Best Potato Onion And Tomato Gratin Recipes

Roasted Lamb With Potato, Onion and Tomato Gratin image

Provided by Cathleen Colbert

Categories Lamb/Sheep

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 9

6 garlic cloves, 1 split, rest chopped
2 lbs russet potatoes, peeled and thinly sliced
salt and pepper
1 tablespoon fresh thyme
2 large onions, very thinly sliced
5 medium tomatoes, cored and thinly sliced (about 1 pound)
2/3 cup dry white wine
1/3 cup olive oil
1 leg of lamb, with bone in (about 6 to 7 pounds)

Steps:

Preheat oven to 450°F.
Rub bottom of 16x10 gratin pan with split garlic clove.
Arrange potato slices in bottom of pan.
Season with salt, pepper, some of the thyme and chopped garlic.
Add a layer of onions and seasoning.
Add a layer of tomatoes and seasoning on top.
Drizzle with wine and oil.
Trim the thicker portions of fat from the leg of lamb.
Season with salt and pepper.
Place lamb on a sturdy cake rake directly on top of gratin pan.
Roast, uncovered, for about 1 hour and 15 minutes for rare lamb (1 hour and 45 minutes for well-done); turning lamb every 15 minutes, basting with liquid from gratin pan.
Remove from oven and allow to sit for 20 minutes before carving.

Nutrition Facts : Calories 216.4, Fat 9.3, SaturatedFat 1.3, Sodium 13.3, Carbohydrate 28, Fiber 4, Sugar 4.7, Protein 3.5

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.

Potato, Tomato and Onion Gratin image

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

Roasted Lamb with Monsieur Henry's Potato, Onion, and Tomato Gratin image

Number Of Ingredients 9

6 cloves of garlic (1 split, the rest chopped)
2 pounds russet potatoes, peeled and very thinly sliced
Salt and black pepper, to taste
1 tablespoon fresh thyme
2 large onions, very thinly sliced
5 medium-sized tomatoes (about 1 pound), cored and thinly sliced
2/3 cup dry white wine
1/3 cup olive oil
1 leg of lamb, with bone in (about 6 to 7 pounds)

Steps:

1. Preheat the oven to 400°F. Rub the bottom of a large (16x10x2-inch) gratin dish with the split garlic clove. Arrange the potatoes in a single layer. Season with salt, pepper and some of the thyme and chopped garlic. Layer the sliced onions on top; repeat the seasonings. Layer the tomatoes on top and season with salt, pepper and remaining garlic and thyme. Drizzle the top with the wine and then the oil.
2. Trim the thicker portions of fat from the leg of lamb. Season the meat with salt and pepper. Place the lamb on a sturdy cake or oven rack directly on top of the gratin dish.
3. Roast, uncovered, for about 1 hour and 15 minutes for rare lamb. (For well-done, roast 30-40 minutes more.) Turn lamb every 15 minutes, basting with liquid from the dish underneath. Remove from the oven and let the lamb sit for 20 minutes before carving.
4. To serve, carve the lamb into thin slices and arrange on a serving platter, with the vegetable gratin alongside.