Best 9 Potato Gratin With Peppers Onions And Tomatoes Recipes

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 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-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.

WARM ONION-POTATO GRATIN

Steps:

• Combine Yukon Gold potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato-onion mixture well.
• Arrange half of potato-onion mixture in 11x7-inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruy&ère cheese, then 2 tablespoons Parmesan cheese. Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper, then remaining 2/3 cup Gruy&ère cheese and 6 tablespoons Parmesan cheese. (Can be prepared 8 hours ahead. Cover and refrigerate.) Preheat oven to 400°F. Bake gratin uncovered until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.

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, ONION, AND TOMATO GRATIN

Steps:

• Preheat the oven to 375°F. Coat the bottom and sides of a large oval glass or ceramic gratin dish with olive oil.Arrange a layer of half the potatoes in the dish. Top with half the onions, then half the tomatoes. Sprinkle with the salt and pepper. Drizzle with 1/4 cup of the olive oil. Sprinkle with half of the cheese. Repeat the process to use the remaining ingredients.Bake for about 1 1/4 hours, or until golden and bubbly. Serve hot.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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 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.

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.