JULIA CHILD’S PROVENçAL POTATO GRATIN RECIPE - NYT COOKING
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Provided by Julia Moskin
Total Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
- In a small food processor or a mortar, add the anchovies — anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
- In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
- If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Nutrition Facts : @context http//schema.org, Calories 229, UnsaturatedFatContent 2 grams, CarbohydrateContent 39 grams, FatContent 4 grams, FiberContent 6 grams, ProteinContent 11 grams, SaturatedFatContent 2 grams, SodiumContent 814 milligrams, SugarContent 7 grams
BUNDT CAKE BREAKFAST RECIPE - FOOD.COM - RECIPES, FOOD ...
Make and share this Bundt Cake Breakfast recipe from Food.com.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Butter bundt pan and set aside.
- Toss all ingredients together in large mixing bowl.
- Spoon mixture into prepared bundt pan. Bake for 45 minutes. When done baking, flip onto platter, cut, and serve.
Nutrition Facts : Calories 260.4, FatContent 17.9, SaturatedFatContent 8.7, CholesterolContent 284.5, SodiumContent 578, CarbohydrateContent 4.2, FiberContent 0.1, SugarContent 0.6, ProteinContent 19.8
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JULIA CHILD’S PROVENçAL POTATO GRATIN RECIPE - NYT COOKING
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine french, provencal
Calories 229 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine french, provencal
Calories 229 per serving
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
See details
BUNDT CAKE BREAKFAST RECIPE - FOOD.COM - RECIPES, FOOD ...
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