Purplepotatogratin Recipes

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PURPLE POTATO GRATIN



Purple Potato Gratin image

I have two pounds of purple potatoes from our local co-op and wanted to find some recipes to use them in. This recipe is from eatingoutloud.com and I will be making it soon.

Provided by lauralie41

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 cups milk
1 tablespoon butter
2 tablespoons flour
2/3 cup cheddar cheese, grated
2 lbs purple potatoes, unpeeled and sliced thinly
1 cup shallot, sliced
1 tablespoon olive oil
4 slices bacon
1/2 cup parmesan cheese, grated
salt and pepper, to taste

Steps:

  • Begin by making the gratin sauce. In a small pan place the butter and melt. Over medium heat add the flour and stir to combine, approximately one minute. Slowly whisk in the milk and stir until thickened. Add cheese and when melted remove pan from heat. Add salt and pepper to taste.
  • Add the olive oil to a frying pan and heat. Add shallots and saute until slightly brown and caramelized. Remove from the pan and set aside. Place bacon in same skillet and cook through but do not let bacon get crispy. Remove from pan and cut into one inch pieces.
  • Grease a gratin dish or shallow baking dish and add one half of the sliced potatoes. Sprinkle the shallots over the potatoes and then add the remaining potato slices. Pour the gratin sauce over the potatoes and spoon into visible cracks and crevices. Top with parmesan cheese and bacon. Bake for 40 minutes in a preheated 350 degree oven. Serve immediately.

Nutrition Facts : Calories 498.1, Fat 23.3, SaturatedFat 11.8, Cholesterol 56.7, Sodium 463.5, Carbohydrate 54.4, Fiber 5.1, Sugar 2, Protein 19.4

PURPLE POTATO GRATIN



Purple Potato Gratin image

Provided by Food Network

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 8

3 pounds purple potatoes
1/2 cup chopped onions
4 garlic cloves, minced
2 cups heavy cream
2 tablespoons salt, or to taste
2 cups shredded Cheddar
1/2 cup shredded Parmesan
1/2 cup panko bread crumbs

Steps:

  • Slice the potatoes 1/4-inch thick.
  • Melt the butter in a skillet over low heat. Add the onions and saute until almost translucent. Add the garlic just before onions are done. Stir in the cream and bring to a simmer. Add the salt along with most of the Cheddar and Parmesan.
  • Preheat the oven to 450 degrees F.
  • In a baking dish make multiple layers of sliced potatoes and cream sauce ending with a layer of cream sauce. Sprinkle with the remaining Cheddar, Parmesan, and panko.
  • Bake the potatoes for 60 minutes. Cook's Note: Cooking time may be decreased by deep- frying the potato slices for 3 minutes and simmering the cheese sauce until the dish is ready to be assembled.

PURPLE-POTATO AND CRAB GRATIN



Purple-Potato and Crab Gratin image

Categories     Milk/Cream     Potato     Side     Bake     Lunch     Casserole/Gratin     Crab     Winter     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 generously as a side dish

Number Of Ingredients 9

1 tablespoon olive oil
1 garlic clove
1 1/2 cups heavy cream
freshly grated nutmeg
sea salt
freshly ground white pepper
1 pound lump crab meat (preferably from Maine)
3 pounds purple potatoes*
*available at specialty produce markets

Steps:

  • Preheat oven to 450°F. Brush bottom and side of a 3-quart gratin dish (about 15 by 10 by 2 inches) with olive oil. With flat side of a heavy knife lightly crush garlic and rub over bottom and side of dish.
  • In a small bowl stir together cream and nutmeg, sea salt, and white pepper to taste. Pick over crab meat to remove any bits of shell and cartilage and divide into 3 portions. Peel potatoes and with a mandoline or other manual slicer cut crosswise into 1/8-inch-thick slices. Divide potatoes into 4 portions. In gratin dish evenly arrange 1 portion potatoes and top with 1 portion crab, spreading evenly. Season crab layer with sea salt and white pepper. Repeat layering with remaining portions of potatoes and crab, seasoning each crab layer and ending with potatoes. Pour cream evenly over gratin and press down on top layer of potatoes to briefly submerge them in cream.
  • Bake gratin, covered with foil, in middle of oven 20 minutes. Remove foil and bake gratin until potatoes are tender and lightly browned, about 25 minutes more.

