Potatooniontomatobake Recipes

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POTATO AND ONION BAKE RECIPE



Potato and Onion Bake Recipe image

This French Layered Potato and Onion bake is a simple potato dish called Pommes Boulangère or Boulangere Potatoes. It is so easy to make and makes a great alternative to creamy scalloped potatoes or cheesy potatoes au gratin. The thin slices of potatoes and onions are cooked in broth with rosemary until they are soft and tender with a golden crust. A great side dish.

Provided by Claire | Sprinkle and Sprouts

Categories     Side

Time 1h25m

Number Of Ingredients 7

3 tbsp butter (- see note 1)
3 onions (- see note 2)
2.6 lb washed potatoes (about 6 potatoes) (- see note 3)
2 tbsp fresh rosemary, finely chopped (- see note 4)
2 tsp salt
1 tsp black pepper
2 cups vegetable broth/stock

Steps:

  • Preheat the oven to 350°F /180°C. (see note 5)
  • Use some of the butter (about 1 tbsp) to grease the bottom and sides of a 8 cup/2litre baking dish. Place this on a baking tray for easy.
  • Peel and finely slice the onions.
  • Use a mandolin, food processor or sharp knife to cut the potatoes into 1/8 inch (3-4mm) thick disks.
  • Arrange a layer of potatoes in your prepared baking dish, then top with onions, some of the chopped rosemary, salt, and pepper. Repeat the layers finishing with a top layer of potatoes and rosemary.
  • Add any remaining herbs and seasonings to your broth and then pour it carefully over the potatoes, ensuring that it just covers the top layer.
  • Dot the remaining 2 tbsp of butter over the top of the dish, cover the dish with foil and then transfer the baking dish and tray to the oven.
  • Cook for 60 minutes then remove the foil and cook for a further 15-20 minutes until the potatoes are tender and the top is golden and crisp. (see note 5&6)

Nutrition Facts : Calories 235 kcal, Carbohydrate 40 g, Protein 8 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Fiber 8 g, Sugar 2 g, Sodium 616 mg, ServingSize 1 serving

POTATO AND TOMATO BAKE (PATATE E POMODORI AL FORNO)



Potato and Tomato Bake (Patate e Pomodori al Forno) image

Potato and Tomato Bake (Patate e Pomodori al Forno), a combination of richness meets starchiness with a whole lot of flavor and texture, tipping the comfort scale in a big way!

Provided by Loreto

Categories     Side dish

Time 1h30m

Number Of Ingredients 8

2 large yellow cipolline onions, cut into thin rounds
1 Kg (2 lbs) potatoes, peeled and thinly sliced into rounds
450 g (1 lb) harvest tomatoes, cut into thin rounds
6 Tbsp e.v.o. oil
115 g (1 cup) grated Parmigiano
Sea salt and freshly ground black pepper to taste
Handful fresh basil leaves, broken up by hand
Splash of water (2 oz)

Steps:

  • Preheat oven to 350 degrees F.
  • Brush a generous amount of olive oil in a 9x14" baking dish.
  • Arrange a layer of onions on the bottom.
  • Top that with a layer of potatoes.
  • Then a layer of tomatoes.
  • I find it best to season each layer with a splash of olive oil, salt and pepper.
  • Repeat this layer process until all the potato, tomato and onion are finished.
  • End with the top layer being overlapped.
  • Pour in the water, and finish by sprinkling the grated Parmigiano on top.
  • Drizzle some olive oil all through out.
  • Place into heated oven and bake for 1 hour or until potatoes are fork tender and top is nice and crispy golden brown.
  • Take out of oven.
  • Cut into desired portions.
  • Enjoy!

ROASTED POTATOES AND TOMATOES



Roasted Potatoes and Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
  • Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

Nutrition Facts : Calories 196 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams

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