Best 5 Potato Onion Tian Recipes

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Embark on a culinary journey with our enticing Potato Onion Tian. This delectable dish, hailing from the vibrant region of Provence, France, is a symphony of flavors and textures. Savor the tender layers of thinly sliced potatoes and onions, harmoniously arranged in a spiral pattern, creating a captivating visual masterpiece. The potatoes, imbued with a subtle earthiness, provide a satisfying base for the caramelized onions, whose sweetness is intensified by the slow roasting process. Herbs de Provence, a quintessential blend of aromatic herbs, infuses the tian with a burst of Provençal sunshine, while the drizzle of olive oil adds a touch of richness.

Here are our top 5 tried and tested recipes!

BAREFOOT CONTESSA'S VEGETABLE TIAN ( INA GARTEN )



Barefoot Contessa's Vegetable Tian ( Ina Garten ) image

Make and share this Barefoot Contessa's Vegetable Tian ( Ina Garten ) recipe from Food.com.

Provided by Laci1093

Categories     Vegetable

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 lb medium round potato, unpeeled
3/4 lb zucchini
1 1/4 lbs medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh thyme leave, plus extra
fresh thyme sprig
2 ounces gruyere cheese, grated

Steps:

  • Preheat the oven to 375 degrees F.
  • Brush a 9 by 13 by 2-inch baking dish with olive oil.
  • In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent.
  • Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
  • Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices.
  • Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.
  • Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.
  • Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
  • Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.
  • Serve warm.

AUTUMN TIAN



Autumn Tian image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 3h

Number Of Ingredients 7

1 pound beets (about 3 medium), preferably a mix of red, golden, and Chioggia, trimmed and scrubbed
1 medium onion, thinly sliced
6 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves
Coarse salt and freshly ground pepper
1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into 1/4-inch slices
1 pound plum tomatoes (about 3), cut crosswise into 1/4-inch slices

Steps:

  • Preheat oven to 400 degrees. Wrap beets tightly in parchment-lined foil. Roast on a baking sheet until tender, about 1 hour, 20 minutes. Let cool completely. Peel and cut crosswise into 1/4-inch slices.
  • Increase oven temperature to 425 degrees. Toss onion with 1 tablespoon oil and half of thyme. Season with salt and pepper and arrange in the bottom of a 3-quart round or oval gratin dish. On a cutting board, stack 1 slice each potato, beet, and tomato. Season with salt and pepper. Repeat with remaining vegetables, keeping each stack separate. Transfer stacks to dish and shingle to overlap slightly. Sprinkle with remaining thyme and drizzle with 2 tablespoons oil. Cover tightly with parchment-lined foil.
  • Bake 30 minutes. Uncover; drizzle with remaining 3 tablespoons oil. Bake, uncovered, until vegetables are tender and tomatoes are caramelized, about 35 minutes more. Let cool slightly before serving.

VEGETABLE TIAN



Vegetable Tian image

If you don't have a shallow baking dish for this vegetable tian, you can use a 9-inch square baking dish. This dish is full of nutritious vegetables-which is just one aspect of why we love this flavorful recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 55m

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 small onion, halved and thinly sliced
1 large garlic clove, thinly sliced
1 tablespoon fresh oregano
Coarse salt and freshly ground pepper
2 medium carrots, sliced diagonally 1/8 inch thick
1 medium zucchini, sliced 1/8 inch thick
1 medium Red Bliss potato, sliced 1/8 inch thick

Steps:

  • Preheat oven to 425 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Add onion, garlic, and oregano, and toss to coat. Season with salt and pepper.
  • Arrange remaining vegetables over onion mixture, alternating carrots, zucchini, and potato, and overlapping each. Drizzle with 1 tablespoon oil; season with salt and pepper. Cover with parchment, then foil. Roast in oven for 20 minutes. Uncover, drizzle with remaining tablespoon oil, and roast, basting with pan juices every 10 minutes, until tian is light gold, about 25 minutes. Let cool slightly; serve.

TIAN



Tian image

The tian is both a vessel and the name of what's cooked in it: summer vegetables, sliced quite thin, arranged in careful layers, drenched in quality olive oil and then cooked in a slow oven until each individual vegetable surrenders to the others, becoming one. The true and complete melding of earthy zucchini, sweet onion, waxy potato, juicy and acidic tomatoes is the great achievement of a well-made tian, and resting the finished dish after cooking is no small part of that success. By using a cast-iron pan and starting on the stovetop during the build, covering with a lid along the way, you speed up the cooking significantly. Season every layer and generously drizzle each with olive oil to bring out tremendous flavor and aroma. The Sungold tomatoes are beautiful and bright and quite acidic - perfect against the other flavors - but I find the skins unpleasantly leathery-papery when they are cooked, so simply peel them first. Dropping the tomatoes for 30 seconds into seasoned boiling water splits their skins readily and they slip off effortlessly. I would even say it's kind of fun.

Provided by Gabrielle Hamilton

Categories     dinner, lunch, vegetables, main course, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
3 medium Yukon Gold potatoes (about 12 ounces)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 large yellow onion (about 12 ounces)
2 zucchini (about 12 ounces), washed and wiped free of any clinging grit
1 pint yellow Sungold cherry tomatoes
1/3 cup coarse bread crumbs

Steps:

  • In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.
  • Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
  • Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
  • Peel the onion, then slice into even 1/4-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
  • Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.
  • Slice the zucchini into 1/4-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
  • Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split - about 30 seconds - retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
  • Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
  • Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.
  • Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.
  • Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
  • With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.

ZUCCHINI & POTATO TIAN RECIPE - (4.6/5)



Zucchini & Potato Tian Recipe - (4.6/5) image

Provided by mangia_g2

Number Of Ingredients 9

Olive Oil
2 Large Onions, cut in half and sliced
2 Garlic cloves, mince
3/4 LB Zucchini (may combine with yellow squash)
1 LB Potatoes
1 LB tomatoes (opt)
1 TB fresh Thyme
Salt & Pepper to taste
2 OZ Gruyere cheese, shredded

Steps:

  • Preheat oven to 375 F. Slice the onion and sauté with olive oil for 5 or 6 minutes. Do not overcook. Add garlic and cook for another minute. Spread mixture on the bottom of a 9x13 baking dish which you have brushed with olive oil. Slice vegetables into rounds approx. 1/4 inch thick. Place the vegetables (except the zucchini) in a single layer in the dish in an alternating pattern. Sprinkle with salt, pepper and thyme. Cover with foil and bake for 30-40 minutes. Remove foil and thyme sprigs if you used fresh herbs. Add zucchini, and sprinkle with cheese. Continue baking for an additional 15-20 minutes until cheese is golden brown.

Tips:

  • Choose the freshest vegetables possible. This will ensure that your tian is flavorful and delicious.
  • Slice the vegetables thinly and evenly. This will help them cook evenly.
  • Use a mandoline slicer if you have one. This will make slicing the vegetables much easier and quicker.
  • Don't overcrowd the tian dish. Leave some space between the vegetable slices so that they can cook properly.
  • Bake the tian in a preheated oven. This will help the vegetables cook evenly.
  • Keep an eye on the tian while it's baking. You don't want the vegetables to overcook.
  • Let the tian cool slightly before serving. This will make it easier to slice and serve.

Conclusion:

Potato onion tian is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for a potluck or a weeknight dinner. The combination of potatoes, onions, and herbs makes for a flavorful and satisfying dish. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a new and exciting way to cook vegetables, give potato onion tian a try.

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