MAJESTIC POTATOES AU GRATIN



Majestic Potatoes Au Gratin image

This is a ease into eating something most are not used to. Purple potatoes originated in South America. It's striking pigment is its nutritional life force, thanks to the antioxidant powerhouse anthocyanin, which is responsible for the purple and blue color of fruits and vegetables. Anthocyanin a flavonoid has been shown in studies to possess anti-cancer and heart-protective effects, as well as benefits like boosting the immune system and protecting against age-related memory loss. Research by the USDA Agricultural Research Service found that potatoes with the darkest colors have more than four times the antioxidant potential of those with lighter skin and flesh.

Provided by Rita1652

Categories     Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 medium russet potatoes (1 lb sliced very thin)
3 medium purple potatoes (1 lb sliced very thin)
2 tablespoons butter
1/2 red onion (sliced thin)
4 garlic cloves, minced
olive oil
2 tablespoons flour
1 teaspoon seasoning salt
1/4 teaspoon pepper
1 pinch red pepper flakes
1/8 cup low-fat milk
1 good grating nutmeg
2 cups shredded natural sharp cheddar cheese (8 oz)
1/4 cup panko breadcrumbs
1 tablespoon parmigiano-reggiano cheese

Steps:

  • Preheat oven to 375.
  • Oil bottom of a casserole pan.
  • Melt butter in microwave oven. Mix in flour and then whisk in milk. Microwave 2 minute to slightly thicken. Stir in nutmeg, pepper flakes. Set aside.
  • Place the white and purple sliced potatoes into separate bowls.
  • Mix half of the red onion and garlic with each of the potatoes. Drizzle with olive oil just to coat and sprinkle with seasoned salt to taste and black pepper.
  • Toss to separate the slices and coat them with the oil and seasonings.
  • Layer half of the purple potatoes in the casserole dish then place 1/4 of the cheese over the layer of purple potatoes; layer 1/2 the white potatoes over the layer of cheese then top with 1/4 of the cheese. Repeat with remaining potatoes and cheese.
  • Pour the white sauce over the potatoes and using a knife help it into the layers.
  • Mix the panko and Parmesan cheese together and then sprinkle on top of the sauce.
  • Bake for 45-60 minutes.

PURPLE POTATO, MUSHROOM AND FONTINA GRATIN



Purple Potato, Mushroom and Fontina Gratin image

Provided by Food Network

Number Of Ingredients 11

2 tablespoons butter
1/2 cup shallots, thinly sliced
4 ounces fresh Shiitake mushrooms, stemmed, caps sliced
Salt and freshly ground pepper
2 pounds purple potatoes, peeled, thinly sliced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 cup whipping cream
1/2 cup chicken stock or vegetable stock
1 cup grated Fontina cheese

Steps:

  • Preheat oven to 400 degrees F. Melt butter in heavy large skillet over medium heat. Add shallots and mushrooms and saute until tender, about 5 minutes. Season to taste with salt and pepper. Arrange half of mushroom mixture in bottom of 13x9 inch glass baking dish. Arrange half of potatoes over. Combine salt, pepper and nutmeg in small bowl. Sprinkle half of mixture over potatoes. Spoon remaining mushroom mixture over. Arrange potatoes over mushroom mixture. Sprinkle remaining salt mixture over. Combine cream and stock in large bowl. Pour over vegetables. Cover tightly with foil. Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450 degrees F. Uncover pan. Bake until juices thicken, about 10 minutes. Sprinkle with cheese. Bake until cheese melts and is golden brown, about 10 minutes. Cool gratin 15 minutes before serving.

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