Visit the Idaho Potato website for their collection
of gratin recipes here.
A serving
of this gratin is only 233 calories.
Remove the foil and continue baking another 20 - 30 minutes until the cauliflower is tender and the top
of the gratin is bubbly and lightly browned.
Sprinkle the breadcrumb mixture evenly on top
of each gratin dish and bake for 20 minutes, until the crumbs are lightly browned and the sauce is bubbly.
Once it boils, shut off the heat and let it steep while you make the rest
of the gratin.
Pour the remaining béchamel sauce over the beets, scatter the remaining crumbled goat cheese and grated romano over the top
of the gratin and bake in the over for 20 - 25 minutes until the top is brown and the gratin is bubbling.
I like the idea
of gratin (yours) though as opposed to creamed spinach (mine)-- so I'm going to experiment and see what I come up with.
Should you beat the eggs and mix in with the spinach or should you just crack them on top
of the gratin?
Do you poach it separately or do you just break it on top
of the gratin and bake it?
I ate lunch at 2:00 on Sunday, then I cut a piece
of the gratin for photographs around 3:00.
And certainly when I want to cook a vegetable, I often think
of gratins.
It even works on top
of gratins and pastas.
Not exact matches
I serve this in crockery bowls, with garlic croutons on top, au
gratin with Asiago or small chunks
of parmesan cheese broiled into the croutons, at the last minute.
When the timer goes off, take the artichoke
gratin out
of the oven, remove the foil, and top with the bread crumbs.
And
of course I couldn't leave off the au
Gratin, so the entire pan was covered in more mozzarella and placed under the broiler to get that perfectly browned cap
of toasty cheese.
This
gratin can be made and assembled ahead
of time and baked right before serving so it's perfect fare for special occasion meals when there's lots going on and it's best to work ahead.
I served it in a wide bowl with a piece
of potato, onion, spinach and chevre
gratin.
Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato
Gratin with Cheddar Crumb Topping Georgia from The Comfort
of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings
of a Lunatic made Mini Apple Pies
Since I wanted something substantial to have for my weekday lunches, I decided to add quinoa to the mix and bake it all together in a sort
of mac and cheese brussels sprout
gratin type thing.
It's like a breath
of fresh air during the colder months, and the vegetables in my boxes led me to create things like this winter vegetable
gratin that I never would have made otherwise.
Eating this
gratin right out
of the pan.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato
Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad
of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan
Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb over Potato - Onion
Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
An early Thanksgiving with Los Angeles - based foodie pals allowed me to make one
of my favorite, easiest, most guaranteed delicious turkey - day side dishes — Garlic and Herb Potato
Gratin.
It was Winter White Vegetables Baked in Cream, and while it was delicious the two cups
of heavy cream made me a little wary
of making
gratins for a weeknight meal.
I think a lot
of us are fixated on the idea that that
gratins must always be insanely unhealthy — swimming in cream, broiled in cheese, topped with butter — and that ones made with anything less are simply inferior
gratins.
I think it tastes better than a traditional
gratin, anyhow, as the flavors are not muffled under all
of that butterfat.
I love spinach
gratins, but have never made one for fear
of so much dairy!
Thanks for posting a
gratin that doesn't require tons
of cream & butter.
We didn't overthink it, but made a fresh turkey, two kinds each
of stuffing (oyster and sausage) and potatoes (mashed and au
gratin), cumin carrots, green beans with bacon and onions, hot and spicy cranberry sauce, gratinée
of cauliflower from Silver Palate — often referred to as «that cauliflower dish» — and a staple for 30 years on my Thanksgiving table, homemade crescent rolls straight out
of Betty Crocker, and
of course Helen's Cherry Pie:
We especially loved your green goddess egg salad, picante tuna, and
of your salmon recipes, and I have the parsnip
gratin cooking in the oven as I speak!!
I gave it a try a couple
of weeks ago in a Swiss chard
gratin — my produce seller at the greenmarket has flamboyant bunches
of it these days — and was favorably impressed: despite the not - so - appetizing, cement gray color
of the sauce when I poured it in, it baked to a creamy consistency, and its pronounced nutmeg flavor played along with the chard quite well.
This looks really great... sometimes the lightest coating
of roux on a
gratin really brings out the best in a vegetable.
