Time 1h45m Yield 6-8 serving(s) Number Of Ingredients 7 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.
Time 1h45m Yield 6-8 serving(s) Number Of Ingredients 10 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.
Time 1h10m Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.
Time 1h15m Yield 4 servings Number Of Ingredients 7 Steps:
Parboil potatoes for 15 minutes until barely tender. Drain, peel them and cut into thick slices. Preheat oven to 350 degrees. With some of the melted butter, lightly grease bottom of shallow casserole. Arrange all of the potato slices overlapping in the bottom of a casserole and season well with salt and pepper; sprinkle with half of Parmesan. Arrange tomatoes over potatoes and season them with salt and pepper and half of parsley. Scatter mozzarella over tomatoes. Mix parsley with melted butter and season with salt and pepper and scatter over mozzarella. Top with remaining Parmesan and bake for 25 minutes or until all ingredients are hot and cheese is melted.
Time 1h35m Yield 4 Number Of Ingredients 18 Steps:
Scrub and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, 20-25 minutes. Drain, rinse, peel and let cool. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into bite-size pieces. Peel the onions, cut in half lengthwise, then cut each half crosswise to make 3 wedges. Heat the oil in a skillet and saute the onions until light golden brown. In a bowl, whisk together the creme fraiche, cream, egg yolks and grated cheese, season with salt and pepper. Cut the potatoes into thin slices. Preheat the oven to 180°C (approximately 350°F). Butter a casserole dish and arrange a slightly overlapping layer of potatoes in the bottom. Lightly season with salt and pepper and sprinkle with some of the herbs, then pour a little of the egg-cream mixture over. Scatter pieces of pepper on it and pour some egg-cream mixture over it. Continue layering until the ingredients are used up. Finish with a layer of peppers and the onion wedges. Sprinkle with cheese cubes and bake until set and piping hot, about 45 minutes. Serve immediately.
Time 1h40m Yield 8 Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside. Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices. Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes. Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips. Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.
Time 30m Yield 4 Number Of Ingredients 5 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.
Time 1h30m Yield 12 servings Number Of Ingredients 8 Steps:
Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled. Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard. Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce. Bake 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until shredded cheese is melted.
Time 1h50m Yield 8 servings. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.
Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, nutmeg, and 1 1/2 teaspoons salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat. Meanwhile, slice potatoes 1/8 inch thick; transfer to a bowl. Pour warm cream mixture over top. Mix well, using your hands to separate and coat potatoes, and transfer to prepared dish. Gently push potatoes down, and pour cream mixture from bowl over top. Sprinkle with Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.
More about “pepper potato gratin recipes”
Yield Makes 8 (side dish) servings Number Of Ingredients 7 Steps:
Roast chiles and make rajas: Roast chiles on their sides on racks of gas burners on high, turning with tongs, until skins are blackened all over, about 10 minutes. Immediately transfer to a bowl and let stand, covered tightly, 10 minutes. When chiles are cool enough to handle, peel or rub off skin. Slit chiles lengthwise, then stem, seed, and devein. Cut lengthwise into thin strips. Cook onions with 1 teaspoon salt in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until golden, about 8 minutes. Stir in chiles and remove rajas from heat. Reserve 1/2 cup rajas for topping. Make gratin: Preheat oven to 400°F with rack in middle. Generously butter a 3-quart shallow baking dish. Peel potatoes, then cut crosswise into 1/16-inch-thick slices with slicer. Transfer to a small heavy pot. Add cream, milk, and 1 teaspoon salt and bring just to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in rajas, then pour mixture evenly into baking dish. Sprinkle reserved 1/2 cup rajas on top. Bake until potatoes are tender, 45 minutes to 1 hour. Let stand 15 minutes before serving.
