Potato and Radicchio Gratin


by: Gina2

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 won’t be too much. Like all greens, their volume diminishes vastly with cooking. But if you don’t, 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.


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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

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1.  Preheat the oven to 375°F. Lightly oil an 8- by 10-inch gratin dish. Bring 3 quarts water to a boil in a wide pan and add 1 teaspoon salt. Add the radicchio and simmer for 3 to 5 minutes or until the base of the leaves is tender. Take one out, slice it off, and pop it into your mouth to be sure. Set in a colander to drain.

2.  Cover the potatoes with cold water, add salt, then bring to a boil and simmer until tender when pierced with a knife, about 15 minutes. Drain.

3.  While the potatoes are cooking, heat 2 teaspoons of the oil in a medium skillet, add the onion, and cook gently until golden and soft, about 8 minutes.

4.  Combine the vegetables and toss them gently with a tablespoon of oil. Taste for salt and season with pepper, then settle them into the prepared dish. Poke the cheese into the vegetables and drizzle the rest of the oil over all. Bake until heated through and a bit of crust has formed on the top, about 30 minutes.

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