And for the other side
of the world: Six Months Ago: Artichoke
Gratin Toasts 1.5 Years Ago: Baked Eggs with Spinach and Mushrooms 2.5 Years Ago: Bee Sting Cake 3.5 Years Ago: Pasta with Garlicky Broccoli Rabe 4.5 Years Ago: Heavenly Chocolate Cake Roll
It fits perfectly in 1 quart le crueset
gratin dish and has become one
of my favorite Smitten Kitchen recipes.
I love spinach, and
of course shy away from spinach dips and
gratins because it usually is all fat instead
of spinach, so love the sound
of this recipe.
Note that, because I am not a vegan (my interest in non-dairy milks is just for the sake
of variety), I add an egg to the Swiss chard
gratin to make it richer, but you can hold the egg if you prefer — the béchamel alone is enough to produce a lovely texture — or you can substitute silken tofu.
And the inexpensive 3 lb bag
of baby spinach from Sam's gets used right away in a
gratin or lasagna.
Btw, I keep wanting to say «traditional» but there's no rule that
gratins need to be with cream or tons
of cheese.
We had friends over for a Nut Roast dinner on New Year's Day and one
of the dishes that I did was a squash
gratin.
Now this has evolved into my version
of the beet
gratin.
This easy
gratin is all about the greens as they are cooked in milk and then topped with breadcrumbs and a handful
of parmesan.
The «hasselback» in this
gratin refers to a method
of cooking potatoes where they're thinly sliced but not cut all the way through so that the potato resembles a...
I found one
of your pins for French onion Au
Gratin Stuff Meatballs.
Sprinkle over the top
of the baked potato
gratin just before serving.
I like to use Yukon gold potatoes in a
gratin since they have a great tendency to be soft and creamy than russets, but truthfully, you can use either type
of potato.
Between the covers, there are 105 recipes (85 percent that have never been seen on this site), about two - thirds
of them are savory (including a beloved recipe for featherlight Gnocchi in Tomato Broth, a Flat Roasted Chicken with Tiny Potatoes inspired by something we bought on a Paris street, and an absolutely hideous but boundlessly delicious Wild Rice
Gratin with Kale and Caramelized Onions) and the rest are for sweets things (such as my son's towering second birthday S'More Cake, and what I consider two
of the ultimate Thanksgiving desserts, a Cheesecake - Marbled Pumpkin Gingersnap Tart and the Deepest Dish Apple Pie you've ever seen).
Take the best part
of French Onion Soup — the rich caramelized onions and ooey, gooey cheese — stuff it inside one
of the most classic recipes and top it with a soupy gravy in this French Onion Soup au
Gratin Stuffed Meatloaf.
Last night was a SK cook - a-thon: kale and wild rice
gratin, date and almond breakfast bars (double batch so I feel like a superstar having backups in the freezer), and a variation
of your shaved zucchini salad (I used carrots instead, for a sweeter crunch paired with the
gratin).
What we call potato
gratin today originated in the Dauphiné region
of France as
gratin dauphinois, and has as many variations as there are cooks who make it.
Salsa Verde from Botanica Super Bowl with Parsley Cashew Pesto from Scaling Back Deconstructed Spring Roll Bowls from Oh, Ladycakes Roasted Vegetable Tacos with Chimichurri from Minimalist Baker Spicy Broccoli Bowl with Creamy Ginger Lentils from Dolly and Oatmeal Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies from Spice and Sprout Tomato Thyme Galette with Pine Nut «Parmesan» from The Green Life Fattoush Nachos With Crispy Za'atar Roasted Chickpeas from The Full Helping Creamy Roasted Poblano Sauce from YumUniverse Cauliflower Potato Leek
Gratin with Hazelnut Béchamel + Crispy Sage from What's Cooking Good Looking Moroccan Carrots With Aleppo Pepper and Mint from Saveur Millet Tabbouleh from Blissful Basil Sweet Potato + Black Bean Tacos with Green Dill Sauce from Homespun Capers Chilaquiles with Cilantro Cream from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon from Bon Appetit The Green Drink with Pineapple + Mint from With Food + Love Homemade Red Harissa from Naturally Ella Toasted Pumpkin Seed Dip with Fresh Herbs from Happy Hearted Kitchen 5 Minute Magic Green Sauce from Pinch
Of Yum Blackberry Basil Healing Mask (recipe for your face!)