
Potato and Radicchio Gratin

by:




Pot lucks can be a great opportunity for surprising taste buds, and this gratin is inspired by one that showed up at a Slow Food supper in Santa Fe. If you garden, this recipe will let you harvest your excess radicchio, for three heads wont be too much. Like all greens, their volume diminishes vastly with cooking. But if you dont, and the price of radicchio is high, you can combine it with another green, such as escarole, a relative. Omit the cheese and this becomes vegan. Serve this substantial gratin with a contrasting vegetable that is neither a starch nor a leaf, such as shredded beets or Delicata squash rings. For wine, a Valpolicella from the Veneto or a Barbera from the Piedmont keeps the geographical ties to the cheese and vegetables close.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
sea salt and freshly ground pepper
3 large heads radicchio (or radicchio and escarole, the leaves separated and washed well)
1 pound (generous) yellow-fleshed potatoes (peeled and sliced into 1/3-inch-thick rounds)
3 tablespoons olive oil, approximately
1 large onion, thinly sliced
3 ounces Gorgonzola cheese (broken into pieces)
Nutrition Facts
Potato and Radicchio Gratin
Servings Per Recipe: 4
Amount per Serving
Calories: 297
- Total Fat: 16.8 g
- Saturated Fat: 5.5 g
- Trans Fat: 0 g
- Cholesterol: 15.9 mg
- Sodium: 354 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 4.9 g
- Sugars: 4 g
- Protein: 9.3 g
preparation

comments