365.4, Fat 17.5, SaturatedFat 4.1, Cholesterol 11, Sodium 205.6, Carbohydrate 44.9, Fiber 5.2, Sugar 7, Protein 9.5

POTATO-TOMATO GRATIN



Potato-Tomato Gratin image

Provided by Food Network

Categories     side-dish

Time 3h40m

Yield 6 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil
6 cups thinly sliced onions (about 1 1/2 pounds)
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 1/4 pounds Yukon gold potatoes, peeled
1/2 cup heavy cream
2 1/4 pounds ripe tomatoes
1 pound gruyere cheese, cut in 1/4-inch-thick slices
1/2 cup pitted black cured olives
1/4 cup sliced fresh opal basil

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, TOMATO AND ONION GRATIN



Potato, Tomato and Onion Gratin image

Tomatoes add a bit of color, and onions and white wine add extra flavor to this delicious side dish. Try it with my Baked Salmon with Creole Mustard Sauce, also posted on this site. From Bon Appetit, February, 1994.

Provided by Epi Curious

Categories     Potato

Time 2h

Yield 8 serving(s)

Number Of Ingredients 9

4 large tomatoes (about 2 1/4 lbs.)
2 1/2 lbs russet potatoes, peeled and thinly sliced
3 large onions, thinly sliced (about 2 lbs.)
4 large garlic cloves, finely chopped
1 tablespoon fresh thyme, chopped
1 cup dry white wine
1/4 cup extra virgin olive oil
2 tablespoons unsalted butter
2 cups white breadcrumbs, fresh

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.

Nutrition Facts : Calories 291.7, Fat 10.4, SaturatedFat 2.9, Cholesterol 7.6, Sodium 93.7, Carbohydrate 41.2, Fiber 5.3, Sugar 6.7, Protein 5.2

GRATIN OF EGGPLANT, POTATO, ONION AND TOMATOES



Gratin of Eggplant, Potato, Onion And Tomatoes image

not set

Provided by BigOven Cooks

Categories     Marinades and Sauces

Time 30m

Yield 8

Number Of Ingredients 12

3 tb olive oil
sprigs Basil optional
1 tb Tomato paste
1 tb Garlic minced
1/2 c Grated Parmesan cheese
3 lg Tomatoes cored, seeded and finely chopped
1 eggplant Peeled sliced
salt and pepper to taste
1/2 ts Salt
1/4 ts Red pepper flakes
2 Onions thinly sliced
2 md Russet potatoes peeled

Steps:

  • TOMATO SAUCE: Stir together tomatoes, olive oil, tomato paste, garlic, salt and red pepper flakes in medium bowl. GRATIN: Assemble gratin in greased 10-cup-capacity shallow baking dish with layers in this order: 3/4 cup Tomato Sauce, 1/2 potato slices, salt and pepper to taste, 1/2 onion slices, salt and pepper to taste, 1/2 cup Tomato Sauce, 1/2 eggplant slices, salt and pepper to taste, 1/2 cup Tomato Sauce, 1/4 cup cheese, remaining potato slices, salt and pepper to taste, remaining onion, salt and pepper to taste, remaining eggplant, salt and pepper to taste and remaining Tomato Sauce. Press vegetables down to lightly compact them. (Vegetables may be higher than sides of dish but will fall as they bake.) Cover with foil. Bake 1 hour at 350 degrees. Use spatula to press vegetables down so juices come toward surface. Continue baking, covered, about 1 hour longer, pressing vegetables again. Remove foil. Sprinkle evenly with remaining cheese. Bake until cheese is bubbly, about 10 minutes. Cool on rack. Garnish with basil before serving. Yields 6 to 8 servings. Each of 8 servings: 148 calories, 309 mg sodium, 5 mg cholesterol, 7 grams fat, 17 grams carbohydrates, 5 grams protein, 0.89 gram fiber Recipe Source: Los Angeles Times - 01-13-1999 Formatted for Mastercook by Lynn Thomas - [email protected]

Nutrition Facts : Calories 114 calories, Fat 2.5426752343813 g, Carbohydrate 20.5661089847916 g, Cholesterol 2.75 mg, Fiber 4.6773407040652 g, Protein 4.29364195320514 g, SaturatedFat 0.790759468751121 g, ServingSize 1 1 Serving (229g), Sodium 124.542484375214 mg, Sugar 15.8887682807264 g, TransFat 0.203436703126902 g

POTATO, ONION AND TOMATO GRATIN



Potato, Onion and Tomato Gratin image

Number Of Ingredients 8

1/2 cup extra-virgin olive oil, plus extra for greasing the baking dish
1 3/4 pounds baking potatoes, peeled and cut into 1/6 inch thick slices
3 yellow onions, large, thinly sliced
6 plum tomatoes, cut into 1/6 inch thick slices
1 salt and freshly ground pepper
1/2 cup freshly grated Pecorino Romano
1/2 cup fresh bread crumbs
2 tablespoons fresh oregano, minced

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.

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